Description
This healthy banana bread recipe features no added sugar and uses overripe bananas for natural sweetness. Made with white whole wheat flour, eggs, and coconut oil, it creates a moist, flavorful loaf perfect for breakfast or snack. Optional mix-ins like nuts or raisins add texture and extra nutrition, while keeping the bread wholesome and satisfying.
Ingredients
Units
Scale
Main Ingredients
- 500 grams (~17.5 ounces) peeled, overripe bananas (about 2 1/2 cups mashed from about 5-6 medium)
- 1/4 cup melted coconut oil or neutral-flavored oil of choice
- 2 eggs
- 1 teaspoon vanilla or banana extract
- 1 3/4 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans, raisins, chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 325°F (163°C). Lightly grease a 9×5-inch loaf pan or three mini loaf pans to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the peeled overripe bananas, melted coconut oil, eggs, and vanilla or banana extract until well combined. For smoother batter, you may puree the bananas and wet ingredients in a blender.
- Add Dry Ingredients: Add white whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, and any optional mix-ins to the wet mixture. Stir gently until just combined to avoid overmixing and tough bread texture.
- Pour Batter into Pan: Transfer the batter evenly into your prepared loaf pan(s), smoothing the top with a spatula.
- Bake the Bread: Bake the large loaf for 60 to 75 minutes or mini loaves for 35 to 40 minutes. To check doneness, insert a toothpick into the center—it should come out clean when done.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then remove it and let it cool on a wire rack for another 15 to 20 minutes before slicing and serving.
Notes
- Favorite Equipment: Nordic Ware 9×5″ Loaf Pan or Nordic Ware Mini Loaf Pans are ideal for even baking.
- Bananas: Use very ripe bananas for maximum sweetness. If using frozen bananas, ensure they are fully defrosted and retain their liquid to avoid an undercooked loaf center.
- Flour Substitute: If white whole wheat flour is unavailable, a blend of 1 cup all-purpose and ¾ cup whole wheat flour works well.
- Mix-ins: Optional additions such as nuts, raisins, or chocolate chips increase baking time slightly to 70-75 minutes. Note chocolate chips add some sugar.
- Ingredient Prep: Bananas can be mashed up to 2 days in advance and stored refrigerated. Combine dry ingredients ahead for convenience.
- Kid-Friendly Tips: Engage children by having them help with peeling, mashing bananas, greasing pans, whisking, measuring, and mixing ingredients to foster interest in healthy eating.
Nutrition
- Serving Size: 1 slice (3 ounces)
- Calories: 150
- Sugar: 6 g
- Sodium: 105 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg
