Healthy Banana Bread
There must be like a million healthy banana bread recipes out there in google land, but I am still gonna say it…This Banana Bread is the BEST!
A healthy Banana bread? What exactly makes it healthy you ask? Well…. it’s Vegan. It is full of fruit, like a whole half a kilo of bananas. I don’t care what anyone says, fruit is good for you! It’s egg and dairy-free which is awesome for those with allergies and just great in general for reducing your animal products consumption. More and more research is showing that plant-based diets are better for us in general. And it is low in added sugar. Banana bread is normally FULL of sugar, this recipe has only 1/2 cup of unrefined sugar in the whole loaf, which can be further reduced if you like. Or even left out completely, the bananas should give enough sweetness on their own.
This is not one of those recipes that half fills the loaf tin. I bloody hate that!! So this recipe make a nice full loaf of banana bread, which is why it uses so many bananas. You get nice full slices of healthy banana bread, which you can then lather with butter if you’re like me, or just eat as is if butter is not your thing.
If you like the sound of this recipe you should check out some of our other wholefood recipes
Deliciously healthy gluten-free raspberry cupcakes
Ook Ook – tomato and herb focaccia bread
- 5-6 (500-550g) medium bananas (500-550g)
- 1/2 cup (75g) coconut sugar (or other unrefined sugar)
- 1/3 cup (80g) coconut oil
- 3/4 cup (190g) non-dairy milk
- 2 1/2 cups (400g) unbleached organic plain flour
- 3 tsp vanilla (extract or powder)
- 2 tsp cinnamon
- 3 tsp baking powder
- 3/4 tsp salt
- 1/4 chocolate chips
- 1/4 cup pumpkin seeds
- 1/4-1/2 cup walnuts
- Pre-heat oven to 180ºC
- Grease a loaf tin with coconut oil
- Peel bananas into a large bowl and mash well.
- Add the coconut oil, milk, sugar, vanilla and cinnamon and mix well to combine
- Add the remaining ingredients and any optional additions and mix gently until just combined to prevent overworking the mix
- Transfer to the greased loaf tin and cook for 50 minutes.
- After 50 minutes cover with baking paper and/or foil to prevent over-browning and return to the oven for a further 25-35 minutes or until a skewer comes out clean
- Allow to cool on a wire rack before slicing
- The optional add-ins can be added to the mixture or placed on top of the loaf before baking, or both!
- Sugar could be reduced or even left out completely if desired
- Freezes perfectly for lunchboxes, but be sure to cut into slices before freezing. I halve the slices for the kids lunchbox
- Adding a strip of baking paper helps with getting the loaf out of the tin
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