Description
This healthy banana bread recipe is moist, flavorful, and made with wholesome ingredients like whole wheat flour, mashed ripe bananas, and natural sweeteners. It’s a delicious, guilt-free treat perfect for breakfast or a snack, offering a nutritious twist on the classic beloved banana bread.
Ingredients
Scale
Wet Ingredients
- 1.5 cups mashed bananas (about 4 ripe medium-sized ones)
- 1/3 cup melted butter (OR oil)
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prep: Preheat your oven to 360°F (182°C). Line and grease a 4×8 or 5×9 inch loaf pan with butter or oil, and optionally place parchment paper for easy removal.
- Make batter: In a large measuring jug, whisk together all wet ingredients—mashed bananas, melted butter or oil, honey, eggs, and vanilla. In a separate large mixing bowl, thoroughly combine all dry ingredients: whole wheat flour, cornstarch, baking soda, ground cinnamon, nutmeg, and salt. Pour the wet ingredients into the dry ingredients, then gently fold them together with a spatula or wooden spoon until just combined. Avoid using a whisk or overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Once baked, let the bread cool in the pan on a cooling rack for 10 minutes. Then carefully remove it from the pan, peel off any parchment paper, and allow it to cool completely on the rack before slicing.
Notes
- You can substitute melted butter with a neutral oil like canola or vegetable oil for a dairy-free version.
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Do not overmix the batter to prevent the bread from becoming dense.
- For extra flavor, you can add chopped nuts or chocolate chips, but this will change the nutritional profile.
- Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
