Healthy Banana Bread – and the secret to extra moist banana bread!
I absolutely adore banana bread. There are so many ways it can be made and modified. My version is a healthier alternative with no oil and no refined sugar. This loaf is super moist and filled with flavour, and the upside is that it’s completely acceptable to eat it for brekkie if you’d like. :)) Can even be made vegan.
So my mom taught me what makes a huge difference in making banana bread extra moist and delicious… it’s using frozen extra ripe bananas! When the frozen bananas thaw they have more liquid than regular bananas so they make banana bread extra juicy! Give it a try!
Healthy Banana Bread – and the secret to extra moist banana bread!
Easy and healthy banana bread full of spices and wholesome ingredients with vegan alternative
Ingredients
- 3 medium sized frozen overripe bananas (this is v important because it makes the loaf more juicy and tender and that’s what I’m all about thanks Mamma for teaching me this trick!)
- 2 cups oats
- ¾ tbsp cinnamon
- ½ tsp nutmeg
- 1 tsp cardamom
- ½ tsp dry ground ginger
- 2 tsp pure vanilla extract
- 1 pinch salt
- ⅓ cup maple syrup (I omit or reduce this to be healthier but sometimes I have it if I want sweeter bread)
- 1 tsp baking soda
- 2 eggs (can use flax/chia eggs if vegan)
- ½ cup applesauce (or oil if you prefer)
- crushed walnuts or shredded coconut to top!
Instructions
- Set your oven to 175 degrees Celsius (350 F).
- Thaw the bananas in the microwave or if you think ahead you can take em out of the freezer a bit before you start and let them thaw that way, but sometimes the craving just hits so then the microwave is fine :))
- Mix all the dry ingredients together then set aside. Mix all the wet ingredients together. Then carefully combine all together and don't over-mix. Pour into a greased loaf pan and sprinkle chopped walnuts or coconut flakes on top.
- Bake about 40 minutes until a knife comes out cleanish. I like it when it doesn’t come out completely clean, but a bit of more solid batter sticks to it. Not like super wet you can tell it’s uncooked batter, but a little more texture to it. But keep an eye on it in the oven because baking time varies depending on the oven.
- Now this loaf (like many others of this kind) gets sweeter and more delicious the next day, so it's great to bake ahead. Or y'know… you can also eat it the same day, just make sure it's at least properly cooled so it has maximum flavour 😉 Enjoy!
