Healthy Banana Bread Recipe
⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
½ cup honey or maple syrup
2 eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups white whole wheat flour or regular whole wheat flour
Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins,
chopped dried fruit, fresh banana slices…
INSTRUCTIONS
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then
whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold
ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your
stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big
spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any
additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a
pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
(typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-
ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then
transfer it to a wire rack to cool for 20 minutes before slicing.
NOTES
Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.
STORAGE SUGGESTIONS: This bread is moist, so it will keep for just two or three days at room
temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three
months or so. I like to slice the bread before freezing and defrost individual slices, either by
letting them rest at room temperature or lightly toasting them.
Bolo de banana com aveia - Sem açúcar e sem farinha
4 bananas maduras caturras são melhores
4 ovos inteiros – se forem pequenos então coloca mais 1
1/2 xícara de óleo (de milho ou de coco, mas tb pode ser margarina ou manteiga derretidas)
2 xícaras de aveia flocos finos
2 colheres (de sopa) de fermento em pó
1 colher (de chá) de canela
1 colher (de chá) de cachaça, não importa – pode ser qualquer trago que tenha em casa
Opcional:
- Frutas secas picadas da sua preferência (ameixa preta, uvas passas, damasco, figo....)
- Oleaginosas picadas (castanhas, amêndoas, nozes, avelãs)
Jogue no liquidificador com os ovos, o óleo e a pinga- bata bem. Unte uma forma com óleo e
jogue aveia para cobrir – o que sobrar pode colocar na receita.
Numa tigela tenha já as misturas secas separadas e adicione o creme do liquidificador.
Acrescente as opcionais
Coloque toda a mistura na forma que tb pode ser de silicone.
