Healthy Banana Bread
A wholesome and moist banana bread recipe featuring overripe bananas, avocado oil, and coconut sugar for a naturally sweet and tender loaf. Perfect for breakfast or a healthy snack.
Ingredients
- 3 medium overripe bananas mashed
- 0.5 cup avocado oil
- 0.75 cup coconut sugar or brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, mash the overripe bananas. Stir in avocado oil, coconut sugar, eggs, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
For extra flavor, consider adding 1/2 cup chopped walnuts or chocolate chips to the batter. Ensure your bananas are very ripe (with brown spots) for the best flavor and moisture. Store banana bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.