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Banana Bread

Banana Bread

1 cup whole wheat pastry flour 

1/2 cup almond meal 

1 teaspoon baking soda

Pinch of salt (omit if using salted butter)

2 to 3 very ripe bananas, mashed (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup melted coconut oil or butter

Scant 1/2 cup organic cane or coconut palm sugar (1/3 cup if you like it less sweet)

1 large organic or pasture-raised egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips


Baking Instructions:

1. Preheat the oven to 350°F. Grease an 8×4” loaf pan. You can use coconut oil, butter or a plant-based oil spray. 

2. Mix flour, almond meal, baking soda and salt (if using) in large bowl. Set aside.

3. Mash bananas with a fork or potato masher until completely smooth. Whisk in the melted coconut oil, sugar, beaten egg, and vanilla extract just until combined. 

4. Pour the wet ingredient mixture into the bowl with dry ingredients. Mix until just combined. Fold in chocolate chips with a spatula, if using. 

5. Pour batter into prepared loaf pan. Bake 50-60 minutes or until a toothpick into the center comes out clean.

6. Remove from oven and let cool in pan for a few minutes. Then, use a knife to loosen edges around loaf and remove from pan. Let cool completely before serving. 


Therese Bonanni

Thérèse Bonanni MS, RDN, has worked as a Clinical Dietitian at Jersey Shore University Medical Center, Hospital for Special Surgery in New York City and Stamford Hospital in Connecticut. She practices evidenced-based medical nutrition therapy including but not limited to: weight management, metabolic disorders (pre/diabetes), pre/postnatal nutrition, GI-related conditions (Celiac Disease, IBS/IBD, GERD) and cardiovascular issues (hypertension, high cholesterol). Thérèse provides customized meal plans, recipes and food journal analysis, among other services. She is passionate about teaching her clients that nutrition is about all you can eat, not what you can’t. A former editor for Prevention magazine, Thérèse also created and developed recipes for The O2 Diet, Slim Calm Sexy Diet and The New You & Improved Diet books, which have appeared on The Rachael Ray Show and Access Hollywood. Her work has also appeared in Women’s Health, Reader’s Digest and Shape magazines. Thérèse holds a B.A. in Communications from Boston College and Master of Science in Clinical Nutrition from New York University. She is a Registered Dietitian with the Commission on Dietetic Registration and member of the Academy of Nutrition and Dietetics.
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