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Healthy Banana Bread Recipe

Healthy Banana Bread

Wholesome Cove
This healthy banana bread recipe uses whole wheat flour, ripe bananas, and honey for a moist, naturally sweetened loaf that stays tender for days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 210 kcal

Equipment

  • 9x5 inch loaf pan - Metal pan browns the crust more evenly than glass
  • Large mixing bowls - One for wet ingredients, one for dry
  • Whisk - For beating the eggs, oil, and honey smooth
  • Silicone spatula - For gentle folding
  • Parchment paper - For a sling to lift the loaf out
  • Cooling rack - Keeps the bottom from turning soggy
  • Kitchen scale - (optional) Best tool for avoiding a dense loaf by measuring flour by weight
  • Fork - For mashing bananas
  • Toothpick - For testing doneness

Ingredients
  

  • 3 very ripe bananas - about 1⅓ cups or 300g, mashed; heavily browned and speckled with black
  • 2 large eggs - room temperature
  • ⅓ cup coconut oil - 75g, melted and slightly cooled; can swap extra-virgin olive oil or neutral oil
  • ½ cup honey or pure maple syrup - about 160g; maple keeps it plant-based
  • 1 teaspoon pure vanilla extract
  • 1¾ cups whole wheat flour - 210g; white whole wheat gives a lighter crumb; spoon and level
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon - optional
  • ½ teaspoon salt
  • ½ cup chopped walnuts or dark chocolate chips - optional; fold in at the end

Instructions
 

  • Position an oven rack in the lower third and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment strip that overhangs the two long sides.
  • Peel the bananas into a large bowl and mash thoroughly with a fork until mostly smooth with only a few small lumps. You should have about 1⅓ cups (300g).
  • Add the eggs, melted and cooled coconut oil, honey or maple syrup, and vanilla to the mashed banana. Whisk until completely smooth and glossy.
  • In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt until evenly distributed.
  • Pour the dry ingredients into the wet ingredients and fold gently with a silicone spatula just until no dry streaks remain. A few small lumps are fine.
  • If using, fold in the walnuts or chocolate chips with two or three gentle strokes, reserving a small handful to scatter over the top.
  • Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly around 35 minutes.
  • Let the loaf rest in the pan for 10 minutes, then use the parchment sling to lift it onto a wire rack. Cool completely before slicing, at least an hour.

Notes

  • Weigh your flour or spoon and level it. Scooping straight from the bag packs in 20 to 30 percent extra flour, the number one cause of dense banana bread.
  • Use the spottiest bananas you have. Peels that are more brown than yellow mean more sugar and moisture, so you can keep the added sweetener low.
  • Don't overmix. Fold only until the flour disappears; extra mixing builds gluten and toughens the loaf.
  • Bring eggs to room temperature. Cold eggs can solidify the coconut oil into specks and keep the batter from emulsifying smoothly.
  • Let melted coconut oil cool. Hot oil can scramble the eggs when it hits the cold banana.
  • Test with a toothpick, not the clock. Ovens vary, so start checking at 45 minutes and pull it when the tester comes out with a few moist crumbs.
  • Ripen bananas fast if needed. Bake unpeeled bananas at 300°F (150°C) for 15 to 20 minutes until the skins blacken, then cool and mash.
  • Cool completely before slicing. The crumb finishes setting as it cools, and early slicing drags and compresses it.
  • Storage: Wrap tightly or store in an airtight container at room temperature for 3 to 4 days, in the refrigerator for up to 1 week, or freeze whole or sliced for up to 3 months.
  • Make-ahead tip: The flavor actually deepens on day two, so baking a day ahead of when you need it is a smart move.

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 6gSodium: 240mgFiber: 3gSugar: 15g
Keyword banana bread recipe, easy banana bread, healthy banana bread, naturally sweetened banana bread, whole wheat banana bread
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