If you are craving something delicious and nutritious, this recipe is for you. From our popular apple cake and healthy apple bread, we learned that adding more fruit to the batter than standard recipes improves flavor and texture. So that’s what we did here. You can expect a healthy banana bread with: Like our other quick bread recipes, this one can also be transformed into delicious banana muffins for a quick breakfast on the go. Ready to bake?
1. Gather your ingredients
You’ll need ripe bananas, almond milk or any other milk, extra virgin olive oil, dark chocolate chips or walnuts, brown sugar, vanilla extract, baking soda, and baking powder. We use half all-purpose flour and half whole wheat flour for added fiber and flavor. If you don’t have whole wheat flour, you can replace it with all-purpose.
2. Make the batter
Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper. We use a 9 x 5 inch one (24.5 x 10.5 cm). Mash 3 of the 5 bananas in a large mixing bowl with a fork or potato masher. Add almond milk, sugar, extra virgin olive oil, and vanilla extra and stir with a spatula until well combined. Add whole wheat flour, all-purpose flour, baking powder, and baking soda to a fine-mesh sift. Sift the dry ingredients into the bowl with the wet. Stir with a spatula until the ingredients are well combined but without overmixing. Tip: Sifting the dry ingredients helps you have a lump-free batter.
3. Add-ins & bake
Add two more bananas into the batter, sliced into bite-size pieces. You can also add dark chocolate chips or chopped walnuts. Stir with the same spatula, then transfer the batter to the loaf pan. Bake at 350°F or 180°C for 50 minutes, then check with a toothpick if the banana bread is cooked. To do so, insert the toothpick in the center of the loaf. If it comes out mostly dry, the bread is cooked. Bake the loaf for 5 to 10 more minutes if it comes out wet. Take the loaf out of the pan and let it cool down on a cooling rack. Slice with a breadknife and enjoy. Extra virgin olive oil: Substitute regular olive oil, avocado oil, or another vegetable oil. For oil-free, substitute apple puree. Almond milk: Substitute any other milk, including oat milk, soy milk, rice milk, etc. Dark chocolate chips: Substitute walnuts, pecans, or other nuts. Vanilla extract: Substitute the seeds in a vanilla pod. Refrigerator: It lasts about five days in the fridge, wrapped in plastic. Freezer: Let the loaf cool completely, cut it into slices, and put it in a freezer-friendly container, each slice separated by a piece of parchment paper. Freeze for up to 3 months. EASY BAKES: Vegan carrot cake, vegan apple cake, biscotti recipe, easy vanilla cake, vegan brownies, vegan lemon cake, lemon blueberry pound cake, and vegan apple crisp. For more easy dessert recipes, check out our dessert category page or our compilation of 40 vegan desserts.
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