Description
A simple recipe for a moist, tender banana bread relying on the natural sweetness of very ripe bananas. This bread contains no added refined sugar.
Ingredients
Scale
- 3 very ripe large bananas, mashed
- 2 large eggs
- 1/4 cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour or almond flour for low carb
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce (optional, for extra moisture)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Whisk the eggs, melted butter (or oil), and vanilla extract into the mashed bananas until combined.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. If using applesauce, add it here.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- The riper the bananas, the sweeter your bread will be. Look for bananas with significant brown spots.
- For a low-carb version, substitute almond flour for all-purpose flour. Baking time may vary slightly.
- If you prefer a slightly sweeter taste without refined sugar, you can add 1/4 cup of a zero-calorie sweetener like monk fruit blend.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 50