Fast And Easy Healthy Banana Bread Recipe

sayhealthy.net – Easy Healthy Banana Bread RecipeWant to someone’s day?  them some banana bread!  yesterday, “I’m going to some banana bread”, and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.  Banana bread is one of those classic, all-American comfort food recipes that fills the whole with warmth and everything better.  Banana bread is magic. 

I’ve been perfecting this banana bread recipe for my cookbook and wanted to share with you right away.  This recipe has all the hallmarks of classic banana bread–it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike. 

Unlike traditional banana bread recipes that call for refined flour and lots of processed sugar, this one is with 100 whole wheat flour, so it’ll stick with you.  It’s naturally sweetened with honey or maple syrup, which offer some nutrients that white sugar does not.  Lastly, this one calls for a reasonable of good-for-you rather than whole sticks of butter (choose from coconut, olive oil or vegetable oil). 

Healthy Banana Bread

As you can see, my homemade banana bread has plenty of redeeming qualities, the chief being that it won’t send your blood sugar levels for a. You can keep them all to yourself, though.  No one will be able to tell that this is healthy banana bread!  Did I mention that this up with one bowl, a few measuring cups, and some basic ingredients?  Yep, really. 

If this recipe looks familiar, it’s because it’s is actually an improved version of my old banana bread recipe, which has tons of fans already.  I know that a lot of readers swear by that one, so I I’d publish my new go-to version as its own. 

When I posted that recipe back in 2011, I was baffled by the that called for baking soda into hot water and then it into the batter, but I didn’t have enough confidence in my baking to try anything differently.  Over the years, I’ve tried this recipe different ways (it’s actually the base recipe for my popular pumpkin bread, banana muffins, and pumpkin muffins) and can definitively declare that unnecessary. 

I’ve also tweaked the baking and switched from whole wheat flour to white whole wheat flour because white whole wheat flour is now available in most well-stocked.  White whole wheat flour is great because it has all of the fiber and nutrients that regular whole wheat flour contains, without the characteristically nutty flavor of whole wheat.  It’s just a more mildly flavored of wheat. 

Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own.  If you wouldn’t dream of making a nut-free banana bread, toss some chopped pecans or walnuts into the batter!  Same goes for chocolate chips.  You could also add raisins, chopped dried fruit or of bananas.  If spelled flour, I’ve heard that works well in place of the whole wheat.  You can muffins, too! 

This banana bread is also easily adapted for special diets.  With minor tweaks, make this bread vegan (so dairy free and egg free, too) or gluten free.  Check the recipe notes for details! 

With this healthy banana bread recipe, you’re only a few simple away from the best banana bread ever!  It’s made with whole wheat flour and naturally sweetened with honey or maple syrup.  You make this banana bread vegan or gluten free check the recipe notes for details.  Recipe 1 loaf. 

INSTRUCTIONSPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.  In a large bowl, the and honey together with a whisk.  Add the eggs and beat well, then whisk in the mashed bananas and milk. ( If your coconut solidifies on cold, simply let the bowl in place for a few minutes, like on top of your, or warm it for about 10 seconds in the microwave). 

Add the baking soda, vanilla, salt and cinnamon, and whisk too.  Lastly, switch to a big and stir in the flour, until.  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 with cinnamon.  If you’d like a swirled, run the 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 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. 

STORAGE SUGGESTIONS: This bread is moist, so it will for two or three days at room temperature.  Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so.  I like to slice the bread before and defrost individual, either by letting them rest at room temperature or lightly toasting them. 

A NOTE ON OILS: I love coconut here.  I unrefined coconut and can’t taste it in the final product.  Olive will lend an herbal note to the bread if you’re into that.  The vegetable has a neutral flavor, but the average vegetable/ canola is highly processed, so I recommend cold-pressed sunflower or grapeseed if possible.