Blue Ribbon Banana Bread - Bravabod
Recipes

Blue Ribbon Banana Bread

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 90"

There are few things more comforting than coming home to the smell of freshly baked banana bread. This version swaps oil and refined sugars for healthier ingredients such as applesauce, honey, and extra bananas. The result is a delicious and flavorful banana bread that wins rave reviews every time. Use very, very ripe bananas here and don't worry about having a perfectly smooth batter. Fold in any optional add-ins you'd like: chocolate chips, walnuts, raisins, etc. Or leave it classic banana.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 1 3/4 cups gluten-free flour blend (store-bought or homemade)
  • 3 very ripe medium-sized bananas, mashed
  • 2 eggs
  • 33333333/100000000 cup applesauce or melted butter
  • 1/4 cup honey
  • 1/4 cup coconut sugar
  • 1/4 cup water or non-dairy milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt Add-Ins (Optional)
  • 1/2 cup chocolate chips, nuts, or dried cherries

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan with parchment paper.
  2. Step 2: In a bowl, whisk together the dry ingredients: flour, sugar, baking soda, spices, and salt. Set aside. In another bowl, mix the wet ingredients: mashed bananas, applesauce or butter, eggs, honey, water or milk, and vanilla.
  3. Step 3: Fold the dry ingredients into the wet and stir until just combined (try to avoid over-mixing). Fold in any optional add-ins you'd like.
  4. Step 4: Pour the batter into the pan and bake at 325°F for about 55 to 60 minutes. The bread will be ready when the top is a bit springy and a toothpick inserted into the center comes out clean.
  5. Serve: Let cool on the counter at least 15 minutes. When it seems sturdy enough to handle, transfer it to a wire rack to cool fully before slicing. Leftover slices freeze well.

Recipe Notes

Note 1: Recipe adapted from All Recipes.

Note 2: Like traditional banana bread, you'll need very, very ripe bananas for the best flavor. The peels should be almost black and pungent. I've tried using various hacks to replicate ripe bananas (baking, microwaving, etc) - but nothing beats the taste of naturally ripe. To help speed up the process, place the unripened bananas in a paper bag. This allows the bananas to ethylene, a natural chemical that speeds up the ripening process.

Nutrition

There are few things more comforting than coming home to the smell of freshly baked banana bread. This version swaps traditional oil and refined sugars for healthier ingredients such as applesauce, maple syrup, and extra bananas. The result is a delicious, moist, flavorful banana bread that wins rave reviews every time. Use very, very ripe bananas here and don't worry about having a perfectly smooth batter. Fold in 1/2 cup of any add-ins you'd like: chocolate chips, walnuts, raisins, etc. Personally, I enjoy this as purely banana.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 1 3/4 cups gluten-free flour blend (store-bought or homemade)
  • 3 very ripe medium-sized bananas, mashed
  • 33333333/100000000 cup applesauce or plant-based butter, melted
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup water or non-dairy milk
  • 5 tablespoons cold water
  • 2 tablespoons flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt Add-Ins (Optional)
  • 1/2 cup chocolate chips, nuts, or dried cherries

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan with parchment paper.
  2. Step 2: Stir together the flax meal and water in a small bowl. Let sit for 5 to 10 minutes to thicken. When it's ready, it will be gel-like in texture. This will act as an egg replacer.
  3. Step 3: In a bowl, whisk together the dry ingredients: flour, sugar, baking soda, spices, and salt. Set aside. In another bowl, mix the wet ingredients: mashed bananas, applesauce or butter, flax eggs, syrup, water or milk, and vanilla.
  4. Step 4: Fold the dry ingredients into the wet and stir until just combined (try to avoid over-mixing). Fold in any add-ins you'd like.
  5. Step 5: Pour the batter into the pan and bake at 325°F for about 55 to 60 minutes. The bread will be ready when the top is a bit springy and a toothpick inserted into the center comes out clean.
  6. Serve: Let cool on the counter at least 15 minutes. When it seems sturdy enough to handle, transfer it to a wire rack to cool fully before slicing. Leftover slices freeze well.

Recipe Notes

Note 1: Recipe adapted from All Recipes.

Note 2: Like traditional banana bread, you'll need very, very ripe bananas for the best flavor. The peels should be almost black and pungent. I've tried using various hacks to replicate ripe bananas (baking, microwaving, etc) - but nothing beats the taste of naturally ripe. To help speed up the process, place the unripened bananas in a paper bag. This allows the bananas to ethylene, a natural chemical that speeds up the ripening process.

