Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday ingredients and does not have any refined sugars or butter.
Ingredients
1/3 cup melted coconut oil
1/2 cup (185g) honey
2 large eggs
1 packed cup (245g) mashed very ripe bananas (~2 large bananas)
1/4 cup (53g) full-fat honey vanilla Greek yogurt (I recommend Greek Gods)
1 and 1/2 teaspoons vanilla extract
3/4 teaspoon fine salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 and 3/4 cups (220g) white, all-purpose flour
3/4 cup (115g) mini chocolate chips, optional
1 tablespoon old-fashioned oats, optional
Directions
PREP: Preheat the oven to 325 degrees F. Generously grease a 9×5-inch bread pan and lightly dust with flour. Tap off excess flour over the sink and set the prepared pan aside .
WET INGREDIENTS: In a large bowl, whisk together the 1/3 cup coconut oil and 1/2 cup honey. Add in the 2 large eggs and whisk until smooth. In a separate bowl, mash the bananas with a fork until well mashed and broken down (Note 1). Pack mashed bananas into a 1-cup measuring cup and level the top. Add to the wet ingredients along with the 1/4 cup Greek yogurt, and 1 and 1/2 teaspoons vanilla extract. Whisk until smooth and combined.
DRY INGREDIENTS: On top of the wet ingredients, add the 3/4 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon baking soda. Stir. Add in the 1 and 3/4 cup flour and the 3/4 cup miniature chocolate chips (if using) right on top of the flour. With a wooden spoon, gently stir the chocolate chips to get coated with the flour and then mix the flour into the rest of the ingredients. Do not over-mix; stop as soon as the flour is fully incorporated.
BAKE: Using a spatula, scrape all the batter into the prepared 9×5-inch pan. Bake in the fully preheated oven for 50-65 minutes or until very lightly browned on the edges and a toothpick comes out clean (or with few moist crumbs) from the center of the pan.
COOL: Allow to cool in the pan for 10 minutes and then invert onto a cooling rack. When fully cool, cut into slices and enjoy. Store leftovers in an airtight container in the fridge for 2-3 days. Enjoy slices warmed in the microwave for 10-15 seconds. Bread freezes and thaws well.
