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Healthy Banana Bread

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I buy bananas nearly every week for my household. Good chances are that we almost always at some point end up with bananas that are too ripe to eat. I hate to see them go to waste so what better way to put them to good use than banana to make bread.

I found this amazing healthy banana bread recipe and tweaked it a bit and it has been a hit in my house.  I found that adding Nutella and banana slices on top makes for a heavenly treat for my sweet tooth. 

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I am always looking for ways to bake with ingredients that add nutrition into my diet. Here is a couple of switches that I have made in my pantry that have made a huge difference on the quality and taste in my food and that are also used in this recipe. 

Himalayan Sea Salt:  Swap out your sea salt for this pretty pink salt. Himalayan salt provides many health benefits that is absent from sea salt. You can read about the many benefits here. -->  https://fitlife.tv/12-incredible-things-that-happen-when-you-swap-table-salt-for-himalayan-sea-salt/

Vanilla Bean Paste: I am obsessed with the buttery richness of using vanilla bean paste instead of vanilla extract. Vanilla bean paste has the actual vanilla pods which adds a wonderfully bold vanilla flavor. I have not been able to find vanilla bean paste in the store so I buy mine on Amazon. Once you start using vanilla bean paste in your baking, I guarantee you will never be able to go back to vanilla extract. 

Amazon Links:


Pour batter into greased pan. Sprinkle cinnamon on top and using a knife, draw a zig-zag pattern for a pretty swirl effect. 

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Bake at 325 degrees for 50-55 min. 

Optional: I love adding Nutella and banana slices on top. Heavenly!!

STORING:  The banana bread keeps for two to three days room temperature in a sealed container or the the refrigerator for three to five days.

For longer keep: I wrap individually sliced pieces in plastic wrap than seal them in a zip-lock bag in the freezer for up to 3 months Once I know I want a slice for the next day I take transfer the amount of slices I want to the refrigerator to defrost overnight. Then the next morning I heat up the slices in a toaster.


Watch the video! -->


Makes: 1 loaf

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Prep time:

Cook time:

  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 packet stevia
  • 1 cup mashed ripe bananas (about 3 bananas)
  • 1/4 cup milk of choice ( I use almond or coconut milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon ground cinnamon, plus extra for sprinkling on top
  • 1 ¾ cup white whole wheat flour


  1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan ( I use PAM coconut oil cooking spray)

  2. In a large bowl, beat the oil and maple syrup together together with a whisk. Add the eggs and 1 packet Stevia and beat well.

  3. Whisk in the mashed bananas and milk.

  4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, fold in the flour and mix just until combined.

  5. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. To create a pretty swirled pattern; use a knife and make a zig-zag motion through the cinnamon.

  6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

  7. Optional: Add Nutella and banana slices to on top for a heavenly treat!


  • You can use honey in place of maple syrup.

  • You can use applesauce in place of the coconut oil.


Recipe adapted from: https://cookieandkate.com/2015/healthy-banana-bread-recipe/