This oil-free banana bread is naturally sweet, moist and has no refined sugar or added fat. It contains nearly 1/2 the calories as regular banana bread while still satisfying your sweet tooth.
What better to do with ripe bananas then make a banana bread? Stop neglecting your bruised, brown and splotchy fruit and turn them into something great! With a moist and fluffy interior, naturally sweet and a perfect crunch to hold it all together, this oil-free banana bread has it all. I love adding dark chocolate chips and walnuts for extra flavour and crunch, but feel free to opt out and keep it simple, either way it’ll blow your mind.
Healthy Swaps
Whenever possible, I love making healthier alternatives to my favourite treats. This allows me to enjoy them more often and without any guilt. In this recipe, we won’t be using any added fat or refined sugar to keep this oil-free banana bread low calorie and good for your health.
To keep the bread moist, bananas actually do a great job of that without needing any butter or oil, and they also give the bread a lovely natural sweetness. The flaxseed and water mixture make a great egg replacement that still contain omega 3s and add extra fibre. Maple syrup is a more natural sweetener, that has undergone far less processing than regular sugar, making it a better choice for your health.
Additional tip: I regularly use whole wheat flour instead of white flour to get all the benefits from the grain including lots of fibre and various vitamins and minerals. Whole wheat products also help to regulate your blood sugar and slow down the spike of insulin you get from consuming simple carbohydrates.
Ingredients for the Oil-Free Banana Bread
- Bananas
- Maple syrup
- Flaxseed
- Almond milk (or other milk of your choice)
- Vanilla extract
- All purpose flour
- Baking soda
- Salt
- Cinnamon (optional)
- Dark chocolate chips (optional)
- Walnuts (optional)
Storage
Once baked and cooled, this oil-free banana bread can be stored in the fridge for up to 1 week, or frozen for longer storage.
How to freeze: Before freezing, slice up your banana bread and place them in a Tupperware or ziplock bag. To avoid having your slices freeze together you can place pieces of parchment paper between the individual pieces. This makes it easier to grab a slice and reheat it later.
Reheat from frozen: Simply pop a slice or two into the microwave for 45 seconds to a minute and voila, fresh, warm and delicious banana bread in no time.
More Great Healthy Sweets
- Low-Fat Blueberry Muffins
- Oil-Free Almond Biscotti
- 2+ Ingredient Healthy Cookies
- High Protein Apple Crumble
Oil-Free Banana Bread Recipe
Oil-Free Banana Bread
Ingredients
- 2 tbsp ground flaxseed
- 6 tbsp hot water
- 3 medium ripe bananas
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- dash salt
- 1 tsp cinnamon optional
- 1/4 cup dark chocolate chips optional
- 1/4 cup chopped walnuts optional
Instructions
- Boil a small amount of water (you need 6 tbsp).
- Preheat oven to 325 ℉.
- Add ground flaxseed and hot water in a small bowl and mix, set aside for 5 minutes.
- In a large bowl, mash bananas. Add maple syrup, almond milk, vanilla, and flax mixture after its set. Mix together.
- Add flour, baking soda, salt and cinnamon. Mix only to combine – don't over mix.
- Fold in chocolate and/ or walnuts.
- Pour into a parchment paper lined 9×5 loaf pan and bake for ~1 hour. Your banana bread is done when a toothpick comes out clean when poked in the centre.
Nutrition Facts
Nutrition facts are based on 1 slice that is ~1/10th of the loaf, including the chocolate and walnuts mentioned as optional.
These nutrition facts may vary based on individual ingredients and quantities used.
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