Description
This Healthy Banana Bread recipe offers a wholesome twist on a classic favorite by using whole wheat flour, natural sweeteners like honey or maple syrup, and ripe bananas for natural moisture and flavor. Perfectly spiced with cinnamon and optional warm spices, it delivers a moist, flavorful bread that’s great for breakfast or a nutritious snack.
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat flour (fluffed, spooned and leveled; or weigh out 230g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional: dash of nutmeg and ground cloves for more warm spices)
- ¼ teaspoon salt
Wet Ingredients
- 1.5 cups mashed banana
- â…“ cup oil or melted butter (ghee or coconut oil recommended)
- ½ cup mild honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat your oven to 350°F (175°C). Line a 5×9-inch loaf pan with parchment paper, leaving some overhang for easy removal later. Gather and measure out all ingredients before starting.
- Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Prepare Wet Ingredients: In a large bowl or measuring jug, mash the bananas thoroughly until very smooth with no large chunks. Add the oil or melted butter, honey or maple syrup, eggs, and vanilla extract. Whisk all together until the mixture is smooth and glossy.
- Combine Batter: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the mixture until you no longer see dry flour. It’s fine if the batter remains slightly lumpy—do not overmix to keep the bread tender. Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The banana bread is done when the center is set and a toothpick or tester inserted into the middle comes out clean. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Let it cool completely, about 20 to 30 minutes, before slicing.
Notes
- Fluff and spoon the flour rather than scooping directly to avoid dense bread.
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter; a few lumps help keep the texture light.
- If you prefer, add a dash of nutmeg or ground cloves along with cinnamon for deeper warm spice notes.
- The parchment overhang helps remove the loaf cleanly without it falling apart.
- Store leftovers wrapped tightly to maintain freshness for up to 3 days or freeze for longer storage.
