Introduction
There’s something truly comforting about a warm slice of banana bread, especially when it’s infused with the natural sweetness of ripe bananas and made a little lighter for our everyday enjoyment. This skinny banana bread recipe not only satisfies your cravings, but it also embraces healthier ingredients like coconut oil, honey, and whole wheat flour. It’s perfect for breakfast, an afternoon snack, or even a delightful dessert. So, let’s dive into this deliciously wholesome treat!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1 1/2 cups whole wheat flour
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5 inch loaf pan, ensuring it’s ready for our delightful batter.
- In a mixing bowl, combine the mashed bananas and melted coconut oil. Stir until well mixed, and allow the charming banana aroma to fill your kitchen.
- Stir in the honey or maple syrup, whichever you prefer, followed by the egg and vanilla extract. Mix until you have a smooth, inviting mixture.
- Sprinkle the baking soda, a pinch of salt, and cinnamon over the blend. Mix well to combine all these fragrant flavors.
- Gently fold in the whole wheat flour, stirring until just combined. Remember, we want to keep it light and fluffy, so avoid overmixing!
- Pour the batter into the prepared loaf pan and spread it out evenly, admiring the rich color.
- Bake in the preheated oven for 45-55 minutes, enjoying the heavenly scent wafting through your home. Check for doneness with a toothpick—when it comes out clean, you’re golden!
- Once baked to perfection, allow the banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes or Tips
For an added depth of flavor, you can mix in a handful of walnuts or dark chocolate chips before pouring the batter into the pan. If you’re looking to reduce sweetness, feel free to adjust the honey or syrup to your taste. And remember, this banana bread tastes even better the next day as the flavors meld beautifully!
Cooking Techniques
Mashed bananas are the star of this recipe, providing natural sweetness and moisture to the bread. When combining your wet ingredients, whisking them well ensures that the egg is fully incorporated, leading to a more uniform texture. Lastly, don’t rush the cooling phase; letting the bread cool allows the crumb to settle and enhances the overall flavor and texture.
FAQ
Can I use other flours? Absolutely! While whole wheat flour lends a nutty taste and hearty texture, almond or oat flour can be great gluten-free alternatives.
How should I store leftover banana bread? Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate for a bit longer.
Can I freeze banana bread? Yes, indeed! Slice the bread and wrap each piece in plastic wrap, then place them in a freezer bag. It can be frozen for up to 3 months—just thaw at room temperature when you’re ready to enjoy!
Conclusion
This skinny banana bread is not just a treat—it’s a delightful embrace of wholesome goodness that you can feel great about sharing with family and friends. Each slice carries warmth and comfort, making it the perfect addition to your kitchen repertoire. Whether you enjoy it plain, with a smear of nut butter, or alongside your morning coffee, this is a recipe you’ll return to time and again. Happy baking!