A few years ago I learned about a concept called “the well-being list”. It entailed writing down a list of things that you love to do – things that bring you joy and energy, whether it’s wildly exciting or the simplest pleasure. And from there, the goal is to do something – at least one thing – off of your well being list every single day. For me that includes grabbing a latte and taking a walk on the beach. Or sitting down for a square of dark chocolate. Or stopping to cuddle my husband or daughter for a minute or two in the middle of a busy day. It’s a concept that I really love and have since implemented into my every day. I’m by no means perfect at it, but it has absolutely impacted my life in a positive way.
One thing that’s high atop my well-being list is baking. It’s something that I’ve always loved to do, but didn’t make a ton of time for in recent years. Not only is baking incredibly nostalgic for me as it’s something I used to do regularly with my late grandma. But I find it peaceful and therapeutic, too. I have since introduced my daughter to the act, which has now become one of our own favourite activities to do together. There’s just so much meaning and emotion tied into this simple act for me. And it has been made all the more sweeter since completing our kitchen – the experience is just that much more delightful all around right now.
Since today is national banana bread day, I thought I’d share my favourite recipe for healthy banana bread. It’s more or less become the go-to thing we bake these days. I’ve shared it on instagram a handful of times but thought it’d be helpful to have a permanent home for it that you can come back to when needed.
This recipe, adapted from Cookie & Kate, is all the yum with a hair less guilt (not that I feel that any of us should ever feel guilty about food – enjoy, my friend).
I’d love to know, what would be on your well-being list? Mine is constantly evolving as I do – I love it.
Healthy Banana Bread Recipe
Ingredients
- ⅓ cup melted coconut oil (75 grams)
- ½ cup maple syrup (155 grams)
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) (225 grams)
- ¼ cup water or milk of choice (56 grams)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups whole wheat flour (56 grams)
- Optional: ½ cup add ins (nuts, chocolate chips, raisins…)
Directions
- Grease a 9×5″ loaf pan and preheat the oven to 325ºF (165ºC).
- In a large bowl, mix the oil and syrup together with a whisk. Incorporate the eggs and beat well. Then add in the mashed bananas and milk.
- Mix in the baking soda, vanilla, salt and cinnamon.
- Switch to a large spoon and stir in the flour until just combined – don’t worry about lumps.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool for 10 minutes and then transfer to wire rack to cool completely.
Head over here for additional notes, substitutions, and adaptations.
It’s been ages since I’ve shared a recipe,
but it used to be a regular thing.
There’s so many gems right here.
filed in /
Sounds really yummy!!but I’ll be using my amazing flour mixture called “Pamela’s.”.it’s a combination of almond flour etc etc..so easy ..love pancakes made for and with my granddaughters at the drop of a hat too!!
That sounds DELICIOUS!