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Dorothy Thomas

Healthy Banana Bread Recipe

A moist, naturally sweetened banana bread made with whole wheat flour, ripe bananas, and no refined sugar. Perfect for breakfast or a healthy snack!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1 10
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Ripe bananas (mashed, ~1.5 cups)
  • ¼ cup Honey or maple syrup
  • ¼ cup Coconut oil (melted) or unsweetened applesauce
  • 1 tsp Vanilla extract
  • 2 Eggs (or flax eggs for vegan)
  • 1¾ cups Whole wheat flour (or gluten-free flour)
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ½ cup Walnuts or chocolate chips (optional)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk/spatula
  • oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
  2. Mix wet ingredients: In a bowl, mash bananas. Add honey, coconut oil, vanilla, and eggs. Whisk well.
  3. Combine dry ingredients: In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
  4. Fold together: Gently mix wet and dry ingredients until just combined. Avoid overmixing. Fold in nuts/chocolate chips if using.
  5. Bake: Pour batter into the loaf pan. Bake for 45–55 mins or until a toothpick comes out clean.
  6. Cool: Let it rest for 10 mins in the pan, then transfer to a wire rack.

Notes

  • Ripeness matters: The browner the bananas, the sweeter the bread.
  • Storage: Keeps for 3 days at room temperature or freeze for up to 3 months.
  • Substitutions: Use almond flour for low-carb, or swap honey for stevia.