Healthy Banana Bread
This Healthy Banana Bread is a simple recipe made with whole wheat flour and sweetened with honey or maple syrup.
Equipment
- 9×5-inch loaf pan
- large bowl
- whisk
- big spoon
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil Choose your preferred oil
- ½ cup honey or maple syrup 168 grams for honey or 155 grams for maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas about 2 ½ medium or 2 large bananas, 225 grams
- ¼ cup milk of choice or water 56 grams
- 1 teaspoon baking soda NOT baking powder
- 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 220 grams
- ½ cup mix-ins optional: chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices
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. If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place or warm it for about 10 seconds in the microwave.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Notes
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months. Slice the bread before freezing and defrost individual slices at room temperature or lightly toast them.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg
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