Description
Healthy Banana Bread (Naturally Sweet & Moist)
A wholesome twist on the classic, tender, and perfectly sweet banana bread. One bowl, simple ingredients, and big flavor!
Ingredients
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3 ripe bananas, mashed
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2 eggs (or 2 flax eggs for vegan)
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1/3 cup melted coconut oil (or light olive oil)
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1/4 cup honey or maple syrup
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1/4 cup Greek yogurt (or unsweetened applesauce)
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1 tsp vanilla extract
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1 ½ cups whole wheat flour
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1 tsp baking soda
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1/2 tsp ground cinnamon
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1/4 tsp salt
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Optional: 1/2 cup chopped walnuts or dark chocolate chips
Variations:
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Blueberry Lemon Zest: add 1 cup blueberries + zest of 1 lemon
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Tropical: 1/2 cup shredded coconut + 1/4 cup dried mango
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Chocolate Peanut Butter Swirl: swirl 1/4 cup peanut butter into batter
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Gluten-Free/Vegan: use 1:1 gluten-free flour + 2 flax eggs + applesauce
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Spiced Chai: add 1/2 tsp cinnamon, 1/4 tsp cardamom, pinch ginger & cloves
Instructions
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Preheat & Prep Pan: 325°F (160°C). Grease 9×5-inch loaf pan or line with parchment paper.
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Wet Ingredients: Mash bananas in a large bowl. Add eggs, melted oil, honey, Greek yogurt, and vanilla. Mix until combined.
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Dry Ingredients: Add flour, baking soda, cinnamon, and salt. Fold gently until just combined—few lumps are fine.
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Add Mix-Ins: Fold in walnuts or chocolate chips if using.
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Bake: Pour batter into pan, smooth top, run a wet finger down the center. Bake 50–60 min. Toothpick should come out clean or with few moist crumbs.
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Cool: Let cool in pan 10 min, then remove to wire rack to cool completely before slicing.
Notes
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Ripen Bananas Fast: Oven 350°F for 15–20 min or microwave in 30-sec bursts until soft.
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Avoid Dense Bread: Don’t slice while warm; overmixing creates toughness.
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Muffins: Bake at 350°F for 18–22 min in a lined muffin tin (makes 10–12).
Nutrition
- Calories: 190 cal Per Serving
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 3g