Healthy Banana Bread (Whole Wheat, Vegan, Oil-free & Sugar-free)

94

06.2.12

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

After more than a month of mindless eating and indulging I feel like I am finally back to my old self. All the overeating though made me feel great momentarily, left me feeling bloated, heavy and tired. I just knew I wasn’t helping my body in any way. I had to stop it.

 

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

From past few days I am eating lot of salads, veggie stir fries and fresh fruits and feeling so good! It’s amazing what good food can do to you. I bought a lot of fruits and some of the bananas I bought were slowly turning black. I knew I couldn’t eat it soon and I didn’t really want to throw it away. Normally I immediately bake something with it but this time I didn’t want to bake something, eat it (no, i don’t have self control!) and then ruin my healthy diet.

 

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

Then I thought why not bake something that will not ruin my diet! Though most of my bakes are healthy, they usually have some oil and sugar which I wanted to avoid as much as possible right now. So I thought I will try to bake a banana bread without butter, oil, sugar and all purpose flour!

 

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

So this bread is basically one of my simplest and healthiest bakes. It has very few simple ingredients that you will mostly have at home. It takes hardy any time to make and it’s good/healthy enough for breakfast. It has no sugar or oil, only lots of banana for sweetness and moisture. I never knew banana can be this sweet really!! This sugar-less bread is almost like a banana cake! Sweet pieces of dates only make this taste better. This is a slightly dense bread with a very strong banana flavor which is perfect for me. I will try adding some nuts next time, may be almonds as i am sure it will add a great crunch to it.

 

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

I have been eating this whole whet, vegan, sugar less banana bread with home made peanut butter, jams, honey and just simply toasted with tea and I am so glad I made it! If you are on a diet or simply staying away from fatty sugary bakes make this bread and you will be in love!

 

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

Healthy Banana Bread (Whole Wheat, Vegan, oil-free and sugar free)

 

Ingredients

  • 2 cups whole wheat flour
  • 2 cups mashed banana (preferably overripe)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup finely chopped dates
  • 2 tbsp flax seed powder + 6 tbsp water
  • 1-2 tbsp sesame seeds

 

Pre-heat the oven at 150 degree Celsius

Mix flax seed powder with water, stir well and leave it aside till gooey.

Mash the banana well.

In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir till it’s combined. It’ll be a hard dough but don’t be tempted to add any more water. do not over mix. Just stir till it forms a hard dough.

Fold this into a greased loaf pan and sprinkle sesame seeds on top.

Bake for 50 to 60 mins till it’s well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and that’s when the loaf is cooked.

Let the bread cool down completely. It’ll be sticky and hard to cut into when it’s still hot.

 

Note: Every time I post a new recipe I have quite few questions on where to buy the ingredients. There is no unusual/rare ingredient in this recipe. I bought whole flax seeds (which is available in all super markets) and then ground it into fine powder. I use this as egg replacement in most of my bakes and it stores well if refrigerated in an air tight container.


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94 comments :

  • Azahara

    I’m making this right now, love the way it’s coming up. So easy, clean and simple. Will be coming back to your blog for more recipes. It is lovely, thank you!

  • Alona

    Very nice recipe!!! However I have to admit that tried twice and with this amount of water I could achieve to make it become a dough. Unfortunately, both times I tried it didn’t succeed. Also with the flaxseeds how much time does it need to stay in the water? and is it only 6tbs of water on the whole recipe?
    Can you advice me, please? I really want to make it correct but can’t understand what is going wrong. I followed the recipe with every detail. Thank you…

  • Maria

    Many thanks for posting this recipe for a super healthy banana bread. I just baked it this morning. I have not tried it myself but my oh gave it the thumbs up. Can’t wait to get home to have a slice….

    I replaced the ground flax seeds with chia seeds soaked in a couple of table spoons of water.

  • Deidree

    I love this recipe! I switched out the whole wheat for chia flour and it still tastes just as yummy thank you for sharing this!

  • Felmary

    what can I use to grease the pan.

