Best Healthy Banana Bread, Dietitian Recipe, Easy
This Healthy Banana Bread recipe is perfect for when you're in the mood for a baked good and have a few overripe bananas laying around! As a dietitian, what I love about this recipe is that it calls for extra banana to add natural sweetness. And it's a healthier version than classic banana bread but still has the moist texture I crave.
Equipment
- 1 loaf pan (9x5 inch)
Ingredients
Dry Ingredients
- 1½ cup oat flour (or all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- 1½ cup mashed bananas (about 3 bananas)
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 9x5 inch loaf pan by either spraying it with cooking spray or lining it with parchment paper. In a medium bowl whisk the dry ingredients including the oat flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- In a separate large mixing bowl, combine the eggs, avocado oil, maple syrup, and vanilla extract. Whisk it together until it's well combined, about 1 minute. Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana into the egg mixture.
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Pour batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes. The bread is done when an inserted toothpick comes out clean. Let the loaf rest at least 10-15 minutes before enjoying!
- Hint: Don't overmix the batter or it will turn out tough! You just need to stir in the dry ingredients until combined.
Video
Notes
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Use a liquid measuring cup for the avocado oil & maple syrup.
- Let the bread cool for ~10 minutes in the loaf pan before taking it out of the pan.
- Tip for storing - let the bread cool completely and then line an airtight container with a paper towel, place the bread in the container and add another paper towel on top to absorb excess moisture. Alternatively wrap it tightly in plastic wrap or aluminum foil.
- Room temperature - store in an airtight container at room temperature for 3-4 days.
- Refrigerator - store in an airtight container in the fridge for up to 1 week.
- Freezer - slice the bread into individual slices before storing in the freezer if you want to be able to take it out to thaw one serving at a time. Store the slices in a freezer-safe bag in the freezer for up to 3 months. For best results, thaw it in the fridge overnight before reheating in either the microwave or oven.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 sliceCalories: 195kcalCarbohydrates: 26gProtein: 4gFat: 8gFiber: 2gSugar: 11g
Tried this recipe?Let us know how it was!