Banana Health Loaf
Submitted by mee406
Whole wheat Banana Health Loaf sweetened with honey and studded with unsweetened coconut. No eggs, just 3 tablespoons of oil, 98 calories per slice, and better flavor after resting overnight.
YIELD
14 servingsPREP
15 minCOOK
45 minREADY
60 minNo eggs, no refined sugar, just three tablespoons of oil, and 98 calories a slice. This loaf earns the word “health” in its name. Sweetness comes from ripe bananas and a modest drizzle of honey; moisture comes from the fruit itself and a carefully measured amount of oil.
The recipe includes a smart tip: reserve a quarter cup of the whole wheat flour and add it only if the batter looks too wet. Whole wheat flour absorbs moisture differently from all-purpose, and low-fat batters can tip from moist to soupy with just a few extra tablespoons of liquid. Keep that reserved flour nearby and use your judgment.
The overnight rest matters. Wrap the completely cooled loaf in waxed paper and leave it until the next day before slicing. The crumb firms up, the flavors settle, and the loaf cuts cleanly instead of crumbling. This is a genuine difference, not just cautious recipe writing.
Unsweetened coconut goes into the batter - not the sweetened dessert kind. It adds chew and coconut flavor without loading in extra sugar.
Kitchen Tips
- Stir quickly and gently after combining wet and dry ingredients. A lumpy batter is expected and correct for a whole wheat quick bread.
- Cool the loaf completely before wrapping. Warm bread generates steam that makes the crust wet and sticky.
- This batter also works as muffins at the same temperature for about 35 minutes.
Variations
- Add ¼ cup raisins or chopped dates for extra fruit sweetness with no added sugar.
- A teaspoon of cinnamon stirred into the flour adds warm spice that pairs well with the banana and honey.
Ingredients
Directions
Suggestion: reserve ¼ cup flour. Low fat recipes have a tendency to be too dry. Bake about 35 min in 9×5 loaf pan or muffin cups if 8×4 pan not available.
Mix together 1¼ cup of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly but gently until just combined. Add part of the remaining ¼ cup flour if needed. Batter will be lumpy.
Spread batter evenly in a lightly greased (and/or waxed paper lined) 8×4 loaf pan. Bake at 350℉ (180℃) about 45 min until tester inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack.
Wrap in waxed paper and store overnight before slicing.
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