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–+ servings

Healthier Banana Bread

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Cook Time 1 hr 30 mins
Servings 10 slices
Calories 287 kcal

Equipment

  • 9x5 inch loaf pan
  • parchment paper

Ingredients
  

Dry Ingredients

  • 1 ⅛ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 6 tablespoons grapeseed oil
  • ½ cup honey
  • 2 eggs large eggs at room temperature
  • 3 bananas medium-large ripe bananas, peeled
  • 1 teaspoon pure vanilla extract

Optional Mix-Ins

  • ½ cup semi-sweet or bittersweet chocolate chips
  • ¼ cup chopped walnuts

Instructions
 

  • Preheat oven to 325ºF
  • Prepare loaf pan by lightly spraying, lining with parchment paper and lightly spray the paper.

In a large bowl, whisk together the dry ingredients; flour, baking powder, baking soda and salt. Set aside

  • In a small bowl, mash bananas using a fork until they are creamy with small chunks remaining.
  • In a medium bowl, whisk the wet ingredients; oil, eggs, honey and vanilla extract.
  • Add the bananas to the oil and egg mixture. Stir to combine.
  • Stir in the wet ingredients into the flour mixture until just combined.
  • If using mix-ins, gently fold them into the batter.
  • Pour the batter into the prepared pan and sprinkle top with mix-ins if using.
  • Bake for an hour to hour and a half, checking at one hour. Bread is done when a toothpick or skewer inserted into the center comes out clean. Let the bread cool in the loaf pan for at least 10 minutes on a wire rack. Transfer loaf from pan to rack to continue cooling before slicing.

Notes

STORAGE: This bread will keep for two or three days at room temperature in a sealed container or wrapped in foil.  Store it in the refrigerator for five to seven days, or in the freezer for up to three months. I like to slice the bread before freezing and defrost individual slices at room temperature.
MAKE IT GLUTEN FREE: Use an equal amount of Bob’s Red Mill’s gluten-free blend.
MAKE IT VEGAN: Substitute the eggs with flax eggs or JUST Eggs.  To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your refrigerator for 15 minutes to set up and thicken.
If using JUST Eggs, 3 tablespoon of the liquid equals one egg.

Nutrition

Serving: 10slicesCalories: 287kcalCarbohydrates: 26gProtein: 9gFat: 17gSaturated Fat: 3gTrans Fat: 1gCholesterol: 181mgSodium: 326mgPotassium: 119mgFiber: 1gSugar: 14gVitamin A: 264IUVitamin C: 1mgCalcium: 83mgIron: 2mg
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