Healthy and perfectly moist Banana Bread Recipe

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A quick and easy way to make healthy and moist Banana bread that you can whip up using your blender in no time!

A quick and easy way to make healthy and moist Banana bread that you can whip up using your blender in no time!

After much deliberation, I caved and bought a Blendtec Total Blender a month ago. I already have a Kitchen-aid food processor, Indian Mixie or a grinder and a wet grinder for Idlis. While they are all over 8-10 years old, I wondered if I really needed one more kitchen appliance.

I did a lot of research –  read reviews, saw tons of youtube demos, and asked around and decided that it was worth a shot since the blender was not only great for smoothies but you could make ice-creams, soups, dips, juice, batters etc.  That meant I could tuck away all these other appliances I had and have it replaced by one! That sounded like a great idea and that’s how Blendtec entered our lives and ever since it has become a go-to appliance for all my grinding and blending needs.  What I love about it is that it has considerably reduced the prep time be it for Idli batters or the healthy and moist Banana Bread recipe that has been shared here.

I already have a Banana Bread recipe that my family loves but when I browsed through the Blendtec recipe book, I found this recipe which replaced butter with coconut oil and I was immediately hooked and wanted to give it a shot. I made small tweaks to the recipe such as replace part of whole purpose flour with whole wheat flour and replaced vanilla yogurt with plain yogurt but for the most part, followed the same procedure.

I wasn’t sure what to expect but little did I expect to eat the best banana bread I ever had!

It was soft, moist and most importantly healthy with the goodness of coconut oil (that is my south Indian genes speaking – any dish with coconut oil is gold for me :)).

My kids loved it and they would have probably finished the whole loaf if I hadn’t gently reminded them that they need to save some space in their tummy for lunch.

While you don’t necessarily need a blender to make this recipe, using one reduces the prep time considerably!

A quick and easy way to make healthy and moist Banana bread that you can whip up using your blender in no time!

A quick and easy way to whip up moist Banana bread in a blender in no time!

Banana bread

5 from 3 votes
A quick and easy way to make healthy and moist Banana bread that you can whip up using your blender in no time!
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12 slices
Diet : Eggs
Course : Breakfast
Method: Instant Pot, Oven
Cuisine : American

Ingredients
  

  • Cooking spray or butter to grease the loaf pan

Wet ingredients

  • 2-3 ripe bananas, peeled and mashed (~ 1 cup)
  • 2 large eggs, well beaten
  • ½ cup yogurt
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract

Dry ingredients

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • a pinch of salt
  • ¼ cup walnuts or semi-sweet chocolate chips

Instructions
 

WITHOUT using a Blendtec Blender

  • Preheat the oven to 350°F. Grease a 4x8-inch loaf pan with cooking spray or butter.
  • Mix all the dry ingredients - both flours, sugar, walnuts, baking soda, and salt till they are combined. Set aside.
  • In a mixing bowl, add the mashed bananas, coconut oil, yogurt, vanilla extract, and egg and mix them well. Add the flour mixture and mix them in till they are combined.
  • Pour the batter into the greased pan and bake for 50 - 60 minutes until a toothpick inserted in the center comes out clean. (I checked at the 50-minute mark and the banana bread was done)
  • Remove from the oven and let the bread cool in the pan for a few minutes before transferring it on a wire rack to cool completely.
  • Use a serrated knife to cut the bread into slices.

Instructions using a Blendtec Blender

  • Preheat the oven to 350°F. Grease a 4x8-inch loaf pan with cooking spray or butter.
  • Add mashed bananas, eggs, yogurt, coconut oil, vanilla extract, and sugar to the blender jar and secure the lid. Select "Batters" or blend on a Medium to Medium-Low speed for 30 seconds
  • Add the remaining ingredients - both flours, baking soda and salt in the blender and secure lid. Press "Pulse" 3–5 times or until dry ingredients are combined with the wet. Add walnuts (if using) to the mixture and press "Pulse" 2-3 times to combine.
  • Pour the batter into the greased pan and bake for 50 - 60 minutes until a toothpick inserted in the center comes out clean. (I checked at the 50-minute mark and the banana bread was done)
  • Remove from the oven and let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  • Use a serrated knife to cut the bread into slices.

Baking in Instant Pot

  • Grease a 6-inch bundt cake pan and pour the batter into the greased pan. Cover it with foil.
  • Add a cup of water in the steel insert of the Instant Pot. Place the trivet. Create a foil sling and place it on the trivet. Place the bundt pan and close the lid.
  • Adjust the pressure setting to high and the time to 40 minutes. Once the cooking is done, wait for 10 minutes before releasing pressure.
  • Carefully remove the bundt pan from the Instant Pot using the foil sling and let the cake cool in the pan before dusting it with powdered sugar.

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Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 199kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 29mgSodium: 107mgPotassium: 147mgFiber: 2gSugar: 17gVitamin A: 60IUVitamin C: 1.7mgCalcium: 23mgIron: 1.1mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : healthy, homemade

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6 Comments

  1. Everytime i used to do this recipe , After I cooked inside it is so well done. Recently from past two times it is slightly mushy in the bottom part . Any suggestion what I was missing

    1. Hi Esther – Here’s what I found out courtesy Sally’s baking addiction website –
      If you have a recipe calling for baking soda, you might be able to substitute baking powder. However, you will need up to 4x as much baking powder to get the same amount of leavening. And, depending on the recipe, you might end up with a baked good that’s a little bitter with that much baking powder. You can sub baking soda for baking powder only if you increase the amount of acid in the recipe– which likely changes the taste and texture of your baked good.

      https://sallysbakingaddiction.com/2015/06/11/baking-powder-vs-baking-soda/

      Hope this helps!

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