The minute you smell banana bread baking, your whole house starts acting right. The air gets sweeter, your shoulders drop, and suddenly you’re convinced you have your life together, even if your laundry is side-eyeing you from the corner. That’s the magic of banana bread. It’s cozy, it’s familiar, and it’s the kind of treat that makes you feel like you did something good for yourself today, because you did.
Now let me grab your attention real quick, because this version is not here to play. This is a Daniel Fast friendly banana bread that still tastes like real banana bread. Not “healthy bread pretending.” Not “it’s good… for what it is.” I mean moist, tender, warmly spiced, sweet enough to feel like a hug, and sturdy enough to slice clean without turning into banana pudding in loaf form. If you’ve ever had whole wheat baking go left and end up dry, dense, or oddly gummy, don’t worry. We’re building this loaf with intention, and you’re about to pull it off like you’ve been doing this forever.
Banana Bread (Daniel Fast-Friendly)
Equipment
- 9×5 loaf pan
- Parchment paper
- Mixing bowls (2)
- Whisk
- Rubber Spatula
- Measuring cups and spoons or kitchen scale
- Fork or potato masher
- Optional: instant-read thermometer
Ingredients
Banana Bread Batter
- 3, medium bananas, very ripe and heavily speckled then mashed (330 to 360g mashed)
- 1, tablespoon ground flaxseed, not whole flaxseed
- 3, tablespoons warm water, to gel the flaxseed
- 1/3, cup unsweetened applesauce, (80g)
- 1/4, cup agave, (60 ml)
- 1/4, cup coconut oil, melted (55g) or tahini (about 60g)
- 1, teaspoon vanilla extract, alcohol free if preferred
- 1 3/4, cups whole wheat flour, spooned and leveled (210g)
- 1/2, cup Oatsome oat flour, (50g)
- 1, teaspoon baking soda,
- 1 3/4, teaspoons ground cinnamon,
- 1/2, teaspoon ground nutmeg,
- 1/4, teaspoon salt,
- 1, tablespoon lemon juice, freshly squeezed or use apple cider vinegar
Optional Topping
- 1/2, cup walnuts or pecans, chopped (optional)
- 1, small banana, sliced lengthwise for the top (optional)
Instructions
- Preheat Like You Mean It: Preheat the oven to 350°F and line a 9×5 loaf pan with parchment so the loaf lifts out clean and cute.
- Make the Flax “Egg”: Stir the ground flaxseed and warm water together, then let it sit 8 to 10 minutes until thick and gel-like.
- Mash Those Bananas: Mash bananas in a large bowl until mostly smooth with a few small lumps, because those little banana pockets are pure joy.
- Mix the Moisture Squad: Stir in the flax gel, applesauce, agave, coconut oil (or tahini), and vanilla until glossy and well combined.
- Whisk the Dry Team: In a second bowl whisk whole wheat flour, Oatsome oat flour, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
- Combine Gently: Pour the dry ingredients into the wet and fold just until you no longer see dry flour, then stop because overmixing is how bread gets moody.
- Add the Lift: Stir in the lemon juice (or vinegar) to wake up the baking soda, then fold in nuts if using.
- Rest, But Not Too Long: Let the batter sit 2 minutes so the flour hydrates without turning the crumb gummy.
- Bake It Up: Pour batter into the pan, add a sliced banana on top if you want, and bake 48 to 60 minutes, checking around 48 to 50.
- Check for Doneness: Pull it when a toothpick comes out with moist crumbs (not wet batter) and the center looks set, not jiggly; optional thermometer target is 200 to 205°F in the center.
- Cool for the Perfect Slice: Cool 15 minutes in the pan, lift out, then cool at least 60 minutes before slicing so it sets up tender, not sticky.
Notes
- Use the top set of your bananas (the speckled ones). That’s where the real banana bread flavor lives.
- Whole flaxseed will not bind well here. Ground flaxseed is the move.
- If your Oatsome flour has a little xanthan gum, the two-minute rest and the lighter flax amount are what keep this loaf moist but not gummy.
- Do not slice hot. Banana bread needs time to set, and warm slices can feel sticky even when it’s baked right.
- Want it extra moist? Use tahini instead of coconut oil for a richer crumb and deeper flavor.