Healthier Banana Bread - Refined Sugar Free
If you're after a lighter take on classic banana bread, this recipe is a great option. Naturally sweetened with honey, made with olive oil instead of butter, and quick to throw together with pantry staples, it’s perfect for breakfast, snacks, or lunchboxes.
Serves
8
Prep time
10 minutes
Cooking time
45 minutes
Helpful Tips
Storage
- Store banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days.
- Freeze individual slices wrapped in baking paper for up to 2 months
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Substitutions
Serving Suggestions
Enjoy a slice fresh with a spread of butter, nut butter, or Greek yoghurt. It also pairs well with a drizzle of honey or fresh berries.
Helpful Tips
Storage
- Store banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days.
- Freeze individual slices wrapped in baking paper for up to 2 months
Substitutions
Serving Suggestions
Enjoy a slice fresh with a spread of butter, nut butter, or Greek yoghurt. It also pairs well with a drizzle of honey or fresh berries.
Ingredients
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 1/2 cups self-raising flour
- 1 tsp cinnamon
- 1/4 cup milk (dairy or plant-based)
Directions
- Preheat oven to 175°C
- Grease or line a loaf pan.
- In a bowl, whisk eggs, bananas, oil, honey, vanilla, and milk.
- Add self-raising flour and cinnamon. Mix gently until combined.
- Pour into loaf pan.
- Bake for 40 minutes, or until a skewer comes out clean.
Directions
- Preheat oven to 175°C
- Grease or line a loaf pan.
- In a bowl, whisk eggs, bananas, oil, honey, vanilla, and milk.
- Add self-raising flour and cinnamon. Mix gently until combined.
- Pour into loaf pan.
- Bake for 40 minutes, or until a skewer comes out clean.
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