Healthyish Banana Bread
Look no further, this is the best "healthy" banana bread recipe that tastes even better than the original.
Ingredients
- 1 cup very ripe bananas, mashed
- ⅓ cup ground flaxseed
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup maple syrup
- 2 large eggs
- ⅓ cup coconut oil (or any neutral-tasting oil like canola or vegetable)
- ¼ cup brown sugar, unpacked
- 1 teaspoon real vanilla extract
- ⅓ cup yogurt, sour cream, or buttermilk
- ¾ cup toasted walnuts, chopped OR chocolate chips (optional)
Instructions
- Preheat your oven to 350°F and generously grease a 9x5 inch* loaf pan with butter.
- Whisk together flours, flaxseed, baking powder, baking soda, and salt in a large bowl.
- Add the eggs to a medium sized bowl, followed by the maple syrup, oil, brown sugar, vanilla, and mashed banana. Whisk together, then add yogurt/sour cream and whisk until smooth (some banana lumps will be present).
- Pour the wet ingredients into the large bowl of dry ingredients and fold together. Mix gently until just combined. Fold in the walnuts or chocolate, if using, and pour into the prepared loaf pan. Smooth the top to evenly distribute the batter.
- Bake for 50-55 minutes or until tester in centre of the loaf comes out clean. Allow to cool for 5 or 10 minutes in the pan. Carefully remove from pan and let cool on cooling rack.
Notes
- 9 x 5 inch loaf pan is important to use. I have a smaller one that is closer to 8 x 4 inch and the batter spills over during baking. If you only have a smaller loaf pan, fill a mini loaf pan or a couple molds of a muffin tin before putting the rest in your loaf pan. Loaf pan should be filled no more than 3/4.
- VERY Over-Ripe Bananas are an absolute must. The browner, the better.
- Grease with BUTTER. This helps achieve a slightly crisp, brown crust.