Last updated on March 10th, 2018 at 06:11 am
How you doin’, little healthy banana bread? Joey? Omg I so hope you know what I mean.
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The most depressing moment of my life was 2 years ago when I spoke to a 20-year old and she didn’t know Friends. I made a joke from there and she looked at me as if I’m some crazy lady with a weird hairstyle.
To be fair, I did braid my hair that day. But not in a romantic, beautiful way like here:
via Pinterest
More like in a roll-up-your-sleeves-and-milk-the-cows kinda way. I did not actually find a picture.
Still, my 20-year old friend had no idea who my (*real*) friends Joey, Monica, Chandler, Ross, Rachel, Phoebe, Gunter and Janice were. This was the first time in my life when I realized I am getting old. A real low.
Since then I’m just sitting in the kitchen and making food. 2 years, guys. Two years locked in that kitchen, cooking and eating. Come and rescue meeeee!!!
Someone’s lying and getting dramatic and it’s not me. It’s this banana bread. This is a recipe I mastered during the last two, okay probably one year. It’s a super healthy banana bread.
Well it’s not actually “bread”. It doesn’t look like bread. It’s a banana bread square. Squares. Healthy banana bread squares.
But first it was a heart.
And then I chopped it into a million squares as if I were a boy. Even just for a day. Okay, 8 “squares” (kinda, some edges were round).
You know how people eat peanutbutter and bananas? Yuck. Almonds and bananas is better.
And another thing you need to know is that this is the most perfect preworkout snack.
But it’s also the perfect postworkout snack (because if you pay close attention to popular “fitness tips”, postworkout, preworkout – ALL the same: umm, eat some carbs + protein before workout and umm, after workout eat some protein + some carbs).
What you’ll need to make this healthy banana bread
Without any sugar, eggs or flour, this banana bread is made out of nothing.
It’s like a baby. I call it the abracadabra of life.
Okay, so you’ll need some things. For example the oldest, most disgusting bananas you can find? Score, put them in there.
Then you’ll need oats, almonds, vanilla, coconut oil and this recipe. Nada more.
And baking is not a science here. I’m busting a lot of myths here.
5 reasons you’ll love this healthy banana bread:
- tastes awesome
- will satisfy sugar cravings
- is healthy
- needs basic ingredients
- and is super easy to make
Now let’s see how it’s actually done.
Healthy banana bread - flourless, sugar-free & vegan. A great healthy breakfast or snack, good for meal prep as it keeps in the fridge between 3-5 days.
Ingredients
- 3 bananas, old & gross
- 1 tbsp coconut oil
- 1 1/3 cups oats, ground
- 1/2 cup almonds
- 1 tbsp vanilla
Instructions
- Mash bananas in a bowl with the coconut oil (don't need to melt it before, mashing will do the trick).
- In a food processor / nut grinder grind your oats to flour.
- Add vanilla and oats, in the end add the almonds (chopped roughly).
- Optionally you can also add some dark chocolate chunks. Personally, I like the banana bread like this more.
- Spread the mixture in a spring form or a silicone baking form, and top with chopped almonds.
- Then bake for 30-40 minutes at 350F/180C. Let cool off for 1 hour and you're done.
- Keep in the fridge.
And that is it – the perfect healthy snack or ready to go breakfast. I hope you enjoy this healthy banana bread recipe and if you do make sure to subscribe via email for more recipes and healthy ideas & tips from me 🙂
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Instead if almonds, what would you recommend replacing for a 1 year old? Can i put chocolate chips or apples??? Or maybe Just blend the almonds
Hi Maggie, I am not an expert with children (still afraid to make food for my nephew), but I tried this recipe with chocolate chips a while ago and it was good. Not sure about apples, but could work if you don’t blend them, just add in chunks – can’t guarantee about the taste (if you do try it, let me know please!). Other than that I’m sure the recipe will work if you just leave out the almonds.
Hi I have never really baked anything but my New Years resolution this year is to learn but I also need to lose weight so want healthy recipes like this but I’m not confident and don’t know all ingredients. Your recipes says 1tbsp of vanilla, what type of vanilla? Flavoring or essence or something else? Sorry if it’s a daft question but I’ve never used it.
Thanks
Hi Donna, so happy you found my recipe! That’s a great New Years resolution and I wish you good luck!
About the vanilla…I wouldn’t overthink this, I used vanilla extract, but sometimes I would also use essence or even vanilla sugar if I don’t have any extract at home or am not baking at home. I use just a little bit (maybe 1tsp). In this recipe the banana flavor is stronger, so it wouldn’t make a HUGE difference if you don’t follow the measurements exactly.
So excited to try this recipe. If I am wanting to make muffins from this…how long would you reccomend baking it for?
Hi Samantha, thank you! This recipe won’t make for fluffy muffins, they’d be dense. But if you’re okay with that – follow the recipe like is (30 min), just divide into muffin cups (haven’t tested it, but I think it will make around 6).
I LOVE banana bread and am SO Excited to try this recipe!! Would it work with something like almond flour? Thanks!!!
Thank you Cheryl 🙂 I haven’t tried the banana bread with almond flour yet – might work, but I’m really not sure and I think I might even try making a paleo version myself…thinking coconut + almond flour…Sorry I couldn’t be more helpful
The recepie looks very good! I want to try it sokn but i have a qiestion : what oats should i use the fast cooked ones or can i use the Jumbo Oatbakes(the thick ones for cookies and baking )??
Hi Shahar, both are ok, but you’ll need to grind them in the food processor/ nut grinder into flour 🙂
Does it matter if the oats are gluten free?
No, use only if you can’t tolerate gluten 🙂
I have to thank you for this recipe it’s great way using up banana great on the go breakfast I add a tablespoon of honey as I felt it needed a little extra sweetness for me I’ve now done this recipe third time
So happy you like the recipe, Christine!