Healthy Banana Bread
I LOVE banana bread -- homemade is even better! It's the best when it's warm, fresh out of the oven. Yummmmm....


Ingredients:

1/2 c. melted coconut oil or extra-virgin olive oil
1/2 c. honey or maple syrup or agave syrup
2 eggs (preferably local and fresh)
1 c. mashed ripe bananas (about 2 large bananas) -- I freeze my almost mushy bananas
              and just thaw it before throwing it in the recipe. Works great!
1/4 c. milk of choice or water
1 teaspoon baking soda
1 teaspoon organic vanilla extract
1/2 teaspoon himalayan sea salt
1-2 drops cinnamon bark essential oil (only pure ones, especially for cooking!)
1 & 3/4 c. unbleached, unenriched whole wheat flour or Einkorn (an ancient grain I wrote about here)

Optional: 1/2 c. mix-ins like chopped nuts, chocolate chips (my favorites),
                   chopped dried fruit, fresh banana slices, etc...

Instructions:

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease 9x5 inch loaf pan

  2. In a large bowl, beat the oil & honey together with a whisk.  Add the eggs and beat well, then whisk in the mashed bananas and milk.

  3. Add the baking soda, vanilla, salt, and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in flour, just until combined. Some lumps are okay! Gently fold in mix-ins as desired now.

  4. Pour batter into a greased loaf pan (I grease with this spray cooking coconut oil).

  5. Bake for 55-60 minutes (less without mix-ins, more with mix-ins is my experience). Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.

  6. Then enjoy! Yummm. :)








It is super important to know that not all essential oils are created equal.

You can’t just go out to a big box store (or anywhere online) and trust that you’re getting the good stuff, especially when cooking. Lucky for you, I’ve got a source I trust – want to know more?
I'd be happy to point you in the right direction.


Reading Out Loud is Good for Kids (And Why Parents Need to Have Good Vocal Health While Doing It!)
How to Study and Appreciate Hymns
5 Music Teacher Tools that Will Blow Your Mind

2 Comments

  1. Kiersten Scott  07/23/2020 08:24 PM Central
    Thank you so much! That makes sense. Cant wait to try this! I am definitely trying Einkorn next time!
  2. Kiersten Scott  07/23/2020 03:50 PM Central
    Thoughts on almond flour as a sub for whole wheat?
    Andrea Orem AUTHOR  07/23/2020 06:32 PM Central
    Great question! Substituting almond flour for all-purpose flour generally means adjusting the amount to get the ratios right. If a recipe is calling for all-purpose flour (or even whole wheat), the general rule to follow is a 1:2 ratio. This means that if a recipe calls for using 3/4 cup of all-purpose flour, use 1 1/2 cups of almond flour. But again, you may need to experiment a bit. I've been able to substitute Einkorn and whole wheat (for this recipe) basically 1:1, but even that is not always the case.

Leave a Comment