Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.
Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.
What makes this banana bread healthy?
This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
Lastly, this recipe calls for a reasonable amount of good-for-you oil rather than whole sticks of butter (choose from coconut oil, olive oil, or vegetable oil).
Banana Bread Variations & Tips
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! The same goes for chocolate chips. You could also add raisins, chopped dried fruit, or slices of bananas.
If you prefer spelled flour, I’ve heard that works well in place of the whole wheat. You can make muffins, too.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy-free and egg-free, too) or gluten-free. Check the recipe notes for details.
To Make this Recipe You’ll Need the following ingredients:
Healthy Banana Bread Recipe
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar-free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda, and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.