If the opportunity ever arises in my house where I have some extra over ripe bananas (this is a rare occasion as my children gobble down bananas like they are going out of style) the first item on my list to make is banana bread. There is just something about the comforting smell of a loaf of sweet banana bread baking in the oven. Just as with bananas, my children (and husband :)) will take down a loaf of banana bread as soon as it comes out of the oven. One would typically think: Great, it’s banana bread they are eating something healthy! However, the average banana bread recipe calls for a significant amount of sugar, white flour and often times butter…not, so healthy. Have no fear Moms and health fanatics, this recipe is that of an actual Healthy Banana Bread! Made with whole wheat flour, healthy coconut oil instead of butter and naturally sweetened with honey, this is a recipe you won’t mind your family devouring in one sitting.
Check out the healthy recipe below and enjoy!
- ⅓ cup melted coconut oil
- ½ cup honey
- 2 eggs
- 3 ripe bananas mashed
- ¼ cup milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp ground cinnamon
- 1¾ cups whole wheat flour
- Preheat oven to 325 degrees
- Grease a 9x5" loaf pan
- In a large bowl mix together coconut oil and honey with a whisk, add in eggs and beat well.
- Mix in bananas and milk.
- Add in baking soda, vanilla, salt and cinnamon and whisk to blend well
- Stir in flour until combined.
- Pour batter into greased loaf pan.
- Bake for approx. 55 minutes or until toothpick inserted in center comes out clean.
- Allow bread to cool before removing from pan.
I have altered a recipe in the past, using the same substitutes, but that recipe does not use milk. Do you think almond mlk can be used instead of whole milk? I am so thankful for this healthy recipe because I juggled the ingredients to get the right amount of honey and coconut oil, and whole wheat flour. I will definitely be using this recipe.
Hi Roberta, thanks so much for stopping by our blog. To answer your question…I have not tried using almond milk in this specific recipe. Although, I have used it as a substitute before in baking. Based on my experience with almond milk substitution I would think you could swap. Just be sure it’s unsweetened almond milk so the flavor of the banana bread isn’t altered much and also check the bread a few minutes earlier while baking, to avoid scorching. Have a great day!