Banana bread is a classic that every banana lover is familiar with. Anyone can make it! Don’t get me wrong, I love a classic sweet banana bread filled with chocolate chips and I still make this version when I’m feeling indulgent, but this beautiful healthier version of banana bread still hits the spot and satisfies my sweet tooth, as well as offering additional healthy nutrients. It has become my favorite easy healthy banana bread and it is absolutely delicious!
Banana bread is a common rotation in my house because I love bananas and usually buy too many at a time, meaning there’s always some ripening on my counter. My one dog also likes a slice as our post work out/walk snack. Having some ripe bananas on hand a couple times a month here is not uncommon. I NEVER let them go to waste and neither should you!
What if my bananas go bad before I can use them?
Tip: If your bananas are over ripe with some brown spots but you won’t have time to make banana bread, store them in the freezer! Do not throw them out! Simply place the entire banana in the freezer unpeeled or peel them and put them in an airtight bag or container and freeze. When you have time to make the banana bread, take the bananas out of the freezer and let them thaw to room temperature before mashing for the recipe.
What makes this version of banana bread healthier?
I basically modified my regular indulgent banana bread (the sweet chocolate chip version) to a healthier version. My version of healthy and your version of healthy could be different. This recipe is not designed to fit a particular diet, but it is formulated with much healthier nutrient dense ingredients compared to traditional banana bread. Yet, it still full of that classic banana bread flavor. This way you don’t miss out and feel like you are eating something “healthy” if you know what I mean.
Healthy to me, in this recipe, means using a higher quality more nutritional wheat flour or gluten free flour, swapping out traditional refined sweeteners for unrefined sweeteners such as maple syrup and extra bananas, and cutting out unnecessary additives. We’ll get into the nutrient dense ingredient details below.
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Ingredients for Easy Healthy Banana Bread
- Whole Wheat Flour or Gluten Free All Purpose Flour: The flour you use here is up to you. I originally formulated this recipe with whole wheat flour because it is rich and nutrient dense. Then as I started eating primarily gluten free, this was the first recipe I made with my favorite gluten free 1:1 all purpose flour and it turned out absolutely amazing!
- If you do use a gluten free flour blend, it is super important to make sure you use one with xanthan gum in it and one that is intended to be a 1:1 replacement for all purpose flour. Not all gluten free blends are created equally. My go to is from the Namaste brand.
- Bananas: Be sure to use ripe bananas! The peels should have some brown spots! They mash easier and are much sweeter which is great for this healthy version of banana bread because we avoid refined sugar in this recipe and sweet ripe bananas help make up for that.
- I recommend mashing your bananas and then measuring exactly 2 cups instead of going by 5 medium bananas saying bananas can come in all sizes and my medium could be different than your medium.
- Eggs: Eggs act as a binder and add richness to the batter. Eggs are also a great source of protein.
- Olive Oil or Coconut Oil: I’ve used both oils in this recipe and they work great so it’s your personal preference. However, I do lean toward olive oil for its’ richness and flavor. Be sure to use extra virgin olive oil for the most health benefits. If you use coconut oil, be sure that it is melted/liquid when measuring.
- Greek Yogurt: I love using Greek yogurt in batters such as quick breads and cakes because it is so healthy and adds moisture and a beautiful texture. You can also use sour cream if you do not have plain yogurt. You can use a dairy free alternative such as almond milk yogurt or coconut yogurt if you wish to avoid dairy.
- Maple Syrup: We use maple syrup as our sweetener which replaces your traditional refined white or brown sugar. Maple syrup is considered an unrefined natural sweetener and it not only adds sweetness, but it adds flavor and is full of antioxidants. It is lower on the glycemic index and has some anti-inflammatory benefits as well. Important: Be sure to use pure organic real maple syrup.
- Baking Soda: Baking soda helps our quick loaf bread rise. Be sure to use baking SODA and not baking powder.
- Cinnamon: Cinnamon adds a warm flavor. You can omit if you are not a fan but I love cinnamon and bananas together and I always add it to my banana bread.
- Salt: Salt helps round the sweetness and flavor out.
- Vanilla Extract: pure vanilla extract adds flavor, always!
How to Make Easy Healthy Banana Bread
This easy healthy banana bread could not be any more simple. We use the wet dry method which basically just means that we combine all of the wet ingredients in one bowl, combine all the dry ingredients in a second bowl. Then combine them both together by folding the dry ingredients into the wet ingredients. It is a no fail!
Combine the mashed banana, maple syrup, eggs, Greek yogurt, and vanilla extract together and whisk until thoroughly combined. In a separate bowl, whisk the flour, baking powder, salt, and cinnamon together.
With a spatula or spoon, fold the dry ingredients into the wet ingredients just until combined.
Hint: Avoid overmixing especially if using a wheat flour as you do not want to over develop the gluten. If using a gluten free 1:1 all purpose flour, you do not need to worry about overdeveloping gluten, but you still should avoid over mixing the batter too much as it could change the texture.
