Healthier Banana Bread

This flavorful loaf is a healthier banana bread that’s made with whole wheat! Use up those ripe bananas for a simple healthy banana bread treat!

The ONLY good thing about the weather turning ugly again is that I have the best excuse to crank up the oven and bake my little heart out. Starting with this healthier banana bread! 

Truthfully, my go-to banana bread recipe is this one here. It’s just always a winner! It’s fairly healthy too, but sometimes I like to switch it up a bit with my banana bread recipes! I created this new recipe with an attempt to keep things as healthy as possible, but delicious enough that my family will still devour it. 

If I’m continuing with the honesty train, I don’t care for banana bread unless it’s FRESH from the oven (to die for) or turned into French toast. Seriously, if you haven’t tried making French toast with banana bread yet, you’re so missing out!

So what makes this a healthy banana bread?

For me, a “healthy” loaf or bread would consist of the following specifications:

• minimal to no refined sugar
• healthier oils/fats
• whole wheat

This bread checks all 3 of those boxes!

The bread is sweetened up from the ripe bananas and some honey, and I’ve even thrown in some unsweetened applesauce for a little extra moistness and sweetness.

How do you make healthier banana bread?

From start to finish, this loaf will take a little over an hour. The good news is, the hands-on time is only 15 minutes! Maybe less if you work quick 😉

Start by preheating your oven to 350. I usually mix all of my dry ingredients together in one bowl, and then all of the wet into another. Use the ripest bananas you can get your hands on for optimum sweetness! Mash the bananas with a fork as finely as you can, with no large lumps, before adding the wet ingredients. Then, gently mix the two together!

Can you add nuts or chocolate chips to this banana bread?

Yes! Since I was trying to keep this recipe as “healthy” and pure as possible, I left these things out of the initial recipe, but feel free to add them in. Honestly, we usually always have chocolate chips in our banana bread! I did scatter some chopped up pecans on top of this particular bread, for a pretty visual effect.

Sidebar –  if you want to replicate the way I’ve done this bread with the bananas on top, simple slice one banana in half lengthwise, and press both halves, face up, into the top of the loaf before you bake it. Like so.

Bake the bread in the oven for 40-45 minutes. Check it at 40 minutes by inserting a toothpick into the middle of the bread. If it comes out clean, the bread is ready. If there’s still a bit of batter on the toothpick, you’ll need to bake the bread for another 5 minutes before checking it again.

Allow the bread to cool for 10 minutes in the pan before removing it and letting it cool completely on a wire rack. We actually like cutting into it after 20 minutes, so it’s still warm on the inside! Slather a fresh slice with a bit of butter 😉

Enjoy!

Stay safe my friends. If I can offer any friendly advice, it would be to STAY INSIDE and BAKE!

PS – it’s Friday the 13th today. Does that freak any of you out!? I think the timing is rather coincidental with everything going on right now in the world!

I love my loaves! For some other loaf ideas, check out these ones from the blog:

• vanilla bean rooibos bread
• orange zucchini bread
• raspberry chocolate chip banana bread

Healthier Banana Bread

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5 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 1 loaf 1x
• Diet: Low Calorie

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Description

This flavorful loaf is a healthier banana bread that’s made with whole wheat! Use up those ripe bananas for a simple healthy banana bread treat! 

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Ingredients

Scale 1x2x3x

• 1 3/4 cups whole wheat flour*
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup mashed ripe bananas (~2-3)
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup honey
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• chopped pecans, extra banana for topping**

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Instructions

1. Preheat the oven to 350 F and line a 9 x 5″ loaf pan with parchment paper, leaving a bit hanging out of the sides so you can easily grab it.
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. In another mixing bowl, whisk together the mashed bananas and eggs thoroughly. Add in the applesauce, honey and melted coconut oil and vanilla, and whisk until combined.
3. Add the wet ingredients to the dry, and gently stir to combine. Empty the batter into the prepared loaf pan, and bake for 40 minutes. (See notes below for decorative options)! After 40 minutes, check the loaf by inserting a toothpick into the middle of the bread. If the toothpick comes out clean, the loaf is done. If it comes out with batter, bake it for an additional 5 minutes before checking again. Remove the loaf from the oven, and allow it to cool for 10 minutes before removing the loaf to a wire rack to cool completely. Slice and serve!

Leftover banana bread can be kept in an airtight container, for 4-5 days at room temperature. The bread also freezes very well, for up to 2 months.

Notes

*You can also use white whole wheat flour, or a mix of whole wheat and all-purpose flour

**If you want the banana on top like in my photos, slice one banana in half, lengthwise, then place the halves on top of the batter before baking, cut side up.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: bread
• Method: oven bake
• Cuisine: american

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