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Gabi's Healthy Banana Bread

5 from 1 vote
This moist, fluffy, and healthy banana bread will be your new go to recipe for when those bananas start turning dark!
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Prep Time:20 mins
Cook Time:1 hr
Total Time:1 hr 20 mins
Course: Breakfast, Snack
Keyword: banana, bread, breakfast, healthy, snack
Servings: 12 slices
Author: Gabi Fletcher

Ingredients

  • 1 ¾ cup whole wheat flour or white whole wheat
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ½ cup olive oil or melted coconut oil
  • ⅓ cup honey or maple syrup
  • 1 tsp pure vanilla extract
  • ¼ cup almond milk any type of milk works in this recipe!
  • 1 tbsp apple cider vinegar
  • 1 cup ripened, mashed bananas about 2-3 medium sized bananas
  • ½ cup chopped walnuts optional! you can sub out any mix-in for your liking, or leave them out all together!
  • ½ or 1 cup refined sugar free chocolate chips

Instructions

  • Preheat oven to 325° F and spray a 1lb loaf pan with nonstick spray. Set aside. *
  • Mash your bananas. Mash the bananas until they have a smooth liquid behavior (some lumps are fine). I like to mash mine on a paper plate, I find a flat surface is easier than smashing them in a bowl. The better you mash them, the smoother the texture of your bread.
  • In a small mixing bowl, combine the dry ingredients. The whole wheat flour, baking soda, salt, and cinnamon all need a moment together.
  • Next, grab a large mixing bowl. Using a whisk, vigorously mix the mashed bananas, oil (make sure it's cooled if it's coconut oil!) eggs, and honey. Then add the apple cider vinegar, vanilla extract, and milk of choice.
  • Gently fold in the dry ingredients into the wet ingredients. A few streaks of flour are okay, and even recommended! We do not want an over mixed batter that will result in a dense bread.
  • My favorite part: The mix-ins! Feel free to add up to a cup and a half of your favorite add-ins. *
  • Pour the prepared batter into the greased loaf pan. Bake at 325° F for 50-55 minutes, or until a toothpick comes out mostly clean, with a few crumbs. *

Notes

*I normally use a stone 1lb loaf pan for this bread. The cooking time increases a bit since the stone takes a bit longer to heat up, but I find it gives the bread just a little more flavor and crumb than a metal pan!
*I normally use ½ cup chopped walnuts and ¾ cup refined sugar free dark chocolate chips (mini morsels are awesome for banana bread!). Just make sure your mix-ins are small enough and dry enough that they won't change the consistency of the bread.
*Don't over bake! The bread will continue to cook as it cools. I recommend waiting at least 30 minutes before digging in. That way, the bread will be fully cooked, holding it's shape well!