Quick, Healthy Banana Bread
Our pack can fly through a loaf of bread...in day, if you let them. I've modified a favorite recipe so that this bread can be a good after school snack choice. Baking and cooking healthier is a lot easier than it seems, trust me. Once your pantry has the stock of options it's easy to replace ingredients and it doesn't have to cost a ton. Costco even has great options for healthier ingredients in bulk! I get our coconut oil, oat flour, pure maple syrup, and coconut sugar there.
Take 10 min to assemble and about an hour to bake and you've got an amazing bread and a house that smells divine.
This bread can easily be made Vegan, dairy free and/or nut free .Recipe yields 1 loaf.
To make this vegan use maple syrup and flax eggs. To make this dairy free use almond milk, or if you need it dairy and nut free use this amazing new milk called Ripple made from peas and it is about the same cost as almond milk, we find it at Target.
⅓ cup melted coconut oil
½ cup honey or maple syrup
3 ripe bananas mashed
¼ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1¾ cups oat flour or regular flour
We also added mini chocolate chips (there are dairy free options). But I also think adding maraschino cherries would also be delicious especially with the chocolate chips.
Preheat oven to 325 degrees, grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together 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 it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon and nutmeg, 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 now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
*adapted from Cookie and Kate