
How To Make Healthy Banana Bread
This easy, gluten-free banana bread recipe is a must-try! It’s made with oats, almond milk, and maple syrup with a hint of pumpkin spice.
Serves:
Ingredients
- 3cupsold-fashioned oats
- 1tbsppie spice,homemade or store-bought
- 1½tspbaking soda
- ¾tspsea salt
- 2eggs
- 1cupunsweetened almond milk,plain or vanilla
- 1cupripe bananas,tightly packed, mashed
- ½cupmaple syrup
- 3tbspmelted coconut oil,or any mild flavored oil
- 1tspextract
- turbinado sugar,optional, for sprinkling
Instructions
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Preheat oven to 350 degrees F. Line a 9×5-inch bread pan with parchment paper, or lightly grease with cooking spray. Set aside.
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Purée oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda, and sea salt, and pulse until the mixture is evenly combined. Set aside.
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In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil, and vanilla extract until evenly combined.
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Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
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Pour the batter into the bread pan and spread it out evenly. (For sweeter bread, you can sprinkle the top of the batter evenly with turbinado sugar.)
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Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove pan from the oven and place on a cooling rack for 5 minutes.
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Serve warm. Or let the bread cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition
- Calories: 173.18kcal
- Fat: 5.80g
- Saturated Fat: 3.51g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.45g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 28.33g
- Fiber: 2.55g
- Sugar: 11.57g
- Protein: 3.99g
- Cholesterol: 26.66mg
- Sodium: 196.48mg
- Calcium: 70.45mg
- Potassium: 193.23mg
- Iron: 1.28mg
- Vitamin A: 12.09µg
- Vitamin C: 1.74mg
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