Healthy Banana Bread
User Reviews
5
Healthy Banana Bread
Description
The recipe mixes mashed ripe bananas with egg, melted coconut oil or butter, and vanilla extract before adding the dry ingredients: flour, coconut sugar, cinnamon, baking powder, baking soda, and a pinch of salt. Folding in sugar-free chocolate chips enhances the flavor and adds chocolate pockets throughout. The batter is baked in a lined loaf pan at 350°F until a toothpick inserted comes out mostly clean.
The result is a soft, moist banana bread that balances the natural fruit sweetness with gentle spice and chocolate accents. The bread’s moisture comes from the bananas and fat, while the baking soda and powder provide rise and texture.
This bread can be sliced and enjoyed as breakfast or a snack and pairs well with coffee or tea.
Using ripe bananas is key for flavor, and the bread should cool fully before slicing to set properly. It stores well at room temperature in an airtight container for up to four days and freezes well in individual slices for up to one month.
Ingredients
- 1 ½ cups banana mashed ripe
- 1 egg
- 2 tbsp coconut oil or melted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups flour all purpose or gluten free flour
- ¼ cup coconut sugar or brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- pinch salt sea salt
- ½ cup chocolate chips sugar free
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- In a bowl, add mashed bananas, egg, melted coconut oil and vanilla. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in the chocolate chips or chunks, reserving some for the top of the bread.
- Transfer batter into the lined bread pan. Top with remaining chocolate.
- Bake for 35 to 40 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow bread to fully cool before slicing into.
Notes
- Use ripe bananas to maximize natural sweetness and flavor.
- Both regular all-purpose and gluten-free 1-to-1 flour work, but do not substitute other flours directly.
- Coconut sugar can be replaced by brown sugar if preferred.
- Do not overbake; the bread may seem slightly soft when removed but will firm up while cooling.
- Allow the bread to cool completely before slicing to avoid crumbling.
- Store leftover bread in an airtight container at room temperature for up to 4 days.
- Freeze individual slices for convenient storage up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 136mg | 6% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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