One-Bowl Banana Bread
Sweet, cinnamon-spiced, and perfectly soft, this banana bread tastes anything but healthy! Many banana bread recipes call for white flour, butter, and a full cup of sugar, yet this recipe avoids those unwholesome ingredients, without sacrificing flavor or texture.
Ingredients
- 1 1/2 cups mashed overripe banana about 3 medium bananas
- 1/2 cup brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup chopped nuts or chocolate chips optional
Instructions
- Preheat your oven to 350 °F and grease a 9x5 in loaf pan with cooking spray.
- In a large bowl mash your bananas until they are a thick liquid before whisking in the brown sugar, eggs and vanilla extract. To the banana mixture, add the whole wheat flour, baking powder, baking soda, salt and ground cinnamon. Stir all the ingredients together until just combined before folding in optional nuts and/or chocolate chips.
- Spread the thick batter into your prepared pan and sprinkle extra nuts or chocolate chips on top if desired. Bake for 55-60 minutes, or until a knife inserted into the center of the loaf comes out clean. Allow to cool before slicing and serving.
Notes
*Kcals calculated with 1/2 cup of chopped pecans.
**Store leftover banana bread in an airtight container in the fridge for up to 3 days. After that time, freeze the bread for up to 3 months. Make sure to thaw bread before eating.