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Rye Banana Bread
Looking for a healthier version of the good, old banana bread? This easy Rye Banana Bread Recipe will give you perfect results every time.
Course
Cake, Dessert
Cuisine
American, Vegetarian
Keyword
easy, kid-friendly, summer
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
10
slices
Calories
212
kcal
Author
Eva Burg
Ingredients
1/2
cup
coconut flour
1 1/2
cup
rye flour
5-6
Medjool dates
finely chopped
2
teaspoons
ground cinnamon
1
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
sea salt
3
eggs
beaten
3
bananas
small, roughly mashed
5
tablespoons
coconut oil
melted
2-3
tablespoons
maple syrup
or date syrup
2
teaspoons
apple cider vinegar
1
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
Preheat the oven to 350 °F/180 °C.
Line a small to medium loaf pan with parchment paper.
Get two large bowls ready, one for the dry and one for the wet ingredients.
In the first bowl stir the flours, dates, cinnamon, baking powder and salt together.
In the second bowl beat the eggs until foamy, add the remaining wet ingredients and blend well.
Combine the two mixtures by adding the wet on top of the dry mix and beat with a balloon whisk.
Transfer the dough into the lined loaf tin.
If you have some banana left, slice it up and use them to decorate the cake.
Bake it in the oven for 50 minutes and cool on a wire rack.
Notes
If the banana bread starts to brown too quickly you can cover the top with tinfoil after 30 minutes.
Nutrition
Calories:
212
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Cholesterol:
49
mg
|
Sodium:
258
mg
|
Potassium:
254
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
95
IU
|
Vitamin C:
3.1
mg
|
Calcium:
31
mg
|
Iron:
0.9
mg