Banana bread is such a great bread – its main ingredient, bananas, can be nearly brown and inedible on their own but then make the sweetest of breads. It’s a bit of a miracle bread when you think about it!
Generally though, the best banana breads have tons of butter and sugar. They are light and fluffy, but in no way healthy.
Because I love snacking on banana bread with a cup of tea in the morning, I wanted to make a slightly healthier version with no butter or sugar. This is my version. Let me know what you think!
Healthy Banana Bread
- 1/3 cup melted coconut oil
- 1/2 cup honey (if giving to a baby under 1 years old, use maple syrup instead)
- 2 eggs
- 1 cup (2 large bananas) ripe bananas, mashed
- 1/4 cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice, plus more to swirl on top
- 1 3/4 cups whole wheat flour
- Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk until combined.
- Add the eggs and beat well.
- Whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and pumpkin pie spice, and whisk to blend.
- Stir in flour just until combined (don’t overmix!).
- Pour the batter into your greased loaf pan and sprinkle lightly with pumpkin pie spice (if you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern).
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool before slicing. Enjoy!