Healthy 4-Ingredient Banana Bread
If you're looking for a healthy and easy banana bread recipe, then give this 4-ingredient banana bread a try. It uses self-rising flour to create a soft and fluffy texture that's absolutely delicious. The best part? It's made without cake mix and without baking soda, so it's a fuss-free option that you can easily whip up and enjoy!
Equipment
- 1 Large Mixing Bowl
- 1 9x5 Loaf Pan
- Parchment Paper
Ingredients
- 4 large bananas, mashed (ripe and spotty)
- ⅓ cup pure maple syrup or honey*
- ¼ cup melted coconut oil
- 2 cups self-rising flour spooned and leveled**
Instructions
- Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving some hanging over the edges of the pan. Coat the parchment with non-stick cooking spray, then set aside.
- Peel the bananas and use a fork to mash them in a large mixing bowl until creamy and almost liquified. Small lumps are expected and okay.4 large bananas, mashed
- Add the maple syrup and melted coconut oil. Mix the ingredients with a whisk or fork until the oil and syrup are fully incorporated with the mashed banana.⅓ cup pure maple syrup, ¼ cup melted coconut oil
- Add the self-rising flour and stir gently until just combined with the batter. Be very careful not to over-mix or the bread will become dense.2 cups self-rising flour
- Pour the banana bread batter into the prepared loaf pan. Use a rubber spatula to spread the batter evenly in the pan as necessary.
- Bake the banana bread for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the toothpick comes out wet with batter or with a lot of moist crumbs, bake for 3-5 more minutes and check again. The top should be lightly golden and the edges should look firm and set.
- Remove the bread from the oven and allow it to cool in the pan for 30 minutes. Then, lift the bread out of the pan by the edges of the parchment paper. Slice and enjoy!
Notes
Storage: Store leftover banana bread in an airtight container in the fridge for 3-5 days. To freeze, store the slices in an airtight container with parchment paper between each slice. Keep in the freezer for up to 3 months. Allow it to thaw at room temperature before enjoying it again.
*Honey: You can replace the maple syrup with honey if you prefer.
**Measuring Flour: Use a spoon to sprinkle flour into the measuring cup and level the top with the straight edge of a knife. Or, measure the flour with a baking scale. It is very important not to pack flour into the cup or over-measure the flour. This will make the banana bread dry and dense.
Flour Alternative: If you don't have self-rising flour, you can use 2 cups of all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.
Optional Additions: This recipe is so easy to make with four ingredients, but that doesn't mean you can't add your own twist. Mix in a dash of cinnamon, vanilla extract, chopped walnuts, dried fruit, chocolate chips, or nut butter to add extra flavor.