Description
This Healthy Banana Bread recipe offers a wholesome twist on a classic favorite, using whole wheat flour and natural sweeteners like honey or maple syrup. Moist and flavorful with warm spices, it’s perfect for breakfast or a nutritious snack.
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 (optional: dash of nutmeg and ground cloves)
- ¼ teaspoon salt
Wet Ingredients
- 1.5 cups mashed banana
- â…“ 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 oven to 350°F (175°C). Line a 5×9-inch loaf pan with parchment paper, leaving an overhang to easily remove the bread without tearing. Gather all ingredients to prepare for mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt ensuring even distribution of leavening and spices.
- Mix Wet Ingredients: In a large bowl or measuring jug, mash the bananas thoroughly until smooth with no large chunks. Whisk in the oil or melted butter, honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth and glossy.
- Combine Batter: Gradually fold the dry ingredients into the wet ingredients using a spatula until just mixed. A few small lumps are preferable to over-mixing, which can toughen the bread. Pour the batter into the prepared loaf pan and smooth the surface.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until the center is set and a tester inserted in the middle comes out clean. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Cool for another 20 to 30 minutes before slicing.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Over-mixing the batter can result in a dense, tough texture—mix just until combined.
- You can substitute the honey with pure maple syrup to keep it vegan.
- Ensure the loaf pan is properly lined to avoid sticking and tearing when removing the bread.
- The banana bread keeps well stored in an airtight container for 3-4 days or can be frozen for longer storage.
