Favorite Banana Bread

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.