  • row

    great recipe! my 8 year old son even liked it! I have been searching for ages for the “perfect” healthy banana bread with no added oil or sugar and this is it. It even packs a serve of healthy omega 3…what more could I ask! I left out the sesame seeds as I didn’t grind the flax so the bread was already quite “seedy”, I just used the flax seeds whole and it had a beautiful consistency

  • Sara

    Loved the look of this recipe and almost came out perfect but has a bit of a bitter taste to it like the baking powder/soda bitter taste. I used rice flour instead of whole wheat and I baked it at 300 for about 55 minutes instead of 350. Can anyone help me figure out how to avoid this in the next batch? This recipe is exactly what I’m looking for simple low fat, no oil, no sugar vegan but need to figure out what happened. I would really appreciate some help! Is it because it was slightly undercooked or because I used rice flour?

    • Casey

      The likely culprit is the rice flour. It can often be quite bitter. I’d try a different gluten-free flour for low sugar recipes or go 50/50 if you’re not adverse to wheat. Hope that helps!

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  • Tammy O'Rourke

    This is amazing!!! Thank you so much.

  • Darly

    Could you possible substitute the whole-wheat flour with oat flour?? I just find that oat flour is cheaper and more convenient.

  • Heather

    I just made this and ate a big slice straight out the oven – I added 50g of chopped walnuts and replaced the dates with 40g of dark 70% choc chips so it’s no longer completely sugar free but I guess it’s still relatively healthy. The sesame seeds work brilliantly though lots fell off when I took it out of the tin. Thanks for posting

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  • Rob H

    is that sr flour or plain

  • Rob

    Can you tell me if that is sr flour or plain.

  • Devi Whitethorn

    Hey!
    This is a really good recipe! Not what I was expecting at all as from the looks of the recipe it seems as though it would be dry and tasteless. It was the complete opposite!!!
    Perfect for the midweek baked goods cravings. :)
    as we’re not vegan I substituted 2 eggs for the flaxseed mix as that’s the point of the mix in the first place and raisins instead of the dates as living on an island not everything is available.
    Thanks a million for the great recipe.
    xxx

  • Using up those old, brown, bananas! | The 'fun-size' Technology Teacher

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  • Santhy

    I love this bread. It’s good to make rusk out of too. Today I tried it with ripe cooked jackfruit and some jaggery instead of bananas, and it came out really well.

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  • Stephanie

    I’ve been a vegan for a looonnggg time and I have never found anything I actually enjoy to have for breakfast. Someone I know mentioned vegan banana bread to me a few days ago and I immediately went on the hunt for sugar free, oil free, vegan and whole wheat banana bread! It took me AGES before I found your site and this awesome, to die for, banana bread recipe! Thanks so much! I love it! But instead of the dates I added 1/4 cup hazelnuts and 1/4 cup macadamias! It turned out amazing! Thank you so much for this recipe!

  • Mummy

    I don’t normally leave. Comments but this one I had to. Since going vegan we have really struggled to find a cake recipe that has just that perfect chemistry. I would like to say thank you so much we have finally found one. I used spelt flour as it tends to rise a little better than wholemeal. The bread was light and fluffy not as dense as I was expecting from a bread. It was plenty sweet enough and we loved it on it’s own! We are very HAPPY :-)

  • Brielle

    I LOVED this bread by the way!! Just made it.

    The ONLY thing is that I would have liked it to have a stronger banana taste.

    If I made this again and added more banana, would it alter the recipe any? I’m not good at combinations/knowing how ingredients will affect each other so will it turn out too mushy? Or would extra banana work out ok?

    How many much more would you recommend? Another 1/2 cup? 1 cup?

    THANKS!!

  • Brielle

    If I wanted to use applesauce instead of dates, how much applesauce would I need?

    Thanks

  • Sally

    Made this today, it’s delicious!

  • Namaste mama

    Fantastic! I’ve never made a vegan quick bead before. My typical receipe uses honey and oil. I still consider it healthy but this is wonderful. Kids and hubby loved it. Will defiantly use this recipe again if I have dates on hand. I will add some vanilla next time, however this bread is still very flavorful and so moist.

  • Namaste mama

    What exactly is gooey flaxseed mix? What consistency am I after? My milled flaxseed is old but I’ve kept in the refrigerator. Is there an approximation of time I should let the flaxseed mixture sit.

