Banana bread is a popular and delicious treat, and a quick search on the internet will reveal hundreds – if not thousands – of recipes! However sometimes it can be full of added sugar and other additives, which isn’t great when I am trying to stick to a budget AND cook healthy meals and snacks for my family. As a busy mum, I also don’t like recipes that are overly complicated, so I need an easy banana bread recipe that I can whip up while cooking dinner.
This my healthy banana bread recipe, similar to a traditional banana bread, without compromising on taste or lightness. My kids L-O-V-E having this for a quick and easy breakfast on school mornings. It also freezes well, and is a great way to use up bananas that are starting to get a little old. In fact, the browner the bananas, the better!
3 bananas, mashed
1/4 cup sweetener (honey, maple syrup, rice malt syrup, etc, or you can use white sugar)
1/2 cup coconut oil (can substitute olive oil)
1/2 tsp cinnamon
2 tsp baking powder
2 & 1/4 cups plain flour (I use spelt flour as a healthier alternative)
1 cup desiccated coconut
1/4 cup walnuts, broken into small pieces (optional)
1. Preheat oven to 160C fan-forced. Grease and line a loaf tin.
2. Combine banana, eggs, sweetener, oil and cinnamon together in a bowl.
3. Mix in baking powder, flour, coconut and walnuts (if using) until just combined (don’t over-mix, as this will make it dense and tough once baked!).
4. Pour mixture into the loaf tin and smooth out the top.
5. Bake for 50 – 60 minutes, or until cooked through when tested with a skewer.
6. Allow to cool completely in the tin before removing.
What is your tip for the best banana bread?