by Olena

Healthy Banana Bread

Olena Osipov
5 from 85 votes

Moist Healthy Banana Bread with applesauce, no sugar and low fat. It is so delicious you won’t know it is healthy. Comes together in one bowl with simple ingredients.

Love quick breads? Healthy apple bread, healthy pumpkin bread and healthy zucchini bread are on a regular snack rotation in our house.

Healthy Banana Bread

Healthy Banana Bread Recipe

Healthy banana bread is a staple in our house. It is perfect as a school snack or healthy breakfast (spread with butter – yum!).

Learn how to make it using our healthy banana bread recipe. So easy, my 12 year old makes it.

Your perfect banana bread with applesauce should be moist, have glossy and sticky top and with a crack. When you take a bite it melts in your mouth.

In my world, it is the best banana bread. And you are looking at it right now!

Healthy Banana Bread sliced on a cutting board

Ingredients You Will Need

  • Ripe bananas are a must: They make bread sweet and moist. Ripe bananas are very yellow with brown spots. The uglier the bananas, the better. Even uglier than in my photo and video are perfect.
  • Unsweetened or sweetened applesauce: Substitute with extra ripe large banana, Greek yogurt with 2% fat content and higher or pureed fresh apples.
  • Eggs: You can replace with flax seed eggs if needed.
  • A bit of oil: Really any oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil.
  • Honey or maple syrup: Any liquid sweetener is OK like agave syrup, brown rice syrup etc.
  • Whole wheat or spelt flour are the ones I usually make banana bread with.
  • All-purpose flour: I have tested this recipe with white flour now and you will need 2 3/4 cups.

If you can find a more simple healthy banana bread recipe with only 1/3 cup of maple syrup and without 1 cup of vegetable oil, feel free to leave it in the comments. 🙂

ingredients for Healthy Banana Bread are eggs, applesauce, maple syrup, whole wheat flour and bananas

How to Make Healthy Banana Bread

  • Mash bananas and eggs with a masher. I first like to mash bananas and then “whisk” eggs with the same masher.
  • Add all other ingredients except flour. “Stir” with the same masher. I know, I’m fancy but there is really no need for extra tool and bowl. Quick bread is not a cake.
  • Add whole wheat or spelt flour and stir gently until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than pancakes.
  • Bake at 350 degrees F for about an hour and then let cool completely before slicing. It will make all the difference because you will be able to slice the bread. Been there, done that haha.

Healthy Banana Bread batter in a glass bowl with a spatula

Tips for Best Banana Bread

  • Please follow the recipe: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
  • Flours that don’t work: Almond flour and coconut flour.
  • To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
  • Frozen bananas: Thaw them first and do not discard liquid that separates.
  • Optional mix-ins: 1/2 to 1 cup of nuts, chocolate chips or blueberries.
  • Mini banana loaves: Bake them for about 35-40 minutes and check with a toothpick.

Healthy Banana Bread slices and a bunch of bananas

How to Store and Freeze Banana Bread

Storing: On a counter wrapped in plastic or straight in the loaf pan covered with plastic. Then cut a slice each time. You can slice it fully and wrap each slice in plastic but in my opinion it is not environmentally friendly option.

Banana bread stays fresh on a counter for up to 3 days. After you can refrigerate for another 3 days.

Freezing: Bake and cool completely. I recommend you do not slice bread before freezing. It retains its moisture better this way. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months.

To thaw: Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster for a minute for that freshly baked bread warmth and aromas.

Enjoy this healthy banana bread!

More Quick Bread Recipes

Browse all healthy muffins and quick breads.

