Most of us love a good loaf of banana bread. The trouble is, often it has as much sugar as a decadent dessert, while there’s definitely a place an indulgent slice, try this healthier alternative. There’s something dreamy about eating a thick slice of hearty banana bread with a glass of almond milk for breakfast or before a long run. This recipe allows you to do that. I took classic banana bread, cut out half of the sugar and replaced a few ingredients with healthier options. While it’s on the healthier side, it’s still a crowd/kiddo pleaser that you could also bring to a friend or to a brunch. You can step up your health game by using all whole wheat four and/or replacing the chocolate chips with nuts or old fashioned oats.

Classic Banana Bread Gone Healthy

Ingredients

1/2 cup coconut oil

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

1/2 cup unsweetened applesauce

1 teaspoon real vanilla

1 cup whole wheat flour

1 cup unbleached white flour

1/2 teaspoon sea salt or real salt

1 teaspoon baking powder

3-4 ripe bananas, mashed well with a fork

Optional- I cup mini chocolate chips

Directions

Preheat oven to 350 and spray a bunt pan with nonstick cooking spray (I love Trader Joes coconut oil spray).

Mix flours, salt and baking powder with a wire whisk, set aside.

In a stand mixer cream coconut oil and sugars together. Add 2 eggs, beat until smooth. Add applesauce and vanilla, mix until combined. Fold in dry ingredients until combined. Fold in mashed bananas. Fold in chocolate chips or other add-ins if desired.

Pour mix into a bundt pan that’s been prepped liberally with cooking spray and bake for about 50-55 minutes at 350 degrees. Check bread at 50 minutes by inserting a thin knife or metal stick to see if batter comes out clean. Adjust