Everyone needs a staple banana bread recipe in their life.
If you have ripe bananas sitting on your counter, it’s time to crank the oven for the recipe!
While nothing beats my momma’s traditional recipe, this one gets pretty close! Plus it’s made with good-for-you ingredients like whole wheat pastry flour and honey instead of refined flour + sugar for fiber + trace minerals.
I think the best part of this recipe is the walnut streusel topping. I love walnuts in banana bread but feel free to swap them for pecans or almonds.
You can enjoy them on the go as a snack or quick breakfast. I like pairing a slice with nut butter for some added staying power (protein + healthy fats).
Make sure to cut the slices thick like Starbucks style – who else loves their pumpkin and banana loaves? This one is lower in sugar + higher in fiber (win- win).
On another note, this week starts my healthy back to school segment tour. Tune in to Good Food Friday this week on ABC Charleston for how to pack a better back to school lunchbox!
If you make this, be sure to share with me on Instagram!
- 1.5 cup whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil
- 2 mashed bananas
- 2 eggs
- 1/3 cup honey
- 1/4 cup walnuts, chopped
- 2 tbsp coconut sugar
- 2 tbsp walnuts, chopped
- 1 tsp cinnamon
- Preheat oven to 350 F.
- Mix together dry and wet ingredients separately then together.
- Add batter to a greased bread pan.
- In another medium bowl, toss toppings together. Sprinkle toppings on top of the loaf.
- Bake loaf for 45-50 minutes or until a toothpick comes out clean when inserted into the loaf.
- Allow bread to cool before slicing.
