Happy Sunday!

The 6-Year-Old requested banana bread this morning. It’s one of his favorites even though he’s hated banana since his toddler years. I’m assuming it’s a texture thing because he enjoys a banana mashed in his oatmeal a few times a week and he devours this every time I make it.

When I bake at home I try to find the balance between tried and true traditional recipes while including more wholesome ingredients to give the kids as much variety and nutrients as possible. I used to go a little too far with the non-traditional “healthy” stuff and it sometimes backfired.

Ok, it most of the time backfired.

So this morning I dug out the recipe I’ve been using for the past few months. I’ve made variations to this a few times reducing the sugar and varying the flours I use.

The version I baked up this morning came out so fabulous I just had to share!


  • 120 g (1 cup), White Whole Wheat Flour
  • 30 g (1/4 cup), Oat Flour
  • 22 g (1/4 cup), Almond Flour
  • 1 tsp, baking powder
  • 1/2 tsp, Salt, table
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup, Butter
  • 1/3 cup, sugar
  • 2 large, Eggs
  • 325 g, Banana (4 ripe ones)
  • 1/4 tsp, Pure Almond Extract
  • 1/4 tsp, Vanilla extract
  • 10 g, Turbinado Cane Sugar (optional for topping)

Preheat oven to 350 degrees and spray a loaf pan with non-stick cooking spray.

Combine all the dry ingredients (flours, baking soda, salt) in a bowl and mixed with a whisker.

I make this as simple as possible for me so, all the wet ingredients (the remaining ingredients, whole bananas and all) go into another bowl. I mix them with a hand mixer until well combined and a little frothy.

The dry ingredients then get dumped into the wet and mixed until just combined. Then I pour the batter into a loaf pan and sprinkle a little sugar on top to help make a nice crust.

The loaf bakes for 50-55 minutes but I always test it with a toothpick to make sure it comes out clean.

After I let it cool a few minutes I remove it from the pan, slice and eat right away because I have ZERO patience when it comes to trying my own baked goods.

I asked LIttle Bean if I could take his photo and this was all I could get.

When I told him it looks like he doesn’t like it he said,

“No! I don’t like that you gave me such a small piece!”

And there you have it, Little Bean’s Banana Bread.

He’s not so little anymore, I know, but he’ll always be Little Bean to me.

Nutritional Info – Servings 10 (~1 in thick) 
Amount Per Serving: Cals 181, Fat 7 g, Carbs 25 g, Fiber 2 g, Protein 4 g

Published by Roni

A 40ish - wait, what?! - Mom who loves to try new things, share her adventures, and inspire people to reach their goals.

One reply on “Little Bean’s Banana Bread”

  1. Mine turned out great! I didn’t add any sugar, as the bananas are sweet enough, and put dark chocolate chunks on top… Amazing!this dish is very delicious and yummy.

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