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Bits & Bites

~All Is Well~

Healthy Banana Bread

Jackie Winkler

Want to make someone’s day? Bake them some banana bread! The warmth and delicious smells that banana bread delivers, makes this an all-American comfort food. 

I have been on a mission though to make a banana bread recipe that is much more healthier than the hallmark, classic banana bread. I wanted to make sure that it still was fluffy, moist and infused with that sweet banana flavor we all love. After numerous attempts, I have found a recipe that speaks truly to me. It is extra healthy, incredibly moist and I never feel guilty about having a slice for a quick snack in between meals during my busy day. 

you might be wondering what makes this recipe so healthy- let me explain!

  • This banana bread recipe is made with 100 percent OAT flour, unlike traditional banana bread calls for refined flour and lots of processed sugar.
  • This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf.

INGREDIENTS

  • ⅓ cup melted coconut oil 
  • 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 OATS ground up in food processer 
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

 

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together 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 for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. 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.
  4. 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.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.