Healthy Banana Bread Recipe

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Healthy Banana Bread!

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Want to make someone’s day? Bake

them some banana bread! Just
yesterday, I said, “I’m going to bake some
banana bread,” and watched a full-grown
man’s eyes light up like a kid’s on Christmas
morning.
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00:40
Banana bread is one of those classic, all-

American comfort food recipes that fills the
whole house with warmth and makes
everything better. Banana bread is magic.
I perfected this banana bread recipe for my

cookbook and wanted to share with you
here. 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.
Bonus? This recipe requires just one bowl,

a few measuring cups and some basic
ingredients.
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What makes this banana

bread healthy?
This banana bread recipe is made with
100 percent whole wheat flour,
unlike traditional banana bread recipes
that call for refined flour and lots of
processed sugar.
This banana bread is naturally
sweetened with honey or maple
syrup, which offer some trace
nutrients that white sugar does not.
Lastly, this recipe calls for a
reasonable amount of unrefined
oil rather than whole sticks of butter
(choose from virgin coconut oil, extra-
virgin olive oil or vegetable oil).
As you can see, my homemade banana bread

has plenty of redeeming qualities, chief
being that it won’t send your blood sugar
levels for a loop. You can keep them all to
yourself, though. No one will be able to tell
that this is healthy banana bread!
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Banana Bread Flour

Options
This recipe is flexible! Any of the following
flours will work well. I love to use white
whole wheat flour and whole wheat pastry
flour—they offer all the whole wheat
nutrients, without the characteristically
nutty flavor.
All-purpose flour
Gluten-free all-purpose flour blend
Oat flour*
Spelt flour
Whole wheat flour
Whole wheat pastry flour
White whole wheat flour
*To substitute oat flour, you’ll need to use 2

1/2 cups, for reasons elaborated in my guide
to oat flour.
Want to make your banana bread with

almond flour? You sure can, but it’s not a
simple substitute, so follow my almond
flour-based banana bread recipe instead.
Tip: How to Measure Flour

For best results, it’s important to measure
your flour properly. Here’s how to measure
flour in cups using the “spoon and swoop”
method:
1. Gently stir your flour with a large

spoon to loosen it up.
2. Spoon the flour into your measuring
cup (don’t scoop it in!).
3. Level off the excess with a butter knife.
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Banana Bread Variations

Now that I’ve finally perfected this
basic banana bread, feel free to
change up this recipe and make it your
own. Toss some chopped pecans or walnuts
into the batter! Same goes for chocolate
chips. You could also add raisins, chopped
dried fruit or slices of bananas.
Craving muffins instead? Follow my

recipe for healthy banana muffins.
Following a special diet? With a couple

of minor tweaks, you can make this bread
vegan (so dairy free and egg free, too) or
gluten free. Check the recipe notes for
details.
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WATCH HOW TO MAKE HEALTHY

BANANA BREAD
Healthy Banana Bread
h SAVE n PRINT
Author: Cookie and Kate Prep Time: 10 mins
Cook Time: 55 mins Total Time: 1 hour 5 minutes
Yield: 1 loaf 1x Category: Quick Bread Method: Baked
Cuisine: American
4.8 from 2765 reviews
With this healthy banana bread recipe,

you’re only a few simple ingredients away
from the best banana bread ever! It’s made
with whole wheat flour and naturally
sweetened with honey or maple syrup. You
can easily make this banana bread vegan or
gluten free—check the recipe notes for
details. Recipe yields 1 loaf (about 10 slices).
SC ALE 1X 2X 3X
INGREDIENTS
⅓ cup (75 grams) melted coconut oil or

extra-virgin olive oil or high quality
vegetable oil*
½ cup honey (168 grams) or maple

syrup (155 grams)
2 eggs
1 cup (225 grams) mashed ripe

bananas (about 2 ½ medium or 2 large
bananas)
¼ cup (56 grams) milk of choice or

water
1 teaspoon baking soda (NOT baking

powder; they aren’t the same!)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus

more to swirl on top
1 ¾ cups (220 grams) white whole

wheat flour or regular whole wheat
flour**
Totally optional: ½ cup mix-ins like

chopped walnuts or pecans, chocolate
chips, raisins, chopped dried fruit,
fresh banana slices…
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INSTRUCTIONS
1. Preheat oven to 325 degrees

Fahrenheit (165 degrees Celsius) and
grease a 9×5-inch loaf pan.
2. 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.)
3. 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 ok! If you’re adding any additional
mix-ins, gently fold them in now.
4. 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.
5. Bake for 55 to 60 minutes, or until a

toothpick inserted into the center
comes out clean (typically, if I haven’t
added any mix-ins, my bread is done at
55 minutes; if I have added mix-ins, it
needs closer to 60 minutes). Let the
bread cool in the loaf pan for at least 10
minutes. You may need to run a butter
knife around the edges to loosen the
bread from the pan. Carefully transfer
the loaf to a wire rack to cool before
slicing.
NOTES
Recipe adapted from my honey whole
wheat banana bread, originally based on
All Recipes.
STORAGE SUGGESTIONS: This bread is

