With this healthy banana bread recipe, you’ll need just a few simple ingredients to create the best banana bread ever! It features whole wheat flour and honey for a deliciously wholesome treat.
INGREDIENTS
- ⅓ cup (75 grams) melted coconut oil, extra-virgin olive oil, or high-quality vegetable oil*
- ½ cup honey (168 grams) or maple syrup (155 grams)
- 2 eggs
- 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup (56 grams) milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus extra for swirling on top
- 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
Optional Mix-ins:
- ½ cup of your choice, such as chopped walnuts, pecans, chocolate chips, raisins, dried fruit, or fresh banana slices.
INSTRUCTIONS
- Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the melted oil and honey until combined. Add the eggs and mix well, then incorporate the mashed bananas and milk. (If the coconut oil solidifies when mixed with cold ingredients, let the bowl sit in a warm place or microwave it for about 10 seconds.)
- Stir in the baking soda, vanilla extract, salt, and ground cinnamon, mixing until well blended. Switch to a large spoon and gently fold in the flour until just combined; a few lumps are fine. If you’re using any mix-ins, fold them in at this stage.
- Pour the batter into the prepared loaf pan and sprinkle lightly with additional cinnamon. For a decorative swirl, use the tip of a knife to create a zig-zag pattern in the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Typically, the bread is done around 55 minutes if no mix-ins are added, and closer to 60 minutes if you do. Allow the bread to cool in the pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen it. Carefully transfer the loaf to a wire rack to cool completely before slicing.
STORAGE SUGGESTIONS
This banana bread is moist and will last 2-3 days at room temperature. Store it in the refrigerator for 5-7 days or freeze for up to 3 months. I recommend slicing the bread before freezing and defrosting individual slices at room temperature or by lightly toasting them.
OIL OPTIONS
Coconut oil is my favorite here; I use unrefined coconut oil and can hardly taste it in the finished bread. Olive oil may add a slight herbal note, depending on the type (I tested with California Olive Ranch’s “Everyday” variety and found it mild). Vegetable oil has a neutral flavor, but for a less processed option, consider using cold-pressed sunflower oil or grapeseed oil.
FLOUR ALTERNATIVES
You can substitute the whole wheat flour with an equal amount of all-purpose flour, whole wheat pastry flour, spelt flour, or a gluten-free all-purpose flour blend. Alternatively, use 2 ½ cups of oat flour.
