Whenever I have any super ripe bananas lying around (you know, the ones that are completely covered in black spots), I love to make banana bread out of them. Nothing beats the smell and taste of freshly baked banana bread!
Besides, this recipe contains NO refined sugar. Yup, that’s right. Instead, it’s naturally sweetened by the bananas themselves (of course) and also with a bit of maple syrup and raisins. The pecans are a great source of healthy fats, antioxidants, the B complex vitamins, vitamin E, and zinc… so many awesome nutrients that are needed to keep our cells healthy and immune system strong!
So this healthy banana bread definitely lives up to its name. The best part is that you can enjoy a slice for breakfast, as a snack or even for dessert. Whatever way you decide to eat it, one thing for sure is that it won’t last long! At least it didn’t in my home. 🙂
3-4 very ripe bananas, peeled
⅓ cup coconut oil (can substitute with butter)
1 tsp baking soda
½ tsp salt
3 tbsp maple syrup
1 tsp vanilla extract
⅓ cup milk
½ tsp cinnamon
1½ cups whole wheat flour
½ cup pecans
½ cup raisins
- Preheat the oven to 350F, and grease or lay parchment paper in a 4×8-inch loaf pan.
- In a large bowl, mash the bananas with a fork and then mix in the oil.
- Add the baking soda and salt. Stir in the egg, maple syrup, vanilla extract, and milk.
- Mix in the cinnamon and flour.
- Stir in the pecans and raisins.
- Pour the batter into the loaf pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the bread to cool in the loaf pan for 10-15 minutes, and then transfer to a wire rack to cool completely.
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