Are you looking for a healthy and easy-to-make recipe that will satisfy your sweet tooth? Look no further than this delicious What Flour Banana Bread recipe. This recipe is perfect for anyone who wants to enjoy a delectable treat without the guilt. With simple ingredients and easy-to-follow instructions, you’ll have a delicious loaf of banana bread in no time.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs, beaten
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups whole wheat flour
Instructions:
- Preheat your oven to 325°F (160°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, beaten eggs, baking soda, vanilla extract, and salt. Mix well.
- Add the whole wheat flour to the bowl and stir until just combined.
- Pour the banana bread batter into the greased loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
One slice of this delicious What Flour Banana Bread contains:
- Calories: 200
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 14g
- Fat: 7g
- Saturated Fat: 5g
- Sodium: 220mg
- Cholesterol: 35mg
Cooking Time:
This recipe takes approximately 70 minutes to prepare and cook.
Equipment:
To make this recipe, you will need a large mixing bowl, a 9×5 inch loaf pan, and a wire rack for cooling.
Serving Suggestions:
This banana bread is delicious on its own, but you can also serve it with a dollop of yogurt or a drizzle of honey for added sweetness.
Variations:
If you want to mix things up, try adding chopped nuts, chocolate chips, or dried fruit to the batter before baking.
Substitutions:
If you don’t have whole wheat flour, you can use all-purpose flour instead. You can also substitute the coconut oil for vegetable oil or butter, and the maple syrup for honey or agave nectar.
Storage:
Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Tips:
- Make sure your bananas are very ripe for the best flavor.
- Don’t overmix the batter, or your banana bread will be tough and dense.
- Let the banana bread cool completely before slicing it, or it may fall apart.
Notes:
This recipe is naturally sweetened with maple syrup and contains no refined sugar.
Frequently Asked Questions:
Can I freeze this banana bread?
Yes, you can freeze this banana bread for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
Can I use a different type of flour?
Yes, you can use all-purpose flour or a gluten-free flour blend in place of the whole wheat flour.
Can I use a different type of oil?
Yes, you can use vegetable oil or melted butter in place of the coconut oil.
Can I use a different type of sweetener?
Yes, you can use honey, agave nectar, or brown sugar in place of the maple syrup.
Personal Thoughts:
This What Flour Banana Bread recipe is a game-changer for anyone who loves a sweet treat but wants to eat healthily. With natural ingredients and no refined sugar, this banana bread is a guilt-free indulgence. I love how easy it is to make, and the whole wheat flour adds a nutty flavor that pairs perfectly with the sweetness of the bananas. I encourage everyone to try this recipe for themselves and enjoy a delicious and nutritious treat.