Be it quick breads, yeasted waffles, cheeseless lasagna, three-ingredient cookies… I love experimenting with different foods and flavors. But when it comes down to the basics, everyone needs some classics. *Spotlight: banana bread. To make it to my archives though, the recipe has to be health-conscious. Let me clarify. I have nothing against full butter or sugar— as long as it’s necessary. But most of the time, I end up with a bleh or buzzed after feeling hence my health-conscious matata.
Health-conscious baking can be tricky though. I’ve experimented making the extremes (sugar-less and oil-less) and other less extreme versions, but have been unsatisfied by that ubiquitous gummy texture. However, this past summer, I made a breakthrough: health-conscious, spongy yogurt bread. Thus this winter break, the challenge was to make another: a health-conscious, fluffy banana bread. Well, here it is! Moist-crumbed, perfectly sweet, intensely banana, this banana bread is incredibly easy to whip together. And if you’re not a morning person, great news. Bake it the night before and it’ll be just as good (arguably better) the next morning.
Feel-Good Banana Bread
- 3 large (400 g peeled) overripe bananas
- 1/4 cup granulated sugar*
- 1/4 coconut oil or butter, melted*
- 1 egg*
- 1 1/2 cup (180 g) all-purpose flour*
- 1 tsp baking soda
- 1/4 tsp salt
- Whole walnuts or pecans
- 2 tbsp if bananas are super overripe
- Neutral-tasting oil works too
- To make vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water)
- Bread flour works too
- Preheat the oven to 350°F. In a medium bowl, mix together the dry ingredients (flour, baking soda, salt).
- In a large bowl, thoroughly mash the bananas. Add the rest of the wet ingredients (sugar, oil/butter, and egg); mix well.
- Add the dry mixture to the wet; mix until just combined.
- Scrape the batter into an oiled loaf pan; lightly press in the nuts.
- Bake for 50 minutes or until the bread passes the toothpick test. Let cool at least 15 minutes before serving warm. (alternatively cover and let completely cool overnight; depending on personal preference, bread may taste better the next day!)