Super Moist And Healthy Banana Bread Recipe

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Banana bread is a classic comfort food, perfect for breakfast, a snack, or even dessert. But did you know you can enjoy this delightful treat without sacrificing your health goals? This guide unveils a delicious and healthy banana bread recipe, complete with easy-to-follow instructions, nutritional information, and some frequently asked questions.

Ingredients:

Healthy Banana Bread Recipe
Healthy Banana Bread Recipe

2-3 ripe bananas (about 1 1/4 to 1 1/2 cups mashed): The riper the bananas, the sweeter your bread will be naturally.

  • 1/3 cup (76g) unsalted or salted butter, melted: Butter adds richness and moisture, but feel free to use a healthier substitute like applesauce if desired.
  • 1/2 teaspoon baking soda: This leavening agent helps your banana bread rise for a fluffy texture.
  • Pinch of salt: A pinch of salt enhances the overall flavor profile.
  • 3/4 cup (150g) sugar: You can adjust the sugar content to your preference. Consider using alternatives like honey or maple syrup for a more natural sweetness.
  • 1 large egg, beaten: Eggs bind the ingredients together and contribute to the structure of the bread.
  • 1 teaspoon vanilla extract: Pure vanilla extract adds a depth of flavor that complements the bananas perfectly.
  • 1 1/2 cups (205g) all-purpose flour: This provides the base for the bread’s structure. Consider whole wheat flour for a more fiber-rich option.
  • Optional add-ins: Chopped nuts, chocolate chips, or dried fruit can add delicious textural and flavor variations.

  • Directions:

    1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (8×4-inch) for easy removal later.
    2. In a large mixing bowl, mash the ripe bananas with a fork until smooth and free of lumps.
    3. Stir in the melted butter to the mashed bananas until well combined.
    4. In a separate bowl, whisk together the baking soda, salt, and sugar.
    5. Add the dry ingredients to the wet ingredients (banana and butter mixture) and gently fold them together until just combined. Avoid overmixing.
    6. Beat the egg in a small bowl and then stir it into the batter along with the vanilla extract.
    7. Gradually add the flour to the batter, mixing until there are no visible streaks of dry flour remaining. Be careful not to overmix, as this can lead to a tough banana bread.
    8. If using any optional add-ins, fold them gently into the batter at this point.
    9. Pour the batter into your prepared loaf pan and spread it evenly.
    10. Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs (not wet batter).
    11. Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    Nutritional Facts (per slice):

    This is an approximate nutritional breakdown based on the ingredients listed. Values may vary slightly depending on the specific ingredients you use.

    Calories: 200-250 (depending on sugar content and add-ins)

  • Fat: 5-10g (depending on butter or substitute)
  • Saturated Fat: 2-4g
  • Cholesterol: 30mg
  • Sodium: 150-200mg
  • Carbohydrates: 30-40g
  • Sugar: 15-20g (depending on sugar content)
  • Fiber: 2-3g
  • Protein: 3-5g

  • Please note: This is just a general guideline. The actual nutritional content of your banana bread will vary depending on the specific ingredients you use and the size of your slices.

    Conclusion

    This healthy banana bread recipe offers a delicious and nutritious alternative to traditional sugary versions. By using ripe bananas for natural sweetness, reducing the added sugar content, and incorporating healthier alternatives like whole wheat flour, you can enjoy this delightful treat guilt-free.

    Frequently Asked Questions (FAQs):

    1. Can I make this recipe vegan? Absolutely! Substitute the butter with melted vegan butter or applesauce, and use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.