The trick to making ultra-moist, healthy banana breadis to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!
I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!
There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.
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This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.
I LOVE using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is big with Mediterranean food. But health benefits aside, I just like it better than butter in a lot of circumstances.
Using oil to bake keeps things much more moist than using butter. And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.
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I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!
And since the banana bread batter gets poured into a greased loaf pan, it makes removing the banana bread a breeze. Just flip the pan upside down
That said, butter is also delicious. Feel free to use it, or another oil such as coconut or canola, in this recipe. And I do recommend serving the final product warm, slathered with a generous helping of salted butter. YUM.
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Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!
Full disclosure: it looks absolutely disgusting when it comes out. It’s mushy and quite unnerving. BUT, I swear, this trick is life changing when it comes to baking with bananas!
Best of all- when it’s frozen like that, it becomes very mushy, so you don’t need to worry about mashing the banana separately. Just slide it right into the bowl and mix away!
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I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt-tasting.
The reason for this is the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has had a chance to cook completely.
Enter: GLASS bakeware. I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making. I have these and they’ve served me well!
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Cooking time will vary depending on a few factors- elevation, how big the bananas are, how big the eggs are, how hot your oven runs, etc.
You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it. If it comes out clean- the bread is done! If raw dough sticks to it, it needs more time.
You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure you keep it in an airtight container. You can also refrigerate it for longer, and even freeze it for a few months.
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I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. I do like popping it in the microwave though if I have time, because warm banana bread is soooo good.
Serving: 1 slice | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:This easy no-fail Healthy Banana Bread recipe makes the most fluffy and moist banana bread you will find! It contains NO processed sugar or butter and comes together in just a few minutes!
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It’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, dense, and full of flavor. I made a batch and shared a few slices with my friends and they could not believe it was “healthy”.
Another very important ingredientis 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.
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This banana bread will last at room temperature for 3-4 days. To store, place a paper towel in an airtight container or ziplock bag and top your bread with another paper towel. Be sure to seal the bag or airtight container.
To Freeze: You can leave the loaf whole and just wrap it and store it in a freezer-safe bag or container until you’re ready to eat it. You can also slice it and freeze it as well. To unthaw, just move it to the fridge for a short time or take it out of the freezer and set it out on the counter. It will unthaw quickly and easily.
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
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Serving: 1 slice , Calories: 238 kcal , Carbohydrates: 29 g , Protein: 4 g , Fat: 12 g , Saturated Fat: 10 g , Cholesterol: 27 mg , Sodium: 209 mg , Potassium: 199 mg , Fiber: 2 g , Sugar: 12 g , Vitamin A: 60 IU , Vitamin C: 1.7 mg , Calcium: 42 mg , Iron: 1 mgUse up your overripe bananas to make this healthy banana bread. Sweetened only with fruit it makes a great snack for babies and kids.
Banana bread is the perfect way to use up overripe bananas but many versions resemble a dessert recipe rather than a healthy snack. They taste delicious but are definitely not something we want to continually fill out little one's tummies up with.
Even healthy recipes are packed full of honey or maple syrup meaning they still have a high sugar content and in my mind are still regarded as a dessert recipe.
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This version is only sweetened with fruit, there are a few dates to help with the sweetness, so I still consider this an occasional treat, but it is noticeably less sweet than most banana bread recipes, even the healthy ones.
The great thing about banana bread is how easy it is to make. It is one of those recipes that doesn't require any fancy ingredients and generally most households have all the ingredient to hand (and are actually looking for a way to use up brown bananas).
Although an easy recipe to follow, there are still a few pitfalls that you'll want to avoid. Below you will find my top tips to ensure you have perfect banana bread every time.
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Sweetened only with fruit and made with wholemeal flour, this is a healthy snack rather than a sugary dessert recipe. Perfect for young children.
Dates: I used fresh Medjool dates which blended easily. If your dates are dried then you should soak in boiling water for 10 mins before draining and blending. You can add more or less dates depending on how sweet you want your
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