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Fluffy and moist banana bread, sweetened with honey and packed with chocolate chunks!

Healthy Banana Bread

Fluffy and moist wholewheat banana bread, sweetened with honey and packed with chocolate chunks!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Makes: 9 x5 loaf cake
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Ingredients
  

  • 3 very ripe bananas, medium sized
  • 1/3 cup olive oil (80 ml)
  • 1/3 cup honey (80 ml)
  • 1/4 cup milk (60 ml)
  • 2 eggs (see notes)
  • 1 tsp vanilla extract
  • 1 and 3/4 cups wholewheat flour (200 gms)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon powder
  • Optional: 70 gms dark chocolate, chopped or 3/4 cup chocolate chips (adding this means the banana bread will have some refined sugar, unless you choose a sugar-free chocolate)

Instructions

  • Line a 9x5 loaf tin with non-stick baking paper, leaving a little overhang for easy removal. If the paper isn't non-stick, grease the tin and the paper too. Then preheat the oven to 175 C.
  • In a mixing bowl, mash the bananas very well, then add the olive oil, honey and milk. Whisk well to combine.
  • Add the eggs and vanilla and whisk again until the eggs are properly incorporated.
  • Now sift in the flour, baking soda, salt and cinnamon. Fold gently to combine into a smooth, thick-ish batter. If adding the chocolate chunks or chips, fold them in now (save a couple of tablespoons to add on top).
  • Spoon the batter into the prepared tin, and smoothen the top. Sprinkle on the reserved chocolate.
  • Bake for 40 to 45 minutes or until a toothpick poked in the center comes out clean. If the top seems to be browning too fast and the center is still raw, lower the temperature to 165 C and cover the top loosely with foil.
  • Allow the cake to cool in the tin for 10 minutes, then use the paper overhang to remove it and transfer to wire rack. Peel off the sides of the paper and let the cake cool completely to room temperature before slicing. Banana bread tastes best the next day but it's ok if you can't wait!
  • Store in an airtight tin at room temperature for 2 to 3 days, then transfer to the fridge, especially in humid areas, where it will keep for about a week. Happy baking!

Notes

* If you're looking for a recipe without eggs, this one works great and has a coconut sugar option for sweetening.
* Original recipe from Cookie and Kate