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Healthy Banana Bread Recipe

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4.2 from 10 reviews

This Healthy Banana Bread recipe delivers a moist, flavorful loaf made with whole wheat flour and naturally sweetened with maple syrup. Perfect for a nutritious snack or breakfast, it’s dairy-free and contains no refined sugar.

Ingredients

Wet Ingredients

  • 2 cups mashed very ripe banana (about 4 large bananas)
  • ½ cup maple syrup
  • ½ cup melted coconut oil, plus more for greasing the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup whole wheat flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg

Add-ins and Toppings

  • ½ cup chopped walnuts
  • 2 tablespoons whole rolled oats

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan with coconut oil. For easier removal, line the bottom and two long sides of the pan with parchment paper if desired.
  2. Mix wet ingredients: In a large bowl, whisk together the mashed ripe bananas, maple syrup, melted coconut oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, sea salt, and nutmeg to evenly distribute the leavening and spices.
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients and stir gently until just combined, being careful not to overmix to keep the bread tender.
  5. Fold in nuts: Gently fold the chopped walnuts into the batter to ensure they are evenly distributed.
  6. Transfer batter and add oats: Pour the batter into the prepared loaf pan and evenly sprinkle the rolled oats on top to add texture and a rustic look.
  7. Bake: Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  8. Cool: Let the banana bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • This banana bread is naturally sweetened with maple syrup; you can adjust the sweetness slightly if desired.
  • Overripe bananas yield the best flavor and moist texture.
  • Using parchment paper helps to remove the bread cleanly from the pan.
  • You can substitute walnuts with pecans or leave out nuts to accommodate allergies.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, substitute flours with a gluten-free flour blend.

Find it online: https://recipesbyliza.com/healthy-banana-bread-recipe/