Need to make someone’s day? Heat them a few banana breads! Just recently, I said, “I’m going to prepare a few banana bread,” and observed a full-grown man’s eyes light up like a kid’s on Christmas morning.
Banana bread is one of those classic, all-American consolation nourishment recipes that fills the entire house with warmth and makes everything way better. Banana bread is magic.
I culminated this banana bread recipe for my cookbook and needed to share it with you here. This recipe has all the trademarks of classic banana bread—it’s feathery, wet, implanted with sweet banana flavor, and adored by little children and grown-ups alike.
Bonus? This recipe requires just one bowl, a few measuring mugs, and a few fundamental ingredients.
What makes this banana bread healthy?
- This banana bread recipe is made with 100 percent entirety wheat flour, unlike traditional banana bread recipes that call for refined flour and parcels of prepared sugar.
- This banana bread is naturally sweetened with nectar or maple syrup, which offers a few supplements that white sugar does not.
- Lastly, this recipe calls for a reasonable sum of grungy oil rather than entirety sticks of butter (select from virgin coconut oil, extra-virgin olive oil, or vegetable oil).
As you can see, my hand-crafted banana bread has a bounty of recovering qualities, chief being that it won’t send your blood sugar levels for a circle. You can keep them all to yourself, even though. No one will be able to tell that this is sound banana bread!
Banana Bread Flour Options
This recipe is adaptable! Any of the taking after flours will work well. I adore to utilize white entirety wheat flour and entirety wheat cake flour—they offer all the entire wheat supplements, without the characteristically nutty flavor.
- All-purpose flour
- Gluten-free all-purpose flour blend
- Oat flour*
- Spelt flour
- Whole wheat flour
- Whole wheat pastry flour
- White whole wheat flour
*To substitute oat flour, you’ll be required to utilize 2 1/2 cups, for reasons expounded in my direct-to-oat flour.
Want to make your banana bread with almond flour? You beyond any doubt can, but it’s not a basic substitute, so take after my almond flour-based banana bread recipe instead.
Tip: How to Measure Flour
For best come about, it’s critical to degree your flour appropriately. Here’s how to measure flour in cups utilizing the “spoon and swoop” method:
- Gently blend your flour with a huge spoon to release it.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the overabundance with a butter knife.
Banana Bread Variations
Now that I’ve at long last idealized this essential banana bread, feel free to alter this formula and make it your own. Toss a few chopped pecans or walnuts into the player! The same goes for chocolate chips. You may too include raisins, chopped dried natural products, or cuts of bananas.
Craving muffins instead? Follow my recipe for healthy banana muffins.
Following an extraordinary diet? With a couple of minor changes, you can make this bread veggie lover (so dairy-free and egg-free, as well) or gluten-free. Check the formula notes for details.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hour 5 minutes
With this sound banana bread recipe, you’re as it were a few basic fixings absent from the best banana bread ever! It’s made with entirety wheat flour and sweetened with nectar or maple syrup. You can effortlessly make this banana bread veggie lover or gluten-free—check the recipe notes for points of interest. The recipe yields 1 lounge (around 10 slices).
INGREDIENTS
- ⅓ cup (75 grams) liquefied coconut oil extra-virgin olive oil or tall-quality vegetable oil*
- ½ cup honey (168 grams) or maple syrup (155 grams)
- 2 eggs
- 1 cup (225 grams) squashed ready bananas (approximately 2 ½ medium or 2 huge bananas)
- ¼ cup (56 grams) milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, additionally more to whirl on top
- 1 ¾ cups (220 grams) white entirety wheat flour or customary entirety wheat flour**
- Discretionary: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried natural product, new banana slices…
INSTRUCTIONS
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and oil a 9×5-inch daydream pan.
- In a large bowl, beat the oil and nectar together with a whisk. Include the eggs and beat well, at that point whisk in the pounded bananas and drain. (On the off chance that your coconut oil sets on contact with cold fixings, basically let the bowl rest in a warm put for a few minutes, like on the best of your stove, or warm it for approximately 10 seconds in the microwave.)
- Add the heating pop, vanilla, salt and cinnamon, and whisk to mix. Finally, switch to a huge spoon and mix in the flour, fair until combined. A few protuberances are alright! If you’re including any extra mix-ins, tenderly overlap them now.
- Pour the player into your lubed daydream skillet and sprinkle softly with cinnamon. If you’d like a lovely whirled impact, run the tip of a cut over the player in an oblique pattern.
- Bake for 55 to 60 minutes, or until a toothpick embedded into the center comes out clean (regularly, if I haven’t included any mix-ins, my bread is done at 55 minutes; if I have included mix-ins, it needs closer to 60 minutes). Let the bread cool in the daydream skillet for at slightest 10 minutes. You may be required to run a butter cut around the edges to extricate the bread from the dish. Carefully exchange the daydream to a wire rack to cool some time recently slicing.