Healthy banana nut bread recipe

Banana nut bread recipe


Overripe bananas that we wont eat, but too guilty to toss? We have all been there from time to time. I  had 6 ripe bananas gaping at me from the counter and I kept ignoring it, thinking it would magically disappear, but instead, it blacked out on me, like really blacked out! So I ended up making banana bread that my husband is happily taking to work as his snack, and lovin it! Win-win! 

This version of banana bread has more fiber, no all purpose flour or processed sugar. It makes for a healthy snack or wholesome breakfast. Try it. 

Makes 1 bread loaf 

Ingredients:
1 cup whole wheat flour
1/2 cup honey
1/2 cup firmly packed dark brown sugar or dates syrup
2 eggs, at room temperature ( egg replacer? Use 2 Tbsp flaxseed powder with 6 Tbsp water and use)
3 very ripe large bananas, peeled and mashed, should be about 1 cup or a little more. 
1/2 cup butter, at room temperature
1/2 tsp salt
1 tsp baking soda
1/2 cup mixed nuts, roasted (walnuts and cashew)
1/2 cup mixed dry fruit (dates, figs, raisins)


Banana nut bread recipe
( This recipe has two loaves, as I doubled the recipe to make more)

Preheat the oven, set it at 325 degree F. Grease the bread loaf pan with cooking spray, set aside. 
In a mixing bowl, add flour, baking soda and salt, Mix or even better, sift it to combine; set aside. 

In another mixing bowl, add butter and brown sugar.( If you are using date syrup, we will add them with the honey, later.) Whisk to form a creamy mixture. Add eggs one at a time, whisk to combine. Add the mashed banana mixture to this and whisk for a few minutes to combine. 

Add flour to the banana mixture and combine gently with a wooden spoon or spatula. Now add in the honey, if using date syrup, add it in now. Toss in the nuts and dry fruit. (Preserve a few spoons of dry fruit and nut to top later). Gently mix to combine. The mixture will be thick. 

Pour it into the prepped bread pan. Tap the pan gently t get rid of air bubbles. Top the cake batter with reserved dry fruit and nuts. Bake for 40-45 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. 

Take it out of the oven and let it cool completely. Store it at room temperature for up to 5 days, and up to two weeks if kept in the fridge. Let me know how it turned out, enjoy! 

Banana bread recipe