Healthy Moist Banana Bread

This no-fail recipe makes the best moist and tastiest banana bread you will find! It contains no sugar or butter! healthy Moist Banana BreadIt’s finally here! We are a huge fan of banana bread.  Somehow, we always end up with 3 to 4 very ripe bananas just sitting on the counter. Bananas that are too ripe to eat, but are perfect for baking. You know what they say, when life gives you ripe bananas, make banana bread.

But seriously, ripe bananas are a dream in banana bread and make the best banana bread ever. This healthy banana bread is everything you want in banana bread. It’s moist and dense and full of flavor. I made a batch shared a few slices with my friends and they could not believe it was “healthy”. This recipe is a keeper for sure and I’m sure your family will love it as much as we do! healthy Moist Banana BreadTo make this banana bread healthy, The sugar is replaced with honey and for the butter, we opted in for coconut oil. As for the flour, whole wheat flour works wonders.

Another very important ingredient is the ripe bananas. Ripe bananas are super sweet so the riper the better. If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
healthy Moist Banana Bread

healthy Moist Banana Bread

This no-fail recipe makes the best moist and tastiest banana bread you will find! It contains no sugar or butter! 
4.73 from 144 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
5 minutes
Total Time: 1 hour 5 minutes
Servings: 12 3/4'' slices
Calories: 238kcal
Author: Layla

Ingredients

  • 2 eggs
  • 1/2 cup melted coconut oil or olive oil
  • 1/3 cup honey or maple syrup
  • 1/4 cup milk or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour or plain all purpose flour
  • ½ teaspoon ground cinnamon optional
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup dark chocolate chips or chopped walnuts, raisins, optional

Instructions

  • Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside.

  • In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside.

  • In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in the bananas, flour mixture and chocolate chips (or any other add ins of choice.

  • Pour batter into greased pan, sprinkle with some more cinnamon, raw sugar, or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy!

Notes

To make this bread gluten free: Use Bob's Red Mill gluten free flour.
For dairy-free/vegan: use almond milk and flax eggs and maple syrup.
*Trader Joe's has white whole wheat flour that is also great in this bread.
Recipe inspired by allrecipes and cookie and kate

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 199mg | Fiber: 2g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 1mg

 


healthy Moist Banana Bread

NEVER MISS A RECIPE!

No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • This post may contain affiliate links. Please see my full disclosure policy here

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Comments

    Ash Sinclair

    I love this recipe but this morning find that I only have extra virgin olive oil. Anyone tried this or will the flavour be too strong? I love it with coconut oil but i’ve run out.

    Rox

    Used almond milk instead of regular milk. Turned out amazing! This is fail proof indeed. Its so moist even tho i used 100% whole wheat flour

    rabiah

    I’ve never commented on a blogpost before but i just wanted to say i’ve used this recipe for a few years and it’s always been a hit, an easy recipe and absolutely delicious, thanks for sharing!

      Layla

      I’m flattered that you stopped by to comment, Rabiah! Happy that you have been enjoying the recipe for years <3

    Eryn

    what is the difference between using honey vs. maple syrup? how long will it stay good in the fridge?

      Layla

      In terms of texture, there really isn’t much difference. It’s more of flavor preference. For fall and winter, I highly suggest using maple syrup but in the end, I would just use whatever I have on hand!

    yVONNE

    Thumbs up here! i USED SOUR CREAM INSTEAD OF MILK, AND GLUTEN FREE FLOUR. bECAUSE OF THE gf fLOUR, I ADDED A TEASPOON OF XANTHAN GUM AND AN EXTRA HALF TEASPOON OF BAKING SODA. iNSTEAD OF CHOCOLATE CHIPS, I THREW IN A HANDFUL OF OATS AND A TABLESPOON OF NATURAL PEANUT BUTTER. OMG… DELISH!!

    Eryn

    can you substitute white or brown sugar for the honey/maple syrup? which type of sugar would you recommend and would it still be the same measurements?

      Layla

      Yes, you can simply replace the honey with a 1:1 ratio of granulated, cane or coconut sugar.

    Anna

    This banana bread is exactly as it says: Moist!!!! It came out so deliciously soft. Will Definitely make again. I’m from greece and I used original greek yogurt. I think it makes the greatest difference

    Subscribe