Healthy Banana Bread

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4.80 from 5 votes

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www.theconsciousplantkitchen.com

This Healthy Banana Bread has no added sugar, no eggs, no dairy and a gluten-free and oil-free option. It's packed with fiber, and perfect as a healthy breakfast to use the ripe bananas sitting in your kitchen.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 140.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Mashed Ripe Banana note 1
⅓ cup Mild-Flavor Olive Oil note 2
1 ¼ cup All-Purpose Flour note 3
½ cup Homemade Oat Flour note 4
2 teaspoons Baking Powder
½ teaspoon Baking Soda

Optional - recommended for a boost of flavor

2 teaspoons Cinnamon
1 teaspoon Vanilla Extract
½ teaspoon Salt
½ cup Coconut Sugar if your bananas are not ripe enough (note 5)
½ cup Chopped Walnuts or Pecan

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas - if extra, freeze for later.
Stir the olive oil, vanilla extract, coconut sugar, and salt if used. Stir until well combined.
In another bowl, stir all-purpose flour, oat flour, baking powder, baking soda, and cinnamon - if used.
Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is thick and consistent.
Fold in chopped nuts if you like and stir to incorporate.
Transfer the batter into the prepared loaf pan.
Bake the bread on the center rack of the oven for 45 to 55 minutes at 350°F (180°C). Check the baking process by inserting a toothpick in the center of the banana bread, if it comes out clean it's ready.
Let the bread cool down for 10 minutes in the pan at room temperature, then on a wire rack for 2 hours before slicing.

Equipment

Notes

Note 1: Equivalent to 3 large ripe bananas, or 5 small bananas. Make sure you use the ones with dark black spots on the skin for a boost of sweetness, as the recipe contains no added sugar.

Note 2: You can also use peanut butter, almond butter, or tahini for an oil-free option.

Note 3: You can also use gluten-free all-purpose flour, white spelt flour, or white whole wheat flour. The recipe doesn't work with almond flour or just oat flour.

Note 4: You can swap the oat flour for more all-purpose flour or almond flour. For a gluten-free version, use my gluten-free conversion guide.

Note 5: Add any crystal sweetener you like to boost the banana bread's sweetness. I didn't add any sweetener to mine. The healthier sweeteners are coconut sugar, Demerara sugar, or muscovado sugar.

Storage: Store at room temperature for up to 3 days or in a sealed container in the fridge for up to 5 days. It can be frozen and thawed the day before at room temperature.

Nutrition