Your search for the perfect healthy banana bread recipe stops here! This healthy banana bread is everything you’d look for in a banana bread recipe:
I try not to label recipes as, “The Best, ” unless I really mean it. I confidently call this healthy banana bread the best. It has the sweetness, moisture and flavor that you are looking for in a loaf of banana bread, healthy or otherwise.
I can’t even tell you how many times I have tested this recipe to make sure it is just perfect before sharing it here. I’ve tried out different amounts of banana, butter, sweetener and flour. I’ve made this banana bread with and without milk. I’ve found the perfect balance of ingredients and can’t wait for you to try this healthy banana bread recipe for yourself.
Strawberry Banana Bread
This whole wheat banana bread is made in one bowl, except for mashing the banana. I always mash my bananas in a separate bowl using a fork. You can also mash the bananas in a stand mixer.
Once the wet ingredients are well combined, add the baking soda, salt, cinnamon and vanilla to the bowl. I like to add the vanilla last so that I can use the same measuring spoon that I used for the dry ingredients without washing in between.
Use your whisk to mix the batter up really well before adding the flour. You want to make sure that there are no clumps of baking soda or salt left in the batter.
My Favorite Banana Bread Recipe
Finally, add the flour to the bowl. Use a rubber spatula to mix in the flour until it is just combined. Mix until you don’t see any more streaks of flour and then stop. Over-mixing the batter will make your banana bread dense instead of light and soft.
When I bake quick breads like this banana bread, I prepare my loaf pan by cutting a sheet of parchment paper to fit in the pan, as you see in the photo above. Lining the pan with parchment as well as greasing the pan will make sure that your banana bread comes out of the pan easily, without sticking to the bottom of the pan.
Banana bread will keep well in the freezer for up to 3 months, when wrapped well. Let the baked bread cool completely on a wire rack before freezing.
Easy Healthy Banana Bread
You can wrap and freeze the loaf of banana bread whole. Or, if you want to be able to grab individual servings of banana bread from the freezer, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a larger airtight storage container or zip-top bag for storing in the freezer.
You can thaw banana bread overnight in the refrigerator or on the counter at room temperature for a few hours. Individual slices of banana bread can be thawed quickly in the microwave.
Baking banana bread and Banana Muffins are a few of my favorite ways to use up over-ripe bananas. I like to make both ahead of time for quick breakfasts and snacks for my family. Here are a few more banana recipes to use up those ripe bananas!
Healthy Single Serve Banana Bread (made In The Microwave!)
This healthy banana bread is truly the best! It's so moist, full of rich banana flavor and incredibly easy to make. This bread freezes well for quick breakfasts and snacks; see the notes below for storage instructions.
Serving: 1 /12 loaf , Calories: 193 kcal , Carbohydrates: 33 g , Protein: 4 g , Fat: 5 g , Saturated Fat: 3 g , Cholesterol: 39 mg , Sodium: 200 mg , Potassium: 162 mg , Fiber: 2 g , Sugar: 15 g , Vitamin A: 205 IU , Vitamin C: 3.1 mg , Calcium: 21 mg , Iron: 0.7 mg
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!Easy and healthy banana bread recipe that’s fluffy and full of flavor and moist. Perfect for breakfast with your coffee, as a mid-afternoon snack, or as a dessert. They are rich in banana flavor with a touch of cinnamon. The best way to use your over-ripe bananas.
The Best Vegan Banana Bread You'll Ever Eat
When life gives you ripe bananas, make banana bread! They are the most, rich, soft, filling, and such a delicious treat. Easy to make and only needs about an hour with only 10 minutes of prep time. Add whatever toppings you like to these healthy banana bread like nuts or dark chocolate chips. Enjoy a slice with your morning coffee or as a treat later on in the day. They store well on your kitchen counter and can also be frozen for later use!
Cover and place leftovers in the fridge for up to 5-7 days. You may leave banana bread on the counter covered for a couple of days. Reheat in the microwave when ready to eat. You cover with plastic wraps and then with foil before freezing for up to 3 months.
Some may argue that banana bread tastes better the next day. The flavors set in and will become moister. if you prefer the banana bread serve warm, you can reheat a slice for 10-12 seconds in the microwave.
Whole Wheat Banana Bread L Beyond Frosting
The right way to store banana bread is to make sure it is wrapped with either foil or plastic wrap to prevent it from drying put and retain moisture. You can also place banana bread in a tightly sealed container.
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Simply Perfect 2 Banana Banana Bread
Cover and place leftovers in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You cover with plastic wraps and then with foil before freezing for up to 3 months.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 237 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 7 g | Cholesterol: 33 mg | Sodium: 258 mg | Potassium: 199 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 85 IU | Vitamin C: 4 mg | Calcium: 29 mg | Iron: 1 mgWant 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.
The Best Healthy Banana Bread
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.
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!
Our Favorite 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.
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:
Easy Vegan Banana Bread
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.
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).
Healthy Banana Bread Recipe No Sugar
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
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