Banana Bread....It Can Be Healthy!

Day 21 of the 31 Day Challenge

Day 21 of the 31 Day Challenge

Healthy Banana Bread

Healthy Banana Bread

We have a module on healthy baking starting in a  couple of weeks.  I am really looking forward to learning "health supportive baking" in which we use sugar alternatives, varied flours and grains including gluten-free options as well as vegan methods. I love baked goods especially for breakfast.  A donut is never a good option, and plain ole toast isn't very nutritious.  A healthy quick bread can be a great start, especially served with some nut butter and fruit to round it out. It is one of my favorite breakfasts! 

This banana bread it moist and filling.  It is somewhat dense and not one of those light and airy breads.  It is gluten free with rice and oat flours.  You can certainly use a gluten free mix (beware of the garbanzo based ones - they taste really beany) or use an equivalent amount of wheat flour.  You can use all purpose, but a white wheat or whole wheat pastry flour would be more nutritious.  You can also substitute a mild flavored oil for the coconut oil, or use melted earth balance or butter.  I didn't use nuts but can add any kind you like.  Chocolate chips make this especially decadent and delicious.  I eat it for breakfast, spread with some almond or peanut butter. It will definitely hold you until lunch!  Don't forget, even though this is made with healthy ingredients, you still need to eat a reasonable portion.  A slice for a snack, breakfast or dessert is great.  Although it would be easy to do….eating half the loaf would not be so good…..  I hope you like it! 

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Healthy Banana Bread

by Catherine Craig

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Keywords: bake bread gluten-free vegan

Ingredients (1 loaf)

  • 4 large bananas, very ripe
  • 1/2 cup coconut palm sugar (may use brown sugar)
  • 1/4 coconut oil, melted
  • 1 tsp vanilla
  • 2 Tbsp molasses
  • 1 cup oat flour
  • 1 cup brown rice flour ( you can use 2 cups of regular all purpose flour instead of the oat and brown rice flours)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp flax meal (ground flax seeds)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup chocolate chips (optional)


Preheat the oven to 350 degrees. Grease a loaf pan.

In a large bowl, mash the bananas very well. Try to make a smooth paste without any big lumps. Add the coconut palm sugar, coconut oil, vanilla and molasses. Set aside.

Mix together the oat and rice flours, the baking soda, salt and flax meal. Stir the dry ingredients into the wet ingredients. Mix until well combined. Mix in nuts and chocolate chips if using.

Pour the batter into the loaf pan, smoothing the top. Bake for an hour and 15 minutes or until a knife inserted comes out clean. Watch carefully and check five minutes early in case your oven runs hot.

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