Banana Bread Recipe | Happy healthy eating

This is fluffy and spicy banana bread A real excuse to eat sweets for breakfast is sweetened with maple syrup. It's super moist, healthy and the perfect way to start your day.

Why this is the best banana bread recipe

This is the breakfast for those who love a dessert-like treat in the morning.

• Great for on the go. Pack slices in Ziploc bags for an easy breakfast on the go.
• Naturally sweet. There are no processed sugars in the recipe, just bananas and maple syrup.
• Freezer-friendly. This bread is a lifesaver during busy weeks. Just thaw and enjoy!
• versatile Keep it simple or make chocolate, blueberry or cream cheese variations.

What you will need

Nutmeg is usually underrated but it keeps things from being too sweet and spicy. Scroll down to the recipe card at the bottom of the post for exact amounts.

• White whole wheat flour- All-purpose flour works great.
• Baking Soda – It's not the same as baking powder, so don't swap them.
• cinnamon- It needs to be ground cinnamon. Feel free to use nutmeg instead.
• Nutmeg- This can be left out but do not add more cinnamon.
• salt – Kosher salt is best.
• banana They must be ripe.
• Maple Syrup – You can use raw honey or agave nectar.
• Coconut Oil – Corn and canola oil are good swaps.
• Vanilla extract – Choose brown or clear extract.
• egg- Liquid eggs also work.

How to Make Banana Bread

This is an easy baking project for all-level bakers. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat oven to 350F. Grease a loaf pan with cooking spray. Set it aside.
• Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. Set it aside.
• Mix the wet ingredients. Combine bananas, maple syrup, coconut oil, vanilla extract, and eggs until completely smooth.
• Combine them. Pour the wet ingredients into the dry ingredients. Stir until just combined.
• Bake it. Pour the batter into the prepared loaf pan. Use a spoon to gently smooth the top. Pop it in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10 minutes. Enjoy!

Tips for success

Brown bananas are my secret ingredient because they've got an extra concentrated sweetness.

• Cover the pan. If the top and edges of the bread start to brown too much, cover the top of the pan with aluminum foil for the rest of the baking time to prevent burning.
• Check the temperature. Sometimes the ovens are not calibrated well and this affects the baking time. Pop an oven thermometer inside to make sure you're at the right temperature. This will keep the muffins from getting soggy or dry.
• Make the muffins. Line a muffin tray with liners. Pour batter into each liner until 3/4 second is full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
• Mash well. Use a fork or potato masher to mash the bananas until completely smooth. Chunks are great but they reduce how long the muffins will last due to bananaits fermentation
• Use leftovers. This recipe is perfect for using up those leftover bananas that are starting to brown. Don't worry if the banana doesn't look good anymore. No one will be able to tell because the muffins will taste so sweet and yummy.

Banana Bread Variations

The tangy cream cheese variety will impress everyone you know, but try your favorite.

• Chocolate Chip – Fold 1/2 cup chocolate chips into the batter.
• Pumpkin Spice – Mix 1-2 teaspoons of pumpkin spice into the dry ingredients.
• blueberry- Fold 1/2 cup fresh or frozen (but thawed) blueberries into the batter.
• cream cheese – Beat 4 oz cream cheese with 1 egg yolk until smooth and fluffy. Pour half the batter into the loaf pan and spread the cream cheese mixture on top. Add remaining batter on top and bake as usual.
• nut- Gently stir 1/2 cup chopped pecans, almonds, or walnuts into the batter.

Serving advice

This is fluffy banana Bread is a healthy breakfast option with a glass of milk, a cup of tea or your favorite coffee. my Sweet Cream Iced Coffee A is to go. If you like tea, try mine Iced chai tea latte. For a plant-based option, go for me Coconut Milk Thai Iced Coffee. Smoothie bowls are like me Green smoothie bowl And Cherry Almond Smoothie Bowl Another great option to keep things fruity and sweet.

How to store banana bread

day banana Chill for 1-3 hours before storing to prevent the bread from spoiling.

• Counter: Store it in an airtight container, away from direct heat, for up to 3 days. If the weather in your area is humid, it is better to store it in the refrigerator.
• Fridge: Store it in an airtight container, away from strong-smelling foods, for up to 6 days. Set on the counter for 10 minutes to let it come down to room temperature before digging in.
• Freezer: You can save it whole or cut. Wrap it twice in plastic wrap and then transfer it to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw it overnight in the refrigerator or set it on the counter for 30-40 minutes or until it reaches room temperature.

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