Have you ever looked at the fruit bowl on your counter and noticed a bunch of bananas that have seen better days? You know the ones. They are covered in brown spots and look a little too soft for snacking. Do not throw them away. You are actually halfway to making something incredible. Those spotted fruits are the secret to the most flavorful and moist baked goods you can imagine. Today we are going to turn them into a loaf that is wholesome, delicious, and incredibly satisfying.
This is the **Easy Banana Bread Recipe** you have been waiting for. It is not just tasty but also good for you. We are skipping the refined sugar entirely and letting the natural sweetness of the fruit shine through. It is a **Healthy Banana Bread Recipe** that does not taste like health food. Whether you are a baking beginner or a pro in the kitchen, this **Simple Banana Bread Recipe** is going to become a new favorite in your home. The smell of cinnamon and vanilla filling your kitchen is just a bonus.
Jump To:
Why You’ll Love This Recipe
There are so many reasons to love this particular loaf. First and foremost is the simplicity. You do not need a fancy stand mixer or complicated equipment. In fact, if you have a blender and a food scale, you can skip the mashing step entirely. That makes this a truly **Easy Banana Bread Recipe** for busy mornings or lazy weekends. It comes together quickly, and the cleanup is minimal. We all love a recipe that does not leave us with a mountain of dirty dishes.
Another reason this recipe stands out is its health profile. Most traditional bakery loaves are loaded with refined white sugar and excess butter. This version uses melted coconut oil or any neutral oil you prefer. It relies on the bananas themselves for sweetness. This means you get a treat that feels indulgent but contains only about 5 grams of natural sugar per slice. It is a fantastic way to enjoy **Ripe Banana Recipes** without the sugar crash later in the day.
The texture is also spot on. It is moist, soft, and dense in all the right ways. Because we use white whole wheat flour, you get the nutritional benefits of whole grains without the heaviness that sometimes comes with regular whole wheat flour. It is light enough for a snack but hearty enough for breakfast. Plus, it is dairy free, making it a versatile option for families with different dietary needs. You can slice it up for school lunches, take it on a picnic, or enjoy it with a cup of coffee.
Ingredients
To make this **Simple Banana Bread Recipe**, you will need a few pantry staples. The key here is using ingredients that enhance flavor without adding unnecessary processing. Here is what you need to gather before you start baking.
- 500 grams peeled, overripe bananas (about 2 1/2 cups mashed from 5 to 6 medium bananas)
- 1/4 cup melted coconut oil or neutral flavored oil of choice
- 2 large 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
- 1/2 cup mix ins such as chopped walnuts, pecans, raisins, or chocolate chips (optional)
The star of the show is definitely the fruit. For the best result in any **Easy Banana Bread Recipe**, you want bananas that are heavily spotted or even mostly brown. These are softer and much sweeter than yellow ones. If you use fruit that is not quite ripe, your bread will lack sweetness and moisture. The white whole wheat flour is also important. It has the same nutritional content as regular whole wheat but is made from a different variety of wheat that has a milder flavor and lighter color.
Step-By-Step Instructions
Making this loaf is a breeze. Just follow these simple steps, and you will have a warm, fragrant loaf cooling on your counter in no time. This is why it is our favorite **Easy Banana Bread Recipe**.
Step 1: Preheat And Prepare
Start by preheating your oven to 325 degrees Fahrenheit. This lower temperature allows the loaf to bake evenly without burning the outside before the inside is done. Lightly grease a 9 by 5 inch loaf pan. If you prefer smaller portions, you can grease 3 mini loaf pans instead. Proper pan preparation ensures your bread slides out easily after baking.
Step 2: Mix The Wet Ingredients
In a large mixing bowl, combine the peeled bananas, melted coconut oil, eggs, and vanilla extract. Use a whisk to mash the bananas and mix everything until well combined. Here is a great tip for a smoother texture: if you have a food scale, weigh your bananas first. Then, place them into a blender with the oil, eggs, and vanilla. Puree until smooth. This method saves you from mashing by hand and gives the batter a very creamy consistency.
Step 3: Add The Dry Ingredients
Now, add the flour, baking powder, baking soda, salt, and cinnamon to the wet mixture. If you are using any mix ins like nuts or chocolate chips, add them now as well. Stir gently with a spoon or spatula just until the flour is incorporated. Be careful not to overmix the batter. Overmixing can develop the gluten too much, resulting in a dense or rubbery loaf. You want it to stay tender and soft.
Step 4: Bake And Cool
Pour the batter into your prepared loaf pan. Place it in the oven and bake for 60 to 75 minutes. If you are making mini loaves, they will only need 35 to 40 minutes. You will know it is done when a toothpick inserted into the center comes out completely clean. Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool for another 15 to 20 minutes before slicing. Slicing it while it is too hot might cause it to crumble.
How To Store Leftovers
One of the best things about this **Healthy Banana Bread Recipe** is that it keeps well. If you plan to eat it within a couple of days, you can store it right on the counter. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. The flavors often meld and get even better the day after baking.
If you need to keep it longer, the refrigerator is a good option. Store it in a sealed container, and it will last for up to a week. When you are ready to eat a slice, you can enjoy it cold or pop it in the toaster oven to warm it up. This brings back that fresh baked taste and texture.
For long term storage, this bread freezes beautifully. Slice the loaf first, then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer safe bag. This way, you can grab a single slice whenever you crave a **Simple Banana Bread Recipe** treat. It will stay fresh in the freezer for up to three months.
