When it comes to baked goods, I have very little self control. For instance, this loaf of banana bread lasted less than 24 hours. Was I actually hungry when I ate every slice? Yes. Should I have maybe eaten something other than banana bread? Probably. But this banana bread is so wholesome I didn't feel that bad about it. It's the best recipe I've tasted - not overly sweet and the perfect texture.
Healthy Banana Bread
Recipe slightly adapted from Relishing It
- 1/3 cup coconut oil
- 1/4 cup honey
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 5 medium sized, mashed bananas (it is key that they be very ripe)
- 1/2 cup oat flour (just grind oats in a blender for a few seconds)
- 1 1/4 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup of walnuts (optional)
- A dash of cinnamon
Preheat oven to 350°F. Lightly grease a 9 x 5 loaf pan. Set aside.
In a medium bowl, combine the oat flour, whole wheat pastry flour, salt, and baking powder with a whisk. Set aside.
In a small bowl, mix the honey and coconut oil. Stir for a minute until creamy. Add the eggs and vanilla. Mix for another minute. Then add in the fork-smashed bananas and mix until well combined. Next, add the flour mixture to the wet ingredients. Combine just until all of the ingredients are moistened. Do not over-mix. Add the walnuts if using. Scoop mixture into the prepared pan and smooth the top. Bake for 45-48 minutes, or until the center is firm to the touch. Let cool in pan for about 20 minutes, then run a knife around the edge and gently remove from pan. Let cool another 10 minutes on a cooling rack, then enjoy. To store after cutting into it, place the cut side down on a cutting board and leave the rest of the bread uncovered for the first day. The texture will remain the same this way.