One of my fondest childhood memories is the smell of freshly baked banana bread in the kitchen. Known also as quick bread for the ingredients were readily in the kitchen and it was quick to mix up, bake and serve. It helped that quick breads are a simple desert that makes use of ripe bananas that might otherwise be thrown out.
The banana bread I grew up smelling, eating and later baking for my family was not exactly what I would call a healthy option. It was my Great Grandma Casey’s recipe, but I took out a few ingredients and swapped others with healthier whole food options.
I had to make a few loaves until I came upon the perfect combination of ingredients that still tasted and smelled just like my Great Grandma Casey’s recipe.
You can take a favorite family recipe, make it healthier and still enjoy great tasting food that is better for you!
Fun Facts
Bananas are believed to be the world’s first fruit.
National Banana Bread day is February 23rd.
Family Banana Bread, but Better
Equipment
- 1 Hand Whisk or Electric Mixer
- 1 large bowl
- 1 Scale (If using grams instead of measuring cups)
- 1 Rubber Spatula
- 1 Measuring Cups & Spoons
- 1 9" x 5" Loaf pan
- 1 Wire rack
- 2 Small bowls for mashing bananas and combining dry ingredients
Ingredients
- ⅓ cup Coconut Oil, melted
- ½ cup honey (168 grams) High quality. Local is best.
- 2 eggs
- 1 cup Banana, mashed (225 grams) ¾ very ripe (brown) and ¼ mid ripe (not green)
- ¼ cup almond milk I prefer to use an almond milk with as few ingredients as possible (Simply Almond and Malk are good options). I don't recommend other non-dairy milks for this recipe.
- 1 tsp Vanilla Extract
- ½ tsp Himalayan Salt
- ½ tsp Cinnamon
- 1¾ cups King Arthur White Whole Wheat Flour (220 grams) I have substituted Whole Wheat Flour and the finished bread is much darker in color.
- ½ cup Add-ins: Pecans, chocolate chips (cacao), raisins, walnuts, sliced bananas and/or cranberries. Add just a single ingredient or combination for ½ cup total.
- 1 tsp Baking Soda
Instructions
- Preheat oven 350 °F
- In a large bowl add melted coconut oil and honey, whisk together until combined.
- Add eggs and vanilla extract. Beat well with whisk.
- In a separate bowl mash the bananas then add to the main bowl. Whisk together until combined.
- In a separate bowl sift together dry ingredients (flour, salt cinnamon and baking soda)
- Fold the dry ingredients in to the wet mix of the main bowl.
- Add in your "add ins" and gentle stir into mix.
- Pour into 9" x 5" loaf pan that has been "greased" with coconut oil and dusted lightly with flour.
- Optional: Sprinkle top with ½ tsp cinnamon, and top with additional add-ins. Using a knife to "swirl" the toppings.
- Bake 60 minutes or until tester comes out clean after inserted into middle of loaf.
- Allow bread to cool in the loaf pan for at least 10 minutes.
- Turn out onto a wire rack to cool completely before cutting. NOTE: this bread is very moist, so if cut prior to cooling the bread may not hold shape when sliced.
- Once cooled slice and enjoy!
- Store on the counter for 3-4 days, refrigerator for a week or in the freezer for 3 months.
