Healthy Banana Bread

The aroma of freshly baked banana bread fills the kitchen, bringing a sense of warmth and comfort. This Healthy Banana Bread is not only delightful but also quick to prepare, taking about an hour from start to finish. Thanks to the use of whole wheat flour and healthy fats, this recipe strikes the perfect balance between indulgence and nourishment.

This recipe is perfect for anyone looking to create a wholesome snack or breakfast option. It’s an excellent choice for brunch gatherings, or simply to enjoy throughout the week. For convenience, you can make it ahead of time and store it for later.

Why You’ll Love This Recipe

• It’s packed with the natural sweetness of ripe bananas and pure maple syrup.
• The whole wheat flour adds a hearty, nutritious texture.
• It’s an easy, one-bowl recipe that minimizes cleanup.
• The addition of walnuts provides a satisfying crunch and healthy fats.

What You’ll Need

To make this delicious banana bread, you will need the following ingredients:

For the Wet Ingredients

• 3 large very ripe bananas, mashed (1 1/3 cups mashed banana or 320g)
• 2 large eggs, at room temperature
• 1/3 cup (76g) unsalted butter, melted (or coconut oil)
• ½ cup (156g) pure maple syrup
• ¼ cup (60g) plain Greek yogurt (I use 2% Greek yogurt)
• 1 teaspoon vanilla extract

For the Dry Ingredients

• 1 ¾ cups (228g) whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg (or ground cardamon)

For Toppings

• ½ cup (57g) toasted walnuts, chopped small

Use coconut oil for a dairy-free option.

Substitutions & Swaps

• Maple syrup can be swapped with honey or agave syrup.
• Greek yogurt can be replaced with applesauce for a lower-fat version.
• Walnuts can be omitted or replaced with pecans or chocolate chips.
• Whole wheat flour can be substituted with all-purpose flour.

How to Make It

Follow these simple steps to whip up your Healthy Banana Bread:

Preheat the Oven

Adjust the oven rack to the lower third position of the oven and preheat to 350°F. Line an 8.5" x 4.5" light gray metal loaf pan with parchment paper and grease the inside of the pan to prevent sticking.

Mix Wet Ingredients

Mash the bananas in a large mixing bowl. Add the eggs, melted butter (or coconut oil), maple syrup, yogurt, and vanilla extract. Whisk until everything is well combined.

Combine Dry Ingredients

In a medium bowl, whisk together the whole wheat flour, baking soda, sea salt, ground cinnamon, and ground nutmeg (or ground cardamon if using).

Combine Mixtures

Stir the dry and wet ingredients together just until combined. Do NOT overmix. Gently fold in the toasted chopped walnuts or you can sprinkle them on top after pouring the batter into the loaf pan.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean with only a few moist crumbs. If the top of the loaf is browning too quickly, cover it with foil for the remaining bake time. Check on the loaf at the 40-minute mark.

Cool and Slice

Allow the loaf to cool in the pan for 10 minutes. Then remove the banana bread from the pan and let it cool completely on a wire rack before slicing. Once cooled, slice, serve, and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 15-20 seconds or toast.

Tips for Best Results

• Ensure your bananas are very ripe for optimal sweetness.
• Avoid overmixing the batter to keep the bread tender.
• Bake immediately after mixing for the best rise.
• Use a toothpick to check for doneness to avoid overbaking.

Serving Suggestions

• Spread with a hint of almond butter for added richness.
• Pair with fresh fruit for a balanced breakfast.
• Serve warm with a drizzle of honey for a sweet treat.