Healthy but sweet and moist banana bread

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Healthy but sweet and moist banana bread

1.0

Ingredients

3 medium very ripe bananas (about 1 ¼ cups mashed)

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min)

¼ cup olive oil

¼ cup Greek yogurt (or plain yogurt, dairy or non-dairy)

⅓ cup coconut sugar, maple, honey or brown sugar

Drizzle of honey (to taste, optional)

1 tsp vanilla extract

¾ cup whole wheat flour

½ cup all-purpose (white) flour

¼ cup almond flour

¼ cup oat bran

1 tsp baking soda

½ tsp baking powder

½ tsp cinnamon

¼ tsp salt

½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9x5 loaf pan.
Make the flax eggs: mix flaxseed + water in a small bowl, let sit 5–10 min until gel-like.
In a large bowl, mash bananas. Stir in flax eggs, olive oil, yogurt, coconut sugar, vanilla, and honey if using.
In another bowl, whisk together whole wheat flour, white flour, almond flour, oat bran, baking soda, baking powder, cinnamon, and salt.
Fold dry mixture into wet mixture until just combined (don’t overmix).
Stir in nuts if using.
Pour batter into prepared loaf pan, smooth the top, and bake 50–60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Course

Diets...