Looking for a healthy banana bread that tastes just as good as the classic? This one delivers. It’s moist, naturally sweetened with maple syrup, and packed with banana flavor. Made with whole wheat flour and avocado oil, it’s the perfect wholesome loaf for breakfast, snack time, or anytime you need something cozy and satisfying.
The Banana Bread That Started It All
I first shared this banana bread in 2014, not long after starting my blog in late 2013. It was one of the very first sweet treats I shared, and it’s still a favorite today. The loaf bakes up moist and tender, with just the right amount of sweetness and a nutty depth from the mix of whole wheat and all-purpose flour. I love that it feels wholesome but still tastes like a treat. The recipe is so versatile, too. Sometimes I sweeten it with honey, other times with maple syrup, and I swap in whatever fat I have on hand, avocado oil, butter, or melted coconut oil. No matter what, it always comes out soft, flavorful, and perfect with a cup of tea or coffee. I hope that you love it!
Ingredient Notes
- Bananas: I always use ripe or even overripe bananas with plenty of brown spots because they give the best sweetness and flavor. Three medium bananas, about 1 cup mashed, is the right amount.
- Flour: I like to mix whole wheat flour with all-purpose flour. It gives a nutty flavor and wholesome feel, but still keeps the bread tender. I have also tested it with just all-purpose flour, and it works really well.
- Sweetener: I usually go with whatever I have in my pantry. Honey makes the loaf taste a little richer, while pure maple syrup gives a light caramel flavor.
- Fat: I usually reach for avocado oil or coconut oil because they don’t add any flavor to the loaf. Olive oil works too and gives that light grassy taste you expect from olive oil. Butter is also an option and makes the bread taste a little more indulgent.
- Sour Cream: I like to add sour cream for moisture and tenderness. I have swapped it with plain yogurt, both Greek yogurt and regular, and it works well. Milk or plant-based milk is also a good choice.
- Add-ins: When I want to make it special, I stir in half a cup of toasted nuts, such as walnuts or pecans, or chocolate (I like adding dark chocolate chips). Additionally, feel free to add a touch of cinnamon to the batter or sprinkle it on top of the batter before baking.
Healthy Banana Bread Recipe (Step by Step)
1. Whisk the dry ingredients.
2. Mash the ripe bananas with a fork until mostly smooth.
3. Combine bananas, eggs, sour cream, oil, sweetener, and vanilla in a bowl.
4. Add the dry ingredients to the wet ingredients, and mix until just combined.
5. Spread the batter evenly in the prepared loaf pan.
6. Bake the banana bread until golden brown and a toothpick comes out clean.
Recipe Success Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. If your bananas aren’t ready, you can speed things up by placing them in a paper bag for a day or two.
- Mash bananas properly: I mash them with a fork until mostly smooth with just a few small lumps. This way, the bread has a nice texture without any big chunks.
- Don’t overmix: Once you add the dry ingredients, gently stir until just combined. Overmixing can make the bread dense instead of soft.
- Check for doneness: Every oven is different. I check my bread at 50 minutes by inserting a toothpick in the center. If it comes out with just a few moist crumbs, it’s ready.
- Cool before slicing: It’s tempting to cut right in, but letting the loaf cool helps it set and makes cleaner slices.
- Freezer-friendly: I often bake a loaf, slice it, and freeze the pieces. Then I can pull out a slice, toast it, and enjoy banana bread any time.
- Make muffins: I sometimes make this recipe as banana muffins instead of a loaf. Bake them in a lined muffin tin for about 20 minutes.
More Quick Breads to Try
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Healthy Banana Bread
Ingredients
- 1 cup (120 g) all-purpose flour or white whole wheat flour
- 1 cup (120 g) whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 medium (240 g) ripe bananas mashed (about 1 cup / 240 g)
- 2 large eggs
- ½ cup (120 ml) avocado oil
- ⅓ cup (80 ml) sour cream
- ½ cup (120 ml) maple syrup
- 1 teaspoon (5 ml) pure vanilla extract
Optional Add-ins:
- ½ cup (60 g) roasted chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8.5×4.5 inch (21.5×11.5 cm) or 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper.
- In a bowl, stir together the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together the mashed bananas, eggs, avocado oil, sour cream, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
- Bananas: Use very ripe bananas for the best sweetness and texture.
- Flour: You can substitute both flours with 100% white whole wheat flour.
- Oil: Avocado oil adds a neutral, healthy fat. Olive oil adds a more distinct flavor. Coconut oil works well, too.
- Sweetener: Maple syrup can be replaced with honey.
- Dairy: Sour cream can be replaced with yogurt or plant-based milk for a dairy-free version.
- Mix-ins: Add roasted nuts or chocolate chips for extra texture and flavor.
- Storage: Store at room temperature for up to 3 days in an airtight container. Refrigerate for up to 5 days. Freeze slices individually wrapped for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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