Healthy Banana Bread
A delicious and nutrient-rich banana bread made with ripe bananas, oat flour, and natural sweeteners, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 cup oat flour Can substitute with whole wheat or gluten-free flour.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 3 pieces ripe bananas Should be well-ripened.
- ⅓ cup maple syrup Can substitute with honey or agave syrup.
- ¼ cup coconut oil or applesauce Coconut oil makes it richer; applesauce is a lower-fat option.
- 1 tsp vanilla extract
Optional Add-ins
- to taste Nuts or chocolate chips Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or butter.
- In a mixing bowl, mash the ripe bananas until smooth but slightly chunky.
- Add maple syrup, coconut oil (or applesauce), and vanilla extract to the bananas and stir until well combined.
Mixing Ingredients
- In a separate bowl, whisk together oat flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
- If using, gently fold in the nuts or chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 45-55 minutes, checking with a toothpick for doneness.
- Once baked, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Slice the banana bread and enjoy it plain or with nut butter.
Notes
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. Reheat slices in the microwave or toaster before serving.