Whole Wheat Banana Bread (No-Sugar Added)
This Banana bread is pure pan baked goodness. Made with Whole Wheat. No added sugar, except the banana of course. Don’t worry it’s not over thick, or tasteless. Quite the opposite. While not exactly health food, I think opting for whole grain and natural fruits for sugars is always better than massive amounts of refined sugar or high fructose corn syrup and preservatives you can’t pronounce. No judgment though, I love treat days and take advantage and splurge on refined sugary goodness.
INGREDIENTS
- ⅓ cup melted coconut oil or extra-virgin olive oil
- 2 eggs
- 2 large ripe bananas, mashed (about 1 cup)
- ¼ cup milk or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¾ cups whole wheat flour
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a large bowl, mash the oil and bananas together. Add the eggs and mix well, then stir in the milk. If the coconut hardens – just let it rest somewhere warm for a bit and then give it a stir.
- Add the baking soda, vanilla, salt and cinnamon, and mix to blend. Lastly, stir in the flour, just until combined.
- Pour the batter into your greased loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the loaf pan for at least 10 minutes. Loosen the bread around the edges from the pan, using a butter knife. Carefully flip onto plate and cool before slicing.
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