This banana bread is my absolute favorite. I tried many recipes but honestly nothing can beat this healthier version of banana bread. It’s moist and dense, yum! It’s good for breakfast or afternoon snack and it can last up up to 1 week!
Remember those very ripe bananas you had/still have? Use them in this recipe! They make all the difference. When the bananas are very ripe, you can reduce the amount of sugar in your recipe because the bananas would be too sweet already. So let’s get to the recipe!
Healthier Banana Bread
- 3 medium ripe bananas
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/3 cup sugar or dry sweetener of choice
- 1/4 cup vegetable oil
- 3/4 cup quick oats or rolled
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/3 cup milk of choice
- 2 tsp cinnamon optional
Preheat your oven to 180ºC and prepare a loaf pan with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, salt, vanilla, cinnamon, sugar and oats. Set aside.
In another bowl, mash the bananas with a fork until no lumps remain. Add the eggs, oil, milk and combine.
Pour wet into dry ingredients and mix just until everything is incorporated. Do not over-mix.
Pour the batter into the prepared pan and bake for 45-55 mins or until a toothpick or knife inserted in the middle comes out clean.
Remove from oven and let it cool before slicing. It can last up to 1 week wrapped in cling wrap.
Nutrition facts are based on a recipe made with sweetener and skimmed milk.