Banana Bread

This kidney-friendly banana bread is a great way to enjoy bananas while keeping your potassium intake in check. We also love using a more plant-based approach to baking by substituting mashed banana for eggs.

Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 244kcal

Author: Clarissa Paimanta, RD

Ingredients

3 medium over-ripe bananas about 1⅓ cup mashed or 300 grams*
⅓ cup coconut oil melted
⅓ cup brown sugar packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup all purpose flour do not pack**
1 cup oat flour***
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Optional ½ cup add-ons: sliced almonds chopped walnuts, vegan chocolate chips
2 tablespoons brown sugar or turbinado sugar

Instructions

Preheat your oven to 350℉. Line an 8-inch or 9-inch loaf pan with parchment paper for easier bread removal.
In a large mixing bowl, mash bananas with a fork or a potato masher.
Add melted coconut oil, brown sugar, granulated sugar, and vanilla and whisk to combine.
In a separate bowl, add your dry ingredients: all purpose flour, oat flour, baking soda, cinnamon, and salt and mix to combine.
Add the dry ingredients into the banana mixture and stir with a spoon (do not whisk) until just combined and no flour pockets remain. Do not over mix or your banana bread will turn out tough. If batter is too dry, add 1-2 tbsp of dairy-free milk as needed.
Optional step: Add your optional ½ cup of add-ons and fold until well distributed. Do not over mix the batter.
Pour batter into the lined loaf pan. Sprinkle 2 tbsp of brown sugar on the surface of the loaf before baking.
Place in the oven and bake for 50-55 minutes or until a toothpick inserted to the center comes out clean. Let cool for at least 15 minutes before removing from the loaf.

Notes

*Bananas: make sure to use over-ripe bananas for this recipe. Their skin should start having brown spots on them and the flesh should be mushy and sweet.

**Flour: make sure not to pack your flour when measuring otherwise the recipe will come out very dry. To measure properly, use a spoon to lightly scoop flour into your measuring cup, then level it off with a knife. Do not scoop flour directly into the measuring cup or shake the measuring cup to level off the flour.

***Oat Flour: For homemade oat flour, blend rolled oats first to a fine powder, then measure to 1 cup with the technique described above, and use without sifting to add a nice chew. If using store bought oat flour, make sure to measure properly without packing the flour.

Nutrition

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