This recipe has no sugar, healthy fats, whole wheat flour and is more “banana with a little bread” than “bread with a little banana!”
Preparation:
Cook:
Level: Easy
Ingredients
- 4 Very ripe bananas
- ⅓ cups Melted coconut oil or olive oil
- ¼ cups Greek Yogurt Or Milk
- ¼ cups honey or maple syrup
- 2 Eggs, beaten
- 1 teaspoon Vanilla flavoring
- 1 teaspoon Baking soda
- Pinch of salt
- 1-¾ cup Whole wheat flour
Preparation
Preheat the oven to 180°C (350°F), butter and lightly flour a cake tin.
In a large mixing bowl, mash the bananas well with a fork. Stir in melted coconut oil and Greek yogurt. Stir in honey, eggs, vanilla essence, baking soda and salt.
Gently stir in flour until just blended; do not overmix. Pour the batter into a cake tin and smooth out by shaking the tin slightly.
Bake in the center of the oven for 40 to 45 minutes or until a toothpick inserted in the middle of the bread comes out clean (if there’s banana on the toothpick, that’s fine). Remove from the oven and let cool completely in the cake tin, on a wire rack. Invert the bread on the rack and allow the bottom of the bread to cool before slicing.
Serve with tea or coffee and enjoy!
