Do you ever look at your kitchen counter and see those bananas? You know the ones. They were bright yellow a few days ago, but now they are covered in brown spots. It happens to the best of us. But wait, don’t even think about throwing them away! Those spotty bananas are little bundles of sweetness just waiting to be turned into something amazing.
That’s where this fantastic Banana Bread recipe comes in. It’s simple, comforting, and makes your whole house smell incredible. This isn’t just any recipe; it’s a Healthy Banana Bread Recipe that you can feel good about eating. It’s the kind of treat that works for a quick morning meal or a sweet afternoon snack. Let’s get baking!
Jump To:
Why You’ll Love This Recipe
First off, the flavor is just wonderful. The ripe bananas provide so much natural sweetness, which means we don’t need to add a ton of extra sugar. The cinnamon and nutmeg add a warm, cozy spice that feels like a hug in every bite. It’s a classic comfort food for a reason.
The texture is also spot on. This Banana Bread is incredibly moist and tender, thanks to the olive oil and mashed bananas. The almond flour helps keep it light, while the chopped walnuts add a satisfying little crunch. It’s a delightful combination that will have you coming back for another slice.
Best of all, this recipe is so easy to make. You don’t need any fancy mixers or special equipment. Just a couple of bowls, a whisk, and a loaf pan are all it takes. It’s a straightforward recipe for beginners and experienced bakers alike. Plus, it’s a fantastic way to reduce food waste by using up those overripe bananas.
It also makes for a wonderful Breakfast Bread. Imagine starting your day with a warm slice, maybe with a little pat of butter or a smear of almond butter. It’s wholesome enough to be a sensible breakfast but tasty enough to feel like a treat. This is one of those Ripe Banana Recipes you’ll want to save.
Ingredients
Here is what you will need to gather for this delicious homemade Banana Bread. The list is simple, and you probably have most of these items in your pantry already. I’ve split it into what you need for the bread itself and for the tasty topping.
For The Bread
- 2 very ripe bananas, mashed (about 1 cup)
- ½ cup coconut sugar, or regular sugar
- ¾ cup almond milk, or any milk you prefer
- ⅓ cup extra virgin olive oil, plus more for the pan
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat pastry flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts
For The Topping
- 2 tablespoons chopped walnuts
- 1½ tablespoons whole rolled oats
A quick note on flour. I really like using Bob’s Red Mill Whole Wheat Pasty Flour. It has a lighter texture than regular whole wheat flour, which keeps the Banana Bread from getting too dense. If you can’t find it, you can use a mix of 1/2 cup regular whole wheat flour and 1 cup all purpose flour instead.
Step By Step Instructions
Ready to make some magic? Following these simple steps will give you a beautiful loaf of Banana Bread. It’s a very forgiving recipe, so relax and have fun with it.
Step 1: Get Your Oven And Pan Ready
First things first, preheat your oven to 350 degrees Fahrenheit. This is important because you want the oven to be at the right temperature when the batter is ready. While it’s heating up, grab a 9 by 5 inch loaf pan. Brush the inside of the pan with a little bit of olive oil. This will keep your bread from sticking later.
Step 2: Mix The Wet Ingredients
In a large bowl, it’s time to mash your bananas. You want them very ripe for the best flavor. Use a fork to mash them up until they are mostly smooth with a few small lumps. To the mashed bananas, add the sugar, almond milk, olive oil, vanilla extract, and apple cider vinegar. Whisk everything together until it is well combined. The mixture should look creamy and smell sweet.
Step 3: Combine The Dry Ingredients
Now grab a separate, medium sized bowl. In this bowl, you’ll combine all the dry ingredients. Add the whole wheat pastry flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Use a whisk to stir them all together. This helps distribute the leavening agents and spices evenly, so you get a consistent rise and flavor in your finished Banana Bread.
Step 4: Bring It All Together
Gently pour the dry ingredients into the large bowl with the wet ingredients. Use a spatula or wooden spoon to stir everything together. Be careful not to overmix! Just stir until you no longer see streaks of flour. A few lumps are totally fine. Overmixing can make the bread tough.
Once the batter is just combined, gently fold in the ½ cup of chopped walnuts. Now, pour the batter into your prepared loaf pan and use your spatula to spread it evenly. Sprinkle the top with the remaining 2 tablespoons of walnuts and the rolled oats. This will give your Banana Bread a lovely, crunchy top.
