——creativity never goes out of style——

Healthy Banana Bread

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Smoothies are a staple in our house, so we always have fresh produce stocking our fridge or adorning our counters. But sometimes we can’t get to all the fruit fast enough, so that’s where baking comes in. When I notice the bananas ripening too fast I resort to making this healthy banana bread recipe or my one ingredient banana ice cream! They are great healthy alternatives and fix that spring sweet tooth that likes to show up so close to bikini season. This recipe is full of flavor but not full of all the extra saturated fat and oils that traditional banana bread is made of. I love using coconut oil in my baking because of all the health benefits it has, and the importance of incorporating enough healthy fats into your food as well. However, you can substitute the oil for applesauce if you prefer it even lighter. Either way this recipe is easy, delicious and sure to keep you away from the processed treats taunting you in the display case at your morning coffee shop.

Ingredients:

  • ⅓ cup melted coconut oil
  • ½ cup maple syrup (or honey)
  • 2 eggs
  • 1 cup mashed ripe bananas (roughly 2 large bananas)
  • ¼ cup almond or coconut milk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1¾ cups whole wheat flour

      * Optional : ½ cup of either of the following: walnuts, pecans, chocolate chips, dried fruit, raisins etc

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Grease a 9×5-inch loaf pan.
  2. Beat the oil and maple syrup together.  Add the eggs. Beat well, then mix in the mashed bananas and milk. If the coconut oil starts to harden, set bowl on top of warm stove or in microwave for a few seconds to convert back to liquid.
  3. Add the baking soda, vanilla, salt and cinnamon, and mix to blend. Stir in the flour just until combined. Add in extra ingredients if desired. The batter will be lumpy.
  4. Pour the batter into your greased loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
  5. Let cool in the loaf pan for 10 minutes, then take out bread and place on a wire rack to cool.

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Life is full of banana skins. You slip, you carry on. ~ Daphne Guinness

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Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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