There are few things more delicious to me than banana bread. My mom would make it growing up and store it in the fridge, and I would love coming home from school and slicing a piece for a snack. I recently did a no sugar, no white flour, no processed sweeteners bet for a month with my father-in-law (and it was SO HARD) so I had to be creative when it came to my treats. He allowed me to have honey as a sweetener and can I just say that I have never had more honey in my whole life than I did last month? I didn’t even know I liked honey that much but when that’s the only sweetener you can eat…well, lets just say I was tempted to pour myself shots of honey 🙂
Anyway, I will say that doing the challenge for a month opened my eyes to healthier alternatives for some of my favorite foods, and I absolutely loved this recipe! It makes two loaves so I froze one to enjoy later. Just put it in a Ziploc bag and store it in your freezer until you’re ready to eat it, up to 3 months. I like this because you only have to make the recipe once and you get the reward for a long time!
If you’re looking for a KitchenAid, I thought this one looked like a good deal. I think it’s cute when people leave them on their counter tops if they get a color that matches their kitchen.
Healthy Honey Whole Wheat Banana Bread:
- 2/3 cup melted coconut oil
- 1 cup honey
- 4 eggs
- 2 cups mashed bananas (I used 4 large bananas)
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon cinnamon, plus more to swirl on top
- 31/2 cups whole wheat flour (I used normal flour but I’m sure whole wheat pastry flour would be great)
- 2 teaspoon baking soda
- 1/2 cup hot water
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease two 9×5 inch loaf pans. I grease my bread pans by painting on Crisco with a pastry brush then coating with flour. I make sure the sides are fully covered then I tap off excess flour in the sink.
- In a large bowl or mixer, beat oil and honey together. Add eggs and beat well.
- Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon
- Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Notes: I got this recipe from cookieandkate.com and doubled the recipe.
Kusneti says
September 3, 2015 at 7:35 amvery delicious , i want to try at home , thanks for sharing recipe