This is hands-down the most incredible banana bread recipe, it is not the healthiest of my recipes but I definitely included healthier alternatives such as the oil, the plant-based milk, and I made sure to significantly reduce the sugar. I personally feel anything more than half a cup is way too sweet for me and too much for a banana bread loaf but feel free to adjust these ingredients according to your liking. You will need:
This is hands-down the most incredible banana bread recipe, it is not the healthiest of my recipes but I definitely included healthier alternatives such as the oil, the plant-based milk, and I made sure to significantly reduce the sugar. I personally feel anything more than half a cup is way too sweet for me and too much for a banana bread loaf but feel free to adjust these ingredients according to your liking. You will need:
Ingredients
- 3 ripe bananas
- 2 large eggs
- ½ cup sugar any
- 1 teaspoon pure vanilla extract
- ¼ cup of almond milk or any
- pinch of salt
- ½ cup avocado oil or any
- 1 + 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- handful walnuts or choc chips optional
Instructions
- Add your bananas to a bowl and mash them. Add the rest of the wet ingredients and whisk it up. Now add your flour + baking soda and stir it up.
- Optional ingredients: any toppings you love like walnuts, or chocolate chips.
- Pour it out in a lined loaf pan with parchment paper and bake in a pre-heated 350F degree oven for 1 hour or until golden. Enjoy
Notes
You can use any sugar of choice, I have made this recipe hundreds of times with maple syrup or honey, coconut sugar is a lovely replacement as well. Feel free to use any milk of choice, or flour you like.
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Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
6 Responses
My husband says this is the best banana bread he has ever had. It is moist and extremely flavourful. I added pecans instead of walnuts and put the sliced banana on top. Sooo delicious. Thanks again Sneji for making me look so good ❤️.
Loveeee pecans Susan! Amazing work, I am always so proud of you and thank YOU for trusting me and trusting yourself as well with the recipes.
If I have super fine date sugar, would I need a half cup for that? or Reduce the sugar? Thank you! xoxo
Hi Anna,
It should be okay for sure. It’s really hard to say as it’s to taste and personal preference
Hi Sneji
If I wanted to make these into muffins what temperature and cook time do you suggest I use ?
Thank you xoxo
Hi Rose, I would bake at the same temperature and start checking the muffins for doneness starting at 25 minutes, and then every 5 minutes thereafter, until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean.