Healthy Banana Bread
This Healthy Banana Bread is easy to make with simple ingredients. It comes out wonderfully moist and full of banana flavor - all naturally sweetened and with 100% whole wheat flour!
Servings 8 thick slices
- 1.5 cups mashed banana that's 4-5 medium bananas
- 1/3 cup melted butter OR coconut oil
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 3/4 cups PLUS 2 tablespoons whole wheat flour for home milling: this is around 2.5 cups freshly ground wheat or spelt; or 230g in weight
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Line a 4x8 inch loaf pan with baking parchment. Heat oven to 350°F.
Whisk together all wet ingredients in a large bowl.
Combine all dry ingredients in a separate bowl.
Add the dry to the wet ingredients. Using a wooden spoon or rubber spatula, fold together JUST until combined. Do not overmix! Spread batter in prepared loaf pan.
Bake banana bread in the hot oven for 50-60 minutes, until done in the middle. Remove from the oven and cool in the pan for 10 minutes, then remove to a wire rack and cool at least another 20-30 minutes before slicing.
- Flour: I use a mix of freshly ground spelt and wheat. But, I have also tested this recipe using 100% store-bought whole wheat flour. The bread tastes a little less nutty and is a little less dense in my experience. Tastes just as good, though!
- Bananas: Make sure your bananas are very ripe! You want lots of brown spots or even almost all brown skin. That’s how the bread comes out flavourful and sweet.
- Honey: I prefer a runny, mild honey for this recipe. Maple syrup would be an acceptable substitute. If you want to use a sugar alcohol like Xylitol in place of the honey, I will tell you that I haven’t tried myself. I would go for 1/3 cup Xylitol (or other granulated sweetener) plus 2 tablespoons more oil (or milk) to make up for the removed liquid.
- Oil: I like making this recipe with melted coconut oil. But you can use any mild oil you have on hand, or use melted butter. If you want to make a lower fat bread, use 5 tablespoons Greek yogurt and only 1 tablespoon oil. The bread comes out a little heavier for me this way.
- Optional topping: I didn’t add this to the ingredient list, because it’s absolutely not mandatory to make it (and I mostly make the bread without! My oldest child will only eat banana bread with a streusel topping though, so when I don’t have anything else for her on hand I will add the nutty topping). The topping consists of pecan nuts, oil and either 1 tablespoon sucanat or 1 tablespoon Xylitol.
Stir topping ingredients together in a small bowl. Evenly distribute over banana bread batter in the loaf pan right before baking.
- 1/3 cup finely chopped pecans
- 1/2 tablespoon oil (or more if topping seems too dry)
- 1 tablespoon Sucanat OR other granulated sweetener such as Xylitol or brown sugar
Please note: This recipe is wholesome to my sense of what is wholesome. It would not be considered a THM recipe though.
- Make sure to measure your flour correctly: Spoon into the measuring cup, then level with the back of a knife. Otherwise you might add too much flour, ending up with a dry bread.
- Don’t forget to preheat your oven while you’re preparing the banana bread batter. The bread needs to go into a hot oven, else the baking powder cannot work correctly.
- Do not overmix the batter, you will end up with a too-dense and gummy loaf. Also, never use a whisk to combine the wet and the dry ingredients! Always use a wooden spoon or spatula, else you will quickly overmix the batter.
- Don’t forget to cover the bread with baking parchment or aluminium foil after around 25-30 minutes of baking IF you add the topping. Otherwise, it will end up too dark and burnt around the edges.
- Make sure to allow the loaf to cool for at least 30 minutes before slicing. The texture really is better vs right out of the oven.
Serving: 1slice | Calories: 285kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 348mg | Potassium: 285mg | Fiber: 4g | Sugar: 23g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg