Ever since I was a little girl, my Grandmother has always had a special place in my heart. I was her “Precious Princess”, and we were the best of pen pals. Growing up, we lived in separate states, so hand written and mailed letters were fairly frequent. But now, I am so fortunate that we live only 2 hours from each other, so I get to see her more often!

Sleepovers at Grandmas were the best!

She had this amazing dollhouse. Seriously. This thing had electricity. We were never allowed to play with it (understandably), but we didn’t really need to. There was always so much to see: intricate details such as handmade food for the kitchen, hand woven rugs, and the like. Small and delicate pieces of furniture that she collected and / or made over the years. So much to look at, that it would take multiple visits to see it all. Then, just when you think you’ve seen it all, she’d decide to build a shed for the dollhouse (because where else would the dollhouse folks keep their gardening tools?), or have it all decorated for Christmas (yes, with working lights and all).

All these years later, she still has the dollhouse, and every time I see it, I’m in awe again, just like when I was a little girl.

Now, before I continue, I’d just like to go on the record and say that I have the utmost respect and love for my amazing Grandmother. She’s a fantastic cook and baker, she’s a wiz on the sewing machine, she’s pretty darn hilarious, and she raised 5 pretty incredible kids. That’s why it was SO hard for me to change a recipe that everyone in our family knows and loves as “Grandma’s Banana Bread”. It is given as gifts at birthdays and Christmas, and not a single person complains because let’s face it…it’s delicious. And who doesn’t love delicious food?

The only problem that we faced was, now that we have removed the overly processed foods from our diets, the large amount of “butter”, and the refined flour and sugar in it doesn’t sit well on our bellies. And although we still love it and believe it’s probably the best banana bread on the planet, it’s not something we can indulge in often. So, because my children and husband go nuts over banana bread, I had to come up with my own healthy version to feed my family. So Grandma, if you’re reading this, I’m sorry!! <3

I think what I love most about this banana bread, is how fluffy and moist it is. (I know I just made some of you cringe by using the word moist…oops, I did it again) 😉 But facts are facts, and that’s what this bread is. Plus, it’s healthy, so I don’t feel bad when my kids (or myself) over indulge a bit.

Ok, I’ve rambled quite enough…here it is. Enjoy!

*Optional add ins: I split it up and did one batch (4 loaves) of plain banana bread. Then I mixed in about 1/4 cup chocolate chips into the remaining batter and made 3 loaves with the chocolate.

**Side note: I attempted to make a regular sized loaf of this recipe, and the cook time was going over an hour and the top got way more done, while the inside was still soggy. Mini loaves seemed to work better. It’s up to you if you want to take the risk, but I am recommending using mini loaf pans. PLUS, by making mini loaves, you can freeze a few for later!

This recipe post is also linked over at Hodge Podge Moments! #bloggybrunch

Crunchy Mama's Banana Bread

2017-01-02 09:18:51

Yields 7

Healthy banana bread without all the processed sugar!

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 3 ripe bananas
2. 2 cups whole wheat flour
3. 1 cup raw honey
4. 2 eggs
5. 2 tsp pure vanilla extract
6. 1/2 tsp salt
7. 1 tsp baking soda
8. 1/2 cup extra virgin olive oil
9. 3/4 cup plain whole yogurt
10. 1/4-1/2 cup chocolate chips (optional) - we like Enjoy Life brand!

Instructions

1. Preheat oven to 350 degrees, and grease mini loaf pans with coconut oil.
2. In a large bowl, combine eggs, honey, oil, and vanilla. Mix well with a hand mixer until well blended and smooth.
3. In a medium bowl, combine the flour, baking soda and salt.
4. Gradually add the dry ingredients into the bowl with egg mixture, and mix well with hand mixer until well combined.
5. Add in bananas and yogurt and stir in well with a spoon.
6. Spoon mixture into mini loaf pans, making them slightly over half full. Bake for 30 minutes or until a knife is inserted in the center and comes out clean.
7. *Optional add ins: I split it up and did one batch (4 loaves) of plain banana bread. Then I mixed in about 1/4 cup chocolate chips into the remaining batter.

Notes

1. I attempted to make a regular sized loaf of this recipe, and the cook time was going over an hour, and the top was way more done, while the inside was still soggy. Mini loaves seemed to work better. It's up to you if you want to take the risk, but I am recommending using mini loaf pans. PLUS, by making mini loaves, you can freeze a few for later!

By Crunchy Mountain Life

Adapted from my Grandma

Adapted from my Grandma

Feisty Girl Farmstead https://feistygirlfarmstead.com/