Healthy Banana Bread Recipe
User Reviews
5
Healthy Banana Bread Recipe
Description
The recipe combines white whole wheat flour with baking soda and powder, salt, and cinnamon to create a spiced dry mix. Wet ingredients include mashed ripe bananas, coconut oil, honey as a natural sweetener, almond milk, eggs, and vanilla extract. Mixing wet and dry components together produces a batter that is then poured into a greased loaf pan.
Baking in a 350-degree Fahrenheit oven until a toothpick inserted in the center comes out clean ensures a cooked-through banana bread with a soft but firm texture. The ripe bananas contribute moisture and flavor, enhanced by the vanilla and cinnamon.
Banana bread slices work well for breakfast, snacks, or light desserts. Adjustments to sweetener, flour, or milk types can cater to dietary preferences while maintaining the bread's moistness and flavor profile.
The bread stores well covered in the refrigerator for up to a week and can be frozen wrapped tightly for up to three months. Reheating slices in the microwave softens the bread before serving.
Ingredients
- 1 ¾ Cup white whole wheat flour
- 3 large banana mashed, about 1 cup, ripe
- ⅓ Cup coconut oil
- ½ cup honey or maple syrup
- ¼ cup milk we used almond milk, of choice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 egg
Instructions
- Preheat oven to 350F
- In a bowl, add all the dry ingredients: 1 ¾ Cup White whole wheat flour, 1 teaspoon Baking Soda , 1 teaspoon Baking powder, ½ teaspoon Salt, and ½ teaspoon Ground Cinnamon. Mix and set aside.
- Next, using a separate bowl, mix the mashed 3 large Ripe bananas , ⅓ Cup Coconut Oil, ½ cup Honey , 1 teaspoon Vanilla Extract, 2 Eggs, and ¼ cup Milk of choice.
- Pour the wet ingredients into the dry flour ingredients. Mix together until well combined.
- Using cooking spray, grease the bread pan, and pour the batter into the pan.
- Bake for 40-45 minutes until a toothpick comes out clean.
Notes
- The recipe yields about one loaf; one serving is one slice.
- You can substitute the white whole wheat flour with gluten-free, spelt, oat, or white flour as desired.
- For sweeteners, honey, maple syrup, agave, or monk fruit sweetener work well.
- Any neutral oil can replace coconut oil if preferred.
- Almond milk can be replaced with other milk choices.
- Store leftover banana bread covered in the refrigerator for 5-7 days and wrap wrapped in plastic and foil before freezing for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 slices
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 258mg | 11% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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