I had tons of overrripe bananas that needed to be used so we made chocolate chip banana bread this weekend. I used my own recipe – (see that HERE – just made a loaf instead of muffins because it seemed easier, haha) but had to modify for what I had on hand (and wanted to use up):
Instead of 2 1/2 cups of oat flour, I used 1 cup of whole oats, 1 3/4 cup whole wheat pastry flour and added 1 1/4 cups cooked quinoa. Also used 6 bananas instead of 5.
Ended up being a little more chewy and hearty than usual (recipe is at the link above is more moist and soft) and we LOVED it! I’ve been cutting thick slices for lunches this week. You can make the recipe as is or use this substitutions to make it a bit heartier – hope you love it too!
Emily Fonnesbeck RD, CD