Step 5: Bake To Golden Goodness
Place the loaf pan in the center of your preheated oven. Let it bake for 42 to 50 minutes. Ovens can vary, so start checking around the 42 minute mark. You’ll know it’s done when a toothpick inserted into the center of the loaf comes out clean. The top should be a beautiful golden brown color. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
How To Store Leftovers
If you somehow have leftover Banana Bread, storing it properly is key to keeping it fresh. Once the loaf has cooled completely, you can wrap it tightly in plastic wrap or store it in an airtight container. It will stay moist and delicious at room temperature for about three to four days.
For longer storage, you can freeze it. I recommend slicing the bread first. This way, you can just grab a single slice whenever you want a quick snack. Wrap each slice individually in plastic wrap, then place them all in a freezer safe bag or container. It will keep well in the freezer for up to three months. To thaw, just let a slice sit at room temperature for about 30 minutes, or pop it in the toaster.
Tips
Want to make your Banana Bread even better? Here are a few little tips. The most important one is to use very ripe bananas. I mean the ones that are almost black. They are sweeter and more flavorful, making them ideal for Ripe Banana Recipes like this one.
As I mentioned earlier, do not overmix the batter. This is a common mistake that can lead to dense, heavy bread. Mix just until the ingredients are combined. A lumpy batter is a happy batter when it comes to quick breads.
Feel free to get creative with mix ins. While this Healthy Banana Bread Recipe calls for walnuts, you could also use pecans, chocolate chips, or even dried cranberries. Just keep the total amount of mix ins to about half a cup so you don’t weigh down the batter too much.
When your bread is baking, if you notice the top is browning too quickly, you can loosely tent a piece of aluminum foil over the top of the pan. This will protect the top from burning while the inside continues to cook through. This little trick ensures a perfectly baked loaf every time.
Conclusion
There you have it! A simple, delicious, and wholesome Banana Bread that’s sure to become a new favorite in your home. It’s the kind of recipe that brings a little joy to your kitchen and fills your home with a warm, comforting aroma. It’s more than just a sweet treat; it’s a wonderful Breakfast Bread and a smart way to use up those ripe bananas.
So next time you see those brown spots, I hope you’ll get excited to bake. Give this recipe a try and enjoy every last crumb. Happy baking!
FAQ
Can I Use Regular All Purpose Flour?
Yes, you can. The recipe note suggests a blend if you can’t find whole wheat pastry flour. You could use 1 cup of all purpose flour and 1/2 cup of regular whole wheat flour for a similar texture. Using only all purpose flour will also work, but the bread might be a bit lighter and less hearty.
Is This Recipe Vegan?
It sure is! This Healthy Banana Bread Recipe is naturally vegan as written. It uses almond milk instead of dairy milk and olive oil instead of butter. There are no eggs either. It’s a great plant based option that everyone can enjoy.
What If My Bananas Are Not Ripe Enough?
If your bananas are still a bit yellow and you want to make Banana Bread today, you can speed up the ripening process. Place the unpeeled bananas on a baking sheet and bake them at 300 degrees Fahrenheit for about 15 to 20 minutes. The peels will turn black and the fruit inside will become soft and sweet, ready for mashing.
How Do I Know When The Bread Is Done?
The best way to check for doneness is the classic toothpick test. Carefully insert a wooden toothpick or a thin skewer into the very center of the loaf. If it comes out clean, with no wet batter attached, the bread is fully cooked. If there’s wet batter, it needs a few more minutes in the oven.
Homemade Banana Bread
A simple, comforting, and healthy banana bread recipe that’s easy to make and perfect for breakfast or snack. Uses ripe bananas, olive oil, and almond flour for a moist, tender crumb.
Requirements
Ingredients
For The Topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grab a 9 by 5 inch loaf pan. Brush the inside of the pan with a little bit of olive oil.
- In a large bowl, mash your bananas with a fork until mostly smooth with a few small lumps. Add the sugar, almond milk, olive oil, vanilla extract, and apple cider vinegar. Whisk everything together until well combined.
- In a separate, medium sized bowl, combine the whole wheat pastry flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Whisk them all together.
- Gently pour the dry ingredients into the large bowl with the wet ingredients. Use a spatula or wooden spoon to stir everything together until no streaks of flour remain; a few lumps are fine.
- Gently fold in the ½ cup of chopped walnuts. Pour the batter into your prepared loaf pan and spread evenly. Sprinkle the top with the remaining 2 tablespoons of walnuts and the rolled oats.
- Bake for 42 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas (almost black) for the best natural sweetness and flavor.
Do not overmix the batter; stir just until combined to ensure a tender, moist loaf.
For longer storage, slice and freeze individual pieces, wrapped tightly, for up to three months.
If the top browns too quickly during baking, loosely tent a piece of aluminum foil over the pan to prevent burning.
Nutrition
Calories
Sugar
Fat
Carbs
