This healthy banana bread is moist, flavorful, and naturally sweetened. Made with whole wheat flour and honey or maple syrup, it is a perfect breakfast or snack option. Easy to make and full of nutrients, this recipe is a great way to use ripe bananas.
Why You Will Love This Recipe
- Naturally sweetened – No refined sugar, only honey or maple syrup.
- Whole wheat flour – Adds fiber and makes it more nutritious.
- Moist and soft – Greek yogurt or applesauce keeps it light and tender.
- Easy to make – A simple one-bowl recipe with minimal effort.
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat flour (or a mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 3 very ripe bananas (mashed)
- 2 eggs (room temperature)
- ⅓ cup honey or maple syrup
- ¼ cup Greek yogurt or unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil or olive oil
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- ¼ cup shredded coconut
How to Make Healthy Banana Bread
1. Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the eggs, honey or maple syrup, yogurt, vanilla, and melted coconut oil. Whisk until everything is well combined.
3. Add the Dry Ingredients
Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold everything together using a spatula. Do not overmix, as this can make the bread dense.
4. Add Optional Mix-Ins
If using nuts, chocolate chips, or shredded coconut, fold them into the batter.
5. Bake
Pour the batter into the loaf pan and spread evenly. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and serve warm or at room temperature.
Tips for Perfect Banana Bread
- Use very ripe bananas – The darker the peel, the sweeter the bread.
- Do not overmix – Stir until just combined to keep the texture soft.
- Store properly – Keep in an airtight container for up to four days or freeze for later.
- Make it gluten-free – Swap whole wheat flour for almond or oat flour.
This healthy banana bread is naturally sweet, moist, and perfect for any time of the day.
Enjoy it with your favorite spread or a cup of tea.