My Best Chunky Monkey Banana Bread
I don’t always like using the term “best” when sharing my recipes. There are so many fantastic recipes in cookbooks, around the internet, through our mutual friends, and each one has it’s own “best” quality. So why should one always be trying to top the others? I know that when I’m in the kitchen I constantly want to be trying new recipes. I never want to get stuck on repeat and tire out the same recipe over time when there could be others with their own great qualities.
The reason I’m going through with naming this My Best Chunky Banana Bread is because it’s one of those recipes that I’ve been perfecting over time..
I found that this exact correlation is a go-to I will have in my household for years. The flavors work perfectly together, there’s chunks in every bite, and I could even eat it for dessert if I wanted to. This is why it is my personal best, and I’m sharing it with all of you today.
My secret for this bread is a little bit of everything (hence the name chunky monkey). When baking, I adore using healthier ingredients like almond flour, but don’t always love the end results. I decided to mix almond flour and whole wheat flour together for a sturdier outcome, keeping the moisture in tact. There’s tons of wet ingredients, two types of extracts, but everything can be found in your pantry or fridge at any time. This bread is truly chalked with everything amazing!
My favorite way to enjoy a slice is with a slab of butter plus himalayan pink salt on top. If you’re feeling like the salt is extra, IT IS, but in the best possible way. Another pro tip: add a handful of coconut flakes, cinnamon sugar, seeds, or nuts on top. I always top this bread with additional chocolate chips and pecans because it’s just one of those necessities.
Do you have a “best” personal recipe? If so, what is it? Share with me in the comments or on social media @everydayfroma! Scroll on to find the full recipe for My Best Chunky Monkey Banana Bread..
Chunky Monkey Banana Bread (with browned butter!)
- 4 ripe bananas
- 3 eggs room temperature
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/2 cup maple syrup
- 1/4 cup plain greek yogurt
- 2 tbsp almond milk unsweetened
- 2 tbsp almond butter
- 1 stick (1/2 cup) butter
- 1 cup whole wheat pastry flour
- 1 cup almond flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 dark chocolate bar chopped (plus more to top)
- 3/4 cup pecans (or other nuts) chopped (plus more to top)
- Preheat the oven to 350 degrees. Spray a square baking dish (or loaf pan) with cooking oil and set aside.
- Heat a small saucepan over medium heat and add the butter.
- Cook until the butter is browned and giving off a nutty aroma. Remove from heat immediately and pour in to a bowl. Let cool slightly.
- Add the bananas to a stand mixer and beat until mashed, but still showing a few chunks.
- Combine the eggs, vanilla, almond extract, maple syrup, greek yogurt, almond milk, and almond butter in the bowl. Mix until combined then stir in the browned butter.
- Next add the whole wheat flour, almond flour, baking soda, salt, and cinnamon. Mix until everything is just barely incorporated.
- Fold in the chocolate chunks and pecans.
- Pour the batter in to the prepared dish. Add any additional toppings you'd like (more chocolate chunks, pecans, coconut, cinnamon sugar, chia seeds, etc.)
- Bake for 45-55 minutes until set.