One of my favourite things to do when I have overripe bananas is to bake up a loaf of this delicious, easy banana bread! It is so easy to whip up with ingredients I already have on hand in my pantry and fridge.
There is truly no better aroma than freshly baked bread and banana bread is no exception! It fills the house with a sweet, delicious scent that beats any scented candle in my books!
Some healthier (and optional substitutions) for Easy Banana Bread
While some banana breads can be high fat and overly sweet, I have made some small changes to my banana bread recipe over the years to ensure that it is as healthy as I can get it without compromising the delicious texture and flavour of my favourite recipe! I am not claiming that this is super healthy though. It is still a dessert recipe and while I have tried to replace or reduce butter and sugar as best as I can, I have left them at a level that still produces a super moist and flavourful loaf.
This recipe can be made with whole wheat or all purpose flour. I often make it with whole wheat pastry flour which is nice and soft and produces a light, loaf. I can’t detect a difference between a loaf made with white flour and the whole wheat pastry flour so go ahead and substitute the healthier option! You won’t be sacrificing taste or texture at all!
This recipe uses 1/2 cup of butter. I have tried to reduce the butter in the past, going as low as 1/3 cup of butter. There is a difference in flavour and I personally prefer leaving the butter at 1/2 cup. If you are willing to sacrifice a bit of flavour for health benefits, you can:
- substitute the butter for 1/2 cup coconut oil
- reduce the butter to 1/3 cup and add an extra egg to replace the moisture.
These substitutions produce a yummy loaf, but it is a bit less flavourful than the full butter option. Do what you feel comfortable with!
Vegan substitutions for this Easy Banana Bread
To make this loaf vegan, you can replace the butter in this recipe with coconut oil. Replace the egg with a flax egg. In order to make a flax egg, mix 1 tablespoon flaxseed meal with 2 1/2 tablespoons of water. Let it rest and thicken for 5 minutes before adding to the batter.
For other great uses for overripe bananas check out:
- 3 bananas overripe, mashed
- 1/2 cup butter melted
- 1 1/2 cups flour (all purpose, whole wheat pastry flour or a combination of both)
- 1 large egg
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 banana sliced lengthwise
- sprinkle of turbinado sugar
- Preheat oven to 350F and line a loaf pan with parchment paper or grease it generously.
- In a large bowl, mash the bananas with a fork. Then add all of the remaining ingredients together until well combined.
- Transfer to the loaf pan and top with the optional toppings if desired. Bake in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool on a cooling rack.