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Healthy Banana Bread

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Healthy Banana Bread

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Curated for Stockpot by Marielle

Stockpot recipe team

Healthy Banana Bread

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 (about 10 slices).

65 minutesServes 1Medium

Original source

Recipe by Cookie and Kate on Cookieandkate

Stockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.

https://www.stockpotai.com/recipes/healthy-banana-bread

What you'll need

Ingredients

75 grams ⅓ Cup (75 Grams) Melted Coconut Oil or Extra-virgin Olive Oil or High Quality Vegetable Oil*
168 grams ½ Cup honey (168 Grams) or Maple Syrup
2 Eggs
1 cup Mashed Ripe Bananas
56 grams ¼ Cup (56 Grams) Milk of Choice or Water
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
½ Teaspoon Salt
½ Teaspoon Ground Cinnamon, Plus More To Swirl On Top
220 grams ¾ Cups (220 Grams) White Whole Wheat Flour or Regular Whole Wheat Flour**
Totally Optional: ½ Cup Mix-ins Like Chopped Walnuts or Pecans, Chocolate Chips, Raisins, Chopped Dried Fruit, Fresh Banana Slices…

Cook it step by step

Method

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 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 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.

View the original recipe by Cookie and Kate