Description
A quick, healthy banana bread recipe that is both comforting and delicious, boasting a delightful aroma and the flexibility to customize with various add-ins.
Ingredients
Scale
- 1 cup (100g) almond flour
- 1 cup (120g) oat flour
- 1½ tsp baking powder
- 1 tbsp flaxseed
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp mixed spices (optional)
- ½ tsp salt
- 3 ripe bananas (2 large, 3 small)
- ¼ cup (60ml) coconut oil
- ¼ cup date puree
- ½ cup (125ml) almond milk
- 3 eggs
- 1 tsp vanilla extract
- ½ cup chopped nuts
Instructions
- Preheat the oven to 350°F (180°C) for 15 minutes.
- Prepare a 10X5 inch (25cm x 12cm) loaf pan with parchment paper or aluminum foil, greasing if desired.
- In a bowl, mix all dry ingredients: almond flour, oat flour, baking powder, flaxseed, cinnamon, nutmeg, mixed spices, and salt.
- In a large bowl, mash the bananas until juicy and well blended.
- Combine the bananas with the wet ingredients: coconut oil, date puree, vanilla, eggs, and almond milk. Mix well.
- Add the chopped nuts and stir to distribute.
- Incorporate the dry ingredients gently, being careful not to overmix. The batter should be homogeneous but not overworked.
- Spread the batter in the prepared pan. Optionally, add more nuts and oats on top.
- Bake until golden, about 50 minutes. Test with a toothpick—if it comes out clean, it’s ready.
- Let it rest in the pan for 5 minutes before removing. Store at room temperature for 1-2 days, then refrigerate or freeze for longer storage.
Notes
For enhanced flavor, use bananas with brown spots. Substitute flaxseed with ground chia if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: banana bread, healthy baking, quick bread, vegan option