Nutrition

There are few things more comforting than coming home to the smell of freshly baked banana bread. This version swaps oil and refined sugars for healthier ingredients such as applesauce, coconut sugar, and extra bananas. The result is a delicious and flavorful banana bread that wins rave reviews every time. Use very, very ripe bananas here and don't worry about having a perfectly smooth batter. Fold in any optional add-ins you'd like: chocolate chips, walnuts, raisins, etc. Or leave it classic banana.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 2 cups blanched almond flour
  • 3 very ripe medium-sized bananas, mashed
  • 2 large eggs
  • 1/2 cup cassava flour
  • 1/4 cup applesauce and/or melted grass-fed butter
  • 1/4 cup coconut sugar and/or honey
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt Add-Ins (Optional)
  • 1/2 cup chocolate chips, nuts, or dried cherries

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan with parchment paper.
  2. Step 2: In a bowl, whisk together the dry ingredients: almond flour, cassava flour, sugar, baking soda, cinnamon, and salt. Set aside. In another bowl, mix the wet ingredients: mashed bananas, applesauce or butter, eggs, honey, water or milk, and vanilla.
  3. Step 3: Fold the dry ingredients into the wet and stir until just combined (try to avoid over-mixing). Fold in any optional add-ins you'd like.
  4. Step 4: Pour the batter into the pan and bake at 325°F for about 55 to 60 minutes. The bread will be ready when the top is a bit springy and a toothpick inserted into the center comes out clean.
  5. Serve: Let cool on the counter at least 15 minutes. When it seems sturdy enough to handle, transfer it to a wire rack to cool fully before slicing. Leftover slices freeze well.

Recipe Notes

Note 1: Like traditional banana bread, you'll need very, very ripe bananas for the best flavor. The peels should be almost black and pungent. I've tried using various hacks to replicate ripe bananas (baking, microwaving, etc) - but nothing beats the taste of naturally ripe. To help speed up the process, place the unripened bananas in a paper bag. This allows the bananas to ethylene, a natural chemical that speeds up the ripening process.

Nutrition

There are few things more comforting than coming home to the smell of freshly baked banana bread. This version swaps traditional bananas for a combination of banana extract and yogurt. The result is a delicious banana-flavored bread that wins rave reviews every time. Fold in any optional add-ins you'd like: chocolate chips, walnuts, raisins, etc. Or leave it classic. I like to thinly slice some real bananas on top for a hint of extra banana flavor.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 2 cups blanched almond flour
  • 1/2 cup plain Greek yogurt (Note 1)
  • 2 large eggs
  • 1/2 cup melted grass-fed butter or coconut oil
  • 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 1 tablespoon banana extract
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt Add-Ins (Optional)
  • 1/2 cup low-carb chocolate chips or nuts

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan with parchment paper.
  2. Step 2: In a bowl, whisk together the dry ingredients: almond flour, sweetener, baking soda, cinnamon, and salt. Set aside. In another bowl, mix the wet ingredients: yogurt, butter or oil, eggs, banana extract, lemon juice, and vanilla.
  3. Step 3: Fold the dry ingredients into the wet and stir until just combined (try to avoid over-mixing). Fold in any optional add-ins you'd like.
  4. Step 4: Pour the batter into the pan and bake at 325°F for about 55 to 60 minutes. The bread will be ready when the top is a bit springy and a toothpick inserted into the center comes out clean.
  5. Serve: Let cool on the counter at least 15 minutes. When it seems sturdy enough to handle, transfer it to a wire rack to cool fully before slicing. Leftover slices freeze well.

Recipe Notes

Note 1: A regular yogurt will be too runny for this bread. If you cannot find Greek-style yogurt, strain a regular plain yogurt overnight in a fine mesh strainer. Discard the liquid and use the thick yogurt remaining.

Nutrition

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Blue Ribbon Banana Bread

PT1H30M 1 3/4 cups gluten-free flour blend (store-bought or homemade) 3 very ripe medium-sized bananas, mashed 2 eggs 33333333/100000000 cup applesauce or melted butter 1/4 cup honey 1/4 cup coconut sugar 1/4 cup water or non-dairy milk 1 teaspoon baking soda 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chocolate chips, nuts, or dried cherries Gluten Free Paleo Vegan Low-Carb 1 Servings Ingredients:

1 (9 in. x 5 in.) Loaf

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