The Best Healthy Banana Bread Recipe | FoodBlog9ja

Banana isn’t one of my favorite fruits to eat, but I love when it’s used as an ingredient in meals. I love making banana pancakes, banana sm...

Banana isn’t one of my favorite fruits to eat, but I love when it’s used as an ingredient in meals. I love making banana pancakes, banana smoothies, banana cakes, banana juice (a combination of banana, apple, honey and milk or water).

My love for banana bread became a thing when I first tasted it at a friend’s, I almost couldn’t breathe, it literally took my breathe away. Lol. I find myself always wanting to go back to my friend’s house to eat all her bread. Don’t judge me! Lol.

So, here I am sharing my own version of that Banana Bread recipe.

This healthy Banana Bread consists of two-star ingredients:

1. Whole grain flour: Source of vitamins, minerals and fiber.

2. Bananas: Source of carbohydrate, vitamin A and C and minerals, potassium and dietary fiber. It may also aid in lowering blood pressure.

This means, it’s not just good for your appetite, but also, it’s good for you!

INGREDIENTS

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices.

DIRECTIONS

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9x5-inch loaf pan. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm for about 10 seconds in the microwave).

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in at the end.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.