Healthy Banana Bread
User Reviews
4.8
Healthy Banana Bread
Description
This Healthy Banana Bread blends whole wheat flour, baking soda, and cinnamon with mashed ripe bananas for natural sweetness and flavor. Coconut oil replaces butter, adding moistness along with Greek yogurt, which enhances texture and slight tanginess. Pure maple syrup sweetens the batter and contributes depth. The loaf is baked until a toothpick comes out clean, ensuring a cooked-through tender interior. Turbinado sugar sprinkled on top caramelizes slightly, providing a pleasing textural contrast to the soft crumb.
The banana bread can be served for breakfast or as a snack. The natural sweetness and moist texture suit those seeking a less processed baked good. Its cinnamon and banana flavors give a comforting aroma and taste.
Once cooled, the bread keeps well wrapped at room temperature for several days. It also freezes well wrapped tightly, and should be thawed before slicing to maintain soft texture.
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/4 cups banana brown, mashed
- 1/3 cup coconut oil melted and slightly cooled
- 1/2 cup pure maple syrup (can use honey)
- 1/4 cup yogurt plain, Greek
- 1 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- turbinado sugar for sprinkling on top
Instructions
- Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Stir in the maple syrup or honey, Greek yogurt, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
- Pour batter into prepared pan. Sprinkle with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
- Store the banana bread wrapped in plastic wrap on the counter for up to 3 days to maintain freshness.
- This bread freezes well; cool completely, wrap tightly, and freeze for up to 1 month.
- Allow the bread to defrost fully before slicing to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 161kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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