A Deliciously Healthy and Moist Banana Bread Recipe
A slice of banana bread with your cup of coffee or tea, anyone? This classic recipe is loved by many, but what if it could taste as good as our grandma’s without the processed sugar? I have tried many recipes and keep returning to this naturally sweetened, healthy, moist banana bread. You will want to make this super easy recipe over and over again!
Baking Banana Bread
If I could choose only one baking item that is quick to pull together, it would be sweet bread. It takes no time at all to mix, and the oven does the rest. This recipe will make your kitchen smell like grandma’s, and there is no better memory for me than the smell of baked goods. When I dropped by Nanny’s house, she was baking because she enjoyed it, it was never a chore, and she always shared her treats with neighbors, family, and friends.
Handy tip: How ripe is too ripe?
Timing is everything when baking with bananas. When making this recipe, you will want your banana peel to be brown or black before opening and mashing. If the inside of the banana is darkening and runny, it may be rotten. If it is too ripe, don’t use it.
You will work separately with wet and dry ingredients in this recipe before mixing them. I recommend using a whisk. Ensure your wet ingredients are mixed thoroughly until smooth. When you add the mashed banana, blend it as smooth as possible. Mashed bananas will always leave lumps in any mixture, which is okay.
When mixing the wet and dry ingredients, it is important not to overmix before pouring the batter into your baking pan.
Best ways to enjoy this family favorite
My husband loves having a slice of healthy, moist banana bread with tea after dinner. It makes a great dessert or mid-day snack. You could wrap and gift it, or it freezes well if you want to freeze all or a portion of the bread for later.
Ingredients
- 1/3 cup olive oil extra virgin
- 1/4 cup almond milk unsweetened
- 1/2 cup maple syrup pure
- 2 eggs
- 1 1/2 tsp vanilla extract Pure
- 1 3/4 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnaman
- 1 pinch ground nutmeg
- 1 1/2 cups ripe bananas mashed
Instructions
- Preheat Oven to 325℉ (165℃)
- Line a 9×5" bread pan with parchument paper
- In a large mixing bowl wisk olive oil, almond milk, maple syrup, eggs and vanilla extract until smooth.
- Mix in the mashed bananas.
- In a separate large mixing bowl, combine flour, baking soda, salt, cinnamion and nutmeg .
- Pour the dry ingredients into the wet ingredients and stir until combined. Do not over mix.
- Pour the batter into the back dish and ensure the top of the batter is even and smooth.
- Bake bread for 50-60 minutes. Remove from oven and cool for 15-20 minutes before serving.
What you’ll love about this recipe:
I hope you enjoyed this treasure from my family recipe journal.
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