Healthy Banana Bread Recipe

stack of banana bread slices on white plate

4.94 from 32 votes

Healthy Banana Bread Recipe

A dependable whole wheat banana bread sweetened with ripe bananas and honey or maple syrup. Lightly spiced, moist without being heavy, and designed to bake up tender with minimal mixing and no fuss.

Prep Time15

Cook Time50

Cooling30

Total Time1 35

Course: Breakfast

Cuisine: American

Difficulty: Easy

Servings: slices

Calories: 305kcal

Author: Nora from Savory Nothings

Ingredients

Dry ingredients

2 cups whole wheat flour fluffed, spooned and leveled; or weigh out 230g
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon you can also add a dash of nutmeg and ground cloves for more warm spices
¼ teaspoon salt

Wet ingredients

1.5 cups mashed banana about 3-4 medium, I mash them with a potato masher right in a Pyrex measuring cup before adding the rest of the wet ingredients
⅓ cup oil or melted butter ghee or coconut oil are my favorites
½ cup mild honey OR maple syrup
2 large eggs
1 teaspoon vanilla extract

Instructions

Prep:
Heat oven to 350°F (175°C). Line a 5×9-inch loaf pan with parchment, leaving an overhang (this makes removal clean and keeps the loaf from tearing). Get your ingredients ready.
Dry ingredients:
In a medium bowl, whisk together all of the dry ingredients. ^{_{(Note 1)}}
2 cups whole wheat flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Wet ingredients:
In a large measuring jug or bowl, mash the bananas until very smooth — no big chunks. ^{(Note 2)}
Whisk in the remaining wet ingredients until smooth and glossy.
1.5 cups mashed banana, ⅓ cup oil or melted butter, ½ cup mild honey, 2 large eggs, 1 teaspoon vanilla extract
Combine batter:
Add the dry ingredients to the wet and fold with a spatula just until you no longer see dry flour. Stop early — a few small lumps are fine, even preferable. ^{(Note 3)}
Transfer the batter to the prepared pan and smooth the top.
Bake:
Transfer the batter to the prepared pan and smooth the top. Bake for 45–55 minutes, until the center is set and a tester comes out clean. ^{(Note 4)}
Let cool in the pan 10 minutes, then lift out using the parchment and transfer to a rack. Cool another 20–30 minutes before slicing. ^{(Note 5)}

Notes

Note 1: Whisking evenly matters more with whole wheat — it prevents pockets of leavener and makes sure the bread rises evenly.
Note 2: Fully mashed bananas make a bigger difference than people expect: better flavor distribution, more consistent moisture, and a smoother crumb. My secret weapon here is a humble potato masher.
Note 3: Overmixing is the fastest way to get dense, slightly gummy banana bread, especially with whole wheat flour.
Note 4: Time varies with oven accuracy and banana moisture; visual cues beat the clock.
Note 5: Banana bread continues to set as it cools. Slice too early and it can read “underbaked” even when it isn’t — a classic banana bread misunderstanding. Think of it as letting the loaf finish its thought.

Storage: This banana bread keeps well at room temperature for a day, then refrigerates nicely for several more. It also freezes well once fully cooled. I usually eat it plain, but it’s just as good with a little butter or nut butter if you’re turning it into a more substantial breakfast.

Nutrition