Moist, tender, and full of banana flavor, this recipe for Healthy Banana Bread is made with whole grains, naturally sweetened, and lower in fat, yet just as delicious as the classic recipe.
1-¾cupswhole white wheat flouror whole wheat flour
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoon table salt
¼cupcanola oilor melted coconut oil or butter
½cup honeyor maple syrup
¾teaspoonvanilla extract
1largeegg
1cup mashed banana~3-4 bananas
Instructions
Preheat oven to 350℉ and grease a 9-inch loaf pan.
In mixing bowl, sift flour with baking powder, baking soda and salt.
In a separate large mixing bowl, combine oil, honey, vanilla and egg. Add in mashed banana and mix well.
Stir dry ingredients into wet ingredients until just combined, being careful not to over-mix.
Bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
Cool the banana bread for 10 minutes in the loaf pan on a cooling rack. Gently loosen the bread from the sides of the pan, remove the bread from the pan, and finish cooling before slicing.
Video
Notes
Storage: Allow the loaf to cool fully before wrapping well or placing it in an air-tight container. Store for 2 days at room temperature or in the refrigerator for up to 4 days and freeze for up to 3 months. Egg-Free Banana Bread: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes and use in place of the egg.Bananas: Be sure the bananas are super ripe for the most flavor and sweetness. 1 cup of mashed bananas is equivalent to 3 average-sized bananas. Using Frozen Bananas: Microwave about 2 cups of peeled frozen banana chunks for 1 to 2 minutes and then mash well. Measure out 1 cup of banana puree (should be about 1 cup exactly) and let cool before adding to wet ingredients, so you won't scramble eggs.Mini Banana Bread Loaves: This recipe will also yield 10 mini banana bread loaves. Prepare the batter as directed and then bake for 25-30 minutes in greased mini loaf pans.