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A freshly baked loaf of the best healthy banana bread, golden brown and perfectly sliced.

Irresistible Guilt-Free Banana Bread

Enjoy a delicious and healthy treat with this guilt-free banana bread recipe, perfect for breakfast or a snack. This recipe is naturally sweetened and uses wholesome ingredients for a delightful and satisfying bake.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 250 kcal

Equipment

  • oven
  • 9x5-inch loaf pan
  • medium bowl
  • large bowl
  • fork
  • whisk
  • wooden skewer or toothpick
  • wire rack

Ingredients
  

Wet Ingredients

  • 3-4 medium, very ripe bananas
  • 2 large Eggs, lightly beaten
  • ½ cup Maple Syrup or Honey
  • ½ cup plain, unsweetened Greek Yogurt (or applesauce for dairy-free)
  • ¼ cup Melted Coconut Oil or Olive Oil
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 1 ½ cups All-Purpose Flour (or whole wheat pastry flour)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon (optional)

Optional Add-ins

  • ½ cup chopped nuts (walnuts, pecans)
  • ½ cup chocolate chips (dark chocolate for healthier option)

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing and flouring it or lining it with parchment paper.

Mixing Wet Ingredients

  • In a medium bowl, mash the ripe bananas with a fork until mostly smooth but still containing some small lumps.
  • Add the beaten eggs, maple syrup or honey, Greek yogurt or applesauce, melted coconut oil or olive oil, and vanilla extract to the mashed bananas, then mix well until combined.

Combining Ingredients

  • In a large bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
  • Pour the wet banana mixture into the dry ingredients and stir just until moistened, being careful not to overmix to avoid a tough bread; if using, gently fold in nuts or chocolate chips.

Baking

  • Pour the batter evenly into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling

  • Let the banana bread cool in the loaf pan on a wire rack for 10-15 minutes before carefully removing it from the pan, then allow it to cool completely on the wire rack before slicing.

Notes

For an extra moist banana bread, make sure to use very ripe bananas with plenty of brown spots. You can also add a sprinkle of cinnamon sugar on top before baking for a nice crust and added flavor. Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.