Simple healthy and moist banana bread

I have quite a strange relationship with bananas. Most of the time, my tummy can’t handle raw bananas. Usually, when I eat raw bananas, I either have belly bloat or cramps. I love bananas but, the only way my body can tolerate them is if they are cooked. This is why I have refined this healthy moist banana bread recipe as it is one of the few banana pleasures I can freely indulge in.

Lately, it has been quite a mission to go out to buy essential items such as bread because of the big C, which has affected everyone around the world. Baking banana bread has now become a norm in my home, and my kids and I are getting creative with the ingredients each time.

You have to agree with me that there are thousands of banana bread recipes out there, but finding a simple healthy banana bread recipe isn’t so easy.

Bananas on their own are quite high in carbs, so measurements and what you add to your healthy banana bread makes all the difference.

Simple healthy banana bread recipe bread variations

Some of the variations of this healthy moist banana bread that I have tried are:

Substituting the raisins with ½ cup sour cream, or ¼ cup cranberries.

If you love everything chia seeds as I do, you can also add ¼ cup chia seeds to reap those health benefits of chia seeds. This works wells if you add 2-3 tablespoons of lemon juice.

Related:

Easy seeded bread recipe

Yummy overnight oats with chia seed

Chia seed water recipe and benefits

If you want the most out of your healthy moist banana bread, you must use cake flour, and overripe bananas that are almost brown and not bright yellow.

Can you freeze banana bread?

When I bake banana bread it gets eaten pretty fast that we have almost no leftovers after a day. On occasions that I have batch-baked, the bread had been able to retain freshness after storing in in the fridge.

I have to confess though, that I feel that this healthy banana bread tastes even better when eaten a day after baking.

I would like you to try this at home- have a piece of the bread minutes after it has cooled down, and then another slice the next day. Trust me, you’ll come back singing about how amazing this banana bread tasted overnight!

If you do batch-baking for instance, you can store this banana bread in the fridge for 5 days, and if you wish to preserve it for longer than that, then you can freeze it.

This banana bread will stay moist and fresh up to 3 months in the freezer. Simply wrap it a few times in cling film, and seal it in a freezer bag. When you are ready to eat, take it out of the freezer and let it sit and defrost on the counter.

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How to make this healthy moist banana bread

Ingredients

• 4 bananas, medium size, overripe
• 2 egg, large
• 1½ cup cake flour
• ½ cup raisins
• ½ cup butter, at room temperature
• Pinch of salt
• ½ cup brown sugar
• 1 tbsp. baking soda
• 1 tsp vanilla extract

Method

1. Preheat the oven to 350°F (175°C), and grease the bread tin.
2. Peel bananas, and mash them in a large bowl with a potato masher until smooth.
3. In another bowl, mix sugar, vanilla, and butter until well blended. Beat the eggs, and combine with butter mixture.
4. Whisk flour, baking soda, salt, and raisins together and pour into the butter mixture. Pour in the mashed bananas, do not over mix.
5. Pour the batter into the greased tin and bake for 50 minutes.
6. Once ready, turn off the oven and let it cool in the oven for another 10 minutes.
7. Remove the tin from the oven, and let it cool completely before removing from tin. You might need to run a knife around the pan to remove the banana bread from the pan.
8. You can serve the banana bread with vanilla custard, ice-cream, peanut butter or enjoy it by itself.