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!
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. 
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.
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.
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.
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- Total Time: 75 minutes
- Yield: 1 loaf 1x
Description
This whole wheat banana bread is moist and healthy, made with roasted bananas, coconut oil, and sweetened with maple syrup. Perfect for breakfast or a snack.
Ingredients
- 1½ cups white whole wheat flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 3 medium roasted bananas (or overripe)
- 2 large eggs, room temperature
- ½ cup pure maple syrup
- ? cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup roasted pecans, chopped
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, mash the roasted bananas. Add the eggs and beat until well combined.
- Stir in the maple syrup, melted coconut oil, and vanilla extract into the banana mixture until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips and roasted pecans.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a vegan version, substitute the eggs with flax eggs. Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Roasting bananas enhances their sweetness and flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 180
- Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 35
Frequently Asked Questions
Can I use regular all-purpose flour instead of whole wheat flour?
For this recipe, it’s best to stick with whole wheat flour to maintain the health benefits and texture. All-purpose flour may alter the moisture and flavor.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute; combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.
Is it necessary to roast the bananas before using them in the bread?
Roasting the bananas enhances their sweetness and flavor, so it’s recommended for the best results in this recipe.
