If you’re like me, chances are you got a couple bananas on your counter that are on the verge of going bad. I swear it takes about 1 day for them to go from green to brown! As much as we love bananas at our house, we can’t seem to gobble all of them up before their turning point. So this weekend of course, I had some rotten bananas and decided to search the Internet for the perfect banana bread recipe that wasn’t full of extra sugars!
This recipe has all the hallmarks of classic banana bread – it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike. Unlike traditional banana bread recipes that call for refined flour and lots of processed sugar, this one is made with 100% whole wheat flour, so it’ll stick with you. It’s naturally sweetened with honey (or maple syrup), which offer some trace nutrients that white sugar does not. Lastly, this one calls for a reasonable amount of good-for-you oil rather than whole sticks of butter.
Healthy Banana Bread Recipe
Credit: Cookie & Kate
- 1/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/4 cup milk of choice (or water)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, plus more to swirl on top
- 1 3/4 cups white whole wheat flour or regular whole wheat flour
- Optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are okay! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.