Introduction
This Healthy Whole Wheat Banana Bread is the perfect combination of nutritious ingredients and delicious flavor. Made with whole wheat flour, ripe bananas, and a touch of honey, this bread is moist, hearty, and full of natural sweetness. It’s a perfect choice for a wholesome breakfast, snack, or even a guilt-free dessert!
Why You’ll Love This Recipe
This banana bread is packed with the goodness of whole wheat flour, which provides extra fiber and nutrients compared to traditional white flour. The ripe bananas add natural sweetness, so you don’t need to rely on refined sugar. With a light, moist texture and a slightly nutty flavor, this healthy banana bread is a perfect balance of taste and nutrition. It’s also versatile—add in some nuts or seeds for an extra crunch!
Recipe Origins
Banana bread has been a classic comfort food for many generations, offering a way to use up overripe bananas. By switching to whole wheat flour and reducing the sugar content, this recipe provides a healthier version of the beloved classic without sacrificing flavor. It’s a great option for those looking to make healthier choices while still enjoying a delicious treat.
Nutrition Information
Calories: 180
Carbohydrates: 35g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 45mg
Sodium: 170mg
Potassium: 350mg
Fiber: 4g
Sugar: 12g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store your healthy whole wheat banana bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to 1 week or freeze it for up to 3 months. To reheat, simply slice and microwave for 20-30 seconds, or toast the slices for a warm, crispy treat.
Serving Suggestions
This banana bread is delicious on its own, but it can also be served with a dollop of Greek yogurt, a drizzle of almond butter, or a sprinkle of chia seeds for added nutrition. It pairs well with a hot cup of coffee or tea for a cozy breakfast or snack.
Common Mistakes
- Overmixing the batter: Be sure to mix just until combined to avoid a dense loaf.
- Using unripe bananas: The bananas should be overripe for the best flavor and moisture in your bread.
- Skipping the applesauce: Applesauce helps keep the bread moist without adding unnecessary fat. Don’t skip it!
Recipe Variations
- Vegan: Replace the eggs with flax eggs or chia eggs and use maple syrup instead of honey.
- Gluten-Free: Use a gluten-free flour blend in place of whole wheat flour.
- Low-Sugar: Reduce the amount of honey or maple syrup to 2 tablespoons for a lower-sugar version.
Frequently Asked Questions
- Can I use regular all-purpose flour? Yes, you can substitute all-purpose flour, but keep in mind that the bread will be less dense and won’t have the same nutritional benefits.
- Can I freeze this bread? Absolutely! Let the bread cool completely, then wrap it tightly in plastic wrap or foil and place it in a ziplock bag. It will keep in the freezer for up to 3 months.
- Can I add chocolate chips to this recipe? Yes, you can! Just fold in 1/2 cup of dark chocolate chips for a sweeter version of this bread.
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup walnuts or other nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth. Add the honey (or maple syrup), applesauce, eggs, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- If using, fold in the walnuts or any other add-ins of your choice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
