Healthy Banana Bread!
This Healthy Banana Bread is made with whole wheat flour, naturally sweetened, and offers a deliciously moist slice perfect for any occasion.
Equipment
- Loaf Pan
- mixing bowl
- whisk
- spoon
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil *Oil options available
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon , plus more to swirl on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour **Flour alternatives available
- ½ cup optional mix-ins (like chopped walnuts, chocolate chips, raisins, etc.)
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour until just combined. If adding mix-ins, fold them in now.
- Pour batter into the greased loaf pan and sprinkle lightly with cinnamon. For a swirled effect, run a knife across the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
This banana bread keeps for 2-3 days at room temperature, 5-7 days in the refrigerator, or up to 3 months in the freezer. Slice before freezing for ease.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!