Healthy Banana Bread
Moist and delicious whole wheat banana bread with no refined sugar - perfect for breakfast or snacking
Introduction
This healthier banana bread is incredibly moist, naturally sweetened, and made with whole wheat flour. It’s the perfect way to use up overripe bananas! Great for breakfast, snacks, or even dessert. Freezes beautifully too!
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper.
- In a large bowl, mash bananas with a fork until smooth.
- Stir in melted coconut oil, honey, beaten eggs, Greek yogurt, and vanilla extract.
- Add baking soda, salt, and cinnamon. Mix well.
- Add flour and stir until just combined. Don’t overmix - some lumps are fine.
- Fold in walnuts or chocolate chips if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean.
- If top browns too quickly, cover loosely with foil after 40 minutes.
- Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Slice and serve. Store leftovers wrapped in plastic wrap.
Nutrition Information
Per serving
Nutritional values are approximate and may vary based on ingredients used.
Frequently Asked Questions
How ripe should the bananas be? Very ripe! The more brown spots, the better. Overripe bananas are sweeter and easier to mash, making the bread more flavorful and moist.
Can I use all-purpose flour instead? Yes, you can substitute with all-purpose flour. You can also do half whole wheat, half all-purpose for a lighter texture.
How do I store banana bread? Wrap tightly in plastic wrap and store at room temperature for 3-4 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.
Can I make muffins instead? Absolutely! Divide batter into 12 muffin cups and bake at 350°F for 20-25 minutes. Perfect for grab-and-go breakfasts.