Classic Banana Bread
By Laila ·
Simply made using wholesome ingredients, this banana bread is out-of-this-world delicious, made in one bowl, allergy friendly as always, and sugar free!
Who’s ready for this incredibly easy classic banana bread recipe? It’s moist, full of flavor, sugar free, and made in one bowl.
I had you at banana bread, didn’t I? ;)
Let’s do this!!
A healthy classic never tasted so good!
I know what you’re thinking. How could something so delicious be “healthy”?? I’ll tell you how – because a) you made it at home (ie no junky preservatives, yuck); b) it’s made using wholesome ingredients (no fillers…also yuck); c) it’s made using natural sweetener (the goodness of honey!!); and d) it’s made with fruit!
That’s a win win win situation we have going on here.
In under an hour, you’ll have made the most amazing sweet loaf of bread that tastes good and is so good for you!
Perfect anytime, anywhere!
Make this and have it ready for a quick healthy on-the-go breakfast, or a snack at school and work, or serve it to friends when they drop in for a visit. The reasons to make this banana bread are too many to write down – meaning make sure you get to the grocery store and find yourself the most ripe bunch of bananas and start baking this loaf!!
Check out these other sugar-free, naturally sweetened recipes I know you’re going to love! Cherry Pie Filling, Berry Fig Salad, Perfect Hot Chocolate. Mmm yes please!!
Why you’re going to love this recipe
Ripened bananas are better for your gut because the starches are broken down into simple carbs, which makes it easier on your digestive system to break down. #themoreyouknow
Not only are you helping your gut, but you’re also contributing to creating less food waste by choosing to buy ripened fruit. (Just when you thought it couldn’t get any better!)
You’ll be doing so much good by buying “spoiled” food!
This banana bread is also made allergy friendly as always; free from the following:
dairy
egg
nuts
soy
sugar
junk
It’s the perfect way to use up those overly ripened bananas, and fill your home with the most delicious smells! All you need is one bowl, a fork, and a loaf pan (and your ingredients obvi!) to make this classic loaf!
I chose to keep it simple and didn’t add any extras like nuts, chocolate chips, etc. I figured I wanted something that’s sweet on its own and be safe to take to school. This sweet bread does just that!
Enjoy this banana bread anytime, anywhere, knowing you’re feeding your stomach and your soul with all around wholesome goodness.
As always, let me know what you think of this recipe when you make it and don’t forget to rate it whatever you think it deserves so Google can be proud of this post… he can be a hard one to please sometimes!
Catch me on my social pages too Instagram & Facebook, where I share daily stories of what I’m making in my cozy kitchen.
Happy ripe fruit shopping & banana bread making! xx
Recipe
Classic Banana Bread
Simply made using wholesome ingredients, this banana bread is out-of-this-world delicious, made in one bowl, allergy friendly as always, and sugar free!
- Prep
- 5 mins
- Cook
- 50 mins
- Serves
- 12 slices
Ingredients
Instructions
- 1Preheat oven to 350F; lightly grease and dust a loaf pan with some flour - set aside.
- 2In a large bowl, mash bananas (using a fork or masher) until there are virtually no bits of the fruit left.
- 3Add vanilla, cinnamon, and nutmeg, and briefly whisk to combine. Then add honey and coconut oil and continue whisking until fully combined.
- 4Next, sift over your banana mixture: flour, baking soda, baking powder, and salt, and using a spatula, mix until batter is smooth and fully combined.
- 5Pour batter into prepared loaf pan and bake in the preheated oven for 50 minutes to 1 hour, until banana bread is a beautiful dark golden brown and toothpick inserted in the centre comes out clean.
- 6Allow to slightly cool before cutting into loaf.
Notes
Oven time depends largely on the size and material of pan you bake with. Glass pans generally cook faster, whereas aluminum or ceramic bake more evenly but take a bit longer. Also, the larger the pan, the quicker it'll take to bake but it won't be as domed, smaller pan = domed prettier loaf but will take longer to bake etc. The pan that I used for this recipe measures approximately 9"x5" Allow the loaf to cool (completely is preferable) so you can cut clean slices. When you cut into a warm loaf, it tends to break. So just a heads up :) Calories: 199 kcal