• Keshy - Ceylon Tastes

Best Banana Bread | Healthier Alternative

This banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate.

We all love the basic banana bread. This is a healthier alternative for your basic Banana bread recipe. It tastes way better and good for your body 

This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike. Bonus? This recipe requires just one bowl, a few measuring cups, and some basic ingredients. It’s very quick to make as well. 

This banana bread recipe is made with spelt flour or wheat flour which is better than regular flour. Lastly, this recipe calls for a reasonable amount of good-for-you oil rather than whole sticks of butter (choose from coconut oil, olive oil)


  • 1 1/3 cups Mashed Banana, about 4 medium or 3 large

  • 1/3 cup Almond Milk

  • 1/3 cup Melted oil ( coconut or olive) 

  • 2 tablespoons Honey

  • 2 teaspoons Vanilla extract

  • 1/4 cup Sugar

  • 1/2 cup Rolled Oats

  • 2 1/2 teaspoon Baking Powder

  • 1/2 teaspoon salt

  • 1 1/2 cups Spelt flour or wheat flour Use All Purpose Flour if you can’t fine spelt flour 

  • Sliced Almond and chocolate chips for topping (optional)


  • Preheat the oven to 350 F. Lightly spray a 9×5-inch loaf pan with oil and set aside.

  • In a large bowl, mash the banana until almost smooth, and make sure you have about 1 1/3 cups.

  • Stir the wet ingredients

  • (milk, melted butter, honey, and vanilla) into the banana until combined.

  • Stir the dry ingredients (sugar, oats, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

  • Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

  • Bake the loaf, uncovered, for 45 to 50 minutes (your time may vary), until lightly golden color. The top of the loaf should slowly spring back when touched.

  • Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to

  • loosen it and gently remove it from the pan.

  • Slice the loaf once cooled. I love to spread it with cream cheese. The loaf will

  • keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.