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  • Brooke Beck

    This is definitely AMAZING!!!! I just made it and am thrilled! However, your recipe calls to bake it at 150 degrees, and my bread wasn’t anywhere near done after an hour. So I increased the temp to 200, then t 350 for another series of 25 minutes and it was perfect. What is the actual temperature of the oven supposed to be? IS it at 150?
    Thank you for answering! I just want to be able to make this bread again and again and I’m not sure exactly how long I baked it today.
    Cheers

    • K

      Not sure if you noticed but the temp is 150ºC which equates to roughly 300ºF. Thanks for asking because I’m about to make this today and in my sleep-deprived stupor may not have realized if not for your comment! :)

  • Lightsontoo

    Loved this. I used ground chia instead of flaxseed and I reduced it to one tablespoon of chia to three tablespoons of water. It was nice and dense. We thinly sliced some of the bread and baked it on both sides – biscotti style. Those were amazing! Thanks for a keeper recipe.

  • Maggie

    Ooh I just made this! Well, a version of it. Dried apricots instead of dates, eggs instead of the flaxseed, only 1 banana so added 1/4 cup coconut oil, added 1/2 cup chopped almonds and sprinkled in some sunflower seeds and linseeds too. We’re trying to cut out sugar as I noticed it directly impacted on my 2yo’s behaviour. Yummy!

  • Gina

    I’m looking for a cake alternative for my son’s first birthday. is it cake like or more dense?

  • Anthea

    Hi!
    I found your recipe during a hunt for sugar free banana bread. Banana bread is my boyfriend’s all time favourite but of course after reading it on the top ten things to eat list it had to go.

    Your recipe is the perfect alternative! We made it and are sold! BB is back on the menu!
    We’re looking forward to playing around with texture now -pep it’s and walnuts will be first cab off the rank.

    We had an abundance of currants in the cupboard so we included these and they worked a treat for additional sweetness.

    Thanks v much,

  • Sonia

    OMG. this is the best banana bread I’ve ever had… and to get 2 cups of bananas I used 5 whole bananas!!

    Thank you so much, my mom doesn’t eat eggs and now I have something delicious to give her!

    I will be making this again and again!

    and your website/blog is amazing. I will be following regularly

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  • cindy

    It’s really great recipe I think! I’m just wondering if I put eggs instead of the flax seed, how much should I? I’ll wait your reply. Thank you!

  • nat

    Just made this and all I have to say is yum. This bread really doesn’t need and added sugars oil or dairy. I made it with spelt flour and had to bake for an extra half hour at 200. so dense and banana-e. thanks for the recipe

  • Eve

    This recipe turned out awesome except I baked it at 150C for too short a time and then I realized I had to bake it a little more at 180ishC for 30 more mins. I changed the dates to dried cranberries, and topped with some pumpkin kernels + brown sugar at the top for crisp. It was aweeesome :)

  • Chantal

    I make make a very similar one with 3tbs of poppyseeds added to the mix.

  • Adrianne

    I made this last night and we enjoyed it for breakfast. SO GOOD!!! I didn’t have enough banana, so I used some homemade applesauce, and then a little olive oil to make up the 2 cups, and I added pumpkin seeds. So delicious, filling, and not at all saccharin. We will be making this one again!!

  • Sheryl

    I had soft old bananas I wanted to use, and hoped to include flaxseed as well. I am vegan. Your recipe was what I wanted, and the bread is delicious! I will be making this again — frequently.

  • Victoria Doncel

    Wow! Just… wow! This is now my favourite go-to breakfast bread :-) So simple and tasty! I just happen to buy bananas now and hope them to be ripe soon!! Amazing recipe. Thanks!

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  • Navika Gangrade

    Made this and added about 1/2 cup of chopped pear to it! Didn’t miss the sugar or the fat at all. Thanks for the great recipe :)

  • Natalie

    I made this banana bread today, it tastes lovely!
    Very easy to make

    Thanks Chinmayie!

  • susan

    I used chickpea flour (roasted) and it turned out great.

  • Alyx

    Would this freeze well?

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  • Celine

    Making this now. Really excited to see how it’ll turn out :) This is just the recipe that I’ve been looking for. Awesome! Thank you!

  • Simon

    can you use buckwheat flour?

  • Sarah

    can i use eggs instead of flax seed powder? eggs just seems easier to me as i’m not vegan.

    • Hadley

      Yes you can, 1 egg = 1 tablespoon of flaxseed powder + 3 tablespoons of water, so for this recipe you would need 2 eggs.

