This super healthy banana bread is made with simple ingredients like white wheat flour, honey, monk fruit sugar, eggs, butter, almond milk and crunchy, hearty walnuts and only uses 2 ripe bananas! You can modify the ingredients easily with items you have on hand and it has just the right amount of sweetness and it’s even better the next day (s) after!
Enjoy for breakfast or a healthy snack during the day you can pat yourself on the back for! Delicious with some butter, peanut butter or your favorite fruity jam on top! It’s really good warmed up about 15 seconds in the microwave as well.
You’d never know this banana nut bread was made with white wheat flour and if you want, you can change it out with all-purpose flour or spelt flour easily. But we’re loving this made with Organic Sprouted White Wheat Flour, I got at Thrive Market. It’s my new fave!
This popular all-around 100% whole-grain baking flour delivers all the nutritional benefits of whole-wheat flour but with a lighter, milder taste. Use it as you would whole-wheat or all-purpose flour in all your recipes!
WHAT IS SPROUTING?
A regular grain is essentially a seed that you could put into the ground and it will become a plant. Sprouting allows these grain seeds to germinate, but then harvests them well before they bloom. In order for a shoot to grow, it digests starch from the seed, using it as energy to break through the outer shell. Therefore sprouted grains are lower in starch, and higher in nutrients like proteins, vitamins, and minerals.
For those who are always looking for information about sprouting, check out Why You Should Be Eating Sprouted Foods! It’s not all about nutrition, it’s also a flavor upgrade! Sprouting also enhances the flavor of foods, it’s easier to digest, loaded with fiber, gentler on your blood sugar and just better for your health in so many ways.
Substitutions or Additions to your Healthy Banana Bread!
The butter can be substituted with your favorite oil, Greek yogurt or applesauce at a 1:1 ratio. Coconut, canola, avocado or grapeseed oil are all good choices for other oils.
If you don’t have sprouted flour, it’s ok to use all-purpose flour, spelt flour or any wheat flour for this recipe, no worries! It will still taste amazing!
I used 2 sweeteners, besides the ripe bananas. I used honey, but you can of course, use maple syrup or agave syrup. I love this baking monk fruit sweetener from Lakanto. But you can use any granular sugar, brown sugar or coconut sugar that you have on hand. Add a little more sugar if you like a sweeter banana bread.
Add some (3 tablespoons) flaxseedor chia seeds to your banana bread for more nutritional value! For the chocolate lovers, add some mini chocolate chips. Add pecans instead of walnuts, if walnuts aren’t your thing! Wanna spice it up? Add some ground cinnamon! Raisins or dateswould also be lovely.
Wanna Get More Bananas?
2-Banana Banana Nut Bread
- 1 3/4 cups Organic Sprouted White Wheat Flour spelt or all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup unsalted butter room temperature
- 1/2 cup monk fruit sugar or sugar of choice I used Lakanto Baking Monk Fruit Sugar, add up to 3/4 cup if you want sweeter.
- 1/3 cup honey can also use maple syrup or agave syrup
- 2 large eggs room temperature
- 1 cup mashed bananas 2 medium or large, very-ripe bananas
- 2 - 3 tablespoons almond milk or milk of choice add a little more if mixture extra thick
- 1 cup walnuts or pecans
- Preheat oven to 350F. *Reduce to 325F for glass pans.
- Prepare an 8x4 or 9x5-inch loaf pan by spraying with cooking spray, then lining the bottom and sides with parchment paper that extends about 1-inch over the sides, to use as handles for easy removal after baked. Set aside.
- In a medium bowl, whisk together well the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, using mixer, cream together the room temperature butter, honey and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. then add in mashed bananas and mix together.
- With mixer on low, add the flour mixture and mix until well combined without overmixing. Mixture will be thick, add some almond milk to make a smoother batter, starting with 2 tablespoons. Add more if needed. Add walnuts and any other add-ins you wish and fold in.
- Pour batter into prepared loaf pan and level top.
- Bake in preheated oven for 45-55 minutes for 9x5 pan, or until a tester inserted in the center comes out clean. Check the loaf at about 40 minutes to see how it's progressing. Start testing when the top is cracked and turning golden.
- Remove from oven and allow to cool in the pan on a cooling rack for 10 minutes, then remove from the baking pan, gently remove the parchment paper and allow to cool further or completely on a baking rack.
Recipe adapted from Seasons and Suppers