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.


 
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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.

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