Tips
The success of any **Easy Banana Bread Recipe** relies heavily on the bananas. As mentioned, the browner they are, the better. If you have bananas that are going brown but you are not ready to bake, throw them in the freezer. You can freeze them whole in their skins or peel them and store them in a bag. When you are ready to bake, just let them defrost at room temperature. Be sure to use the liquid that comes out of them as they thaw, as it is full of flavor and moisture.
If you do not have white whole wheat flour, do not worry. You can create a substitute by using a combination of flours. Try using 1 cup of all purpose flour mixed with 3/4 cup of regular whole wheat flour. This blend mimics the texture and flavor profile fairly well. It ensures your **Healthy Banana Bread Recipe** stays nutritious without becoming too dense.
Keep in mind that adding mix ins like walnuts or raisins can affect the baking time. These ingredients add density to the batter. If you load your loaf up with extras, expect it to take closer to the 75 minute mark to bake fully. Always trust the toothpick test rather than just the timer. Every oven is different, and checking the center is the only way to be sure your bread is cooked through.
Conclusion
Baking at home does not have to be complicated or filled with guilt. This **Easy Banana Bread Recipe** proves that you can make something wonderful with simple, wholesome ingredients. It is a fantastic way to reduce food waste by using up those **Ripe Banana Recipes** candidates sitting in your fruit bowl. The result is a loaf that is moist, flavorful, and perfect for sharing with family or enjoying all by yourself.
We hope you give this **Simple Banana Bread Recipe** a try. It is likely to become a staple in your kitchen rotation. Whether you eat it for a quick breakfast or a comforting afternoon snack, it delivers on both taste and nutrition. So grab those spotted bananas and get baking. Your kitchen is about to smell amazing.
FAQ
Can I Make This Gluten Free?
Yes, you can adapt this to be a gluten free **Easy Banana Bread Recipe**. Simply swap the white whole wheat flour for a reputable gluten free 1 to 1 baking flour blend. Make sure the blend contains xanthan gum, which helps with the structure. The texture might be slightly different, but it will still be delicious.
What If My Bananas Are Not Ripe Enough?
If your bananas are yellow and you want to bake right now, you can try to ripen them quickly. Place them on a baking sheet in the oven at 300 degrees Fahrenheit for about 15 to 20 minutes until the skins turn black. Let them cool before using. However, naturally overripe bananas always yield the sweetest flavor for this **Healthy Banana Bread Recipe**.
Can I Use Regular Sugar?
This recipe is designed to be naturally sweetened by the fruit. However, if you prefer a sweeter loaf, you can add a little bit of sugar, honey, or maple syrup. Just keep in mind that adding liquid sweeteners might change the consistency of the batter, so you may need to adjust the flour slightly.
Easy Banana Bread
A wholesome and delicious Easy Banana Bread Recipe that’s naturally sweetened by overripe bananas. Perfect for breakfast or a comforting snack, it’s quick to prepare and made with healthy white whole wheat flour.
Requirements
Ingredients
Instructions
- Start by preheating your oven to 325 degrees Fahrenheit. Lightly grease a 9 by 5 inch loaf pan. If you prefer smaller portions, you can grease 3 mini loaf pans instead.
- In a large mixing bowl, combine the peeled bananas, melted coconut oil, eggs, and vanilla extract. Use a whisk to mash the bananas and mix everything until well combined. Here is a great tip for a smoother texture: if you have a food scale, weigh your bananas first. Then, place them into a blender with the oil, eggs, and vanilla. Puree until smooth. This method saves you from mashing by hand and gives the batter a very creamy consistency.
- Now, add the flour, baking powder, baking soda, salt, and cinnamon to the wet mixture. If you are using any mix ins like nuts or chocolate chips, add them now as well. Stir gently with a spoon or spatula just until the flour is incorporated. Be careful not to overmix the batter.
- Pour the batter into your prepared loaf pan. Place it in the oven and bake for 60 to 75 minutes. If you are making mini loaves, they will only need 35 to 40 minutes. You will know it is done when a toothpick inserted into the center comes out completely clean. Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool for another 15 to 20 minutes before slicing.
Notes
The success of any Easy Banana Bread Recipe relies heavily on the bananas. As mentioned, the browner they are, the better. If you have bananas that are going brown but you are not ready to bake, throw them in the freezer. You can freeze them whole in their skins or peel them and store them in a bag. When you are ready to bake, just let them defrost at room temperature. Be sure to use the liquid that comes out of them as they thaw, as it is full of flavor and moisture.
If you do not have white whole wheat flour, do not worry. You can create a substitute by using a combination of flours. Try using 1 cup of all purpose flour mixed with 3/4 cup of regular whole wheat flour. This blend mimics the texture and flavor profile fairly well. It ensures your Healthy Banana Bread Recipe stays nutritious without becoming too dense.
Keep in mind that adding mix ins like walnuts or raisins can affect the baking time. These ingredients add density to the batter. If you load your loaf up with extras, expect it to take closer to the 75 minute mark to bake fully. Always trust the toothpick test rather than just the timer. Every oven is different, and checking the center is the only way to be sure your bread is cooked through.
If you plan to eat it within a couple of days, you can store it right on the counter. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist.
For longer storage, the refrigerator is a good option. Store it in a sealed container, and it will last for up to a week. For long term storage, slice the loaf first, then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer safe bag. It will stay fresh in the freezer for up to three months.
Nutrition
Calories
Sugar
Fat
Carbs