Prepare a 9×5 loaf pan by spraying thoroughly with a nonstick baking spray and/or lining the pan with parchment paper. I like to do both because the nonstick ensures the bread will not stick to the pan. The parchment paper prevents sticking as well and creates easy paper handles to pull the cooled loaf out of the pan.
How will I know when my banana bread is done?
Banana bread will crack on top and that is perfectly normal. This is how air escapes during the baking process and is a good sign your loaf has risen correctly. Do not open the oven for at least the first 35-40 minutes. This is so important because opening the oven will drastically change the temperature of the oven by letting that hot oven air escape. This can also affect the rise and bake time of your loaf. Ensure the loaf is fully baked through by pressing the top of the loaf gently and it should spring back when baked through. There should be no sign of wiggly batter in the center. If you stick a toothpick or skewer into the middle it should come out clean with maybe a few crumbs but no wet batter. It is almost always better to overbake than to underbake when it comes to banana bread. Let the banana bread cool completely in the pan. Remember it will continue to bake in Avoid removing too early as the bread will still bake a bit while it is cooling in the pan.
Substitutions for Easy Healthy Banana Bread
This is meant to be a healthy version of banana bread. I have a more traditional banana bread recipe so if you are looking for something more indulgent I would suggest that one.
- Dairy Free – instead of Greek yogurt, you could use a dairy free yogurt or sour cream alternative.
- Gluten Free – if you are avoiding gluten, feel free to use a gluten free 1:1 all purpose flour with xanthan gum. Be sure to use a blend that is intended to match all purpose flour. All blends are created differently and without xanthan gum, the texture could be gummy or not hold together and no one wants that!
- Oil – You can really use any oil you would like here. In traditional banana bread, we may use a neutral oil such as vegetable or canola. In this recipe we are leaning towards healthier options including extra virgin olive oil or coconut oil. I think olive oil really adds a lot of flavor and richness. If you choose to use coconut oil, be sure to measure it after it’s melted/liquid.
- Vegan – In addition to subbing the yogurt for a dairy free alternative, you could opt for flax eggs which is a common vegan baking swap for eggs.
Variations
You can easily make this banana bread with some extra add ins. If you prefer a plain banana bread without mix ins, stick to the original recipe. If you want some extra add ins, you can pretty much add whatever you’d like. Here are some options below:
- Chocolate – semi sweet chocolate chips, chopped chocolate bar, dark chocolate chunks (full of antioxidants), sugar free chocolate chips, or dairy free chocolate chips
- Nuts – walnuts (my favorite with the banana flavor), pecans, macadamia nuts, cashews
Equipment for Banana Bread
All you need for this recipe is a 9×5 loaf pan, nonstick spray/parchment paper, a whisk and a spatula, two bowls, and an oven!
How to Store Banana Bread
This banana bread is good at room temperature for 3 days in an airtight container or in the refrigerator for 1 week in an airtight container. Additionally the loaf freezes well for 3 months. You can freeze the entire loaf or slice it and freeze individual slices (this is a great idea when you want to gift individual bread slices!) Either way, be sure to wrap it tightly in plastic wrap and then place in an air tight container or sealed freezer bag for best results.
Be sure to check out our other bread recipes if you loves this easy banana bread!
If you made this recipe, BE SURE TO tag me on Instagram @bakingguilty AND please leave a comment OR star rating below! We so greatly appreciate it and hope you love this recipe!
Easy Healthy Banana Bread (gluten & dairy free options)
Equipment
- 9×5 loaf pan
- large mixing bowl
- whisk
Ingredients
- 2 cups mashed ripe bananas (about 5 medium bananas)
- ½ cup (4 ounces) maple syrup
- ¼ cup plain yogurt (for dairy free, use dairy free yogurt such as coconut yogurt or almond milk yogurt)
- 2 large eggs (room temperature)
- ⅓ cup coconut oil (melted) or olive oil
- 2 teaspoons vanilla extract
- 2 cups organic whole wheat flour (for gluten free, use gluten-free all purpose 1:1 flour that includes xanthan gum)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon pink Himalayan salt or kosher sea salt
Instructions
- Preheat oven to 350 degrees. Line a 9×5 metal loaf pan with parchment paper and spray with nonstick baking spray.
- In one bowl, add in dry ingredients (whole wheat flour, baking powder, baking soda, cinnamon, and salt) and whisk together to combine.
- In a separate bigger bowl, add in all the wet ingredients (mashed bananas, oil, eggs, yogurt, maple syrup, and vanilla extract) and whisk thoroughly to combine or beat with an electric mixer until uniform.
- Add the dry ingredients into the wet ingredients and fold with a spatula or wooden spoon until combined. Do not overmix.
- Pour mixture into prepared loaf pan and spread evenly. Sprinkle additional cinnamon on top if desired. Bake for 50 – 65 minutes. If using convection oven, mine is usually done around 55 minutes. Bread is done when fully baked through and a toothpick comes out clean without batter.
- Let cool fully in the pan. When cooled, remove from pan, slice, and enjoy! Enjoy warmed with butter, jam, or by itself. Store in an airtight container in the refrigerator (it's even better the next day!)
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