I know you are probably skeptical of the title. You're probably thinking "THE Best? Really Kat? Is this really the best banana bread?". But I assure you, I rarely make the same recipe more than a couple times but I have made this banana bread every single time I had over-ripe bananas too use.
Yes that is correct, I didn't even think about finding or using a different recipes to use my bananas!
This banana bread is so simple. I think the real secret is it being sweetened by honey. This way the banana bread is not only naturally sweetened but you also get a wonder dense yet fluffy texture from the honey. It is so good.
Best Healthy Banana Bread
Adapted from hereIngredients
⅓ cup melted coconut oil½ cup honey
2 eggs
1 cup mashed ripe bananas (about 2 bananas)
¼ cup almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1/4 tsp nutmeg
1¾ cups spelt flour
1/4 cup chocolate chips
1¾ cups spelt flour
1/4 cup chocolate chips
1/4 cup walnuts
Instructions
- Preheat oven to 325F and grease a 9×5-inch loaf pan. Line the bottom with wax paper
- In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and almond milk. It's a good idea to bring your eggs and milk to room temperature so that the coconut oil doesn't soldify
- Add the baking soda, vanilla, salt cinnamon, and nutmeg. Blend together
- Stir in the flour, just until combined. Some lumps are ok.
- Gently fold in the chocolate chips and walnuts.
- Pour the batter into your loaf pan and sprinkle lightly with cinnamon. If you want the swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes then serve!
Let me know if you try this out!
