Banana bread deserves our respect. It’s one of our most flexible creations — great for breakfast, perfect as a snack, and a hug in dessert form. The best part is that banana bread doesn’t have to be packed full of ultra processed ingredients like white flour, white sugar, brown sugar, or vegetable oil to taste amazing.

After messing around with a healthy banana bread recipe for a few years, it’s now time to share it!

Ingredients

• 2 eggs

• 1/2 cup of melted butter

  • You can substitute the same amount of olive oil or coconut oil. Steer clear of vegetable oils which destabilize at high temperatures.

  • We prefer butter. Check out Nina Teichloz’s The Big Fat Surprise to learn why.

• 1/3 cup of raw honey

  • This is a bit less than a full jar of raw honey from HoneyComber Club.

• 1/4 cup of whole milk yogurt

  • You can substitute with milk or greek yogurt. Try to use whole fat.

• 2 teaspoons of vanilla

• 2-4 mashed, ripe bananas

• 1 3/4 cups of oat flour or whole wheat flour

  • Oat flour makes the bread lighter while whole wheat flour lends a heavier texture to the bread.

• 1 teaspoon of cinnamon

• 1 teaspoon of baking soda

• 1/2 teaspoon of ground sea salt

• 1/2 cup of extra stuff, as you like it — dark chocolate chips, walnuts, raisins, etc.

Instructions

1. Pre-heat the oven to 325F and grease a loaf pan (9x5 inch).

2. In a medium sized bowl, whisk the dry ingredients: flour, cinnamon, baking soda, and salt.

3. In a large bowl, beat eggs, butter, honey, yogurt, and vanilla for 2 minutes.

   • If you don’t want to deal with a mixer or want less cleanup, just use the whisk for this part. I’m no master chef here.

4. Mash the ripe bananas in a small bowl (a fork is great for mashing) and stir them into the wet mixture.

   • If your bananas aren’t ripe, stick them in the oven on a cookie sheet lined with foil for 10 minutes or until they turn black.

5. Stir in the dry mixture to the wet mixture.

6. Add your preferred extras to the batter.

7. Pour batter into the pan and slide that baby into the oven. Bake for 50-55 minutes or until a toothpick inserted comes out clean.

   • If using a glass pan, bake for longer.

8. Let cool for 10 minutes and then enjoy this guilt-free treat!

   • Or if it smells too good, cut out a little piece, blow on it (we’re not liable if you burn your mouth.), and enjoy in secret while you tell everyone else that the banana bread isn’t ready yet; it still has to cool.