Healthy Whole Wheat Banana Bread

Healthy Whole Wheat Banana Bread breakfast This simple to make healthy banana bread swaps refined flours, heavy fats like butter, and processed sugars for whole grains, and uses natural sweeteners unlike more traditional banana bread. homemade banana bread Healthy Whole Wheat Banana Bread bread, bananas

This simple to make healthy banana bread swaps refined flours, heavy fats like butter, and processed sugars for whole grains, and uses natural sweeteners unlike more traditional banana bread. It is made with whole wheat flour and sweetened with ripe flavorful banana and maple syrup. We add moisture to the banana bread with olive oil, Greek yogurt and eggs and flavor it simply with vanilla, cinnamon. The bread is tender and moist and delicious. Simple satisfying not overly sweet (just sweet enough) and just perfect for breakfast, brunch or even a snack. It will quickly become a family favorite!

Healthy Whole Wheat Banana Bread

Healthy Banana Bread Recipe Ingredients

  • WHOLE WHEAT FLOUR: We like using whole wheat flour for this recipe for more nutritional value but you can use all purpose flour if you would like as well or go half and half.
  • BAKING SODA & SALT: Just a little of each for leavening and flavour. 1 tsp baking soda and ½ tsp salt.
  • VEGETABLE OIL: I like to use a light olive oil, melted coconut oil, or avocado oil but you could also use canola oil - any vegetable oil will work here.
  • YOGURT: I like to use plain Greek Yogurt for this recipe but sour cream will work as well.
  • MAPLE SYRUP: This adds sweetness and moisture to the bread - feel free to use honey instead if you prefer.
  • EGGS: I use 2 large and room temperature eggs so they incorporate into the batter better
  • BANANAS: Over ripe bananas are usually best for banana bread - they add a natural sweetness to baked goods. You can also use frozen bananas too. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe
  • VANILLA: I always use pure vanilla extract for best flavor
  • SPICES: I keep it simple with a little cinnamon. Feel free to add more or don’t add any at all if you prefer it without - but I think its best with a little cinnamon
  • OPTIONAL ADD INS: Some like their banana bread simple and plain and others like it loaded up with nuts (like chopped pecans or walnuts) and chocolate chips or chocolate chunks or even seeds and raisins - feel free to add some into the batter - up to ½ cup. You could also add some coarse sugar or turbinado sugar for sprinkling on top of the loaf before it goes in the oven. It gives it a nice, sugary crunch! Feel Free to use any additional spices you like to add to your banana bread as well

Healthy Whole Wheat Banana Bread

How To Make This Easy Moist Healthy Banana Bread Recipe:

  1. SMASH - the bananas with a fork or masher
  2. WHISK - Whisk together the dry ingredients
  3. MIX - the mashed bananas with the maple syrup and oil, then mix in the yogurt, eggs, and vanilla
  4. COMBINE - or gently stir the dry ingredients into the banana mixture (wet ingredients) just until incorporated.
  5. BAKE - Transfer batter to prepared pan and transfer to oven and bake until golden brown and a toothpick inserted into the centre of the loaf comes out clean. Tent with foil if it starts to darken too quickly.
  6. COOL - then slice and enjoy

Healthy Whole Wheat Banana Bread

Tips for Making Delicious Banana Bread Every Time:

  • Don’t over mix the batter - this will create a drier denser bread - but at the same time make sure the mashed bananas are well incorporated and distributed within batter
  • Don’t over bake the bread - as soon as the tester comes out with just a couple crumbs you are done - over baking will also create a drier bread (the bread will continue to bake from heat of pan)
  • Use overripe bananas - you know the ones - spotty brown and soft are perfect for banana bread
  • What if I don’t have ripe bananas - no problem you can ripen bananas by baking them in the oven. Place the bananas (unpeeled) on a baking sheet and bake at 250°F until soft,(and they will turn golden as well) about 15-20 minutes. Let them cool then peel and mash, and use as instructed in the recipe
  • Check the bread at 30 minute mark to ensure you don’t need to tent with foil if it’s getting too dark on top
  • The baking pan you use will affect baking time - so I suggest keeping an eye on the bread the last 15 minutes of baking (ie glass pan will bake a little quicker as well as a darker pan)
  • Size of pan also matters - the baking times for this recipe are based on a standard 9x5 pan, if you use a smaller one make sure to increase baking time and check on bread well before the 60-70 minutes
  • Each oven heats and bakes differently so please take this into consideration and keep an eye on on the bread - and make sure your oven is properly preheated before baking - this will make all the difference
  • Measure all of the ingredients carefully before starting recipe.

Whole Wheat Banana Bread Storage, Make Ahead & Freezing

  • Storage: Cover and store leftover banana bread at room temperature for up to 2-3 days, or in the refrigerator in and airtight container for up to a week.
  • Freezing: Baked banana bread can be frozen for up to 3 months. Once cool wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.

Healthy Whole Wheat Banana Bread

How to Freeze Banana Bread

  • Cool baked banana bread completely.
  • Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
  • Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
  • Freeze for up to 3 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

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Recipe

Yields: one 9x5 inch loaf
Servings: 6-8
Prep Time: 10 mins
Bake Time: 45 mins
Total Time: 55 mins

Ingredients

  • 1¾ cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1½ cup overripe mashed bananas, (about 3 large bananas)
  • ⅓ cup extra-virgin olive oil (or any vegetable oil)
  • ⅓ cup Greek yogurt
  • ½ cup maple syrup or honey
  • 2 large eggs
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°F and grease a 9 by 5-inch loaf pan with cooking spray or line with parchment paper for easy removal.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together and set aside.
  3. In a large mixing bowl use a fork or potato masher to mash the bananas into a chunky paste.
  4. Whisk the mashed bananas with the maple syrup, and oil until well combined. Then whisk in the yogurt, eggs and vanilla until fully combined.
  5. Add the dry ingredients and gently fold stirring until the flour is totally moistened and disappears and the batter is smooth.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Transfer to preheated oven. Bake for 45-50 minutes, or until a thin knife or toothpick inserted into the center of the bread comes out clean or with just a coupe of moist crumbs. Do not over bake. Tent with aluminum foil if it starts to darken too quickly before it’s done baking.
  8. Cool the bread in the pan for 10-15 minutes, and then turn out onto a wire rack to cool completely before you slice and serve.
  9. Cover and store banana bread at room temperature on the counter wrapped for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the banana flavors have settled together if it lasts that long.

Recipe Notes

  • Feel free to add chocolate chips or chopped nuts or raisins to the batter if desired - up to ½ cup or even a sprinkle of coarse sugar on top of the batter for a crunchy top.
  • Baking times always vary due to oven, and baking pan see tips above for more information

Healthy Whole Wheat Banana Bread