Healthier, 1-Bowl Banana Bread
I know there are 28,758,583 banana bread recipes out there, but trust me.
Most bakers have a banana bread recipe they swear by. Somewhere along the way they found the worn out index card in Grandma’s recipe box. Or more recently, their bananas went bad again so they desperately searched on Pinterest “best banana bread recipe ever.”
I’ve baked plenty of excellent banana breads, muffins and cakes. But none of them are my great-grandmother’s recipe (which was from her sister, which was from another grandma, which was probably from Eve herself).
Other breads taste great. But to me, this one is better. It’s less crumbly, more dense, more deliciously like biting into a slice of my childhood than any other.
Especially when it’s slathered with butter.
My favorite part? Using whole wheat and replacing the sugar with honey hardly messes with the deliciousness.
- 3 very ripe bananas, peeled and mashed
- 2 eggs
- 1/2 cup oil or melted butter (coconut oil and palm shortening work great here)
- 1 1/2 cups flour (all-purpose or whole wheat)
- 1/2 cup honey or maple syrup (or 1 cup sugar)
- 1/4 tsp salt
- 1 tsp baking soda
Combine all ingredients in a medium-sized bowl, stirring well.
Pour batter into a greased loaf pan.
Bake at 350 degrees Fahrenheit for 1 hour, until a toothpick or knife inserted in the center comes out clean.
Allow to cool thoroughly before serving (trust - it tastes better).
This recipe doubles and triples easily. If you don't have a loaf pan, use a cake pan or muffin tins.
If you don't have quite enough bananas, applesauce, pumpkin puree, or mashed sweet potato makes a great substitute.
Wrap in plastic wrap or foil, seal in a gallon-size freezer bag, label, and store in the freezer for up to 6 months.
More Baked Awesome:
Simple Strawberry Breakfast Cake (Or What to Do with Blah Berries)
Mix-in-the-Pan Fruit & Oat Bars (Healthy enough for breakfast too!)