I love banana bread, and of course it’s THE perfect way to use up overly ripe bananas. You would think that banana bread should be pretty healthy, but not necessarily. Some recipes call for 1 cup of sugar for one loaf or cake. Yikes! The bananas are already sweet. In this recipe experiment I chose to use half the sugar, I added some apple sauce and almond milk for moisture, and I also added some oats for texture and fiber. I thought the result was pretty tasty, but you can give this it a try and decide for yourself.
Healthier Banana Bread – With Oats and Almond Milk
What you need (for 1 Cake):
- 1 Cup of Flour
- 1/2 Cup of Oats
- 1/2 Cup of Sugar (I used brown, but white would be fine too)
- 1/2 Cup or 1 Stick of Softened Butter (pop in microwave for about 15 seconds)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon of Cinnamon (optional)
- 1 Egg – Whisked
- 1/2 Cup Vanilla Almond Milk
- 1/2 Cup Apple Sauce
- 3 Ripe and Mashed Bananas
What to do:
- Preheat oven to 350 F and grease or line a 9×13 inch Baking Pan
- Cream Butter and Sugar together.
- Add whisked Egg
- Add Almond Milk and Mashed Bananas
- In separate bowl whisk together Flour, Salt, Baking Soda, Oats, and Cinnamon
- Add dry ingredients (flour mixture) to wet ingredients (banana mixture) – and combine well.
- Pour batter in to baking pan and bake for 25-30 minutes at 350 F
If you prefer your Banana Bread to baked in a loaf pan, bake for 50-60 minutes