Can I use all-purpose flour instead of whole wheat?

Absolutely! While the whole wheat flour adds a little extra fiber and nutrients, all-purpose flour will work just fine. Just keep in mind that the texture might be a tad lighter and more tender. But hey, no judgement here — whatever makes your banana bread dreams come true!

How ripe should the bananas be?

The riper, the better, my friends! Those spotty, almost-black bananas are perfect for this recipe. The more brown spots and soft texture, the sweeter and more intense the banana flavor will be. If your bananas are on the greener side, you can still use them, but you might need to add a touch more brown sugar to balance the flavors.

Can I make this recipe into muffins?

You sure can! Just scoop the batter into a greased muffin tin and bake for 18-22 minutes, until a toothpick comes out clean. This way, you get perfectly portioned little banana bread bites that are easy to grab and go. Plus, they're super fun to dress up with toppings like chopped nuts or a drizzle of peanut butter.

How can I make this recipe dairy-free?

Easy peasy! Just swap out the melted butter or coconut oil for your favorite plant-based oil, like avocado or olive oil. And instead of an egg, you can use a flax or chia seed "egg" — just mix 1 tablespoon of ground flax or chia with 3 tablespoons of water and let it sit for a few minutes until it thickens up.

What's the best way to store leftover banana bread?

To keep your healthy banana bread fresh and moist, store it in an airtight container at room temperature for up to 5 days. If you want to extend its shelf life, you can also wrap it tightly in plastic wrap or foil and freeze it for up to 3 months. Just be sure to thaw it overnight in the fridge before enjoying.

HEALTHY BANANA BREAD RECIPE FOR EASY BREAKFAST 🍌

Ingredients

Scale

3 ripe bananas, mashed
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups whole wheat flour
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the melted coconut oil into the mashed bananas.
Mix in the honey (or maple syrup), eggs, and vanilla extract until well combined.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the cinnamon and whole wheat flour, stirring until just combined.
Gently fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This banana bread also freezes well! Just wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.

Author: Astrid
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Seasonal & Party Feasts 🎉
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 150 kcal
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg

Keywords: banana bread, healthy, baking, snacks