Healthy Banana Bread recipe

healthy banana bread

Healthy Banana Bread

Healthy Banana Bread moist with applesauce, no refined sugar and low fat. Easy banana bread recipe your kids will love.
4.97 from 85 votes
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 206kcal
Author: Olena Osipov

Ingredients

  • 4 medium very ripe bananas 1 1/2 cups
  • 2 eggs large
  • 1/2 cup applesauce unsweetened
  • 1/3 cup maple syrup or honey
  • 2 tbsp avocado or coconut oil melted
  • 1 tsp pure vanilla extract
  • 2 tsp baking powder aluminum free
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups whole wheat or spelt flour

Instructions

  • Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper.
  • In a large bowl, mash bananas with a fork or a masher. Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
  • Add flour and stir gently just enough to mix. Pour batter in prepared loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.

Store: Keep in a cool dry place in a glass airtight container for up to 4 days or freeze for up to 3 months.

    Video

    Notes

    • Please follow the recipe: I can't stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
    • All purpose flour: I have tested this recipe with white flour and you will need 2 3/4 cups. Same baking  time.
    • Flours that don't work are: almond flour and coconut flour.
    • To "ripen" bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
    • Frozen bananas: thaw them first and do not discard liquid that separates.
    • Optional mix-ins: 1/2 to 1 cup of nuts, chocolate chips or blueberries.
    • Mini banana loaves: Bake for about 35-40 minutes and check with a toothpick.

    Nutrition

    Serving: 1slice | Calories: 206kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 296mg | Potassium: 312mg | Fiber: 4g | Sugar: 14g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    183 comments on “Healthy Banana Bread

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    1. 5 stars
      Best healthy “dessert” recipe I have ever made! Super moist. I followed the recipe but added cinnamon. Now signing up for the newsletter, which I never do. Thank you!!

    2. 5 stars
      Just finished making this for the third time – 2 loaves at a time. I didn’t and wouldn’t change a thing. I’ve been trying to salvage our bananas and have been making varied recipes for a long time – my search is over. Thank you!

    3. 5 stars
      Tweeked a little. First used 1 1/4 cups whole wheat flour and 1 cup wheat bran. Then made in muffin cups (goes further in my house than slicing lol) and baked 25 min. Delish. Love this recipe. Made exactly as noted as a bread and it was also amazing.

    4. 5 stars
      Wow I can’t believe it.
      I made it for the first time and it came out incredible.
      My bread and cakes never turn out well so I was so surprised.
      It really is a fool proof recipe ?
      My son just devoured it.
      Thanks so much for the recipe

    5. 5 stars
      I love that all your recipes are healthy using natural ingredients, and a big plus for me ,things that I keep in my pantry. Thank you so much I’m so glad I found you!!!!

    6. 5 stars
      This is very tasty, I’ve made it once and everyone enjoyed it. I don’t have applesauce this though so was going to substitute yoghurt. Do I just add the same amount as I would the apple sauce?
      Thanks ?

      1. Hi Kara!  Yes, you can substitute with any of the following: extra ripe large banana, Greek yogurt with 2% fat content and higher or pureed fresh apples.
        And yes, substitute with the same amount as the applesauce. Hope that helps.

    7. I want to make this recipe tomorrow and would like to know about the banana on top of the bread, it isn’t mentioned anywhere.
      Do you half a banana and put it on the bread before you bake it or after you bake it? Thank you

    8. 5 stars
      Wow. I JUST made this. I was amazed at how *unsweet*, yet so bananalicious (lol), this was!! Warm and with a little smattering of real butter (that it didn’t need, lol)… Oh, and I added pecan cookie pieces to mine. Mmm…! All I can say is: Wow! I didn’t feel like I was cheating on my glucose levels or undoing my walk this AM! Lol! Plus, it was really moist!! Thank you for sharing this recipe with us! I’m new on here and I can’t wait to try your others! Continued blessings, success, and great recipes! 🙂 Stay safe and be well.

    9. Hello. Your recipe looks terrific! I currently don’t have applesauce and am.wondering would I really have to have it when a mashed banana can be used as an oil /egg substitute…..? Do you think simply adding extra banana? Thanks in advance!

