I had no idea that I had never posted a banana bread. Honestly! Banana bread is a family favorite and a staple of this house, so how in the world I never managed to put one here is beyond me. Perhaps I thought it was so common for me that I had already created the recipe? I’m not sure.

Problem? Solution.

Here it is! One of the great things about banana bread is that it uses up those over-ripe leftover bananas that we ALL have hanging around. And, it’s rather versatile! Feeling nutty? Add in some nuts. In an extra ‘dirty’ mood? Toss in some chocolate chips.

This banana bread is made a bit more healthy by using a whole wheat white flour, honey, and an optional oil. I used extra virgin olive oil, but a melted coconut oil would work just as well! Since I’ve got a few different tastes in the house, I usually make mine half with nuts and half without.

No one will ever guess that this banana bread is just a touch more healthy than others out there. And with less than 300 calories in a rather large slice, I’ll call that a win!

This is good stuff! I love to make a loaf of this on the weekends and then have a quick and easy breakfast on hand all week long. Just a quick warm up in the microwave and maybe a little touch of butter to melt in there really nice.

I like to serve mine with some fresh fruit or maybe even some Greek yogurt.

Healthy Banana Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A simple, healthy, and homemade banana bread that can be made with or without nuts!

Ingredients

1/2 C. Honey
1/3 C. Vegetable or Canola Oil
2 Whole Large Eggs
1 C. Mashed Banana
1/4 C. Unsweetened Almond Milk
1 Tsp. Baking Soda
1 Tsp. Vanilla Extract
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Cinnamon
1 3/4 C. Whole Wheat White Flour

Instructions

Preheat the oven to 325 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick baking spray; set aside.
In a large bowl, or the base of a stand mixer, beat together the 1/2 C. honey and 1/3 C. extra virgin olive oil until well combined.
Add in the 2 eggs and continue to beat until well blended, followed by the 1 C. mashed banana and 1/4 C. milk.
Once well blended, stir in the 1 Tsp. baking soda, 1 Tsp. vanilla, 1/2 Tsp. salt and 1/2 Tsp. cinnamon just until mixed.
Finally, fold in the 1 3/4 C. flour until combined. Do NOT over mix.
Pour the mixture into the prepared baking pan.
If desired, sprinkle the top with a little more cinnamon and use a knife to ‘swirl’ or top with some nuts!
Put the pan in the oven and bake for about 45-55 minutes, or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool slightly before turning out onto a wire rack to continue cooling.
Enjoy right away or store on the countertop for 3-5 days.

Nutrition Facts

Calories

279.11

Fat (grams)

11.07

Sat. Fat (grams)

1.21

Carbs (grams)

43.02

Fiber (grams)

3.69

Net carbs

39.33

Sugar (grams)

20.99

Protein (grams)

5.45

Sodium (milligrams)

322.20

Cholesterol (grams)

46.50

Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher