Why You’ll Love This Recipe
This Banana Bread recipe is a wholesome and delicious treat that’s perfect for breakfast or as a snack. It’s incredibly easy to make, packed with the natural sweetness of ripe bananas, and made with simple, healthy ingredients like whole wheat flour and coconut oil. Whether you’re craving a comforting dessert or a nutritious breakfast option, this banana bread will quickly become a favorite. The added bonus of cinnamon and optional mix-ins like nuts or chocolate chips makes it even more irresistible. Plus, it’s naturally sweetened with honey or maple syrup, making it a healthier alternative to traditional banana bread recipes.
Ingredients
- ⅓ cup (75 grams) melted coconut oil or 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 more to swirl on top
- 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix together the melted coconut oil (or your choice of oil) and honey (or maple syrup). Add the eggs, mashed bananas, milk (or water), vanilla extract, salt, and ground cinnamon, and whisk until combined.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- If you’re adding any optional mix-ins, fold them into the batter.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle a bit more cinnamon on top for an extra burst of flavor.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: 8-10 slices
- Preparation time: 10 minutes
- Cooking time: 55-65 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend instead of whole wheat flour.
- Nut-Free: Leave out the nuts or use seeds such as sunflower seeds for added texture.
- Vegan: Swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and use a plant-based milk like almond milk.
- Chocolate Lover’s: Add chocolate chips for a rich, decadent flavor.
- Extra Moist: Add in a tablespoon of Greek yogurt or sour cream for added moisture and tang.
Storage/Reheating
- Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
- Freezing: Wrap the banana bread tightly in plastic wrap or foil, then store in a freezer-safe bag. It will stay fresh in the freezer for up to 3 months. To thaw, simply leave it at room temperature for a few hours or warm individual slices in the microwave.
- Reheating: To reheat, place slices in a microwave for 20-30 seconds or warm them up in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour if you prefer. The texture may be slightly lighter, but it will still work well.
How ripe should the bananas be for banana bread?
The riper, the better! Overripe bananas with brown spots are ideal because they provide more sweetness and moisture to the bread.
Can I make this banana bread without eggs?
Yes, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) or chia eggs as a substitute.
Can I use coconut flour instead of regular flour?
Coconut flour is highly absorbent, so it’s not a straightforward substitute. You’d need to use much less coconut flour and possibly increase the liquid in the recipe. It’s best to stick with whole wheat or all-purpose flour for this particular recipe.
Is this recipe suitable for a gluten-free diet?
You can make it gluten-free by using a gluten-free flour blend instead of wheat flour. Be sure to check the consistency, as gluten-free flours can vary.
Can I freeze the banana bread?
Yes, you can freeze banana bread for up to 3 months. Make sure to wrap it tightly before freezing to prevent freezer burn.
How do I know when the banana bread is done?
Insert a toothpick or a knife into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.
Can I add other fruits to the banana bread?
Yes, you can add in fruits like blueberries, strawberries, or even chopped apples. Just make sure to adjust the moisture levels if the fruit adds extra liquid.
Can I make banana muffins instead of bread?
Yes, you can make banana muffins by pouring the batter into muffin tins. Bake at the same temperature for 20-25 minutes or until a toothpick comes out clean.
Why is my banana bread dense?
Banana bread can turn out dense if the batter is overmixed. Be sure to mix the ingredients just until combined to avoid this.
Conclusion
This banana bread recipe is the perfect combination of health and flavor, offering a delicious treat made with simple, natural ingredients. With options for customizations, such as adding nuts, chocolate, or making it vegan or gluten-free, it’s a versatile and satisfying recipe that you’ll return to time and time again. Whether you’re baking for yourself or sharing with others, this banana bread will never disappoint!
Print
Banana Bread
- Total Time: 1 hour 5 minutes to 1 hour 15 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This healthy and easy-to-make Banana Bread is naturally sweetened with honey or maple syrup and made with whole wheat flour and coconut oil. It’s perfect for breakfast or a snack and can be customized with mix-ins like nuts or chocolate chips. Moist, flavorful, and satisfying!
Ingredients
⅓ cup (75 grams) melted coconut oil or 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 more to swirl on top
1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour
Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper. -
Mix Wet Ingredients:
In a large bowl, mix together the melted coconut oil (or your choice of oil) and honey (or maple syrup). Add the eggs, mashed bananas, milk (or water), vanilla extract, salt, and ground cinnamon. Whisk until combined. -
Whisk Dry Ingredients:
In a separate bowl, whisk together the flour and baking soda. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. -
Add Optional Mix-ins:
If you’re adding mix-ins like nuts or chocolate chips, fold them into the batter now. -
Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a little extra cinnamon on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Bread:
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
Freezing: Wrap tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat individual slices in the microwave.
Reheating: Microwave slices for 20-30 seconds or warm them in the oven at 350°F for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
