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Best Healthy Banana Bread Recipe

Best Healthy Banana Bread Recipe

This healthy banana bread transforms overripe bananas into a delicious, nutritious treat perfect for breakfast, snacks, or dessert. Made with whole wheat flour and naturally sweetened with honey or maple syrup, it offers a moist texture and rich banana flavor while being a guilt-free indulgence. The recipe is versatile and can be customized with various mix-ins like nuts or chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
  • ¼ cup milk of choice or water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour

Equipment

  • loaf pan
  • mixing bowls
  • whisk
  • spoon
  • wire rack

Method
 

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.
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Switch to a big spoon and stir in the flour, just until combined. If adding mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. Run the tip of a knife across the batter in a zig-zag pattern for a swirled effect.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for at least 10 minutes before transferring to a wire rack to cool completely.

Notes

Avoid overmixing - stir just until flour is incorporated. Use overripe bananas with brown spots for best flavor. Bread freezes well for up to 3 months. For vegan version, use plant-based milk and egg substitutes. Test doneness with toothpick inserted in center - should come out clean.