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Healthier banana bread


2 cups flour 

1 tsp. baking soda 

1/4 tsp. salt 

1/2 cup butter 

3/4 cup brown sugar 

2 eggs, beaten 

4 average-sized overripe bananas, mashed 

1/2 tsp. cinnamon 

1/8 tsp. nutmeg 

2 tsp. vanilla flavoring 

1/2 cup nuts (optional) 

1/2 cup chocolate chips (optional) 



To begin, preheat the oven to 350 degrees and spray and flour a 9×5 loaf pan—to flour a pan, sprinkle a small amount of flour on the bottom and sides of the sprayed pan, then lightly tap the sides and bottom of the pan and dispose of excess flour. 

In a medium-sized mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt; mix well and set aside. In a large-sized mixing bowl, add the brown sugar and butter; mix with an electric hand mixer or mixing bowl. Meanwhile, crack the eggs in a separate bowl and whisk lightly; peel the four bananas and mash well in a separate bowl or plate. Add the eggs and bananas to the wet mixture and mix. Combine the dry mixture with the wet mixture; stir well until homogenous. 

Pour the batter into the loaf pan and make sure it is evenly distributed. Place in the oven and bake for 60 minutes (1 hour). Insert a toothpick or fork in the middle of the loaf to test if it is done; the bread is done when there is nothing on the toothpick/fork when removed. 

Once the bread is done baking, let it set for 10 minutes before removing. Using a knife, trace the edges of the bread inside the pan and lightly tap upside down to remove; place on a cooling rack. 

Enjoy as a light snack or part of a breakfast! 



Recently, I bought some bananas, though I don’t do that often because bananas go bad so quick—it seems like when you bring them home you blink and then they’re bad! With that said, I had a handful of overripe bananas and I knew I was not going to eat them in that state, so I started thinking what I could do with them so as to not waste them. I love banana bread, so I thought that would be the perfect thing to do with my bananas. 

Not only is banana bread absolutely delicious, it’s also healthy and great any part of the day. Also, with this recipe, I altered it so that it would be even healthier (and more delicious!) than your average banana bread recipe. The first place I saw to change was the sugar; typically, recipes will call for white cane sugar, but I much prefer light brown instead because it’s a simple substitution that makes a world of difference! If you’re not comfortable using all brown sugar yet, at least try half brown sugar and half regular sugar. By using brown sugar as a substitute, though, it will create a denser loaf than that made with regular sugar—though it is still moist and great! Other recipes usually will not include other spices besides possibly cinnamon, so I thought about experimenting and adding some vanilla flavoring to give it a lightly sweeter flavor and nutmeg for a twist. 

For those who wish to further spice up their banana bread, make a loaf with some nuts and/or chocolate chips—both of which are great choices. Serve as part of your breakfast, midafternoon snack, or bite before bed, and try topping it with cream cheese! 

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