Finally – the super moist high fibre, protein, omega 3 gut health banana bread you've been waiting for!
We've been getting lots of requests for super moist banana bread that is nutritious, tasty, sugar free, and also vegan friendly, honey free and egg free. The answer is yes – and here's your healthy supermoist nutritious banana bread recipe! Packed with fibre, protein and omega 3 for improved gut health and digestion, Bake-Better is your premium baking booster.
With a gluten free option, this banana bread is the best healthy banana bread we've tried – so easy that you don't even need to worry about low fibre when using gluten free flour when you bake.
You can easily freeze and store for later use. We know you all vegan baking enthusiasts love easy desserts, and we've got lots on the way – check back soon for more!
Serves: 10 | Prep time: 10 minutes | Cook time: 55 minutes
⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high-quality vegetable oil*
½ cup honey (168 grams) or maple syrup (155 grams)
1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup (56 grams) milk of choice or water
1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ½ cups (220 grams) white whole wheat flour or regular whole wheat flour**
¼ cup Bake-Better
½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices.
Add all ingredients into a blender or food processer and combine until smooth.
Recipe adapted from Cookie + Kate Healthy Banana Bread
This banana bread is super moist so will keep in an airtight container at room temperature for 2 to 3 days, or 5 to 7 days in the fridge or up to 3 months in the freezer. For freezer option, slice up and freeze in individual slices, simply defrost at room temperature or by lightly toasting.
Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (we love almond milk) or water.
Replace the eggs with flax eggs (1 egg= 1tbs flaxseed meal + 2.5 tbsp water).
Use 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.