This Healthy Banana Bread recipe is perfect for when you're in the mood for a baked good and have a few overripe bananas laying around! As a dietitian, what I love about this recipe is that it calls for extra banana to add natural sweetness. And it's a healthier version than classic banana bread but still has the moist texture I crave!
As a dietitian, I love baked goods as a mid-afternoon snack with a cup of tea! I prefer to make healthier versions of my favorites with less sugar and saturated fats so that they don't give me a sugar crash but instead actually provide some good nutrition.
And this is the best banana bread and one of my favorite things to keep in my freezer for when a sweet tooth strikes! I hope you enjoy it as much as I do.
More Healthy Baked Goods Recipes
- Banana Pumpkin Bread
- Pumpkin Banana Muffins
- Carrot Banana Muffins
- Healthy Oatmeal Cookies
- 4 Ingredient Banana Oatmeal Cookies
Jump to:
Key Ingredient Notes and Substitution Ideas
This healthy banana bread recipe is made using wholesome ingredients. Below are some notes but be sure to check the recipe card for measurements.
Wet Ingredients
- Bananas - use extra ripe bananas. The more brown spots, the better because brown bananas will add natural sweetness. I use medium bananas but I suggest measuring the banana once it's mashed to make sure you're using the right amount since size can vary.
- Eggs - a couple of large eggs add protein and fat-soluble vitamins. They also bind the bread to give it structure. Use eggs at room temperature for the best results.
- Avocado Oil - avocado oil is my preferred oil because it contains monounsaturated fats that have been shown to support brain health and heart health. It's a neutral oil (similar in flavor to vegetable oil) so it's great for baking and making sure you end up with a moist banana bread. Extra Virgin olive oil or coconut oil work great here too.
- Pure Maple Syrup - I like to replace white sugar or brown sugar typically found in banana bread with maple syrup. It's a great way to sweeten them with a warm caramel-like taste. It's also less refined than regular sugar.
- Vanilla Extract - just a teaspoon of pure vanilla extract for the whole loaf brings all the flavors together for a delicious banana bread.
Dry Ingredients
- Oat Flour - you can absolutely use all-purpose flour instead if you prefer! I use oat flour because it's a whole grains based flour that contains more protein than all-purpose flour or almond flour and is a source of dietary fiber for a healthy gut. It also provides several other important nutrients including antioxidants and B vitamins, and it works great for baked goods. If you're gluten free, looks for certified gluten free oat flour or make your own oat flour. If you prefer, substitute with almond flour, whole wheat flour, or all-purpose flour.
- Cinnamon - cinnamon adds some warmth and balance out the banana flavor.
- Baking Powder & Baking Soda - leavening agents for fluffy bread and to help it rise.
- Kosher Salt - a pinch of salt to bring out the sweetness!
How to Make Healthy Banana Bread
Below are the instructions for how to make this recipe with some photos that I hope are helpful! Check out the recipe card for the full recipe.
- Step 1: Preheat the oven to 350℉ (177°C). Prep a 9x5 inch loaf pan by either spraying it with cooking spray or lining it with parchment paper. In a medium bowl whisk the dry ingredients including the oat flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- Step 2: In a separate large mixing bowl, combine the eggs, avocado oil, maple syrup, and vanilla extract. Whisk it together until it's well combined, about 1 minute. Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana into the egg mixture.
- Step 3: Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Step 4: Pour batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes. The bread is done when an inserted toothpick comes out clean. Let the loaf rest at least 10-15 minutes before enjoying!
Hint: Don't overmix the batter or it will turn out tough! You just need to stir in the dry ingredients until combined.
Dietitian Tip
You don't need a lot of added sugar for this bread because the bananas are a great way to add natural sweetness! I like to use maple syrup for an unrefined sugar to add sweetness. Ingredients like vanilla, cinnamon, and salt enhance the sweetness too.
Variations
The best part of making this healthy banana bread recipe at home is that you can customize it to your taste! Below are some ideas.
- Oil-Free Option- if you want to make this bread recipe oil-free, you can replace the avocado oil with Greek yogurt.
- Pumpkin - turn it into a pumpkin banana bread with the addition of pureed pumpkin.
- Apple Cinnamon - replace half cup of the oil with applesauce or add in chopped or grated apples and a half teaspoon of extra cinnamon.
- Chocolate Chip Banana Bread - add a half cup of mini chocolate chips if you like more sweetness!
Storage
- Tip for storing - let the bread cool completely and then line an airtight container with a paper towel, place the bread in the container and add another paper towel on top to absorb excess moisture. Alternatively wrap it tightly in plastic wrap or aluminum foil.
- Room temperature - store in an airtight container at room temperature for 3-4 days.
- Refrigerator - store in an airtight container in the fridge for up to 1 week.
- Freezer - slice the bread into individual slices before storing in the freezer if you want to be able to take it out to thaw one serving at a time. Store the slices in a freezer-safe bag in the freezer for up to 3 months. For best results, thaw it in the fridge overnight before reheating in either the microwave or oven.
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Use a liquid measuring cup for the avocado oil & maple syrup
- Let the bread cool for ~10 minutes in the loaf pan before taking it out of the pan.
FAQ
While healthy means something different to everyone, this bread is a nutrient-rich option. It contains dietary fiber for gut health, heart healthy avocado oil that contains fatty acids important for brain health, and nutrients like antioxidants and potassium from the banana. This banana bread is lower in added sugar, especially refined sugar, and saturated fats than many baked goods. Happy baking!
Absolutely! It's a 1:1 ratio so just replace the oat flour with all-purpose flour if you want.
For sure! You can use olive oil instead. It's a less neutral oil so it has a stronger flavor than avocado oil is the reason I use avocado oil instead.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Healthy Banana Bread:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Best Healthy Banana Bread, Dietitian Recipe, Easy
Equipment
- 1 loaf pan (9x5 inch)
Ingredients
Dry Ingredients
- 1½ cup oat flour (or all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- 1½ cup mashed bananas (about 3 bananas)
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 9x5 inch loaf pan by either spraying it with cooking spray or lining it with parchment paper. In a medium bowl whisk the dry ingredients including the oat flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- In a separate large mixing bowl, combine the eggs, avocado oil, maple syrup, and vanilla extract. Whisk it together until it's well combined, about 1 minute. Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana into the egg mixture.
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Pour batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes. The bread is done when an inserted toothpick comes out clean. Let the loaf rest at least 10-15 minutes before enjoying!
- Hint: Don't overmix the batter or it will turn out tough! You just need to stir in the dry ingredients until combined.
Notes
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Use a liquid measuring cup for the avocado oil & maple syrup.
- Let the bread cool for ~10 minutes in the loaf pan before taking it out of the pan.
- Tip for storing - let the bread cool completely and then line an airtight container with a paper towel, place the bread in the container and add another paper towel on top to absorb excess moisture. Alternatively wrap it tightly in plastic wrap or aluminum foil.
- Room temperature - store in an airtight container at room temperature for 3-4 days.
- Refrigerator - store in an airtight container in the fridge for up to 1 week.
- Freezer - slice the bread into individual slices before storing in the freezer if you want to be able to take it out to thaw one serving at a time. Store the slices in a freezer-safe bag in the freezer for up to 3 months. For best results, thaw it in the fridge overnight before reheating in either the microwave or oven.
Comments
No Comments