    10. 5 stars
      Just made these this morning. SUPER YUMMY and so moist! You don’t need butter or anything with them! I added walnuts to mine. Definitely making again! Thanks!

    11. 4 stars
      It didn’t turn out very moist for me, at least compared to the banana bread I usually make with butter and sugar. Is there a way to make these extra moist using the healthier ingredients in this recipe? Maybe using less flour? Not sure why mine didn’t come out as moist as everyone said theirs did even though I followed the recipe exactly. Any tips would be appreciated!

      1. It could be bananas were not ripe enough or not large enough. Or a bit too much flour – even a few tbsp could do that. Do you know how to measure flour properly? Scoop then skim the top off with a knife.

    12. 5 stars
      This is the absolute BEST banana bread. I tried a number of recipes when we first had to shelter at home. I kept going back to this. When I ran out of maple syrup, I used agave. I also always add plenty of cinnamon (just my preference.) My son’s girlfriend is dairy free and she could not believe how wonderful this was. I always make two loaves so I can share. Thank you soooo much!

    13. 5 stars
      The third time I baked this I adjusted the ingredients a little. Added about 3/4 cup of broken walnuts to the mix and used agave syrup as the sweetener. I also substituted 1 cup of flour with 1 cup of crushed natural oats to make the banana bread even more healthy. Topped with 1/2 cup of crushed walnuts sprinkled with a bit of raw sugar. Yummy.

      1. 5 stars
        Oooooh I’m going to try that next time! I love crushed oats in my cookies, why wouldn’t I love them in my banana bread!?! Thanks for the idea!!

      1. Hi Mitzi. Yes, you can use a 9″ pan. The baking time would be reduced as the batter is more spread out and thinner. I haven’t made this banana bread in anything but loaf pans. I would be checking regularly at ~30-35 minutes with a toothpick to see when it is done. Hope that helps!

    14. 5 stars
      This is by far my favourite banana bread. I have made this several times now and I have used either, honey or maple syrup and one time with avocado oil or coconut oil and it turns out delicious either way. I have made loaves and just recently made muffins. I share it whenever I can!

    15. 5 stars
      tried this the other day and it tastes good! added more cinnamon for more flavour, absolutely delicious 🙂

    16. 5 stars
      Great ideas for substitutions and ripening bananas (who knew!!). My 10 year old is on a baking kick, I will encourage him to try this recipe, looks simple and delicious!!

    17. 5 stars
      Omg I do not bake, buuuuut I wanted to try this because it such a healthier option and let me tell you, Moist Moist Moist! So delicious! I did add a tbsp of cinnamon and dark chocolate chips.

    18. 5 stars
      Easy to make. Super moist and delicious. I really like that it has less fat and sugar than most banana bread. I’ll make it again and again. Thanks for sharing the recipe for this tasty treat!

    19. 4 stars
      Very good (moist and flavorful). I used whole wheat flour, canola oil, only had 3 bananas, and threw in a handful of chopped dates because I had just bought them (and dates are SO good before they get all dried out and funky). I didn’t have parchment paper and it kind of stuck to the bottom of a glass loaf pan even though I oiled and floured it but it was still very good. Already have it bookmarked and will use again (with parchment paper!), maybe with raisins or chopped walnuts or dried cranberries or….

    20. 5 stars
      So good! This is the best banana bread. People kept coming back for more of this and not the sugar filled version I made for comparison. Thank you!

    21. 5 stars
      I just made this Banana Bread It came out perfect!!! It was so easy I used white all purpose flour as that is all I had in the house… I will definitely make this again… thank you for the recipe

    22. 5 stars
      Just made this Banana bread – and it came out perfectly!!!! I used 3 bananas (only had 3) but used extra Apple Sauce. I also added Walnuts. Totally in love with this receip and the BEST and EASIEST recipe I have used. Definately recommend giving it a try!

    23. 5 stars
      Very nice recipe. Not too heavy and not too sweet. We added mini choc chips. A hit with the whole family. Thank you!

