Healthier, 1-Bowl Banana Bread

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Healthier, 1-Bowl Banana Bread - My great-grandmother's recipe. The easiest, moistest, least crumbly banana bread I've ever tasted, and the only one I make. From CheapskateCook.com

 

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.

 

Healthier, 1-Bowl Banana Bread - My great-grandmother's recipe. The easiest, moistest, least crumbly banana bread I've ever tasted, and the only one I make. From CheapskateCook.com

 

Healthier, 1-Bowl Banana Bread - My great-grandmother's recipe. The easiest, moistest, least crumbly banana bread I've ever tasted, and the only one I make. From CheapskateCook.com

Grandma's Healthier 1 Bowl Banana Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A delicious, one-bowl, whole grain, and naturally-sweetened version of my grandma's banana bread. It's the best, and no one can argue with me, because this is my grandma we're talking about.

Ingredients

  • 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

Instructions

  1. Combine all ingredients in a medium­-sized bowl, stirring well.
  2. Pour batter into a greased loaf pan.
  3. Bake at 350 F for 1 hour, until a toothpick or knife inserted in the center comes out clean.
  4. Allow to cool thoroughly before serving (trust me - it tastes better).

Notes

Variations:

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. 

To Freeze:

Cool completely (preferably overnight), wrap in plastic wrap or foil, seal in a gallon size freezer bag, label, and store in the freezer for up to 6 months.

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Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 40mgSodium: 209mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 4g

Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.

More Baked Awesome:

15-Minute Homemade Bread

Simple Strawberry Breakfast Cake (Or What to Do with Blah Berries)

Mix-in-the-Pan Fruit & Oat Bars (Healthy enough for breakfast too!)

 

Healthier, 1-Bowl Banana Bread - My great-grandmother's recipe. The easiest, moistest, least crumbly banana bread I've ever tasted, and the only one I make. From CheapskateCook.com

 



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