Classic Banana Bread with a Healthy Twist

Banana bread is classic, and super simple. Although I still cant figure out why 'banana bread' is called a bread... lets be honest; Its cake. But anyway... I tend to make banana bread really often because I have a habit of buying too many bananas every week. So those bananas inevitably turn brown and go to one of two places. Either I take the skins off and place them in a freezer bag and freeze them for yummy smoothies or I make banana bread. The more over ripe the better. You can also thaw out the bananas first and then use them in this recipe! So if you are'nt freezing your over ripe bananas. You should start now.

So I have come up with two substitution options for you in order to add a healthy twist, without loosing any flavor! I know, that sounds too good to be true. I promise. I have made these cakes side by side plenty of times, and the only difference is color. The flavor and texture is exactly the same. So go for the classic simple option, or substitute two ingredients for a healthier version. Either way, you wont be disappointed. And you will turn even banana bread haters into lovers of this cake! (believe me, it has happened right before my eyes.)

This recipe only calls for three ripe bananas, but if you've got more, a banana sliced lengthwise on the top adds a beautiful garnish and will help keep your cake super moist and tender.

Banana Bread


10 minutes


1 hour

  • 3 ripe bananas (peeled)

  • 1/2 cup cane sugar OR 1/2 cup coconut sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1 1/2 cup all purpose flour OR 1 cup of stone ground whole wheat

  • 1 tsp baking soda

  • 1 pinch salt

  • 1/3 cup melted unsalted butter

  1. Preheat the oven to 350F

  2. Grease a 9" X 5" loaf pan with coconut oil or butter

  3. Cream 3 over ripe bananas in a stand mixer with the paddle attachment

  4. Add sugar and mix until combined.

  5. While the mixer is stirring, add 1 egg, vanilla, and cinnamon.

  6. Add flour, baking soda, pinch of salt.

  7. Pour in melted butter and turn the mixer off when fully combined.

  8. Pour batter into greased loaf pan and bake for 50 minutes.


Check for doneness by inserting a skewer into the center of the cake, when it comes out clean the cake is baked. Over baking will result in a dry cake.

Do not use both flours and both sugars at the same time. Choose one or the other.

Stop tossing over ripe bananas. Enjoy them.

This recipe is also great as Banana Bread Muffins with Cinnamon Crumble!

Click the link above for the recipe.



Recipes are never rules!

Use your judgment; if you've made it before and it has worked by shaking not stirring, try it! If the recipe says something will brown after 12 minutes in the oven and your's hasn't browned yet, leave it until you think its brown enough. 



Taste, taste, taste!

Any good chef will tell you to taste your food multiple times as you cook. Stick your spoon in and see if it tastes good. Is your food seasoned well? Can it use more salt or pepper? Would you like it if it were a bit sweeter? Everyone's palate is different, if you think it needs something; Go for it!




Its just food... so have some fun!


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