Banana Bread

4.88 from 8 votes

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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:
4.88 from 8 votes

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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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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10 Comments

  1. 5 stars
    Made as Muffins for the kids and they LOVED them and so did I!! 25 mins at the same temp and they were perfect. No need for any fancy ingredients, had everything at home! I used to just search recipes and pick anything but now I use The Modern Nonnas website as my search bar! Will make again, and will try some walnuts next time for crunch! Thanks Snej!

      1. 5 stars
        Back again to make a double batch this time. Plan to freeze them and use for school lunch snacks! (Nut free version of course)

  2. Hi Sneji
    If I wanted to make these into muffins what temperature and cook time do you suggest I use ?
    Thank you xoxo

    1. 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.

    1. Hi Anna,
      It should be okay for sure. It’s really hard to say as it’s to taste and personal preference

  3. 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 ❤️.

    1. 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.