A healthy banana bread recipe that is easy to make and is moist, has no refined sugar, and can be easily made into muffins! This whole wheat banana bread is made with coconut oil and with chocolate chips!
The healthiest banana bread recipe
One of my favorite things in life is having overripe bananas. It’s like they are begging for me to bake with them. I have been trying to come up with fun and creative ways to use them in recipes but everyone needs a banana bread recipe, am I right?
An easy banana bread recipe is a staple in every household. This recipe is so simple to make that I always suggest people start here when they want to create a healthier creation to take somewhere.
If you love banana bread but want to make sure it is a little bit healthier, this nutritious recipe is for you! It is literally meant for mornings when you wake up and want something easy for breakfast and remember that you prepared a big loaf of banana bread to have with coffee!
This banana bread is made with healthier ingredients like whole wheat flour and coconut oil to replace the traditional ingredients like white flour and canola oil.
Ingredients in healthy banana bread
This recipe is healthier than traditional banana bread because of the nutrient value in the ingredients.
- Whole wheat flour – this recipe calls for 1 3/4 cups of whole wheat flour over white flour for more nutrients. We like to use white whole wheat flour in this recipe, but regular whole wheat flour works as well!
- Baking Soda – The teaspoon of baking soda helps the bread rise so it is lighter and less dense.
- Salt – You’ll need 1/2 a teaspoon of salt to enhance all of the other flavors.
- Cinnamon – The teaspoon of cinnamon makes the bread bolder and richer without adding more sugar.
- Bananas – Super ripe bananas are key for making this recipe perfectly sweet. You’ll need about 3 large bananas or 1 1/3 cup mashed bananas.
- Eggs – Whisk two eggs. They will need to be room temperature for the bead to turn out perfectly.
- Coconut Oil – my favorite oil for baking is coconut oil. It’s a great healthy replacement for butter or canola oil like traditional recipes call for. Use a refined coconut oil to ensure there is no coconut taste if you don’t like coconut! You will use 1/2 a cup.
- Maple Syrup – a touch of maple syrup help adds to the natural sweetness from the bananas, a little goes a long way here! I used 1/2 a cup.
- Vanilla Extract – One teaspoon of vanilla extract balances out the flavors in the bread.
- Chocolate Chips – You only need about 3/4 a cup of chocolate chips to make this taste like the best dessert.
Tools needed to make this recipe
To make a loaf of healthy banana bread, you will need a few simple kitchen tools. I recommend grabbing them before you get started for the smoothest cooking process!
For measuring out ingredients, gather the following sized cups and spoons: 1 cup, 3/4 cup, 1/2 cup, 1/3 cup, 1 teaspoon, and 1/2 teaspoon.
How to make healthy banana bread
This banana bread recipe is seriously easy to make. If you have ten minutes and two little bowls, you can create the most delicious healthy banana bread.
Start out by preheating your oven to 350 degrees F and grease the loaf pan or place parchment paper inside of it.
Then, mash the ripe bananas in one of the bowls.
Add in the rest of the wet ingredients. In a separate bowl, mix together all of your dry ingredients, then add them to your wet ingredients. Mix until well combined and when combined, add in your chocolate chips.
If you find yourself with ripe bananas or just in the mood to make a healthier version of banana bread, I’ve got the perfect recipe for you!
Pour the batter into the greased loaf pan. Bake the bread for 40-50 minutes or until a toothpick comes out clean.
One of the best tips I have for this recipe and for any banana bread recipe, in general, is to use a potato masher when you want to mash your bananas up! It seriously makes them so mushy and perfect for banana bread and is a lot easier to do than if you were doing it with a fork.
You also want to make sure that the bananas are extra ripe. To ripen your bananas quicker, place them in a paper bag and close it tightly. They should be ready within a day.
Throughout this recipe, there are a few ingredients that can be substituted with other options.
To make the bread gluten-free, substitute a 1:1 gluten-free baking flour.
I haven’t tested this recipe with flax eggs, but if you try it out let me know! I bet it will turn out just fine.
You can also add in nuts or any other mix-in that you want! Add some walnuts for a richer and earthier flavor.
The best way to store leftover banana bread is to wrap it tightly in food storage wrap and keep it at room temperature. If you want the bread to last longer, you can either refrigerate it or freeze it. It will last three days at room temperature or one week in the refrigerator.
When you store it in the refrigerator, keep the air off of it and store it in an airtight container.
To freeze banana bread, let it cool to room temperature. Then, wrap it tightly in plastic food storage wrap or aluminum foil and place it in a resealable freezer-safe food storage bag.
The bread will stay fresh in the freezer for up to six months.
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Bananas can take any baked good up a notch. Here are some more ideas to try!
- Preheat oven to 350F and prepare 9×5 loaf pan.
- In a small bowl, mix together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk mashed bananas and eggs until combined.
- Mix in oil, maple syrup, and vanilla.
- Add dry ingredients to wet and stir to combine.
- Add in any mix-ins – chocolate chips, nuts, etc.
- Pour into greased bread loaf pan.
- Bake for 40-50 minutes or until toothpick comes out clean.
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