Banana Bread Recipe 6 Bananas – The recipe for making a healthy, moist banana bread is to use extra virgin olive oil and four whole bananas, white flour and whole wheat flour in the recipe!
I love a good banana bread. But it’s easy to try to cook one and make it dry and soft. Not in this recipe! This delicious banana bread recipe is not only delicious, it’s healthy too!
Banana Bread Recipe 6 Bananas
There are a few tricks to making the best banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas – I used four, which also helps keep the bread moist. This means there is not a lot of sugar in the recipe, but it is still delicious.
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This banana bread recipe also uses white flour and whole wheat flour, which helps improve nutrition but still maintains a light and fluffy texture.
I love baking with olive oil. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and using olive oil is essential in the Mediterranean diet. Besides the health benefits, I like it better than butter in most situations.
Baking with oil makes things hotter than butter. The best part is that it stays moist for a few days afterwards, while buttered products dry out quickly.
I love that you don’t have to soften it or melt it from its solid state, pour olive oil in a bowl and voila!
Super Moist Banana Bread Recipe
Since the banana bread batter is poured into a greased loaf pan, it makes removing the banana bread a breeze. Just turn the pan upside down
That said, the butter is also delicious. Feel free to use it, or another oil like coconut or canola, in this recipe. I can say to serve the final product hot, spread with a generous dollop of salted butter. yum.
Then, when I’m ready to bake, I put them in the microwave, cut off the top, and remove the banana and peel.
Full disclosure: he looks disgusting when he comes out. It’s soft and frustrating. But, I swear, this hack is life-changing when it comes to making bread and bananas!
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Best of all: when frozen like this, it’s very soft, so you don’t have to worry about peeling the banana separately. Just pour it right into the bowl and mix it up!
I recommend using a glass loaf pan to make banana bread. I’ve used iron before, and almost every time, the sides of the bread come out deliciously dry.
The reason for this is that the darker the pan, the hotter it is in the oven. But if it’s too hot, it will cook the sides of the banana bread before the inside has a chance to cook all the way through.
Enter: GLASS Bakeware. I love it in the same way I love white ceramic cookware: they won’t get too hot, and they won’t cook a part of whatever you’re doing. I have these and they have helped me tremendously!
Ultra Moist Healthy Banana Bread (made With Olive Oil)
Cooking times will vary depending on a few factors: height, size of plantain, egg size, oven temperature, etc.
You should be sure to check for effectiveness by inserting a measuring stick (or cake sampler) into the center of the cake and remove it. If it comes out clean, the cake is done! If the raw dough is sticky, it needs more time.
You can store this olive oil banana bread at home for a few days and it will be very moist and delicious. Just make sure you store it in an airtight container. You can also put it in the refrigerator for a long time, and put it in the refrigerator for a few months.
I usually eat it and save it so I can eat a slice in the morning for breakfast without worrying about taking out the cutting board. However, I like to pop it in the microwave if I have time, because warm banana bread is so good.
Banana Bread Recipe 6 Bananas
This healthy banana bread recipe is SUPER moist, made with four bananas, extra virgin olive oil, and whole wheat flour!
Serves: 1 slice | Calories: 259 kcal Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated fat: 2g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 231mg | Fiber: 2g | Sugar: 17g | Vitamin A: 78 IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1 mg
The nutritional information provided is a best estimate and does not include added sodium from flour to taste, any choice, and does not take into account the type. I am using the API to automatically calculate this information. Feel free to calculate it yourself using one of these tools:
Did you make this recipe? I would love to know how it went! Please comment and rate below:-) My favorite banana bread recipe since 2013, and it’s the best! This recipe makes two sweet and savory breads with simple ingredients and just a wooden spoon! The only banana bread recipe you’ll ever need!
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First, a quick disclaimer. I am guilty of claiming that some of my recipes are the best. I understand that that is personal. But I promise you that I do not use this word lightly.
This banana bread recipe has been my go-to since 2013! And yes, I’ve tried other recipes, but I always come back to this one. I wouldn’t lie if I said that I make this recipe almost every week and it never lasts more than 3 days!
Over the years, I’ve found that frozen bananas turn good banana bread into something I can’t stop eating.
Because when melted, bananas are very soft and runny. And all those drinks are gold! Do not discard the liquid, it makes the bread moist and delicious.
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When you get a ripe banana with lots of dark spots, put it in the freezer. (And yes, black bananas are very good to use!)
Use a large bowl to make the dough. I use a 4 qt pan (the largest pan in this recipe).
To check for doneness, insert a long wooden skewer or toothpick. If it comes out clean, the cake is done!
And if you choose to make half a batch (just 1 loaf or 12 muffins), follow my recipe for banana muffins. It’s the same recipe, but for half a batch.
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Of course, I always keep them in the fridge. mainly to make them invisible, or they will be gone in about an hour.
To keep the banana bread moist, be sure to cover it with plastic wrap or place it in an airtight container.
To serve, I microwave the cake for about 30 seconds, and it tastes just like it came out of the oven!
I hope you will try this recipe soon. And please take a picture and share it on Instagram. Don’t forget to tag me @shineshka, so I can see it!
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My favorite banana bread recipe since 2013! This recipe makes two delicious and flavorful banana bread with simple ingredients and just a wooden spoon!
Note 1: About 3.5 to 4 cups of mashed bananas. Frozen bananas are the main ingredient in this recipe for the sweetest, tastiest banana bread. Don’t discard the juice from the melted banana, use it all to make a batter. Check out my video above on how I thaw my frozen bananas. It’s really quick and easy!
Note 2: You can also make this recipe into muffins. This recipe will make 24 muffins, or follow my recipe for banana muffins for half a batch.
Serving: 1 slice Calories: 181 kcal (9%) Carbohydrates: 33.5 g (11%) Protein: 2.6 g (5%) Fat: 4.5 g (7%) Cholesterol: 25.7 mg (9%) Sodium: 182.9 mg (8) %) Sugar: 17.4 g (19%)
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This post was published on February 13, 2013 and last updated on May 4, 2020. Although made without butter, oil, or white flour, 100% Whole Banana Bread tastes just like banana bread my silence In this better banana bread, swap the butter for unsweetened apple juice, the flour for whole wheat flour, and replace some of the refined sugar with honey. With rave reviews from tasters and readers around the world, this quick bread just doesn’t taste good!
I know I say that I like a lot of different recipes, which can convince you to try something a little more difficult. If I love many people, what are they?
My whole wheat banana bread broke my heart. To be honest, I didn’t have high expectations. This cake is the only way to get rid of 3 ripe bananas and a jar of apples. I make my banana bread with butter and flour because that’s where all the goodness is hiding. Well, after 1 bite of this “anything, it can’t be good” banana bread, I was proven wrong.
I had to learn my lesson when I made the most fluffy, delicious Whole Wheat Pizza and Chocolate Banana Muffins.
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Additionally, this whole wheat banana bread is sliced and frozen as
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