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Easiest way to make healthy banana bread ?

healthy banana bread


healthy banana bread
healthy banana bread

Healthy Banana Bread. Simple and nutritious banana bread recipe that is soft and full of flavor and moist. Great for breakfast with chocolate, as a mid-afternoon snack, or as a dessert. They are rich in a taste of bananas with a hint of cinnamon. It’s the perfect way to recycle the overripe bananas.

When your life gives you ripe bananas, make banana bread! They’re the richest, the softest, the filling, and what a tasty treat. Simple to make and just takes about an hour with only 10 minutes of prep time. Apply whatever toppings you want to these balanced banana bread like nuts or dark chocolate chips. Enjoy a cup of your morning coffee or as a treat later in the day. They store well on your kitchen counter and can even be frozen for later use!

read more: healthy Roasted Chickpeas


Super quick: it’s too easy to produce. We have a step-by-step process for you to obey. It’s as simple as combining the wet ingredients with the dry ingredients and then preparing.
Healthy: made from healthy ingredients such as wheat flour, honey instead of sugar, and coconut oil instead of butter.
Delicious: so soft, juicy, and full of flavor. Hard to end at a single slice

What makes banana bread healthy?

This banana bread recipe is made of 100% whole wheat flour, unlike typical banana bread recipes that call for refined flour and tons of added sugar.
This banana bread is naturally sweetened with honey or maple syrup, which contains trace nutrients that do not contain white sugar.

Finally, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose either virgin coconut oil, extra virgin olive oil, or vegetable oil).

As you can see, my baked banana bread has a lot of redeeming virtues, the main thing is that it won’t send your blood sugar on a loop. You should keep all of them to yourself, however. No one is going to be able to say that this is balanced banana bread!

INGREDIENTS You’re going to need

Flour: You can use gluten-free flour, white flour, oat flour, or whole wheat flour with whatever flour you want.
Egg: temperature of the room
Bananas: proper use of mature bananas
Milk: some milk is going to work. We used milk from almonds
Soda, cinnamon, vanilla, salt, and baking powder.


With this balanced banana bread recipe, you’re only a few basic ingredients away from the best banana bread ever made! It is made of whole wheat flour and naturally sweetened with honey or maple syrup. You can quickly render this banana bread vegan or gluten-free—check the recipe notes for information. The recipe makes 1 loaf (about 10 slices).


1⁄3 cup (75 grams) of molten coconut oil or extra virgin olive oil or high-quality vegetable oil*
1⁄2 cup of honey (168 grams) or maple syrup (155 grams)
Two nests
1 cup (225 grams) of mashed ripe bananas (about 2 1⁄2 medium or 2 heavy bananas)
1⁄4 cup (56 grams) of milk or drink of choice
1 teaspoon of baking soda (no baking powder; it’s not the same thing!)
1 teaspoon of vanilla extract
1⁄2 teaspoon of salt
1⁄2 teaspoon of ground cinnamon with more swirl to the tip.
1 3⁄4 cup (220 grams) of white whole wheat flour or standard whole wheat flour
Totally optional: 1⁄2 cup mixtures, such as chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…


Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius) and grate the 9×5-inch loaf sheet.
Beat oil and honey together with a whisk in a large tub. Attach the eggs and beat well then whisk the mashed bananas and the sugar. (If your coconut oil solidifies in contact with cold ingredients, just let the bowl stay in a warm position for a few minutes, just like the tip of your bowl.
Apply the baking soda, vanilla, salt, and cinnamon, and whisk. Finally, turn to a broad spoon and stir in the flour once mixed. Any lumps are all right! If you add some extra mix-ins, kindly fold them in.
Apply the flour to the greased loaf pan and dust with cinnamon softly. If you want a pretty swirled result, run the tip of the knife over the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the middle comes out clean (usually, if I haven’t added a mix-in, my bread is finished for 55 minutes; if I’ve added a mix-in, it takes more than 60 minutes). Let the bread cool down in the loaf pan for at least 10 minutes. You can need to loop a butter knife around the sides to loosen the bread out of the pan. Carefully move the loaf to the wire rack to cool before cutting.


Cover and put the leftovers in the refrigerator for up to 7 days. You should leave banana bread on the counter wrapped for a couple of days. Reheat in the oven until it’s time to eat. You cover with plastic wraps and then with foil for up to 3 months before freezing.


Flour – we used whole wheat flour, but you can use a combination of various flours such as gluten-free, white, spelled flour, or oat flour.
Sweetener: you can use sugar, agave, maple syrup, or some other sweetener such as monk fruit sweetener.
Check sure you’re using ripe bananas
Oil: Some neutral oil is going to work. We love the use of coconut oil
Milk: we used almond milk, but you can use the milk of your choosing.
Enable the banana bread to cool for 10-15 minutes before removing the pan and put on a wire rack for another 10 minutes before serving.
The scale of service: 1 SLICE


Some might say that banana bread tastes better the next day. The flavors are set in and can turn moister. If you choose banana bread to serve hot, you can heat a slice in the microwave for 10-12 seconds.


Absolutely! This can be an improvement to the diet as long as it is eaten in moderation. This meal will help to provide you with certain vital daily nutrients such as vitamin C, calcium, and iron, as well as good fats and dietary fibers. Expect to enjoy the rewards of better digestion, reduced blood pressure, and mental clarity by eating banana bread with your nutritious meals.

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