Best Healthy Banana Bread Recipe- Easy Moist Loaf
Craving that classic comfort of banana bread without the guilt? This “Best Healthy Banana Bread” recipe delivers on all fronts: incredibly moist, bursting with natural banana flavor, and surprisingly good for you! It’s super easy to whip up, making it perfect for breakfast, a snack, or even a healthy dessert.
Ingredients
- 2-3 ripe bananas, mashed (about 1 cup)
- 1/4 cup unsweetened applesauce (or olive oil/melted coconut oil for richness)
- 1/4 cup maple syrup or honey (or 1/2 cup for sweeter bread)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional add-ins: 1/2 cup chopped walnuts, chocolate chips, or pecans
Instructions
- 1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan, or line with parchment paper.
- 2. In a large bowl, mash the ripe bananas thoroughly with a fork.
- 3. Add the applesauce (or oil), maple syrup (or honey), egg, and vanilla extract to the mashed bananas. Whisk until well combined.
- 4. In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, ground cinnamon, and salt.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough loaf.
- 6. If using, gently fold in any optional add-ins like nuts or chocolate chips.
- 7. Pour the batter into the prepared loaf pan and spread evenly.
- 8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil.
- 9. Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
- 10. Slice and enjoy your delicious, healthy banana bread! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
