Healthy Whole Wheat Banana Bread

Name: Healthy Whole Wheat Banana Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 serving
Ingredients: 1.75 cups whole wheat white flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 4 medium extra ripe bananas; 1/2 cup coconut sugar; 2 large eggs; 1/3 cup non-dairy milk; 2 teaspoons vanilla extract

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12
Calories
167 kcal
Course
Snacks
Cuisine
American

Healthy Whole Wheat Banana Bread

Iris Warren

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A classic recipe made with wholesome ingredients, this Healthy Whole Wheat Banana Bread is dairy-free, contains no oil, and still 100% delicious! FOUR extra ripe bananas make it fluffy, moist and immersed in sweet banana flavor!

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Ingredients

Servings

1.75 cups whole wheat white flour see notes
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
4 medium extra ripe bananas equal to 2 cups mashed very well, plus one more for slicing
1/2 cup coconut sugar or granulated sugar of choice
2 large eggs
1/3 cup non-dairy milk
2 teaspoons vanilla extract

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Instructions

Preheat oven to 350ºF and spray a 9x5 inch loaf pan, or line with parchment paper. Set aside.
Mix dry ingredients: In a large bowl, combine flour, cinnamon, baking soda, and salt; set aside.
Mix wet ingredients: In a medium bowl, add 2 cups very well mashed bananas and sugar, whisk until combined. Add eggs, milk, and vanilla, whisking until completely smooth.
Combine: Add wet ingredients to large bowl of dry ingredients, gently folding in until JUST combined. Batter will be thick and heavy. Avoid over-working the batter, as that will result in a tough bread.
Add to pan: Pour batter into prepared loaf tin. Scatter some banana slices throughout the top of the loaf, gently pushing into the surface (optional).
Bake for 45-50 minutes, or until inserted toothpick in center is clean. Cover top of bread loosely with foil at 35 minutes, to avoid the top from getting too dark. Allow bread to cool completely before slicing.

Notes

FLOUR: You can use 1 cup of all-purpose flour and 1 cup of whole wheat flour with similar results. You can also sub 1:1 gluten-free baking flour. Whole wheat pastry flour may also be subbed, but I would add an additional 2 tablespoons.
SUGAR: If you'd like a slightly sweeter bread, bump up the sugar to 3/4 cup. Or if your bananas aren't very ripe, you may want more granulated sugar.
STORAGE: Store bread in airtight container at room temperature up to 5 days. OR, bread may be stored in fridge for longer. Freeze cooled banana bread loaf by wrapping tightly in plastic wrap and foil. Baked bread should keep about 2-3 months.

Nutrition Information

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Serving 1slice Calories 167kcal (8%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 1g (2%) Cholesterol 31mg (10%) Sodium 218mg (9%) Fiber 2g (8%) Sugar 15g (30%)