Healthy Banana Bread and Muffins!

There’s no better way to use those wrinkly brown bananas than for a fresh loaf of sweet banana bread. Over the years I’ve perfected this recipe, making healthy substitutes and experimenting with low-sugar options. This recipe is also doubled, so that you can make a dozen muffins and one loaf of bread at the same time - but if you only want muffins OR bread, just halve all the ingredients!



  • 2.5 cups of whole wheat flour (I use freshly ground flour from Castor River farm)

  • 2 tsp baking soda

  • 1/2 cup sugar

  • 4 ripe/brown bananas

  • 4 eggs

  • 1/2 cup applesauce*

  • 1/2 cup canola oil (or melted butter, sunflower oil, coconut oil - note that sunflower or coconut will give the bread a different flavour)

  • Extras: throw in 1-2 cups of dark chocolate chips or walnuts, or a mixture of both


1) Mix all dry ingredients in a bowl, along with your extras (choc chips and walnuts)

2) Throw all wet ingredients in a blender or use another bowl with a mixer, and blend until smooth.

3) Pour wet ingredients into dry, and mix JUST until combined

4) Pour half the batter into a greased loaf pan, and spoon the rest into muffin cups.

5) Bake at 375 degrees C: about 20-25 minutes for muffins, and 50-60 minutes for the loaf.

*if you don't have applesauce you can use 1 cup of oil/butter. The applesauce adds some extra sweetness, as there is not a lot of sugar in this loaf!

Try not to burn your mouth ;)