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.
Easy Chocolate Chip Coconut Flour Banana Bread
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.
Coconut Milk Banana Bread
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.
Sour Cream Banana Bread Recipe
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.
The Best Healthy Banana Bread Recipe
**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.
Delicious Coconut Banana Bread Recipe
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 #.
Healthy Pumpkin Banana Bread Recipe With Pumpkin Pie Spices
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© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Coconut oil is a very handy ingredient to use in recipes if you have someone who is lactose intolerant or dairy free in your house.A natural, plant-based source of saturated fat, coconut oil adds flavor, while creating a richer but lighter baked good. The oil is actually solid at room temperature; when used in place of butter, it should be kept solid, and when swapping in for an oil, the coconut oil needs to be melted.
This quick bread is a great use of overripe bananas and can include chocolate chips for a sweeter treat if you like. Quick and easy to put together, it's a perfect recipe for getting the kids involved, from mashing the bananas to measuring the ingredients to mixing up the batter. Serve along with breakfast, as a snack, or even dessert.
Whole Wheat Coconut Oil Banana Bread
Do you already have a go-to banana bread recipe? If the answer is No then this is for you. If the answer is Yes then this will be your new go-to. This bread is delicious! My family devoured it in one afternoon. It tastes great, is moist and flavorful, and bakes up beautifully. —Carrie Parente
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
Easy Peasy Banana Bread
When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.A while back, a reader suggested I try using coconut oil instead of butter in my favorite banana bread recipe. I was a bit hesitant, but so glad I switched out coconut oil for butter because the result was
W O W! Sometimes a fat substitution = less flavor, or inferior flavor, or a less than desirable texture. Not so with coconut oil.
Opinions differ on the benefits of coconut oil, but most critics agree coconut oil is better for your body than butter. If it’s better for you, and taste is not compromised, I’m in.
Ridiculously Easy Banana Bread
To line the pans with parchment, I place the paper on a counter, then place the pan on top of the paper. Trace around the bottom of the pan with a pen, then cut out the shape and place in the bottom of the pan. I usually double or triple the paper and cut several out at one time. You may also purchase pre cut liners in a baking supply store. I always recommend using a liner so the bread does not stick to the bottom of the pan. I also always grease with spray oil the bottom and sides of the pan to insure the bread does not stick.
For the best banana bread, the bananas should be very ripe. I use bananas that have black skins and are so soft, they can easily be mashed with a fork in a small bowl. If the bananas are extremely ripe, and you are using a stand mixer, the bananas may be added whole and will easily break up with the use of a paddle attachment.
Remember, do not over mix the bread. If the mixer is set on a high setting, air will be mixed into the batter and the bread will have a light texture, instead of a dense texture, which is desired in a quick bread.
Really Easy Air Fryer Banana Bread (mini Loaf!)
If you have an abundance of bananas and no time to make banana bread: Peel the whole, ripe bananas. Place the whole bananas in a ziplock bag. Freeze until ready to use. When ready to use, thaw on counter, or place in microwave for a few minutes or until softened and thawed. Drain any water off of thawed bananas before using.
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