I think everyone has their own staple banana bread recipe. You know the one you go to once you see those bananas on your kitchen counter getting slightly questionable. This is mine, and once you try it, it will be yours too.
Heavy on the banana flavour, with a little caramelly sweetness, spicy cinnamon, and a whole lot of wholegrain goodness giving it that perfect bread rather than cakey texture. I actually get excited when I see my bananas start to go black as it means an excuse to bake this. Also there is nothing better than the smell of banana bread fresh out of the oven spreading throughout your house.
Banana bread is that one treat that is always shamed for masquerading as a ‘healthy’ option when in fact it is hiding a heavy sugar content. Let’s face it, we still like our banana bread to be sweet. Just not too sweet! Here we have a banana bread sweetened with honey and coconut sugar instead of the usual refined white sugar. We also are replacing refined white flour with wholemeal and a bunch of tasty oats.
So does that make this banana bread healthy? Probably not – I am not a dietitian. But it does make it healthier than store or cafe bought. So we have a start. While this banana bread is packed with real bananas, coconut oil, unrefined sugars and oats, I wouldn’t start eating it everyday thinking it is going to be a healthy breakfast option. For me, it is still a moderation food. At the end of the day, sugar is still sugar even if the low GI of coconut sugar means it has a slower release into your bloodstream, making it is less likely to cause a spike in your blood sugar leaving you starving 10 minutes later.
There is a lot of conflicting information out there on ‘healthy’ sugars. Seriously I never know if honey is healthy or not as there seems to be a different opinion in every article I read. But what I really can tell from all of this is that if we stay away from refined sugars and eat natural, sustainably sourced sweeteners in moderation, then we are probably going to be ok. And when I say ‘stay away from refined sugars’ I mean in our everyday meals – I will still 100% eat the cake. As they say, balance and moderation are all important factors in a healthy lifestyle.
Basically eat this without too much guilt and know that a small piece for morning tea will last you through to lunch. Oh and it will be amazing delicious and make you feel better about indulging your sweet tooth with something that has some nutritional benefits rather than hitting your colleagues cookie jar just to beat the sugar craving.
This recipe is a quick throw it together and bake situation. I hate washing up. I am actually not sure of anyone who does particularly enjoy it, but either way, the less dishes the better. Starting by mashing the bananas in a large bowl, I then throw in everything else and mix. I haven’t noticed any impact on the end result by doing it this way, and I am much more likely to not let those bananas go to waste if I can make something quickly and without turning my kitchen upside down.
As with most baked goods, I recommend eating this fresh from the oven because that is when it is at peak deliciousness. Banana bread as a rule doesn’t have a long bench life due to the amount of moisture from the bananas. If you live in a hot climate as I do in Brisbane, I would say one day on the bench is the absolute maximum – store it in an airtight container in the fridge and just warm up each piece either in the microwave or sandwich press as you want to enjoy it.
Also, as an added bonus, this freezes really well meaning you don’t HAVE to eat it all at once. I simply slice it up and wrap each piece tightly in cling wrap and freeze. As a general rule baked goods tend to last around 3 months in the freezer. From frozen, I can then take out a single piece and enjoy it when I feel like it. I usually allow it to defrost at room temperature before heating it up on a sandwich press – and maybe adding a little spread of dairy-free butter if I am feeling like it.
For the vegans of the world or those with egg allergies, do not worry, this can very easily be adapted. I actually adapted my version from a vegan recipe (original linked in recipe notes). I personally prefer the texture that a real egg gives this bread however if needing to be egg-free a flax egg replacement will do the trick just fine. See this quick post on how to make a flax egg replacement. Also again due to personal preference I use honey as I love the banana/honey combo but maple syrup will be an easy swap.
A probably good for you, easy to put together, works every time and tastes GOOD banana bread recipe, ready to stop those soft, little bit black bananas on your bench going to waste. Yes please.
- 2 large overripe bananas or 3 small
- ¼ cup honey
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tsp cinnamon
- ¼ tsp salt
- 1 egg*
- ⅓ cup coconut sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ cup quick cooking oats
- 1¼ cup wholemeal plain flour
Preheat oven to 180 degrees and line a loaf pan with baking paper lightly sprayed with oil.
Mash bananas in a large bowl. Add in honey, coconut oil, vanilla, apple cider vinegar, cinnamon and salt and mix together using a wire whisk. Add in egg, sugar, baking powder and baking soda and continue to mix.
Sift flour directly into the bowl to ensure there are no lumps and whisk mixture until just combined. Add in oats and fold through using a spatula.
Pour mixture into lined pan ensuring it is evenly spread and top with a sprinkle of oats. Bake in fan forced oven for 30-35 minutes until golden. Be careful not to over-bake as you want the inside to remain soft and moist.
Adapted from Ceara’s Kitchen
Recipe can be made vegan by replacing the egg with a flax egg and swapping the honey for maple syrup.
Tip! Measure the coconut oil first before using the same measuring cup for the honey. The residual oil in the cup will allow the honey to easily slip out without having to scrape the sides and make a mess.
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