This healthy banana bread recipe is full of all the good stuff so you can enjoy a slice guilt-free! The perfect treat when you want something sweet!
Happy Friday Friends!
I’m not sure if you’ve realised this yet but I’m a massive banana fan. My banana chia smoothie, healthy banana chocolate chip muffins and strawberry banana smoothie bowl recipes might have given it away. I’d probably put bananas in every recipe if I could! And one of my absolute favourite all time foods is banana bread.
I’m definitely that person who used to get banana bread from a café thinking it was the healthy option!! Oh dear… how the times have changed! These days I try to steer clear of the sugar filled bakery treats and instead make my own, healthier version. And this recipe right here does not disappoint. In fact I’ve made it 3 times this week to get it just right and I actually prefer this to the café version! You can really taste the bananas which add such a lovely sweetness!
A treat you can enjoy without the guilt! Now I’m off to sneak another slice…
- 3 very ripe bananas, mashed
- ⅓ cup olive oil (I used a very mild flavour oil)
- 3 tbsp. rice malt syrup
- ½ cup rolled oats
- ¼ cup milk
- 2 eggs
- 1 ½ cups wholemeal flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Pre-heat oven to 160C.
- In a bowl combine rice malt syrup and olive oil and stir to combine.
- Add in milk, eggs and bananas and combine.
- Add remaining ingredients (except for 1 tsp of cinnamon) and mix well to combine.
- Pour mixture into a loaf pan that is lined with baking paper
- Dust reserved tsp of cinnamon on top.
- Place in oven for 70 minutes. I would start checking around the 55-minute mark, as every oven is different! You want the loaf to be lightly browned and a skewer to come out clean.
- Cool in tin for 5 minutes then remove and cool on a rack.
- Serve and enjoy.
- Adapted from Naturally Nutritious
- Feel free to sub olive oil for coconut oil
- Feel free to sub rice malt syrup for honey or maple syrup
- I haven’t experimented with any other flours but if you do, let me know how you go!
- I’ve added the banana on top purely for decoration – it isn’t necessary but if you want to add to yours just slice a banana in half and push into the mixture prior to baking.
- Can store in an airtight container for up to 2 days at room temperature or freeze leftovers!