Whole Wheat Banana Bread

A deliciously moist healthy banana bread made with whole wheat and no butter. It is refined sugar-free and perfect for breakfast or a midday snack!

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I know most people have resolutions to eat healthier, or at least slow things down a bit after all the holiday parties and pounds of cookies we’ve all been eating. Things tend to get a little harder with keeping on track with those healthy food goals around this time, so I thought I would start the year by sharing something a little healthier and still freaking delicious to help us out. Here, I bring you healthy banana bread.

healthy-banana-bread-recipe-photo

Everyone has a different definition of healthy. This is healthy for me. It’s a lot lighter and better for you than most banana breads out there. It isn’t a cake in disguise and packed with butter and sugar. Instead, most of the sweetness comes from the roasted bananas with just a little bit of help from pure maple syrup. The butter is replaced with coconut oil. It’s super moist, but still light and fluffy. There are chocolate chips and roasted pecans for a bit more flavor and texture. We skip the all-purpose flour in favor of whole wheat. I do use eggs in this recipe, but I’ve also had luck in substituting them with flax eggs.

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My original banana bread muffins were a great start with oat flour, reduced, sugar, and no butter, but I knew I could do better. This banana bread is all that I hoped for and more. Plus no one believes me when I tell them that it is secretly better for you.

healthy-banana-bread-recipe

Regardless of your resolutions, there is no denying that this healthy banana bread is e.v.e.r.y.t.h.i.n.g. My expert advice? Make two loafs and store one in an airtight container in the freezer for later snacking.

Whole Wheat Banana Bread
 
Author:
Serves: 1 loaf
Ingredients
  • 1½ cups white whole wheat flour, plus extra for chocolate chips
  • ¾ teaspoon baking soda
  • ¾ baking powder
  • ½ teaspoon salt
  • 3 medium roasted bananas (or overripe)
  • 2 large eggs, room temperature
  • ½ cup maple syrup
  • ¼ cup plain yogurt
  • 4 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • ½ cup roasted pecans
  • ½ cup chocolate chips*
  • 1 sliced banana
Instructions
  1. Preheat the oven to 350 degrees F grease 9 x 5 loaf pan.
  2. In a medium bowl mix together the flour, baking soda, baking powder, and salt together.
  3. In a separate bowl mash the banana and eggs together until they are a smooth consistency. Mix in the maple syrup, yogurt, oil, and vanilla. Mix until well combined.
  4. In a small bowl, mix together the pecans and chocolate chips (* to keep the recipe refined sugar free, I used specialty chocolate chips from Food 52), plus about a tablespoon of flour. Mix together until the nuts and chocolate are evenly coated.
  5. Create a well in the bowl with the flour and pour in the wet ingredients. Mix together until there are no dry spots, but there are still a few lumps. Fold in the pecans and chocolate.
  6. Pour the batter into the loaf pan and create a line of sliced banana along the length of the middle of the pan.
  7. Bake for about 55 - 60 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Cool for about 20 minutes, then run a knife between the loaf and the pan, then remove the loaf. Allow to cool completely on a wire rack.

 

Amanda Powell

Amanda Powell

Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.

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