Let me tell you that I’ve been working on this recipe for soooo long. I’ve put blood, sweat and tears into creating a healthy recipe for banana bread that doesn’t have the texture of a rock, doesn’t taste so bland it’s like paper, doesn’t have any crazy weird ingredients in it, and actually tastes and looks like a normal banana bread.
So yeah, here it is. Please, do enjoy.
Healthy Banana Bread
- 1/3 cup good quality olive oil or coconut oil
- ½ cup maple syrup
- ½ cup milk*
- 2 tablespoons Greek or natural yogurt
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas (about 4 bananas)
- 1 cup wholemeal self-raising flour
- ¾ cup plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup chocolate chips or walnuts (optional)
- Preheat oven to 150 degrees C. Grease or line a bread baking tin with baking paper. Set aside.
- In a large mixing bowl, whisk together oil, maple syrup, milk, yogurt, eggs and vanilla extract until combined and smooth. Whisk in the mashed bananas until the mixture is mostly smooth – there may still be some lumps from the bananas.
- In another mixing bowl, combine both the flours, baking soda, salt, cinnamon and nutmeg. Pour this dry mixture into the wet banana mixture and stir until evenly combined. Be careful not over mix the batter but be sure to get rid of all the little pockets of flour.
- Pour the batter into the prepared baking dish and smooth over using a spoon or spatula to make sure the top is flat and even. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 30 minutes or longer.
- *Any type of milk can be used.
- This recipe is inspired by quite a few other recipes I have found online, in particular, Cookie and Kate’s healthy banana bread
This is the kind of recipe that you keep with you for all your life. And then you give it to your kids when they grow up, and they give it to theirs, and they give it to theirs……I think you get the picture.
There’s nothing super out of the ordinary about this recipe that makes it stand out from any other but it’s just one of those ones that always seems to work and tastes good too, so you can’t help but keep it.
Nearly everyone has their own recipe for banana bread and everyone thinks theirs is the best, and rightly so, because everyone deserves to think that for at least something.
Anyway. Onto the ‘lowdown’:
As there is no sugar in this recipe I highly recommend that you use bananas that are so black they’re almost rotten. Sounds gross but it works. Trust me. Remember I tested nearly all the variations on ‘healthy banana breads’ there are so I’m pretty sure I know what I’m talking about!
Also, because of the no sugar situation this banana bread isn’t overly sweet, which makes it perfect for breakfast and topping with all the sweet things!
I would also like to note that wholemeal flour is a little bit hard to work with at times. I find it tends to make things a little bit tougher than your normal flour. So that is why I have used a combination of wholemeal self-raising flour and plain flour so that you can have an incredibly moist and fluffy banana bread with all the additional health benefits. Winner winner chicken banana bread dinner!! But if you do happen to make this recipe with just the wholemeal flour and it turns out okay, give me a buzz!
Lastly, the chocolate chips are optional but NECESSARY!!!