A Healthy, Guilt -Free Banana Bread Recipe

A classic comfort food! A banana bread is magic, nothing makes the house smell better than freshly baked Banana Bread.

Being a Facialist I eat with my skin in mind. I like to eat healthily and limit my sugar intake. This recipe I stole from my boyfriend (who is an Athlete) if it’s healthy enough for an Athlete -its good enough for me! It also makes a perfect pre-work out snack.

This recipe will give you a fluffy moist, to-die-for sweet banana bread, and the best part-it’s guilt free!

Made with 100% whole wheat flour, naturally sweetened with honey and coconut oil or virgin olive oil if you prefer.


Flour Options:

I like to use Whole wheat flour but you can also use Gluten free all-purpose flour or Oat flour.

Prep Time:

  • 10 mins

Cook Time:

  • 60 mins

Ingredients:

  • 1/3 cup (75 grams) melted coconut oil or extra-virgin olive oil.

  • 1/2 cup honey (168 grams)

  • 2 eggs

  • 1 cup (225 grams) mashed ripe bananas

  • 1/4 cup of almond milk

  • 1 teaspoon of baking soda

  • 1 teaspoon vannilla extract

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon (plus a little more to swirl on top)

  • 1 3/4 cups (220 grams) whole wheat flour

  • Totally optional to add 1/2 cup mix-ins like cocoa nibs, walnuts, pistachios, fresh banana slices…

I added sliced banana and cocoa nibs, I also crushed some pistachios in a bag and added them on top.

Method:

  • Preheat oven to 165 degrees and grease a 9x5 inch Loaf Tin.

  • 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, let the bowl rest in a warm place for a few mins.

  • Add the baking soda, vanilla, salt and cinnamon, whisk to blend. Lastly, switch to a big spoon and stir in the flour, some lumps are OK! If you are adding additional mix-ins, gently fold them in now.

  • Pour the batter into your greased loaf tin and sprinkle lightly with cinnamon (if you would like to.) Here is where I added the crushed pistachios, I placed them lightly on top.

  • Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean.

  • Let the bread cool in the loaf tin for at least 10 mins. You may need to run a butter knife around the edges to loosen the bread from the tin. Carefully transfer the loaf to cool before slicing.


    Enjoy!!


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