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  • Araignée

    Hi,

    Thanks for this great recipe. I’ve made this bread twice and will do it a third time this weekend :)

    Someone asked me to translate it in French and I did, on my Tumblr :
    http://dubongout.tumblr.com/post/45501103280/traduction-du-healthy-banana-bread-de-love-food-eat

    I hope you don’t mind. Of course I put a link to this post a the name of your blog.
    If there’s a problem with this just tell me and I’ll remove the post or modify it in any way you want me to.

    Thanks again!

  • SJ

    If I wanted to replace the flaxseed with eggs, how many eggs do you think I should use?

  • Alli

    Just made a loaf this morning and honestly was not expecting a sugar-free banana bread to be so delicious! I omitted the sesame seeds and instead topped it with slices of banana, they caramelized as it cooked which was a nice touch. thank you for the great recipe !!

  • RENEE

    I am attempting to cut out processed sugar for a month because I have terrible will power around cakes cookies and goodies and want to see how I feel. I’m also attempting to manipulate my palette a bit by finding great recipes with no sugar to get used to and maybe those other goodies will seem “too sweet” after. Anyway, I tried this banana bread recipe tonight and absolutely love it! Thanks for the recipe and sorry about the no caps, they don’t seem to be working for some reason!

  • Judy

    Don’t have figs. Could if use prunes?

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  • Jane

    Hey, instead of grounding the flax seed, I used soyflour (like you instead of eggs) works just as good.

    sorry for the bad grammar, I am a german girl ;-)

  • lauren

    I couldn’t decide between this and another vegan banana bread recipe I found, so I combined the two! I followed this recipe exactly but then doubled the cinnamon, pureed the dates and banana in my food processor and added 1/4c applesauce. It is so moist and delicious, it will be my new go-to banana bread recipe! I love it when flax is used in place of an egg! Thanks for a great healthy recipe!

  • Anolee

    I made this yesterday and brought it into work today, the bread was gone by noon! I really loved the taste and how moist it was! I added a little bit of Kahlua to give it a zing. Thanks for sharing!!

  • Dorsa

    Hello!! Its my first time on your blog- got you through pinterest
    This is just great! just wondering if there is an alternative for flaxseed..?

  • Leila

    i SUBSTITUTED THE FLOUR WITH GLUTEN-FREE FLOUR AND ADDED GRATED WALNUTS. MMMM…GREAT HEALTHY RECIPE, THANK YOU! aLSO, COOKED MINE FOR ABOUT 70 MIN AT 300, BUT NOW i SEE IT SHOULD HAVE BEEN 350 which makes more sense and then the time would have been good.

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  • carolina

    pics look awesome, but is the oven temp right? it’s been in over 1 hr and still not cooked

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  • Emma

    I happened across this recipe by chance looking for a sugar free banana bread recipe and I’ve just made it. Wow. Delicious. Absolutely delicious! I substituted the wheat flour for spelt and it was still perfect. Thanks for posting such a great recipe!

  • Hannah

    Nicely done – this bread looks amazing! We have a bunch of very ripe bananas that I just popped into the freezer for bread. I’ll be making yours!

  • myfudo

    Simple, easy and above all nutritious. What every homemaker is searching for in a recipe. I know it is delicious too…This is such a great find!

  • Richa@HobbyandMore

    love the dark moody pictures.. i bet the banana added the needed moisture and amazing taste to the bread!

  • Heidi @ Food Doodles

    Wow, this looks amazing! Such a simple, healthy recipe too! The dates sound especially delicious :)

  • Jackie

    This is great! I love that you added dates.

  • Surbhi

    That’s a nice recipe , lovely pictures too :) will surely try this.Thanks for sharing

  • Brooke

    This is perfect! Yummmm!

  • Deesha

    Love your bakes. They are so healthy & low fat :)

  • Swati Sapna

    I love the fact that this recipe is so simple, healthy and uses such easily available ingredients! Have got to try this now!!! im thinking… tonight :)

  • Sia @ Monsoon Spice

    I made similar vegan banana, raisin and chestnut loaf yesterday topped with flaxseed instead of sesame seeds. love the pics, especially the last one!

  • Sanjeeta kk

    Dates, banana, wholegrain and flax..what more could I expect from a filling bread than this one!

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