This healthy banana bread recipe is a big hit at my house. When we have bananas sitting on the counter that are starting to go bad my husband gets really excited. If I don’t take the initiative to make this banana bread, he often will. – Jessica
1/4 cup coconut oil (or butter, softened)
2/3 cup agave (or 3/4 cup white sugar)
1 egg
3 ripe bananas, mashed
1/2 tsp vanilla
2 cups whole wheat pastry flour
1 1/4 tsp baking soda
1/2 tsp salt
3 Tbsp freshly ground flax seed (optional)
1/2 cup chopped walnuts or pecans (optional)
streusel topping:
1 Tbsp whole wheat pastry flour
1 Tbsp rolled oats (or more if needed)
1 1/2 tsp brown sugar, packed
1 Tbsp butter, melted
OVEN & PAN PREP: Preheat oven to 350 F. Lightly grease a 9×5” loaf pan. If you use a smaller pan it will be gooey on the inside and dry on the outside, so trust me on this pan size.
WET INGREDIENTS: In a large bowl, cream together the coconut oil and agave. Beat in the egg, mashed bananas, and vanilla.
DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking soda, salt, flax, and nuts. Stir this mixture into the wet ingredients and mix just until combined. Pour into pan.
STREUSEL: Mix streusel ingredients with a fork in a small bowl. Keep adding a small amount of oats until the mixture is crumbly and can easily be sprinkled. Sprinkle the streusel on top of the loaf.
BAKE: Bake at 350 F for 10 min, then turn the oven down to 340 F for 30-40 more min. When it is done, the center should be soft and chewy, but a knife should still come out clean.
