Healthy Banana Bread

The banana bread you’re used to is actually a cake lying about being a bread. This is adapted from David Lebovitz’ recipe, who managed to develop a fantastic bread using only 2 tablespoons of oil that doesn’t come out gummy like other low-oil breads.

Even though this recipe replaces all-purpose flour with whole wheat flour and oats, sugar with honey, and uses a measly about of oil, it’s not a compromise. It stands up to other banana cakes.

Why not just go all the way, eliminating all the oil and sugar? Because that resulting bread is not enjoyable, and this is.

Ingredients

Servings: 1 loaf or 12 muffins

adapted from David Lebovitz’ Banana Bread

Dry

1 1/2 cups (180g) white whole wheat flour

1/2 (40) cup rolled oats (quick cooking is fine)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt or 1 tsp kosher salt

1/2 tsp ground cinnamon

1/4 cup cacao nibs or 1/3 cup bittersweet chocolate chips, chopped

Wet

3 small or 2 large ripe bananas, mashed (about 1 cup, 240ml, of banana puree)

1/2 cup honey (165ml), maple syrup, or 2/3 cup coconut sugar. For a less sweet bread, use 1/3 cup honey/maple syrup and 1/2 cup sugar.

2 tablespoons (30g) neutral oil, melted coconut oil, melted butter, or olive oil

2 large eggs

1 container of of greek yogurt (150ml) or 1/2 cup milk

1 tsp vanilla, real or imitation

Step-by-step Instructions

Step 1 - prepare equipment

Preheat oven to 350F/180C.
Line the bottom of a loaf pan with parchment paper cut to fit, or spray with nonstick spray.

Step 2 - prepare ingredients

In a medium bowl, combine flour, oats, baking soda, baking powder, salt, and cinnamon. Whisk together thoroughly.
Mash bananas in a large bowl and add honey, oil, eggs, yogurt, and vanilla extract. Whisk together.
If using chocolate chips, roughly chop. This creates smaller shards of chocolate that flavor the bread better than whole chips.

Step 3 - combine and bake

4. Add flour mixture and chocolate chips to wet ingredients. With a rubber spatula or fork, gently stir and fold dry ingredients into wet ingredients. Do not over-mix. Small lumps are okay.
5. Pour the batter into prepared loaf pan and bake for 50-60 minutes until the top springs back to the touch, or a toothpick inserted in the center comes out clean.

click images to enlarge