    24. 5 stars
      This is delicious. I actually added raisins, cinnamon, nutmeg, and allspice because I love those flavours. I also added about a 3 tbls of ground flax seeds. Flax seeds are great for brain function and also reducing inflamation.

      This recipe and portion size satisfying and extremely delicious.

    25. 5 stars
      Made this bread it wAs very moist everyone liked it, wonderful recipe. Thanks Olena. I used white flour because of wheat allergy.

    26. I would love to add that banana across the top of the bread! Are there any instructions for that or do you just halve a banana lengthwise and plop it on top?

    27. Can you use the same amount of white flour or should it be adjusted to a different amount compared to wheat flour? Thanks

      1. Hi Stephanie, use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for.
        For this recipe, you will use 3 cups of white flour for the 2 1/4 cups of whole wheat. Hope that helps!

    28. 5 stars
      This recipe is really good! The texture is just like a quick bread made with traditional flour and the banana flavor is perfect. Family loved it! Thanks for the recipe!

    29. I was hoping to use this recipe for mini banana muffins. Thoughts on if I need to alter it for that?

    30. 5 stars
      I used agave rather than honey but other than that followed this exactly. Soooo good and not too sweet. It is a recipe I will use over and over. Thank you

    31. 5 stars
      This is one of the best and easiest banana bread recipes I’ve made. I added a handful each of blueberries and dark chocolate chips. My family loved it; it was gone the next day and they didn’t even realize it was healthy!

    32. 5 stars
      I have made many different recipes for BB over many years. I have been using applesauce for years. I got burned out on it. I had a very rural grocery store that was part of a big general store and drove 40 miles once a weekk to buy the grocercies & haul back. The elderly owner of the grocery store I bought from was always putting a brown paper sack full of over ripe bananas in my vehicle. I grew up waste not. Want not! Needless to say…lots BB. But OH MY! This is by far THE BEST BANANA BREAD EVER! I made it with spelt flour. So delicious!! Will never use another recipe! Thank you Olena!!!!

    33. 5 stars
      This is my go to banana bread! It’s also easily switched up with adding chocolate chips, grated apple or small chunks, and any other fruit. Andy you can switch up the flours too! Simply the best!!

    34. 5 stars
      I made this two days ago because I had to use up some over-ripe bananas. Turned out fantastic. I love that the ingredients are just staple items that I usually have around the house. I love the texture and flavor of the whole wheat flour. Will definitely make this again.

    35. 5 stars
      Oh my….so delicious! I followed the recipe to a T and loved it. My hubby loved it too, however I may add some raisins or choco chips on top as others have done. My husband has a real sweet tooth!

    36. 5 stars
      Loved this recipe, I did use unbleached all purpose flour since that was all I had but it still came out great. It was moist not overly sweet and all the tips worked perfectly. Tnx for sharing!

    37. 5 stars
      Great recipe! I used coconut oil, whole wheat flour and maple syrup. I sprinkled chocolate chips on top before baking. Others have mentioned blueberries and walnuts – I can imagine those additions would be delicious. The recipe is forgiving as I was baking with a toddler, and it’s not too sweet.

    38. 5 stars
      I made your recipe today with freshly milled soft white berries. I used coconut oil in place of the apple sauce. I added 77 g of sourdough rye starter, reduced the quantity of flour by 38 g and added 38 g of full fat plain yogurt. I used 50 g of maple syrup (a little less than 1/4 cup). I added a cup of frozen raspberries. It rose nicely in the oven and we enjoyed it for breakfast. Thank you for the recipe.

    39. 5 stars
      Without a doubt the best recipe I found on pinterest. I did not add any maple or honey and it was still sweet and tasty. I made 3 in 3 days as my kids and husband fell in love with it and said its THE best breakfast ever. Thank you for sharing!

