Healthiest Classic Banana Bread
Simply made using wholesome ingredients, this banana bread is out-of-this-world delicious, made in one bowl, allergy friendly as always, and sugar free!
Servings 12 slices
- 3 large bananas, mashed, ~ 1 1/3 cup - room temp
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 c honey
- 1/3 c coconut oil, softened
- 2 c flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
Preheat oven to 350F; lightly grease and dust a loaf pan with some flour - set aside.
In a large bowl, mash bananas (using a fork or masher) until there are virtually no bits of the fruit left.
Add vanilla, cinnamon, and nutmeg, and briefly whisk to combine. Then add honey and coconut oil and continue whisking until fully combined.
Next, sift over your banana mixture: flour, baking soda, baking powder, and salt, and using a spatula, mix until batter is smooth and fully combined.
Pour batter into prepared loaf pan and bake in the preheated oven for 50 minutes to 1 hour, until banana bread is a beautiful dark golden brown and toothpick inserted in the centre comes out clean.
Allow to slightly cool before cutting into loaf.
Oven time depends largely on the size and material of pan you bake with. Glass pans generally cook faster, whereas aluminum or ceramic bake more evenly but take a bit longer. Also, the larger the pan, the quicker it'll take to bake but it won't be as domed, smaller pan = domed prettier loaf but will take longer to bake etc.
The pan that I used for this recipe measures approximately 9"x5"
Allow the loaf to cool (completely is preferable) so you can cut clean slices. When you cut into a warm loaf, it tends to break. So just a heads up :)
Calories: 199kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Sodium: 144mg | Potassium: 152mg | Fiber: 1g | Sugar: 15g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg