Banana Bread (Daniel Fast-Friendly)
Soft, sweet, classic banana bread flavor with a clean ingredient list. Moist for days.
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.