Where has summer gone?!
While I love baking all-year-round, my mind really shifts into baking-mode come September. Back-to-school, office treats, healthy snacks, it all enters my mind at this point!
When it comes to baking, there is always that negative connotation that everything is bad for you! That is not the case!
Introducing this chocolate chip spinach banana bread!
Banana bread is a staple here. I’ll admit I don’t like bananas on their own (gasp!!) It does get me down a bit as I know bananas are really good for you. Thankfully, I LOVE banana bread! And the awesome thing with banana bread is that it is pretty forgiving. With the blend of spinach, toasted coconut, and chocolate chips, you are rewarded with a nutritious packed snack with some extra goodies!
Don’t let the colour fool you: if it wasn’t for the green, you would never know spinach was in here! It is a great way to sneak in some extra nutrients (my iron is always a probably during the colder months,) and for picky eaters to have fun with their snack.
PS: These would make for great muffins! Store in the freezer and pop out when you want a light snack for breakfast!
Serves: 8 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
2 large eggs, room temperature
½ cup coconut oil, room temperature
1 tsp. vanilla extract
1/4 cup brown sugar
¼ cup granulated sugar
3 medium/large-sized ripe bananas, peeled
8 oz fresh baby spinach, pureed as smooth as possible and squeezed of excess liquid
½ cup chocolate chips
½ cup toasted coconut (you can toast your own or you can leave the coconut untoasted: sweetened or unsweetened coconut will work: just remember sweetened coconut adds more sweetness to the recipe!)
Directions:
Sift flour, baking soda, salt, and cinnamon together. Set aside.
Preheat oven to 350F. Grease 9×5 inch bread loaf pan with coconut oil.
Cream together coconut oil and sugars in a stand mixer until light and fluffy (5 minutes.) Add eggs one at a time, mixing well in between each. Stir in vanilla. Add bananas and spinach puree. Mix again. Add flour mixture, chocolate chips, and coconut. Stir until just combined (do not overmix!)
Pour into greased pan and bake for 1 hour, or until toothpick comes out clean. Begin checking around the 50-55 minute mark as ovens can differ.
Allow to cool for a bit in pan. When cool enough to handle, flip out onto cooling rack. Allow to cool before slicing (if you can resist!)
Note: Toasted coconut is made simply by adding shredded coconut to a shallow dish and baking at 350F for about 10 minutes, stirring often, until golden. Keep an eye on it as it can burn easily!
Squeezing the excess water from the spinach helps greatly, so don’t miss this step!
Written by Half Your Plate friend The Cookie Writer
