Description
This Healthy Banana Bread recipe combines wholesome whole wheat flour with ripe bananas and natural sweeteners like honey or maple syrup for a moist, flavorful loaf. Perfect for breakfast or a nutritious snack, it’s easy to prepare and uses simple ingredients for a comforting homemade treat.
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
- Dash of nutmeg (optional)
- Dash of ground cloves (optional)
- ¼ teaspoon salt
Wet Ingredients
- 1.5 cups mashed banana (about 3-4 ripe bananas)
- ⅓ 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 an overhang on the sides to make removing the bread easier and keep it from tearing. Gather and measure all ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, optional nutmeg and cloves, and salt until evenly combined.
- Mix Wet Ingredients: In a large measuring jug or bowl, mash the bananas thoroughly until smooth with no chunks remaining. Then whisk in the oil or melted butter, honey or maple syrup, eggs, and vanilla extract until the mixture is glossy and well combined.
- Combine Batter: Add the dry ingredients to the wet banana mixture and gently fold with a spatula just until no dry flour remains. A few small lumps in the batter are acceptable and will help keep the bread tender. Avoid overmixing.
- Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until the center is set and a toothpick or tester inserted comes out clean. Let the bread cool in the pan for 10 minutes.
- Cool and Serve: Using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack. Allow it to cool for an additional 20 to 30 minutes before slicing to ensure a perfect texture.
Notes
- Use fluffed and spooned flour for accurate measuring or weigh ingredients for best results.
- Overripe bananas work best for sweetness and moisture.
- Avoid overmixing the batter to keep the bread light and tender.
- Check doneness at 45 minutes to avoid overbaking.
- Cooling the bread thoroughly before slicing helps prevent crumbling.
