• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Healthier Banana Nut Bread (dairy-free and oil-free!)

January 21, 2019 by Rachael Ng 4 Comments

Sometimes I’m in the mood for a warm slice of soft banana bread. And sometimes I have a bunch of near-black bananas in desperate need of someplace to be before they get tossed in the trash. This, my friends, is the perfect banana bread for those days when you’re craving the comfort of carbs, or when you just have too many freaking bananas. It’s tender, moist, and perfectly spiced. I collaborated with my husband, Nathan, to get this bread just right – he used to be famous amongst his friends for his delicious banana bread! I like to add walnuts to our classic banana bread, but, of course, you can leave them out or replace them with chocolate chips, dried fruit, or whatever!

I used a mix of coconut sugar (my fave, but brown sugar will also work) and honey to add a bit of moisture. You’ll need three whole bananas for this recipe and your favorite flour – I like to use whole wheat pasty flour because I find that it lends to a tender crumb in my quick breads. You can use all-purpose flour or even a mix of half all-purpose and half whole wheat. The applesauce in this recipe replaces oil, but if you have no applesauce on hand you can use any kind of vegetable oil (or melted coconut oil). We baked this loaf at a lower temperature for a longer amount of time to ensure maximum moistness (sorry not sorry if you hate that word)! As always, happy baking!

Healthier Banana Nut Bread
Makes one 9×5″ loaf (serves 8-9)

1/3 cup coconut sugar
1/4 cup honey
3 ripe bananas (~1 1/3 cup mashed banana)
1/2 cup unsweetened almond milk, room temp
2 large eggs, room temp
3 Tbsp unsweetened applesauce
2 tsp vanilla extract
2 1/4 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
2 tsp cinnamon
1/2 cup chopped walnuts (optional)

1.) Preheat your oven to 300°F and spray a 9×5″ loaf pan with olive oil. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

2.) Meanwhile, mix the coconut sugar and honey in a medium bowl; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3.) Mash your bananas with a fork and add to the sugar honey mixture. Whisk in the almond milk, eggs, applesauce, and vanilla extract until well combined, making sure to scrape the bottom of your bowl.

4.) Add the wet ingredients to the dry and gently mix until nearly combined. Stir in the chopped walnuts or other add-ins (chocolate chips, raisins, etc) until no flour pockets remain.

5.) Pour batter into your prepared loaf pan and top with any desired toppings (extra nuts, banana slices, chocolate chips, etc). Bake at 300°F for 65-75 min or until a toothpick inserted into the loaf comes out clean.

6.) Allow your baked loaf to cool in the pan for 10 minutes before gently removing it with a butter knife and transferring it to a cooling rack. I like to turn my loaf pan on its side to shimmy the loaf out with a butter knife, so I don’t ruin any toppings. Enjoy warm and store leftovers in an airtight container.

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Breads, Dairy-free, Quick Bread Tagged With: banana bread, bananas, coconut sugar, dairy-free, honey, oil-free, walnuts

Previous Post: « Soft & Chewy Coconut Sugar Cookies (dairy-free!)
Next Post: Vegan Black Sesame Coconut Milkshake »

Reader Interactions

Comments

  1. Jackie

    February 16, 2019 at 6:55 pm

    Can I substitute flax eggs for the normal eggs?

    Reply
    • Rachael Ng

      April 3, 2019 at 1:56 pm

      Hi Jackie! Yes, flax eggs will work! I like to use 1 Tbsp flaxseed meal + 3 Tbsp water per “egg” 🙂

      Reply

Trackbacks

  1. Gluten-Free Healthier Banana Nut Bread | Sugared & Stirred says:
    March 7, 2019 at 8:35 pm

    […] took my favorite Healthier Banana Nut Bread and simply swapped out the flour for my own GF flour/starch blend! Once you have all of your […]

    Reply
  2. Hummingbird Cake with Vegan Cream Cheese Frosting | Sugared & Stirred says:
    April 17, 2019 at 9:25 pm

    […] Healthier Banana Nut Bread […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Brighten up your White Chocolate Macadamia Nut Cookies with zesty lemon! 🍋✨ I shot these for my friends @floridacrystalssugar last year and they’re DELICIOUS. The perfect spring time cookie! Find the recipe at the link in my bio 💛
I baked up a batch of my Tahini Spelt Chocolate Chip Cookies this morning and got a little carried away testing out different sizes (and rolling some in sesame seeds!) 😅 I LOVE the way the variety looks in this shot and I can’t wait to bake these again and update my old blog photos soon 📸 You can find the recipe, along with the original iPhone photos, on the blog!
You don’t need a fancy set up to take beautiful food photos ✨ Good lighting, scrumptious food, and a little (okay, A LOT) of editing go a long way. I didn’t even have a DSLR until 2019 - I shot with an iPhone and STILL landed paid clients and had my photos featured on large accounts (like @food52). My two biggest pieces of advice?
Photographer friends! Are you signed up for the free @foodtographyschool master class today? I want to know! I chose to dive in and take my photography more seriously (goodbye, iPhone photos 👋🏼) after taking TWO of Sarah’s master classes back in 2019 - I clearly couldn’t get enough 😅 I was totally hooked and knew after the master classes that taking the @foodtography course would help me tremendously. And it did!
One of my OG muffin recipes: fluffy, moist Chocolate Chip Muffins! Made with better-for-you ingredients like coconut oil, applesauce, and low GI coconut sugar ✨ They’re loaded with chocolate and the recipe notes include instructions on how to make these vegan and gluten-free 🤗 Find the recipe link in my bio!
My favorite Chocolate Birthday Cake 🥳 This two-layer cake is fluffy, moist, and topped with a traditional American buttercream - the perfect landscape for a birthday candle or two ☺️🎂 Find the recipe in my bio!
Chocolate Orange Cupcakes topped with a dark chocolate orange buttercream 🤩 One of my all-time favorite flavor combos in cupcake form. So. Good. 🍊✨🤎 Find the recipe link in my bio!
If you’ve never tried stuffing your cookie dough with marshmallow then you’re reallly missing out 😉 These Rocky Road Brownie Cookies are one of my faves! Chocolate brownie cookies with marshmallow and salted peanuts - an absolute delight! 💞✨
Snowy, sub-zero weather calls for homemade Hot Cocoa ✨☕️❄️ I can’t remember the last time I bought pre-made hot chocolate from the store (definitely way before they offered dairy-free versions!). This 4-ingredient recipe is honestly ALL you need. It’s made with pantry staples - your fave milk, cocoa powder, agave, and vanilla extract - and takes less than 10 minutes 🙌🏼 The recipe is linked in my bio @sugaredandstirred

Top Recipes

  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Tahini Spelt Chocolate Chip Cookies
  • Chocolate Birthday Cake (dairy-free)
  • Soft Iced Lemon Cookies (DF)
  • Olive Oil Brownie Cookies (DF)

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.