It’s usually around 2 p.m. that my post-lunch hunger pangs kick in and I like to have a satisfying snack while I’m at work. Lately I’ve been experimenting a lot with muffins and loafs but this week I wanted to make more of a traditional banana bread that wasn’t full of sugar and butter. This recipe is so moist and healthy that no one will even know it doesn’t have sugar!
I love experimenting and making healthy versions of traditional things we all enjoyed growing up. Like come on, who didn’t eat their mom’s banana bread growing up? Although I would only eat it if it had lots of chocolate chips. My mom still laughs at how much of a choc-holic I am. It makes everything better. The mix of the apple sauce and the banana makes this recipe light and not dense. I hope you’ll try it out and let me know what you think. And again, feel free to not include things such as walnuts or even chocolate, if it’s not your favourite.
I know it’s tough, but make sure to wait until the loaf cools before cutting into slices. I’ve made that mistake before 😉 ! I used a 9-inch loaf pan (use one like this) but you could also make this into muffins but adjust baking time to 20 minutes and then check them periodically. Click here to pin this recipe for future reference!
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Healthy Banana Bread (Dairy Free)
* I use the brand Truvia
If the mixture is a bit too dry, add up to 1/4 cup of unsweetened almond milk or other non-dairy alternative. This will depend on your flour etc.
- 2 ripe bananas mashed (the more spots the better)
- 1 tsp stevia* or 2 tbsp honey/maple syrup
- 2 tsp vanilla extract
- 2 large eggs
- 60 ml unsweetened apple sauce
- 1 tsp apple cider vinegar (sub white vinegar)
- 1/2 cup quick cooking oats
- 1 cup flour (I use mix of 1/2 cup white 1/2 cup whole wheat or gluten-free blend)
- 1/2 cup unsweetened coconut shreds
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup chocolate chips
- 1/2 cup chopped walnuts
- or other fillings of your choice like almonds, raisins etc.
- Preheat oven to 350F/ 176C. Line 9-inch loaf pan with parchment paper for easy clean up or lightly grease pan with coconut oil/canola oil.
- Mix wet ingredients in large bowl.
- Mix dry ingredients in small bowl.
- Add dry ingredients to wet ingredients being careful to not over mix.
- Fold in any toppings. I used chocolate & walnuts.
- Bake for 50-60 minutes until toothpick comes out clean in the centre. Allow to cool prior to cutting.
- Enjoy :).
This information is provided as an estimate only, based on the ingredients I used and the toppings of my choice. The below information may change with any substitution you make or variances in brands used.
One Reply to “Healthy Banana Bread (Dairy Free)”
[…] also attempted these banana muffins from Balancing Andie. They pair great with a little Trader Joe’s almond butter (next time I will remember to take […]