Healthy Banana Bread

Ready to make your best day ever with banana bread?

With this healthy banana bread recipe, you’re only a few simple ingredients away from the traditional banana bread.  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, let’s see how to prepare your own best banana bread.  Following a special diet? it’s not a problem, I will show you how to avoid fat products and make your best banana bread.

How to make how to make healthy banana bread that is low sugar? Here’s what i find for you:

  • Replace all-purpose flour with 100%  whole-wheat flour;
  • Replace white sugar with naturally sweetened honey or maple syrup
  • Rather than whole sticks of butter, use natural coconut oil. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible,
  • Egg free: Replace the eggs with flax eggs.
  • Lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

Healthy Banana Bread Recipe

Healthy Banana Bread Recipe

DO you follow a special diet? I hope you will enjoy my Healthy Banana Bread with perfect combination of products , that will make it so wonderful.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1/3 cup honey or maple syrup
  • 1/4 cup milk or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour or plain all purpose flour
  • ½ teaspoon ground cinnamon optional
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. 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 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, salt, vanilla, and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined.
  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).
  6. 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.

Notes

USEFUL 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 or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.


Nutrition Information

Yield

5

Serving Size

1

Amount Per ServingCalories 743 Total Fat 26g Saturated Fat 19g Trans Fat 0g Unsaturated Fat 4g Cholesterol 77mg Sodium 515mg Carbohydrates 115g Fiber 11g Sugar 36g Protein 19g

VEGAN

  • Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.

GLUTEN FREE

Bob’s Red Mill’s gluten-free blend works best here.

USEFUL 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 or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

Emily

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