moist, so it will keep for just two or three
days at room temperature. Store it in the
refrigerator for five to seven days, or in the
freezer for up to three months or so. I like to
slice the bread before freezing and defrost
individual slices, either by letting them rest
at room temperature or lightly toasting
them.
*OIL OPTIONS: I love coconut oil here. I

used unrefined coconut oil and can hardly
taste it in the final product. Olive oil might
lend an herbal note to the muffins, if you’re
into that (I tested with California Olive
Ranch’s “Everyday” variety and couldn’t
even taste it). Vegetable oil has a neutral
flavor, but the average vegetable/canola oil
is highly processed, so I recommend using
cold-pressed sunflower oil or grapeseed oil if
possible.
**FLOUR ALTERNATIVES: In place of the

whole wheat flour, you can use an equal
amount of all purpose flour, whole wheat
pastry flour, spelt flour, or gluten-free all-
purpose flour blend. Or, substitute 2 ½ cups
oat flour.
MAKE MUFFINS: Here’s my banana muffin

recipe.
MAKE IT VEGAN: Use maple syrup instead of

honey, replace the eggs with flax eggs and
choose non-dairy milk (I used almond milk)
or water.
MAKE IT DAIRY FREE: Choose non-dairy milk

(I used almond milk) or water.
MAKE IT EGG FREE: Replace the eggs with

flax eggs.
MAKE IT GLUTEN FREE: Use an equal amount

of Bob’s Red Mill’s gluten-free blend or 2 ½
cups certified gluten-free oat flour. Do NOT
substitute coconut flour.
MAKE IT LOWER IN FAT: I would argue that

this bread contains a healthy amount of fat,
but you can replace the oil with applesauce if
you’re following a low-fat diet.
IF YOU LOVE THIS RECIPE: You will also love

my banana muffins, banana cake with cream
cheese frosting, healthy pumpkin
bread and pumpkin muffins. Here are all of
my baked goods and banana recipes.
RECOMMENDED EQUIPMENT: I am totally

in love with my Fiesta Loaf Pan in Turquoise
(affiliate link).
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Did you make this recipe?

Please let me know how it turned out for
you! Leave a comment below and share a
picture on Instagram with the hashtag
#cookieandkate.
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▸ C ATEGORIES baked goods, breakfast, Christmas, dairy free,

fall, fast breakfasts, favorites, naturally sweetened, nut free,
recipes, soy free, spring, tomato free, winter
▸ INGREDIENTS bananas, coconut oil, honey, maple syrup, oat
flour
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ABOUT COOKBOOK SHOP SUBSCRIBE SAVED

▸ RECIPES & SEARCH

Our cookbook, Love Real Food, is here!

Healthy Banana Bread!

Want to make someone’s day? Bake

Banana bread is one of those classic, all-

I perfected this banana bread recipe for my

Bonus? This recipe requires just one bowl,

U.S. Polo Assn. U.S. Polo Assn. U.S. Polo As

249,90 lei 329,90 lei 389,90 l

What makes this banana

As you can see, my homemade banana bread

Banana Bread Flour

*To substitute oat flour, you’ll need to use 2

Want to make your banana bread with

Tip: How to Measure Flour

1. Gently stir your flour with a large

U.S. Polo Assn. U.S. Polo Assn. adidas

329,90 lei 329,90 lei 409,90 le

Banana Bread Variations

Craving muffins instead? Follow my

Following a special diet? With a couple

WATCH HOW TO MAKE HEALTHY

Healthy Banana Bread

4.8 from 2765 reviews

With this healthy banana bread recipe,

⅓ cup (75 grams) melted coconut oil or

½ cup honey (168 grams) or maple

1 cup (225 grams) mashed ripe

¼ cup (56 grams) milk of choice or

1 teaspoon baking soda (NOT baking

1 teaspoon vanilla extract

½ teaspoon ground cinnamon, plus

1 ¾ cups (220 grams) white whole

Totally optional: ½ cup mix-ins like

Cook Mode Prevent your screen from

ADD TO SHOPPING LIST

Save recipes, create shopping lists,

1. Preheat oven to 325 degrees

2. In a large bowl, beat the oil and honey

3. Add the baking soda, vanilla, salt and

4. Pour the batter into your greased loaf

5. Bake for 55 to 60 minutes, or until a

STORAGE SUGGESTIONS: This bread is

*OIL OPTIONS: I love coconut oil here. I

**FLOUR ALTERNATIVES: In place of the

MAKE MUFFINS: Here’s my banana muffin

MAKE IT VEGAN: Use maple syrup instead of

MAKE IT DAIRY FREE: Choose non-dairy milk

MAKE IT EGG FREE: Replace the eggs with

MAKE IT GLUTEN FREE: Use an equal amount

MAKE IT LOWER IN FAT: I would argue that

IF YOU LOVE THIS RECIPE: You will also love

RECOMMENDED EQUIPMENT: I am totally

Did you make this recipe?

Share !is Post

▸ C ATEGORIES baked goods, breakfast, Christmas, dairy free,

25 Fresh Mother’s Day Recipes

Gaby’s Roasted Beets and