Lightened Up Banana Bread 

I’ve been on a banana kick lately. My go to breakfast has been a banana with peanut butter for about 3 weeks now. Okay.. that sounds a little excessive but it has definitely been 3-4 times a week. My roommate Sam and I usually switch off buying bananas but last week we accidentally bought too many. We got home tonight just wanting to relax and clean up the house a bit, and we were trying to decide what we should do with these overly ripe bananas?! Make banana bread of course! I wasn’t wanting to make something with lots of fat and added sugar so I decided to take a typical banana bread  recipe and put a healthy but delicious spin on it! My house currently smells incredible. I wish I could bottle this scent and put it in a candle.  Next time you have overly ripe bananas make this 🙂 


  • ⅓ cup of light extra-virgin olive oil 
  • ½ cup honey 
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ large bananas)
  • ¼ cup milk or almond milk 
  • 3 teaspoons of  baking powder 
  • 1 teaspoon vanilla extract
  • 1/2 tsp salt
  • ½ teaspoon ground cinnamon and a dash of nutmeg if you’d like! 
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour (I used regular) 

Nutrition: 112 cals per serving, 1g of fat, 3g protein and 24 carbs (imported into myfitnesspal) serves 15 


    • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
    • In a large bowl, beat the oil and honey together together with a whisk.

    •  Add the eggs and beat well, then whisk in the mashed bananas and milk. 
    • Add the baking powder, salt, vanilla, nutmeg and cinnamon, and whisk to blend.
    • Last, stir in the flour until its mixed well. There will be some lumps! 

    Bake for 55 to 60 minutes, or until a fork comes out clean when inserted into the middle of the loaf. 

    Transfer loaf on to a sheet of foil to cool. Slice and serve 🙂 

    Recipe adapted form cookieandkate