Better-For-You Banana Bread

I can't wait for my bananas to get ripe to try this one! Thank you for sharing, Brigette.

Guest post by Brigette Shevy

There are so many reasons to love this bread! First of all, it tastes great. It’s hard to go wrong with a winning combination like bananas, chocolate, and cinnamon. And did I mention it’s good for you? It skips the white flour, refined sugar, heavy fats, and focuses on the real stuff. I also love that since it contains no butter or eggs, this recipe can be easily adjusted to meet a dairy-free diet (see my note following the recipe for additional information). You can even make this bread completely fat-free by simply leaving out the chocolate chips and nuts. Best of all, my kids beg me to make it… and with a list of ingredients like this, it’s a treat I don’t have to feel guilty about serving (or eating myself, of course!)

Recipe makes 1 loaf

2 1/4 c mashed ripe banana (approx. 4-5 large bananas)

2/3 c honey

1/4 c milk*

2 tsp vanilla

1 tsp lemon juice

2 c white whole wheat flour

1 tsp baking soda

1 tsp cinnamon

3/4 tsp baking powder

3/4 tsp salt

1/3-1/2 c chocolate chips

1/3 c chopped nuts, optional

Preheat the oven to 350 degrees. In a mixing bowl, combine the first five ingredients until well blended. In a separate bowl, stir together the flour, baking soda, cinnamon, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients and stir until combined. Stir in the chips and nuts, if using.** Pour into a greased loaf pan (8 1/2" x 4 1/2"). Bake for 50-60 minutes, tenting the bread with foil the last 15 minutes to prevent overbrowning. Let the bread cool in the pan for 10 minutes before removing. Cool completely on a wire rack. Wrap well in plastic wrap and store in a Ziploc bag in the refrigerator. This bread freezes well and is even better the next day.

Additional Notes:

*Almond, rice or soymilk may be substituted for the milk to make this bread dairy-free (as long as you also use a dairy-free brand of chocolate chips, such as Ghirardelli).

**I like to reserve 1 Tablespoon each of the chocolate chips and nuts and sprinkle on top of the bread before baking.

About the author

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3, and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.