    40. 5 stars
      I love this recipe, I now sub flax for one egg and put a little more applesauce and 1 tbsp less oil and use some stevia and half the honey and it still comes out very tasty. Thank you.

    41. Unfortunately I used almond flour to replace the whole wheat. Not a good idea. It really never baked all the way through. Oh well…live and learn. Thanks for your recipe. Will try with whole wheat next time.

    42. Should I have used 100% whole wheat flour or white whole wheat flour.. because I used 100% whole wheat flour and it was kind of thick the batter?

      1. Whole wheat flour. And did you bake the bread and…? Maybe your bananas were smaller or did you skim the top of the measuring cup with flour with a butter knife?

    43. 5 stars
      The best Banana Bread EVER. It’s moist and not so sweet that it made you shiver from a sugar rush. It’s a Keeper and Healthy. I will stop looking for new ways to use old bananas, now I will watch them turn brown and make Banana Bread. 5 STARS, or more.
      I used whole wheat flour, will keep as is.

    44. Hi!,
      Looking forward to trying your banana bread recipe. I live in a small town & cannot find spelt flour. I did find coconut flour, could it be substituted for the spelt/wheat flour?

    45. 5 stars
      Hi Olena,
      I tried the recipe with Carol’s gf flour, came out great. I love that it’s not overly sweet especially for my boys.
      Thank you..

    46. 5 stars
      I had some overripe bananas that needed to be used and checked your site for recipes. I decided to go for your Healthy Banana Bread. I added some cinnamon and blueberries to the recipe. It smelled delicious while in the oven and it tastes that way too. I just had a slice and could eat another one, and another one, and……. 😉

        1. She hasn’t tried it yet as she was away. 😉 I just did a 27mi. bike ride and a slice of banana bread afterwards was a nice reward. 🙂

    47. 5 stars
      Just made a double batch of this amazing banana bread. The only thing I did differently was used half honey and half maple syrup. Used all organic everything and added walnuts and dried cranberries. Will definitely keep this recipe!!

    48. 5 stars
      Swear, this is the only recipe I’ve been able to get to rise and cook threw exactly as written. Tastes amazing too. Thank you!

    49. This recipe looks amazing! I am about to make it but am wondering if it matters whether I use honey or maple syrup? I feel like maple syrup would taste better but I only have honey on hand. Have you made it both ways?

      1. Hi Amanda. Maple syrup has more mild and less prominent after taste than honey. However, bananas have strong flavor. I made it both ways and we love it both ways. It is a personal preference and if you want to run to the store. I would personally just make it with honey cause I do not taste major difference. Hope this answers your question.

        1. 5 stars
          The banana bread turned out amazing with the honey!! Thanks again for the recipe, will definitely be making this often 🙂

        1. 5 stars
          Thank you so much, Olena,
          I was doubtful because the package said ‘Sprouted’ spelt flour. But it came out great!! It tasted even better the next day out of the fridge 🙂
          I didn’t have applesauce so substitute yogurt 🙂
          I wonder why your recipes use less oil than all other ones and still so yummy 😉

          1. I think sprouted is just more healthy for us lol. I know what you mean. Sometimes it’s not sprouted and still works the same.
            That’s my trade secret.:) Just enjoy lol.

    50. 5 stars
      I came across this recipe when I searched google for ‘banana bread recipes with applesauce’. I have a jar of cinnamon applesauce laying around in my fridge and had to do something with it. Now! This is, by far, the BEST banana bread I have ever made. it’s so soft, moist and I feel healthy eating it. This will be my go-to recipe from today. I added some pecans just because lol.Thanks, Olena!

      1. Hi Uzo. So happy to hear and thank you for letting me know how you found my healthy banana bread recipe. Made my Monday morning. And “just because” additions happen in my kitchen all the time lol. Enjoy!!!

