Full-flavoured healthy Banana Bread recipe

If you’re wondering why your normal banana bread recipe doesn’t pack enough fun tropical flavour, here’s a novel idea – try adding a few extra bananas (rocket science, eh?)  😉  This totally used to be me… I’d put like 2 bananas in and wonder why it tasted more like bread than bananas.

full-flavoured banana bread recipe

Banana Bread – fresh outta the oven

 

But that was then, and this is now.  The trick I’ve discovered is that you need to add about FIVE bananas to the mix.  Plus, there are ways you can make it a lot cleaner and healthier than the traditional recipe which uses processed white flour and sugar.

Here are the ingredients:

banana bread ingredients

Only 2 bananas shown here, but I really used 5

 

2 cups whole wheat flour, spelt flour, or any other kind of flour you want to sub in (if you’re gluten-free)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup organic butter (100g)

3/4 cup organic, unsweetened applesauce

4 teaspoons organic Stevia OR 1/2 cup Natvia)

2 organic, free-range eggs, beaten

2 1/3 cups mashed overripe bananas (about 5 bananas)… I usually freeze my dodgy, over-ripe ones, and thaw them in the microwave when I’ve collected enough to make this banana bread

1/3 cup dessicated coconut (optional… just for sprinkling on top)

* please note- I use natural and organic ingredients whenever I can… if you can’t or don’t have them, just use the regular ones

 

Here’s what you do:

1. Preheat oven to 350F/175C.  Grease or spray a loaf pan or cake pan (I find that this banana bread is super dense, so using a cake pan spreads the whole thing out more and bakes it more evenly (rather than cajun on the outside and raw on the inside)).

2. In one bowl mix together your flour, baking soda, and salt.

3. In another bowl mix together your butter (I melt mine to make it more mixy friendly), applesauce, and Stevia or Natvia.  Add in your eggs and mashed banana (I mash my bananas using my Bamix hand-mixer… way faster than by hand with a fork… a blender works well too).

4. Mix together the stuff from the two bowls.  Pour the batter into your greased loaf or cake pan.  If you’re using a loaf-pan, bake for about 60-90 minutes (keep inserting a toothpick into the middle and see if it comes out clean.  The outside will look done, but the inside may be total soup).  If you’re using a cake pan, 30-40 minutes should be perfect.  Again, use a toothpick.

5. Let it cool for about 10 minutes, then take it out of the pan and let it cool on a wire rack for a while before slicing it.

* this banana bread doesn’t rise a whole lot, so you can put the whole recipe into one loaf/cake pan, even if it looks rather full

 

 

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