Easy Healthy Banana Bread
- PREP 10min
- COOK 55min
- TOTAL 1hrs 5min
This healthy banana bread stays moist and tastes great! Our recipe has lower sugar and fat while adding whole grains. Check the tips section below for tips on making this gluten-free or vegan.
You Will Need
3/4 cup (95g) all-purpose flour, spooned and leveled
3/4 cup (95g) whole wheat flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
2 large bananas, heavily speckled or even black bananas are best, about 1 cup mashed
5 tablespoons (75ml) extra-virgin olive oil, melted coconut oil, or melted butter
1 tablespoon molasses
1/3 cup (65g) sugar, brown sugar is best
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice
Directions
Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes.
Whisk all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon together and set aside.
Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl.
Whisk the olive oil, molasses, sugar, eggs, vanilla, lemon zest, and lemon juice into the bananas until blended.
Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth.
Pour batter into the prepared pan and smooth the top. Bake for 45 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover it with aluminum foil.
Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing.
Adam and Joanne's Tips
- Storing: Banana bread lasts in an airtight container, on the counter for up to 3 days, or in the fridge for up to 1 week. To freeze, double wrap it with one layer of plastic wrap and one layer of aluminum foil, then freeze it for up to 6 months.
- Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the banana bread will not be as tall, and the baking time will be less by 5 to 10 minutes.
- Use 100% whole wheat flour: Use 1 1/2 cups (195g) whole wheat flour or white whole wheat flour. If the batter seems too thick, thin it with a tablespoon of water or milk.
- Gluten-free banana bread: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
- Vegan banana bread: Use 2 flax eggs instead of the eggs.
- The nutrition facts provided below are estimates.