The newest healthy banana bread creation is here! I know banana bread is the official baking fave of quarantine right now and I am personally very happy about it. It is one of my absolute fave things to bake. This one is SO GOOD. You guys Jacob and I finished the loaf in 12 hours no joke. I tested this recipe a few times before I came up with the idea of creating a paste with the honey and cinnamon to swirl into the bread. Before, I was adding them in separately. The honey/cinnamon mix makes a marbling throughout the bread which gives it cinnamon roll vibes. INTO IT! This is gluten-friendly (options) and dairy-free. It is sweetened with coconut sugar and honey and that is it! It can also be made into muffins!
Enjoy this one friends! I can't wait for you to make it. Don't forget to tag me on IG @eatwellwithsari if you make it!
BAKING OPTIONS:
- This recipe makes one standard loaf.
- If you are making it into muffins, follow the same instructions, and bake for 20-25 minutes.
- If you want to make a 9x13 cake version, double the recipe and bake for 30 minutes. I have tested this version gluten-free all-purpose flour only. You can use all-purpose, oat flour and whole wheat pastry flour. If you use almond flour, add 1/4 C more.
Ingredients:
Directions:
Preheat oven to 350.
In a large mixing bowl, add in ripe bananas, eggs, almond milk, vanilla, oil, and honey. Using a hand mixer - mix everything together until well combined. You can also do this in a food processor or stand mixer. If you don't have any of those, a good old fashion fork works too! If you are using a fork, start with one ingredient at a time and mix (it will be easier).
Add in dry ingredients to the mix including flour, coconut sugar, and baking powder. Mix well until there are no chunks and batter is smooth. Set aside.
In a small mixing bowl, combine additional honey (1/4 C) and cinnamon (3/4 tbsp). Mix well with a small spoon until a syrupy paste is formed (see picture). Set aside.
Line a loaf pan with parchment paper stripes and grease with non-stick spray (I like using coconut oil, but any will work). Pour HALF of the batter into the loaf pan. Shake to even out.
Pour half of the honey cinnamon syrup on top of half of the batter. Using a spoon, mix well into the batter. Pour the second half of batter on top and then the second half of the syrup on the top of the loaf. Use a spoon to marble/mix around again. Shake to even out.
Bake for 45 to 50 minutes. Test to see if it’s done. Depending on your oven it may need another five minutes. Let cool slightly and enjoy.
If you want to make MUFFINS - line/grease a muffin tin instead of a loaf pan. Evenly distribute the batter to all 12 vessels and mix in the honey cinnamon syrup. Bake for 20-25 minutes.
9x13 DOUBLE BATCH CAKE VERSIONS PICTURED BELOW
For more banana bread recipes check out - Almond Butter Chocolate Banana Bread, Peanut Butter and Jelly Banana Bread Muffins, Coffee Cake Banana Bread Muffins, and Maple Crunch Granola Banana Cake.
Ingredients
Directions
Preheat oven to 350.
In a large mixing bowl, add in ripe bananas, eggs, almond milk, vanilla, oil, and honey. Using a hand mixer - mix everything together until well combined. You can also do this in a food processor or stand mixer. If you don't have any of those, a good old fashion fork works too! If you are using a fork, start with one ingredient at a time and mix (it will be easier).
Add in dry ingredients to the mix including flour, coconut sugar, and baking powder. Mix well until there are no chunks and batter is smooth. Set aside.
In a small mixing bowl, combine additional honey (1/4 C) and cinnamon (3/4 tbsp). Mix well with a small spoon until a syrupy paste is formed (see picture). Set aside.
Line a loaf pan with parchment paper stripes and grease with non-stick spray (I like using coconut oil, but any will work). Pour HALF of the batter into the loaf pan. Shake to even out.
Pour half of the honey cinnamon syrup on top of half of the batter. Using a spoon, mix well into the batter. Pour the second half of batter on top and then the second half of the syrup on the top of the loaf. Use a spoon to marble/mix around again. Shake to even out.
Bake for 45 to 50 minutes. Test to see if it’s done. Depending on your oven it may need another five minutes. Let cool slightly and enjoy.
If you want to make MUFFINS - line/grease a muffin tin instead of a loaf pan. Evenly distribute the batter to all 12 vessels and mix in the honey cinnamon syrup. Bake for 20-25 minutes.
