Healthy Banana Bread
If you love banana bread regularly as a quick and easy breakfast or snack option, this healthy banana bread is a perfect switch that’s loaded with different nutrients.
More than 50% less sugar than store/café bought banana breads!
This healthy banana bread recipe is also gluten-free, dairy-free and vegan/veggie friendly. As a side note, it isn’t those components that make it ‘healthy’, its more the balanced ingredients with minimal added sugar (coming from maple syrup and bananas to sweeten).
If you have some overripe bananas at home and you aren’t sure what to do with them, this recipe is perfect. The riper the bananas the sweeter the recipe so that means, the browner, the better!
Key Nutrients – Healthy Banana Bread
Fibre – 7g of fibre per serve making this a perfect way to boost your daily recommended intake (males 30g and females 25g). Fibre is essential to maintain regular bowel movements, healthy gut microbiome, reduce LDL cholesterol and as a good weight management tool.
Magnesium – One slice of banana bread contains 33% of the recommended daily intake of magnesium. The majority of people don’t have enough magnesium in their diet and its essential to support our central nervous system including muscle contractions as well as an important nutrient for sleep.
Omega 3’s – This recipe is rich in plant-based omega 3’s from both flax and chia seeds. Omega 3’s are anti-inflammatory and important for brain and heart health.
- 480-500 g really ripe bananas (optional - plus 1 extra banana to decorate)
- 1 cup almond meal
- 1/2 cup ground flax seed
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 tsp baking soda (or 2 tsp baking powder)
- 1 squeeze lemon juice (only needed if using baking soda)
- Pre-heat oven to 160 degrees.
- Peel and mash bananas into a large bowl.
- Add almond meal, ground flax, chia seeds, maple syrup, extra virgin olive oil, baking soda and lemon juice (lemon juice is needed to activate baking soda, if you use baking powder lemon juice isn't required).
- Mix all ingredients together thoroughly.
- Line a baking tin with baking paper and add mixture to the baking tin. Top mixture with 2 slices of banana or walnuts or coconut (optional and can be left with no topping).
- Place in the oven and cook for 1 hour. Check cooked thoroughly by using a skewer or knife (should come out clear).
- Allow too cool and enjoy.
- Can also be stored in the freezer and I recommend slicing before freezing.
- I would love your feedback and comments below on this recipe and don't forget to tag me in your photos @amysavagenutrition
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Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email email@example.com for further details.