I perfected my Easy Banana Bread Recipe, moist, sweet and soft with rich banana flavor and a hint of cinnamon, featuring optional chocolate chips or nuts.

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I’m obsessed with a loaf that feels grown up but not fussy, and this one checks that box. It’s moist, sweet and soft with real banana flavor thanks to very ripe bananas, and just a whisper of ground cinnamon that keeps you sneaking bites while it cools.

I make it in one bowl, no drama, and sometimes I toss in chocolate chips or walnuts when I’m feeling extra. If you think healthy means boring, try this to prove yourself wrong.

Best Healthy Banana Bread Recipe

Ingredients

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Whole wheat pastry flour: Adds fiber and nutty flavor, better than white flour for steady energy.
Bananas: Makes it naturally sweet, moist and full of potassium; no extra sugar needed sometimes.
Coconut oil: Gives tender crumb and subtle flavor, adds healthy fats but use in moderation.
Maple syrup: Natural sweetener with minerals, brings caramel notes and lowers processed sugar content.
Eggs: Provide structure and protein, help the loaf rise and hold together.
Greek yogurt: Adds tangy moisture, boosts protein and keeps bread soft for days.
Chocolate chips or walnuts: Chocolate gives sweet bites, walnuts add crunch and heart healthy omega 3s.

Ingredient Quantities

1 1/2 cups whole wheat pastry flour (or all purpose flour)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

3 very ripe bananas mashed (about 1 1/2 cups)

1/3 cup melted coconut oil or neutral oil (can use melted butter)

1/3 cup pure maple syrup or 1/3 cup packed brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/4 cup plain Greek yogurt (or sour cream)

1/2 cup dark chocolate chips or chopped walnuts (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment with a little overhang so you can lift the loaf out easy.

2. In a large bowl mash 3 very ripe bananas with a fork until mostly smooth, about 1 1/2 cups mashed; a few small chunks are fine.

3. Add 1/3 cup melted coconut oil or neutral oil (or melted butter), 1/3 cup pure maple syrup or 1/3 cup packed brown sugar, 2 large room temperature eggs, 1 teaspoon vanilla extract and 1/4 cup plain Greek yogurt. Whisk together until well combined.

4. Sprinkle in 1 1/2 cups whole wheat pastry flour (or all purpose flour), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon. Stir gently until just combined; dont overmix or the bread gets tough.

5. Fold in 1/2 cup dark chocolate chips or chopped walnuts if you want them, saving a few to sprinkle on top.

6. Pour batter into prepared pan and smooth the top with a spatula. Tap the pan once on the counter to settle batter and remove big air pockets.

7. Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If it browns too fast, loosely tent with foil after about 30 to 40 minutes.

8. Let the loaf cool in the pan for 10 to 15 minutes, then lift out using the parchment overhang and cool on a wire rack. Wait until mostly cool before slicing so the crumb sets.

9. Store at room temperature in an airtight container for 1 to 2 days or refrigerate up to 5 days. Slices freeze well for up to 3 months.

Equipment Needed

1. 9×5-inch loaf pan lined with parchment paper and greased
2. Large mixing bowl
3. Fork or potato masher to mash the bananas
4. Whisk for the wet ingredients
5. Rubber spatula to fold and smooth the batter
6. Measuring cups and spoons
7. Wire cooling rack and a toothpick to test doneness
8. Oven mitts and a timer or phone so you dont overbake

FAQ

Q: Can I use all purpose flour instead of whole wheat pastry flour? A: Yes, use a straight 1:1 swap. Whole wheat pastry gives a nuttier, slightly denser loaf, regular all purpose will make it a bit lighter so its fine either way.

Q: How ripe should the bananas be? A: Very ripe, lots of brown spots and soft, thats when theyre sweetest and mash easily. If yours arent ripe, roast them at 350 F for 15 to 20 minutes until blackened, then mash.

Q: Can I make this recipe vegan? A: Yes, replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min), use non dairy yogurt and coconut oil, and stick with maple syrup. Texture might be a bit more cake like but it works.

Q: How do I know the bread is done? A: Insert a toothpick in the center it should come out clean or with a few moist crumbs, the top will spring back slightly, or check internal temp about 200 to 205 F.

Q: Can I cut the sugar or swap the sweetener? A: Yes, you can reduce the maple syrup a little or use brown sugar or coconut sugar, but if you cut too much the loaf will be less moist and brown less. If cutting back add a tablespoon or two more yogurt or banana to keep moisture.

Q: What is the best way to store or freeze it? A: Cool completely then wrap in plastic or keep in an airtight container, room temp for 2 to 3 days, refrigerate up to 5 days. To freeze slice first, wrap individual slices or the whole loaf tight, freeze up to 3 months, thaw at room temp or toast straight from frozen.

Best Healthy Banana Bread Recipe Substitutions and Variations

Whole wheat pastry flour: Swap 1:1 with all purpose flour for a lighter crumb, or use spelt flour 1:1 but mix gently. If you want oat flour try replacing up to half the flour with oat flour (for 100% oat add a binder like 1/4 tsp xanthan gum or an extra egg).
Maple syrup or brown sugar: Use honey 1:1 but cut other liquid by about 1 tbsp because honey is wetter and a touch sweeter. Coconut sugar works 1:1 as a dry swap, or use date paste about 1:1 for a whole-food sweetener.
Coconut oil / neutral oil: Replace with unsweetened applesauce 1:1 for less fat and a moister loaf, or use mashed avocado 1:1 for healthy fats. Melted butter also works 1:1 for a richer flavor.
Eggs: Make flax eggs (per egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 min) or chia eggs the same way. You can also use 1/4 cup unsweetened applesauce per egg in a pinch, though texture will be a bit denser.

Pro Tips

– Freeze overripe bananas when you got extras. Thaw them, drain any excess water, then mash. They get sweeter and the loaf stays moister, plus you wont waste fruit.

– Measure flour by weight or spoon and level into the cup. Whole wheat pastry flour can pack down and make the bread dry if you scoop. A light hand here saves you from a dense loaf.

– Treat add-ins right: toss chocolate chips or chopped walnuts in a little flour so they dont all sink to the bottom. Toast nuts briefly in a dry pan for extra flavor, let them cool, then fold in.

– Keep an eye on browning and doneness instead of the clock. If the top is getting too dark, loosely cover with foil and finish baking. For a foolproof check use an instant-read thermometer and pull the loaf when the center is around 200 to 205 F, then let it cool mostly before slicing so the crumb sets.