I see you there, with your overripe bananas just sitting on your counter. But you're being lazy. Get up and make this HEALTHY banana bread and do yourself a favor! (P.S. I'm totally talking to my past self from this Monday ????). Okay but seriously, I make this super easy and healthy banana bread recipe very often because it's our family favorite and doesn't last for more than a day or two.
I like to make banana bread with oat flour (keeping breakfast and Ramadan in mind) to make it healthier and a better fuel for your body. Oat flour is a much slower and nutrient dense form of carbohydrates so it will keep you full for longer. This recipe also has no white sugar and is dairy free! The end result is a very moist loaf of banana bread with just the right amount of sweetness. The key? Don't skimp on the number of bananas, and make sure those babies are dotted allllll over.
Quick Tip: I like to buy a few extra bananas than we normally eat and keep them separate so they can overripe by the end of the week. This way you always have bananas for banana bread!
This recipe is also really easy to adapt and add in your favorite things. You can add nuts, chocolate, or raisins - make it your own. Be sure to try this recipe and share your reviews and photos!
Ingredient replacements for this recipe
- If you don't have oat flour and really want to make this recipe, replace the 2.5 cups of oat flour with 2 cups of regular white flour.
- If you don't have oat flour, but you have oats, you can simply grind the oats in a food processor to make a flour. Only do this with rolled oats or instant oats (steel cut oats won't work)
- You can also replace the maple syrup with honey. It will impact the flavor slightly.
- If you don't have coconut oil, you can use regular butter as a replacement.
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Try this easy banana bread recipe made with simple ingredients. It's a healthy breakfast option with no white sugar and also dairy-free.
- 4 very ripe bananas
- ½ cup melted coconut oil
- ½ cup maple syrup (or honey)
- 1 tsp vanilla extract
- 2 eggs, beaten
- 2.5 cups Oat flour* (see notes)
- 4 tsp cardamom powder (or cinnamon)
- 1 tsp baking soda
- 1.5 tsp baking powder
- ⅓ cup dark chocolate chunks
- ⅓ cup to 1 cup chopped nuts of choice
- Preheat your oven to 350F.
- Start by mixing your wet ingredients: mash the banana really well, then add the coconut oil, maple syrup, vanilla, beaten egg and mix well.
- In a separate bowl mix the dry ingredients: oat flour, cardamom, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Add in your nuts or chocolate chunks if using.
- Using a loaf pan, grease all sides with coconut oil then add parchment paper across the long edge of the pan (so you have it sticking out on either side as "handles" when you want to take it out).
- Add the batter in, pat down well and pop in the oven for 45-50 minutes, until a toothpick inserted in the middle comes out dry.
- Allow it to cool, cut and enjoy!
*If you don't have oat flour, you can simply grind up oats in your food processor until fine. You can use rolled oats or instant oats which work well in the food processor. Steel cut oats will likely yield a crumble banana bread because it's harder for the food processor to break it down into a flour, so I suggest you don't use it.
- Category: Desserts
- Method: Bake
- Cuisine: American
Keywords: banana bread, healthy, gluten-free, dairy-free, desserts