I’ve been making this banana bread for yearsss and it’s one of my favorite recipes of all time (in fact, check out this blog post from 2012 for a blast from the past hahah). It’s also much healthier than your average banana bread since it contains whole wheat flour instead of regular, brown sugar instead of white sugar, and dried cranberries for fiber and antioxidants. Plus it is DELISHHHH, especially the crunchy sweet oat topping. I could eat that topping by the handful! I love having a slice of this banana bread in the morning with a cup of coffee, but it’s good all day long. 🙂
And without further ado, here is the recipe!
Healthy Banana Bread
- for the topping:
- 1/4 cup old-fashioned rolled oats
- 1 Tbsp brown sugar
- 1 Tbsp melted butter
- 1/4 tsp cinnamon
- 1/8 tsp pumpkin pie spice
- for the bread:
- 2 ripe bananas
- 1 large egg, beaten
- 3/4 cup milk
- 1 cup whole-wheat flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees
- To make topping, combine all ingredients in a small bowl and set aside (you’ll use it at the end).
- To make the bread, mash bananas in a medium bowl, then stir in egg and milk. Add flour, baking soda, baking powder, salt, oats, brown sugar, and pumpkin pie spice. Stir just to combine (batter should be lumpy), then mix in cranberries. Be careful not to over-stir.
- Pour batter into a lightly greased loaf pan or muffin tin, and sprinkle with topping mixture. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with some dry topping crumbs.
Hopefully you guys like this recipe as much as me and my family! My husband (who normally doesn’t eat anything I bake), even loves this recipe We’ll be lucky if there’s any left by the weekend. 😛
How are you guys hanging in there? I’ve kept myself really busy over the last couple of days, which has really helped my mental health. Yesterday I planted an organic herb garden for my screened-in porch and I can’t wait to nurture it and watch it grow.