If you’ve been curious or hesitant to try some ‘healthy baking,’ this banana bread recipe is for you! And if not…you still have to try it because it’s the ultimate can’t-tell-it’s-healthy treat.
I love classic desserts that can easily be made more wholesome and just as delicious, and banana bread is low-hanging fruit (sorry 😉 ) in that category. With just a couple of simple ingredient swaps from a traditional recipe, my version is squeaky-clean and still just as crowd-pleasing as always.
The new all-purpose Flour
I discovered white whole-wheat flour about a year ago and haven’t looked back since — it’s a perfect 1:1 sub for all-purpose but much less processed. White whole-wheat provides the same nutritional goodness of regular whole wheat (4 grams of both protein and fiber), but with a lighter color and milder flavor.
Try it in my Savory Squash Pancakes and all of your favorite baked goods (after making this banana bread of course)!
As sweet as honey
My next go-to swap is to use pure honey (or maple syrup) instead of refined white sugar. Baking without sugar may seem odd at first but you’ll quickly realize that honey and maple syrup add plenty of sweetness, plus a really nice hint of natural flavor. And don’t forget that you’re also getting tons of natural sugar from super-ripe bananas!
A genius banana tip
Next time you find yourself with overripe bananas before you’re ready to bake, throw them into the freezer, unpeeled (no bag necessary). The peels will turn black but don’t worry — the banana inside is perfectly fine.
When it’s baking time, pull them out to partially thaw at room temperature for about 15 minutes, and then snip off the stems and squeeze! You’ll have mashed banana all ready to go. Just note that you do need to use the mash right away (I learned the hard way).
I can’t remember where I read this tip but thanks to the genius who came up with it!
Favorite Banana Bread
Ingredients
- ½ cup pure honey (or maple syrup)
- â…“ cup melted unrefined coconut oil
- 2 large eggs (ideally organic, free-range), room temperature
- 1 tsp pure vanilla extract
- 1 cup mashed overripe banana (about 3 small bananas)
- ½ cup unsweetened plain or vanilla yogurt*
- 1 ½ cups white whole-wheat flour
- ½ tsp sea salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp grated nutmeg - optional
- ¼ tsp ground cloves - optional
Optional mix-ins/toppings:
- ½ cup chopped toasted nuts and/or chocolate chunks
- 1 additional banana
Instructions
- Preheat oven to 350 F. Prepare a loaf pan - I like to line it with unbleached parchment paper (look for If Your Care brand) for easy removal.
- In a large mixing bowl, whisk honey and melted oil until smooth. Add the eggs and vanilla; whisk. Add the mashed banana and yogurt; whisk. If the oil starts to solidify at any point, microwave the bowl for 20-30 seconds to remelt it.
- In a medium bowl, use a fork or dry whisk to combine the flour (measured the fluff-scoop-level technique), salt, baking soda, baking powder and spices. With a large spoon, gradually stir the flour mixture into the banana mixture, just until flour is incorporated. Gently fold in any nuts or chocolate.
- Pour into prepared pan and sprinkle more toppings if desired. To top with banana halves, carefully slice your banana lengthwise with a sharp knife, and place the halves cut-side up on top of the batter. Sprinkle with cinnamon.
- Bake at 350 F for 50-55 minutes, or until the edges are crispy and a toothpick inserted into the middle comes out clean (it may take closer to 55 if you have mix-ins). Allow to cool in the pan for about 10 minutes, then remove from the pan and cool, ideally on a wire rack, for 20 more minutes. Slice with a bread knife, and enjoy on its own or topped with nut butter, yogurt or grass-fed butter/ghee.
- Store at room temperature for a couple of days, in the fridge for 4-5 days, or in the freezer for up to a few months (I like to freeze the slices on a flat surface first, then put them into a reusable storage bag).
Izzy
I really liked that this bread is a not too sweet banana bread. It was flavorful and moist, but had the extra nuttiness of the whole wheat flout. When i make it again, however, I will not put the banana on top. I thought it looked really good, but it was mushy, just where the banana slices were.
I liked the idea of the toasted nuts, and thought it added more flavor. I also added the chocolate pieces.
Siobhan
Hmm I didn’t have any mushiness (or at least it didn’t bother me) but that’s very helpful to know – thanks! Glad you liked it otherwise!