This soft and moist seed-oil-free banana bread is truly incredible and super healthy (a weird thing to say about bread right?)! Never throw away a brown banana again!
This bread is one of my all-time favorites–I mean who doesn’t love bread! My family generally tries to avoid seed oils and most store bought bread products contain some version of seed oil, so I started making all my bread products at home–that includes “dessert” breads. Because I was already on a hunt to resolve some health issues that lead me to cutting seed oils out of my diet (learn more about living a seed-oil-free life here), I also went on a hunt to figure out the healthiest flour to use. Turns out the only way to get the incredible nutritional benefit of whole grains (wheat contains 40 of the 44 essential nutrients our bodies need to survive) is to mill your flour at home (if you want to learn more about milling your own flour check out this post). If milling your own flour isn’t something you’ve looked into yet, I highly recommend it!
Because the freshly milled flour adds so much nutrition, you can have a delicious, and nutritious snack (or meal–I’m not judging) that can come together in just a few minutes.
Ingredients
This recipe uses mostly baking basics plus bananas. Flour (I mill my own using soft white wheat berries), honey (or your preferred sweetener), butter, eggs, baking soda, baking powder, salt, cinnamon, nutmeg (I use whole nutmeg and grate it myself each time I want to use it; it tastes so much more delicious this way–try it!), vanilla, and bananas. It may seem like a lot of ingredients, but you probably have all of these lying around!
Pro tip: if you have bananas that are going to rot on your counter and go in the trash, peel them and freeze them instead. That way you can thaw them and use them for banana bread!
Instructions
Banana bread is super easy to make and comes together in just a few minutes.
If you’re milling your own flour, start by doing that! Next, mix all the dry ingredients together. Now you have two choices. If you want to do things properly, use a separate bowl to mash your bananas, then mix the rest of the wet ingredients with the bananas before combining all the wet ingredients with the dry.
If you don’t want to wash an extra dish (this is the camp I’m in) you can make a “well” (a hole in the center of the dry ingredients) and add the wet ingredients directly into the bowl with the dry ingredients. Then add the bananas and use the back of a fork to mash them to your desired consistency–I prefer it when there are some banana chunks throughout the bread. Mix the banana in and pour the mixture into a baking dish. If your baking dish isn’t nonstick, remember to add parchment paper or spray the pan with a nonstick spray (I recommend an avocado oil spray).
Then just bake at 350 until the internal temperature is around 200 degrees or a toothpick comes out clean, about 40 minutes.
Love,
this mama
The Best Banana Bread
Ingredients
- 2 cups flour I milled 240g of soft white wheat berries
- ½ cup butter softened or melted
- ½ cup honey
- 2 eggs
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsps cinnamon
- 1 tsp vanilla extract
- ¼ tsp freshly-ground nutmeg optional
- 3 medium bananas
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, whisk together the dry ingredients.2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1½ tsps cinnamon, ¼ tsp freshly-ground nutmeg
- In another bowl (or in the same bowl if you don't feel like washing another bowl), whisk together all the wet ingredients.½ cup butter, ½ cup honey, 2 eggs, 1 tsp vanilla extract
- Add bananas and mash with a fork until they meet your desired consistency.3 medium bananas
- Combine the wet and dry ingredients.
- Pour batter into a 9"x5" bread pan (if you don't have a nonstick pan, use parchment paper or a nonstick spray).
- Bake in the oven until internal temperature reaches about 200°, or until a toothpick comes out clean (about 40 minutes).
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