Description
This Healthy Banana Bread recipe offers a delicious and wholesome way to enjoy ripe bananas with natural sweeteners and whole wheat flour. Perfect for breakfast or a snack, it combines the richness of coconut oil and the warmth of cinnamon, delivering a moist and flavorful loaf that’s free from refined sugar.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups whole wheat flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the banana bread.
- Mash Bananas: In a mixing bowl, mash the ripe bananas with a fork until smooth, ensuring an even texture for the bread.
- Add Coconut Oil: Stir the melted coconut oil into the mashed bananas to incorporate healthy fat and moisture.
- Combine Wet Ingredients: Add honey or maple syrup, eggs, and vanilla extract to the banana mixture. Stir until all wet ingredients are fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together baking soda, salt, cinnamon, and whole wheat flour to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined to avoid overmixing, which can make the bread tough.
- Prepare Pan: Grease a loaf pan with coconut oil or non-stick spray to prevent sticking, then pour the batter evenly into the pan.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the banana bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best natural sweetness and flavor intensity.
- Honey and maple syrup are interchangeable; adjust based on preference or availability.
- Do not overmix batter to keep the bread tender and moist.
- Whole wheat flour adds fiber and nutrients but can make bread denser; ensure proper mixing.
- Store banana bread wrapped at room temperature for 2-3 days or refrigerate for up to a week.
