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!!