Ingredients:
- 4 very ripe bananas
- 3 eggs
- 1/3 cup natural nut or seed butter
- 1/4 cup melted coconut oil
- 1/2 cup coconut flour
- 1/4 cup flax meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup walnuts and/or chocolate chips optional (I do 1/3 cup each)
Video Transcript:
Hello and welcome to Leelalicious. My name is Regina and today I’m going to show you how to make healthy banana bread! I consider this recipe healthy, because it is made with coconut flour – which means this bread is gluten free. And I’m also not using any added sweetener, just 4 super ripe bananas is all that’s needed to make delicious sweet banana bread. So let’s get started with those bananas right away.
You want really ripe bananas that are like completely yellow with lots and lots of brown spots. Maybe they’re all the way brown already. As long as they haven’t turn moldy on you, they are fine. They are good. They’re gonna give you lots of banana flavor and lots of sweetness for your bread.
Mash up those bananas. I like to use a potato masher, but you can also use a fork. Then, to the bananas add three eggs. I like to make this a one bowl recipe so I add the eggs straight to the banana and I whisk them up a little bit on the side with a fork instead of dirtying a separate little bowl.
Next up we need 1/3 cup of nut or seed butter.
And you want the all-natural kind that has just the nuts or seeds and maybe some sea salt but no sweetener. Nothing else added. You can use peanut butter, but if you want to make a paleo version use nut butter like almond butter or cashew butter. And if tree nuts are an issue, you can use a seed butter like tahini or Sunbutter. And the last of the wet ingredients is 1/4 cup of melted coconut oil.
Stir all of the wet ingredients together until they’re smooth and evenly combined. Now onto the dry ingredients. I add them right on top of the wet mixture. First up we have 1/2 cup of coconut flour. And then add 1/4 cup of flax meal.
The flax meal gives this bread a really nice texture and structure. But if you don’t have or don’t want to use flax meal you can also use psyllium husk or ground chia seeds. And another alternative would just be using almond flour or just a little bit more of coconut flour – maybe two tablespoons. And then add two teaspoons of baking powder, one teaspoon of cinnamon and half a teaspoon of sea salt. Fold in those dry ingredients until they’re nicely incorporated into the batter and you’ve no more pockets of dry flour left.
Add-ins for this banana bread are optional, but I really like contrasting textures in all of my food, so I’m using both walnuts and chocolate chips for a total of 2/3 cup of add-ins. You can skip them, you can use only nuts, you can use only chocolate chips that’s totally up to you. Just gently fold in those add-ins and your batter is done. Prepare a loaf pan by greasing it or lining it with parchment paper. Fill the batter into the prepared loaf pan and smooth out the tops with a spatula.
Then sprinkle a few more of the add-ins, either chocolate chips or walnuts – or both on top.
Bake your banana bread in at 350 degree oven for about 50 minutes. Once the bread is done, let it cool in the loaf pan until it’s almost completely cool. Once the bread is at room temperature, invert the pan to remove the loaf, slice up your banana bread and enjoy as is or you can spread some peanut butter on top. Personally, I like to toast the slices.
This like slight crunch on the outside is absolutely delicious. You can store the banana bread at room temperature for one to two days. And if you haven’t finished it in that time, move it to the fridge and it will last for about five days. Thank you guys so much for watching and baking along. Be sure to like share and subscribe to see more delicious healthy recipes on my channel.
Bye for now!
