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Healthy Banana Bread

Healthy banana bread that bakes up a wholesome, golden loaf with a slightly heartier whole-wheat crumb. Naturally sweetened banana bread using ripe bananas and honey (or maple) delivers clean-eating flavor without added sugar.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 very ripe bananas Mash until mostly smooth.
  • 0.3333333333 cup honey or maple syrup Use to sweeten naturally.
  • 0.25 cup coconut oil or olive oil, melted Choose one; melt before mixing.
  • 2 large eggs Use room temperature if possible for better mixing.
  • 1 tsp vanilla extract Stir until fully combined.
  • 1 cup whole wheat flour Provides the hearty crumb.
  • 0.5 cup all-purpose flour (or use all whole wheat) Optional swap: replace with more whole wheat if preferred.
  • 1 tsp baking soda Helps lift and tenderize.
  • 0.5 tsp baking powder Adds extra rise for a balanced loaf.
  • 0.5 tsp cinnamon Warm flavor that pairs with bananas.
  • 0.25 tsp salt Balances sweetness.
  • 0.25 cup chopped walnuts or almonds (optional) Fold in for texture and crunch.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
  2. Set the loaf pan on a sheet pan to catch any drips, if needed.
Mix the wet ingredients
  1. Whisk the melted oil, honey (or maple syrup), eggs, and vanilla into the mashed bananas until smooth and fully combined.
Mix the dry ingredients into the batter
  1. Fold in the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—do not overmix.
  2. Fold in the nuts (if using) until evenly distributed.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake at 350°F for 55–65 minutes, until deeply golden and a toothpick comes out clean (no wet batter).
  2. Cool completely in the pan before slicing, so the crumb firms up and texture improves as it cools.

Notes

Pro tip: Use very ripe bananas (freckled and soft) and mix just until no dry flour remains—overmixing can make the loaf tough. Store tightly covered at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes: wrap slices or the whole loaf and freeze up to 2 months, thaw overnight in the fridge or at room temperature. Dietary swap: for a nut-free version, skip the walnuts/almonds and add 2–3 tbsp extra whole oats or seeds for crunch.