Banana Bread has always been one of my favourite things to eat as a snack, slice for breakfast, or even enjoy as afternoon tea.
Traditionally, banana bread can be unhealthy with a high amount of sugar and butter. So I've created my own healthy version without using any added sugars or butter, still keeping a beautiful flavour and moist texture.
This recipe is now a regular in my house, and I'm sure it will be in your home too 🙂
Ingredients to make Healthy Banana Bread
All the ingredients used in my recipe are whole-foods which makes this recipe super healthy
- Ripe Bananas is the star of this recipe! But the most crucial thing to remember is to use ripe bananas. The browner and spottier they are, the more natural sweetness they bring
- Rolled oats, for this recipe I use oat flour as the base. I create my own oat flour by blending regular rolled oats to form the flour
- Baking powder is essential to help the banana bread rise along with creating a fluffy texture
- Walnuts are a super yummy component as they not only taste great, but they bring a nice crunch and different texture
- Chia seeds, are my secret touch for a few reasons. They’re not only a superfood and provide extra protein, fibre and omega 3’s, however they also help bind the mixture together and play a role in keeping the banana bread moist
- Egg, I've used 1 egg in this recipe however you can make this dish completely vegan by replacing with a flax egg
- Coconut oil is my preferred oil for banana bread and all of my baking. I like the subtle taste and also the health benefits, however if you don’t like coconut oil, you can substitute with your preferred oil
- Rice malt syrup is used as it’s a natural sweetener, rather than using sugar. It also has a slight caramel taste. You can also substitute for honey, agave or maple syrup.
- Milk, I use almond or oat milk however any plant-based milk will work
- Ground cinnamon, lastly a touch of cinnamon for its subtle beautiful smell and taste
- Vanilla extract great addition to enhance flavours
How to make Healthy Banana Bread
Time needed: 55 minutes.
Mash bananas and add to a big bowl. Add all wet ingredients and mix
Blend oats in a blender to create oat flour consistency and add to the bowl
Add all remaining dry ingredients and mix well
Pour into a lined baking tin and bake in the oven for 45 minutes
Once removed from the oven, let it rest (refer tips below)
I love garnishing banana bread with an additional banana on top. Slice in half lengthways and slightly press into the batter before placing into the oven. This step is optional but I believe it adds character and makes it look a little fancy 🙂
Tips Banana Bread Recipe
- A crucial step is to allow the banana bread to cool in its baking tin when removed from the oven for at least 10 minutes. Once removed, its best to also allow it to rest on a cooling rack for a further 10 minutes minimum before slicing.
- It stores well in the fridge for about 5 days if it's not eaten sooner! Toast or heat in the microwave and it's as good as newly baked!
Slice and serve while it's warm with a cup of coffee or tea and enjoy! This would pair perfectly with a nice glass of fresh-made Oat Milk for breakfast.
More Baking Recipes
Healthy Banana Bread
- 2 cups rolled oats
- 2 teaspoon baking powder
- ½ cup chopped walnuts
- 2 tablespoon chia seeds
- ½ teaspoon ground cinnamon
- 3 ripe bananas
- 1 extra banana for garnish
- 1 egg or flax egg
- 4 tablespoon melted coconut oil
- 2 tablespoon rice malt syrup or honey
- ½ cup almond milk
- Dash of vanilla extract
- Preheat your oven to 180°C/350°F
- Mash ripe bananas and add to a big bowl
- Add all wet ingredients to the bowl and mix
- Blend oats in a blender to create oat flour consistency and add to the bowl
- Add all remaining dry ingredients and mix well
- Pour into a lined baking tin and for garnish slice a banana in half lengthways and slightly press into the batter before placing in the oven for 45 minutes to 1 hour (depending on oven strength)
- Check that it's cooked by sticking a toothpick inside and see if it comes out clean. Let it rest in the tin for 10 minutes before removing, then place on a cooling rack for a further 10 minutes before slicing.