We have all been there. You look over at your kitchen counter and see them. Those bananas you bought with the best intentions are now covered in brown spots, looking a little too ripe for your morning cereal. What do you do? Don’t even think about tossing them. Those bananas are pure gold, and they are begging to be turned into a warm, delicious loaf of banana bread.
But not just any banana bread. We are making a Healthy Banana Bread today. This recipe is simple, uses ingredients you probably already have, and results in a moist, flavorful loaf you can feel good about eating. It is the perfect cozy afternoon snack or a quick breakfast on the go. Let’s get baking!
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Why You’ll Love This Recipe
Honestly, what is not to love? First off, it is incredibly easy to make. You do not need any fancy mixers or special equipment. Just a couple of bowls and a whisk will do the trick. This makes it a fantastic recipe for beginner bakers or when you want something comforting without a lot of fuss. It is a true Quick Banana Bread experience.
It also smells absolutely amazing while it bakes. Your whole house will fill with that sweet, cozy aroma of bananas and cinnamon. It is the kind of smell that just makes you happy. This recipe creates a wonderfully moist and tender crumb thanks to the ripe bananas and coconut oil. No dry, crumbly bread here!
Plus, this is a Healthier Banana Bread. We use whole wheat flour and rolled oats for extra fiber and nutrients. We also use natural sweeteners like maple syrup or honey instead of refined sugar. It is a treat you can enjoy without any guilt. You can even customize it with your favorite add ins like nuts or seeds.
Ingredients
The beauty of this Healthy Banana Bread lies in its simple, wholesome ingredients. Here is what you will need to gather before you start mixing. Most of these are probably already in your pantry!
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 room temperature eggs
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 4 ripe bananas
- 1 cup chocolate chips (optional but recommended!)
Step By Step Instructions
Ready to create some magic? Follow these simple steps for the most delicious loaf of banana bread. I will walk you through everything, so do not worry if you are new to baking.
Step 1: Get Everything Ready
First things first, preheat your oven to 325 degrees F. This is important for an even bake. While the oven is warming up, grab your nine by five inch loaf pan. Grease it well with a little coconut oil or your favorite baking spray. This ensures your beautiful loaf will slide right out after baking.
Step 2: Mix Your Dry Ingredients
In a medium sized bowl, you are going to combine all your dry ingredients. Add the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Give them a good whisk. This helps distribute the leavening agents evenly, which is key for a nice, fluffy loaf.
Step 3: Combine The Wet Ingredients
Now for the wet ingredients. In a separate, larger bowl, whisk the two room temperature eggs until they are a little frothy. Then, pour in the melted coconut oil, maple syrup or honey, and the vanilla extract. Give it another good whisk to combine everything smoothly.
Next up, the star of the show: the bananas. Mash them up really well with a fork before adding them to the bowl. The riper the bananas, the sweeter your bread will be. Whisk the mashed bananas into the wet mixture vigorously until it is all well combined and looks like a creamy batter.
Step 4: Bring It All Together
It is time to combine the two mixtures. Pour the dry ingredients into the large bowl with the wet ingredients. Use a spatula to mix everything together until just combined. Be careful not to overmix. A few little lumps are totally okay. Overmixing can make the bread tough.
If you are using chocolate chips, and I highly recommend you do, gently fold them into the batter now. Just a few stirs is all you need. You want them evenly distributed throughout your Healthy Banana Bread.
Step 5: Bake To Golden Perfection
Pour your finished batter into the prepared loaf pan and spread it out evenly. Pop it into your preheated oven and bake for 50 to 60 minutes. Every oven is a little different, so start checking around the 50 minute mark. The loaf should look golden brown on top, and a toothpick inserted into the center should come out clean.
Step 6: Cool And Enjoy
Once it is done baking, carefully remove the pan from the oven. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack. Let it cool completely on the wire rack before you slice into it. I know it is tempting, but this step is important. It helps the bread set properly. Then, slice it up and enjoy a piece of your homemade Healthy Banana Bread!
How To Store Leftovers
If you somehow have leftovers, storing this Healthier Banana Bread is a breeze. For room temperature storage, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh and moist for about two to three days.
Want it to last a bit longer? You can store it in the refrigerator. Just make sure it is well wrapped. It will keep for up to a week in the fridge. I like to warm up a slice in the microwave for a few seconds before eating it.
For long term storage, this bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap them tightly in plastic wrap and then a layer of foil or place them in a freezer safe bag. It will last for up to three months in the freezer. Just thaw at room temperature when you are ready for a treat.
Tips
Want to make your Healthy Banana Bread even better? Here are a few tips. If your bananas are not quite ripe enough, you can speed up the process. Just place them on a baking sheet and bake at 300 degrees F for about 15 minutes, or until the peels turn black.
Feel free to get creative with add ins. A half cup of chopped walnuts or pecans adds a wonderful crunch. You could also add a teaspoon of cinnamon to the dry ingredients for a warmer flavor. Shredded coconut or a handful of raisins would be delicious too.
For the best texture, make sure your eggs are at room temperature. This helps them mix more evenly into the batter. And remember my earlier tip: do not overmix the batter. Mix only until the flour disappears to keep your bread light and tender. This is a key for any Quick Banana Bread.
Conclusion
And there you have it. A simple, delicious, and wholesome Healthy Banana Bread recipe that is sure to become a favorite in your home. It is proof that you do not need a ton of sugar or refined flour to make a truly satisfying treat. This is the kind of recipe that makes you feel good from the inside out.
So next time you have some overripe bananas, I hope you will give this recipe a try. It is a wonderful way to reduce food waste and create something amazing in the process. Happy baking!
FAQ
Can I Make This Recipe Vegan?
Yes, you can. To make it vegan, you can substitute the two eggs with two flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes to thicken. Also, be sure to use maple syrup instead of honey.
Can I Use A Different Type Of Flour?
Absolutely. If you do not have whole wheat flour, you can use all purpose flour or spelt flour instead. You could also try a one to one gluten free baking flour blend if you need a gluten free option. The texture might be slightly different, but it will still be delicious.
My Banana Bread Is Too Dense. What Did I Do Wrong?
A dense banana bread is usually caused by one of two things. The most common reason is overmixing the batter after adding the flour. This develops the gluten too much. The other reason could be that your baking powder or baking soda is old and not active anymore. Always check the expiration dates!
Is This Truly A Low Sugar Banana Bread?
This is a Low Sugar Banana Bread compared to many traditional recipes. It relies on the natural sweetness of very ripe bananas and uses a moderate amount of unrefined sweetener like maple syrup or honey. For an even lower sugar version, you could reduce the maple syrup to one third of a cup.
Healthy Banana Bread
A simple, wholesome, and moist banana bread recipe that’s easy to make and perfect for using up ripe bananas. Enjoy this flavorful treat as a cozy snack or quick breakfast.
Requirements
Ingredients
Instructions
- Preheat your oven to 325 degrees F. Grease a nine by five inch loaf pan with a little coconut oil or your favorite baking spray.
- In a medium sized bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Whisk well.
- In a separate, larger bowl, whisk the two room temperature eggs until frothy. Pour in the melted coconut oil, maple syrup or honey, and vanilla extract. Whisk to combine smoothly.
- Mash the four ripe bananas well with a fork before adding them to the wet mixture. Whisk the mashed bananas into the wet mixture vigorously until well combined.
- Pour the dry ingredients into the larger bowl with the wet ingredients. Use a spatula to mix everything together until just combined. Be careful not to overmix; a few lumps are fine.
- If using chocolate chips, gently fold them into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Carefully remove the pan from the oven. Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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