Healthy Banana Bread

September 29, 2021 / Lyn Jones / 0 Comments

INGREDIENTS

  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
    ½ cup honey (168 grams) or maple syrup (155 grams)
    2 eggs
    1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
    ¼ cup (56 grams) milk of choice or water
    1 teaspoon bicarb
    1 teaspoon vanilla extract
    ½ teaspoon salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups (220 grams) whole wheat flour**
    greased loaf pan

  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…Preparation:  Preheat oven to 165 degrees Celsius) and grease a 9×5-inch loaf pan.
    1. In a large bowl beat the oil & honey together with a whisk. Add eggs & beat well, whisk in bananas & milk. Add the bicarb, vanilla, salt & cinnamon;  whisk to blend.
      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.Pour the batter into your loaf pan and sprinkle lightly with cinnamon. (for a pretty swirled effect, run tip of knife across the batter in a zig-zag pattern.
    2. Bake for 55-60 minutes (depending on mix-ins) or until a toothpick inserted into the centre comes out clean. Let the bread cool in the loaf pan for at least 10 minutes.You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

    NOTES

    STORAGE: This bread is moist, so will keep for just 2-3 days at room temperature. Store in a fridge for 5-7 days or in freezer for up to three months (pre-sliced helps).

    OIL OPTIONS:      Olive oil might lend an herbal note to the muffins, if you’re into that.
    *  Use cold-pressed sunflower oil or grapeseed oil if possible.

    **FLOUR ALTERNATIVES: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend.
    Or, substitute 2 ½ cups oat flour.

    MAKE MUFFINS: Here’s my banana muffin recipe.
    MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. It might get gluggy though.
    MAKE IT GLUTEN FREE: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
    MAKE IT 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.