Select Page
Honey Banana Bread

© Sunshine Urbaniak

Honey Banana Bread

I love banana bread but don’t enjoy all the sugar that’s usually in recipes. So I tried using honey instead and not only does it still taste sweet (but not overly sweet—like cake), the honey helps keep the bread soft and moist. To help keep this banana bread on the healthier side, I use coconut oil, plant-based milk, and chia seeds—no butter. But what really sets my recipe apart is banana extract! That’s right, why not give the bananas an added boost. It really improves the overall flavor from any other recipe you’ll make. Enjoy!

Honey Banana Bread

Honey Banana Bread

Servings: 6-8

AuthorSunshine UrbaniakCategoryTotal Time55 mins

INGREDIENTS

2 cups Flour, pastry
1 tsp Baking Soda
1 tsp Salt
3 Bananas, very ripe
1 tsp Lemon Juice
2 Eggs
½ cup Coconut Oil, melted
cup Honey
1 tbsp Agave (optional)
¼ cup Almond Milk, or another plant-based milk
1 tsp Vanilla Extract
1 tbsp Banana Extract
1 tbsp Chia Seeds

DIRECTIONS

1

Preheat over to 350 degrees. Grease a 9x5 inch loaf pan with coconut spray and line with parchment paper (if desired).

2

In a medium bowl, whisk together the flour, baking soda, and salt; set aside. Mash the bananas in a medium bowl and add the lemon juice; set aside.

3

In a large mixing bowl, on medium speed, beat the eggs, coconut oil, honey, agave, milk, and both vanilla and banana extracts for 2 minutes (Tip: start on low speed at first and work your way up to medium speed to avoid making a mess). Gently stir in the banana mixture, chia seeds, and lastly, the flour mixture—don't overmix or bread can get tough. Pour batter into the pan and bake for 50 min. or until a toothpick comes out clean. Cool for 10 min., then remove from the pan.

Ingredients

 2 cups Flour, pastry
 1 tsp Baking Soda
 1 tsp Salt
 3 Bananas, very ripe
 1 tsp Lemon Juice
 2 Eggs
 ½ cup Coconut Oil, melted
  cup Honey
 1 tbsp Agave (optional)
 ¼ cup Almond Milk, or another plant-based milk
 1 tsp Vanilla Extract
 1 tbsp Banana Extract
 1 tbsp Chia Seeds

Directions

1

Preheat over to 350 degrees. Grease a 9x5 inch loaf pan with coconut spray and line with parchment paper (if desired).

2

In a medium bowl, whisk together the flour, baking soda, and salt; set aside. Mash the bananas in a medium bowl and add the lemon juice; set aside.

3

In a large mixing bowl, on medium speed, beat the eggs, coconut oil, honey, agave, milk, and both vanilla and banana extracts for 2 minutes (Tip: start on low speed at first and work your way up to medium speed to avoid making a mess). Gently stir in the banana mixture, chia seeds, and lastly, the flour mixture—don't overmix or bread can get tough. Pour batter into the pan and bake for 50 min. or until a toothpick comes out clean. Cool for 10 min., then remove from the pan.

Honey Banana Bread

MORE BREAKFASTS RECIPES

Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

© Sunshine UrbaniakQuiches are a great baked dish good for any time of the day—breakfast, brunch, even dinner. Pair it with a yummy side and it's quite a filling meal. I love serving quiche alongside a spring mix salad with a balsamic vinaigrette. The contrast in...

Apple Filled Pancakes

Apple Filled Pancakes

© Sunshine UrbaniakEbelskivers are Danish pancakes that are spherical in shape with apple filling, like bits of apples or applesauce. Traditionally they're eaten at Christmas time and often served with mulled wine. They're dusted with powdered sugar and served with...

Huevos Rancheros

Huevos Rancheros

© Sunshine UrbaniakHuevos Rancheros is in my top five ways to eat eggs for sure, and it's so quick and easy to make. You can prepare the bean mixture and the pico de gallo a day ahead to shorten prep time even more. Just remember you'll need to warm up the beans...

Pin It on Pinterest

Share This