Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread, ” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.
Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is
I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
Banana Bread Is Everywhere On Insta
As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!
This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.
Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.
Banana Bread (king Arthur) Recipe
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.
The Best Vegan Banana Bread You'll Ever Eat
With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Chocolate Chip Banana Bread
**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Easy Banana Zucchini Bread With Cream Cheese Butter
If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.
Best Pumpkin Bread Bake Off
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© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.This is my favourite recipe to make, mainly because we always seem to have an abundance of over-ripe bananas lying around, and also because it’s so damn easy! Like, anyone can do it. I swear.
I know this little lovely off by heart and I’ve been making it for years, but I’m almost certain it’s a very old Mary Berry recipe that I’ve updated over time. So props to MB if so!
Banana Bread With Cinnamon Butter.
I’ve played around with this a lot, I used to make it plain (still delish) and then I added chocolate chips (the perf addition) and even iced it with cream cheese icing, which we thought was too sweet.
Recently I’ve been whipping up a bit of cinnamon butter to sweep over each slice, and it’s the perfect accompaniment. It goes together like peas and carrots, as Forrest would say.
If your bananas aren’t ripe yet, pop them in to the oven (skin still on) while it preheats. The skin turns black and they’ll get a bit hot, but leave ’em to cool for a few minutes and they’re perfectly mashable!
Our Favorite Molasses Banana Bread
Preheat the oven to 180C, pop in your bananas if needed. Grease a good sized loaf tin and leave to one side.
Leave the butter to soften for a while before you make this, and then cream the softened butter with the sugar. Next, add the eggs and a couple of drops of vanilla essence and beat until combined.
Fold in the dry ingredients (flour, baking powder, salt and chocolate chips) but be careful not to overmix, then add the mashed banana and milk – slowly folding a couple of times.
Oat Flour Banana Bread
Spread the cinnamon butter over still warm slices for the most incredible combo! I like to take five (minutes, not slices… but also sometimes slices) and sip a cup of tea while having some downtime. Heaven!
Pour the mix in to the greased loaf tin and clean up any spills on the side of the tin. Place on the middle shelf of the oven and leave to cook for around 45minutes to an hour.
The top should be golden, and a knife poked in to the centre should come out clean when the loaf is ready.
This Is The Best Banana Bread Recipe Of All Time
Leave the banana bread to cool before gently easing out of the tin. Get a pot of tea on the go, whip up your cinnamon butter and you’re all set.
I take a 1/4 cup of salted butter and let it soften, then I add a tablespoon or two of icing sugar and a teaspoon of ground cinnamon and mix with an electric mixer. You can add a little more icing sugar or cinnamon if you’re hardcore.
Spread the cinnamon butter on a still warm piece of banana bread and you’re in for a treat! Keep the rest in the fridge if you’re not using it straight away.I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
Jacked Up Banana Bread
While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
The Best Healthy Banana Bread Recipe
While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
Banana Bread Recipes
This is also true for oat flour. Interestingly, with almond flour, I’ve
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