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The Best Healthy Banana Bread Recipe

February 2, 2019 10 Comments »

The best moist banana bread that is so delicious you won’t know it’s healthy! You are going to love this easy to make healthy banana bread recipe.

This is my all-time favorite banana bread recipe. It is moist and full of rich banana flavor. Your search for the perfect healthy banana bread recipe stops here!

I try not to label recipes as, “The Best,” unless I really mean it. I confidently call this healthy banana bread the best. It has the sweetness, moisture and flavor that you are looking for in a loaf of banana bread, healthy or otherwise.

I can’t even tell you how many times I have tested this recipe to make sure it is just perfect before sharing it here. I’ve tried out different amounts of banana, butter, sweetener and flour. I’ve made this banana bread with and without milk. I’ve found the perfect balance of ingredients and can’t wait for you to try this healthy banana bread recipe for yourself.

Banana bread and banana muffins are my favorite way to use up over-ripe bananas. I like to make both ahead of time for quick breakfasts and snacks for my family.

How to Make this Healthy Banana Bread Recipe

This whole wheat banana bread is made in one bowl, except for mashing the banana. I always mash my bananas in a separate bowl using a fork. You can also mash the bananas in a stand mixer.

To make this banana bread, you will start by whisking together your wet ingredients: melted butter, honey, mashed banana and eggs. I always start by melting the butter in my large glass mixing bowl in the microwave. Then I add the other wet ingredients to the bowl with the butter.

Once the wet ingredients are well combined, you will add baking soda, salt, cinnamon and vanilla to the bowl. I like to add the vanilla last so that I can use the same measuring spoon that I used for the dry ingredients without washing in between.

Use your whisk to mix the batter up really well before adding the flour. You want to make sure that there are no clumps of baking soda or salt left in the batter.

Finally, add the flour to the bowl. Use a rubber spatula to mix in the flour until it is just combined. Mix until you don’t see any more streaks of flour and then stop. Over-mixing the batter will make your banana bread dense instead of light and soft.

When I bake quick breads like this banana bread, I prepare my loaf pan by cutting a sheet of parchment paper to fit in the pan, as you see in the photo above. Lining the pan with parchment will make sure that your banana bread comes out of the pan easily, without sticking to the bottom of the pan.

How to Freeze Banana Bread

Banana bread will keep well in the freezer for up to 3 months, when wrapped well. Let the baked bread cool completely on a wire rack before freezing.

You can wrap and freeze the loaf of banana bread whole. Or, if you want to be able to grab individual servings of banana bread from the freezer, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a larger storage container or zip-top bag for storing in the freezer.

You can thaw banana bread overnight in the refrigerator or on the counter at room temperature for a few hours. Individual slices of banana bread can be thawed quickly in the microwave.

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5 from 1 vote

The Best Healthy Banana Bread Recipe

The best moist banana bread that is so delicious you won't know it's healthy! You are going to love this easy to make healthy banana bread recipe.

Course Breakfast

Cuisine American

Keyword banana bread, banana bread recipe, healthy banana bread

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Servings 12 servings

Calories 193kcal

Ingredients

• 5 tablespoons unsalted butter or coconut oil
• 1/2 cup honey or pure maple syrup
• 1 3/4 cup mashed ripe banana about 3 1/2 large or 5 medium bananas
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour (250 grams), or regular whole wheat or all-purpose flour

Instructions

• Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan (see photo in post above).
• Melt the butter in a large glass bowl in the microwave (or melt butter in a pot on the stove and transfer to a large mixing bowl).
  
• Add the honey and mashed banana to the bowl and whisk to combine. Whisk in the eggs.
  
• Add the baking soda, salt, cinnamon and vanilla to the bowl. Whisk until very well combined.
  
• Add the flour and mix with a rubber spatula until just combined. You want all of the flour to be incorporated into the batter, but try not to over-mix.
  
• Transfer the batter to the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Check on the banana bread after 35 minutes and loosely cover with foil as needed to prevent the top from over-browning.
  
• Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling.
  

Notes

• To make dairy-free banana bread, use coconut oil instead of butter in the recipe.
• Store banana bread at room temperature for up to 5 days or in the freezer for up to 3 months. Cool bread completely before freezing.

Nutrition

Serving: 1slice | Calories: 193kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 200mg | Potassium: 162mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4.1% | Vitamin C: 3.7% | Calcium: 2.1% | Iron: 4.1%

Nutrition information is an estimate.

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