Healthier Banana Bread
When you have some bananas sitting on your kitchen counter and they are just getting more and more brown, why not use them for banana bread. Banana bread is a classic recipe and a brilliant way to those extra bananas which would otherwise head to the trash.
Most of the recipes that I have come across are filled with white flour and sugar, so at the end, it is basically a banana cake. I wanted to try to get a little healthier way of making the banana bread, so I got inspiration from Cookie and Kate and was able to get a very nice version. This bread includes whole wheat flour, oatmeal, coconut oil and is naturally sweetened with honey. So it’s more filling and won’t send your blood sugar levels for a loop.
- 1/3 cup melted Coconut Oil
- 1/3 cup Acacia Honey
- 2 Eggs
- 2 large / 3 small Bananas
- 1/4 cup Almond Milk (or the milk of your choice)
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 tsp grounded Cinnamon
- 1/2 tsp Salt
- 1 3/4 cup Whole wheat flour
- 1/2 cup Oatmeal
- 1/2 cup chopped Walnuts.
- Preheat the oven to 165°C (325°F) and grease a loaf pan, or like me cover it with baking paper.
- In a large bowl whisk together the coconut oil and the honey. Add the eggs on at a time, and then add the mashed bananas and the milk.
- Add the baking soda, salt, vanilla and the cinnamon, and whisk to blend. Then stir in the flour and the oatmeal, and lastly the walnuts.
- Pour the dough into the pan and bake for about an hour.
- In stead of walnuts you can use pecans, dried fruit or dark chocolate.
Most of the time I can’t wait for the bread to cool down, and to be honest I like it best a little warm. A slice with almond butter and apples is highly recommended, and butter and a slice of cheese is also perfect.