This healthy banana bread uses whole wheat flour and natural sweeteners like honey or maple syrup for a tender, moist loaf. It's easily adaptable for vegan and gluten-free diets.
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Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
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.)
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.
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.
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.
Written automatically by CookOS, not by the creator.
Cool completely, wrap tightly, and store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
9x5-inch loaf pan · whisk · large mixing bowl · big spoon
Written automatically by CookOS, not by the creator.
Yes. Replace the 2 eggs with a flax egg (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use maple syrup instead of honey, which is animal-derived.
Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Loaves without mix-ins typically finish at 55 minutes; those with mix-ins need closer to 60 minutes.
Baking soda requires an acid (the honey and bananas provide this) to activate and leaven the bread. Baking powder contains its own acid and won't work the same way; use only baking soda as written.
Yes, but the texture and nutritional profile will change. White whole wheat or regular whole wheat flour are recommended for the intended health benefits and slightly nutty flavor.
Cool completely, then wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months, thawing at room temperature before serving.
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