Banana Bread is a moist and delectable bread loaded with rich banana flavor. It is commonly prepared with all-purpose flour but I replaced it with whole wheat flour and butter with olive oil, lastly sugar with honey (or maple syrup). So this means it has turned out to be a healthy version of Banana Bread. It is equally tasty as classic banana bread. Hope you enjoy the recipe and relish it with a cup of tea or coffee.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 10 mins, Baking – 55 mins, Total – 1 hour 5 mins

Servings: makes 1 loaf of bread

Ingredients:

1. Whole Wheat Flour – 1 3/4 cups
2. Ripe Banana – 2 large
3. Honey or Maple Syrup – 1/2 cup
4. Olive Oil – 1/3 cup (you can use coconut oil as well)
5. Milk – 1/4 cup
6. Eggs – 2 (large)
7. Baking Soda – 1 tsp
8. Vanilla Extract – 1 tsp
9. Salt – 1/2 tsp.

PS: 1 Cup = 250 ML.

To make it egg less: 1 egg = 1 tbsp of ground flax seeds + 3 tbsp water. Let it rest for 5 mins before adding.

How to make Banana Bread:

1. Pre-heat oven to 325 degrees fahrenheit or 165 degrees celsius
2. Grease a 9×5-inch loaf pan. Keep aside
3. Take ripe bananas in a bowl. Mash them up with help of a fork. Keep aside
4. While oven is heating up take a large bowl. Add oil and honey (or maple syrup). Beat them up together with a whisk
5. Add the eggs and beat very well
6. Add mashed bananas and milk. Whisk well
7. If you’re using coconut oil and it solidifies on contact with cold ingredients, warm it up for 10-15 seconds in a microwave
8. Now add vanilla extract, baking soda and salt. Blend with a whisk
9. Add flour. Stir with a big spoon and mix until all ingredients are combined
10. Pour the batter into the greased loaf pan
11. Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean
12. Let the bread cool in the loaf pan for 5-10 minutes, then take it out and let it cool down for another 10-15 mins
13. Your Banana Bread is ready. It’ll remain good for 5 days under refrigeration and 2 days on the shelf
14. Slice and serve. Enjoy!!!