Bananas are associated with a leaner body and to me best eaten as Banana Bread! This is the ultimate healthy banana bread – it has no oil, no refined sugar, no refined flour, just wholesome ingredients that nourish the body. It delivers big flavour, and is perfectly sweet and moist. I can’t stop eating it!
Recipe:
NOTE: This recipe makes 2 mini loaves (5.75” x 3” x 2.5”). You can double the recipe to make a large 8X4″ loaf which bakes in about 55 minutes.
Dry ingredients:
1 cup minus 2 tbsp (85g), oat flour (ground whole grain rolled oats)
2 tbsp (15g) arrowroot flour/starch (can be substituted with tapioca flour/starch or cornstarch but they are refined, suboptimal options)
¼ cup (36g) date sugar OR 2 tbsp coconut sugar
¼ tsp baking soda
½ tsp aluminum free baking powder
½ tsp ground cinnamon
Optional: dark chocolate chips (minimum 70% cacao), chopped walnuts and pecans
Wet ingredients:
2 tbsp raw almond butter
½ cup (112g) ripe banana, mashed (about 1 large banana)
2 flax eggs (2 tbsp ground flaxseeds/meal mixed with 6 tbsp lukewarm water)
¼ cup (60g) unsweetened applesauce
1 tsp vanilla extract
Optional: Sliced bananas – for decoration
Instructions:
Prepare the flax eggs in a bowl. Set aside for a few minutes to gel. Add the rest of the wet ingredients to the flax eggs.
Combine the wet and dry mixtures. Add the dark chocolate chips and walnuts, if desired. Whisk the mixture until just combined.
Divide the batter into two mini loaves.
Bake at 350F for 28-30 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on a cooling rack. Cover the loaves with a kitchen towel to hold in moisture while cooling.
Store in an airtight container on the countertop for 3 days or in the fridge for 5 days.
This recipe is from my dessert cookbook (