    51. 5 stars
      Hi Olena,
      This is the first recipe of yours I have tried and it is excellent! So good to have a guilt free banana bread! I’m a working Aussie mum, but will be trying to make more recipes from your site whenever I have time. 🙂

    52. 5 stars
      Simply delicious!!!! And easy! Thank you!!! Love your recipes ❤️

      Trying to post a picture, don’t know if it’s going to work.

      Couldn’t find how to attach it?

    53. 5 stars
      OMG! Olena, I’m in LOVE with your website, recipes, etc.!! I’m totally making a couple of your healthy bread recipes as gifts for friends this Christmas season!!! Banana bread is a must for sure. And I’ll be trying the Healthy Gingerbread, too!! I’m sure I am going to be the hit of all my friends who receive these breads – that is, IF they make it there w/o me eating them myself!!
      Thank you again for your blog & I’m sooo happy I found your website!! Love, love… LOVE it!
      P.S. Yours is the one I go to most!! 🙂

      1. Aw. Thank you so much for your kind words. Glad you are enjoying it that much. Don’t forget to slip a printed recipe card with each loaf haha. Homemade food is the beat gift for people who have everything.:). That’s us. 🙂

        1. Oh… so ahead of you on the printed recipe cards for the home baked breads & other home baked goods… friends for Christmas!! And, included on recipe card was your referenced website… ifoodrealcom.bigscoots-staging.com. 😉 Thanks again!
          I’m looking at the Leg of Lamb recipe… thinking I might need to tackle that one as I’ve never cooked Lamb before. Maybe later…

    54. 5 stars
      This recipe is amazing! I was looking for a banana bread without sugar and using spelt flour and here it it! My kids love it, it is so yummy it pretty much gets eaten in a day! Thanks so much ?

    55. 5 stars
      I have made many a “clean eating” banana bread. This was, by far, the most outstanding. The size of the loaf was relatively large compared to others I have made. I added some cinnamon to this for an extra little bit of flavour. Thanks for the great recipe!

    56. 5 stars
      This is the BEST banana bread I’ve ever made. I was out of applesauce and to lazy to make some so I used an extra banana. The lightest banana bread I’ve ever made. Thank you.

    57. 5 stars
      Hi,

      I followed your recipe, I think it’s the best I have seen. I am not sure what applesauce is and I replaced it with unsweetened almond milk. I baked for 40mins and the bread turned out quite dry. Is it because I don’t have much oil In it (the applesauce has oil I presume)?

      Thanks!

      Sissi

      1. Hi Sissi. You can’t replace applesauce with almond milk. Applesauce is puréed cooked apples full of fiber thus adding moisture. It replaces oil in baking quite well. Almond milk is simply water. You can buy applesauce in any store. Bread will turn out amazing!

        1. Hi Olena,

          Thanks for your reply. I will try it with applesauce. Thanks for sharing this amazing recipe. perfect wth my diet 🙂

    58. 5 stars
      Just made this recipe, and it is soo good! The only difference is I used 3 large bananas and 1/4 cup maple syrup because it was easier to calculate the nutrition lol. I used spelt flour and next time I will use whole wheat and see how it turns out. It might seem soggy/wet when you first take it out the oven and cut into it but rest assured when it cools overnight it dries and is fluffier than ever. Oh and I had to bake mines for 10min extra on top of the 60min.

    59. 5 stars
      Just made this following the recipe exactly with the addition of 2 T of mini chocolate chips. I halved the recipe as I only had 2 ripe bananas. I baked it for 35 minutes. It’s almost gone, after being highly approved by an 8 and 10 year old, and ME!! Very moist and delicious!

    60. 5 stars
      Hi, Olena!
      First of.all, thank you for.sharing with your healthy and light recipes! This is awesome, because the recipes that I see perfectly fit.in my current diet:) I recently had my 4 th child and surely gained some baby fat:( but am working on getting back in shape. I am also eating high protein and low fat/carb foods. It is very effective! And does not affect my milk supply:)
      Blessings to your family!!!

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