I’ve been making this banana bread for a long time. It is definitely my go to! Not only is it delicious but it is a very healthy version. Rather than sugar it is sweetened with either honey or agave, bananas of course, and apple sauce.
It’s very versatile as well. I’ve experimented with different flours including whole wheat, spelt, oat, and coconut flour and they all work really well! You can sprinkle oats on top for show or what I’ve done here is hemp seed just to pretty it up.
Making this for a work pot luck tomorrow and going to cut into little squares with tooth picks just as little samplers. This is half why I’m rushed to get the recipe on the blog because I know everyone will ask me for the recipe…(fingers crossed).
Hope this will be the last banana bread recipe that you all search for too!
Cut into 8 slices width wise for calorie count.
Cals per serving 230g
1 large cup of ripened banana
1 tsp vanilla
3/4 cup dairy of your choice (cows milk, soy, almond, cashew)
1/3 cup apple sauce
1/3 cup honey or agave (maple syrup would work too)
1 cup flour (oat, whole wheat, or spelt)
1/2 cup coconut flour
1 cup oats
3/4 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1 pinch salt
Hemp seeds for sprinkling on top.
Preheat oven to 350 degrees. Mash banana well in a mixing bowl. Add the rest of the wet ingredients and whisk until smooth. Whisk together all dry ingredients together in a separate bowl. Grease a loaf pan with a skinny piece of parchment paper laid across the middle for lifting out once cooked. Mix wet and dry ingredients well. Pour into loaf pan. Sprinkle hemp seeds or extra oats on top. Bake for one hour. Let cool completely before slicing.