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Healthy Banana Bread

Healthy banana bread with a tender, slightly heartier crumb from whole wheat flour and naturally sweetened honey. Baked until deeply golden, then cooled fully for cleaner slices and better texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 very ripe bananas mashed
Sweeteners
  • 0.33 cup honey or maple syrup
Fat
  • 0.25 cup coconut oil or olive oil melted
Eggs & Flavor
  • 2 large eggs
  • 1 tsp vanilla extract
Flours & Leaveners
  • 1 cup whole wheat flour
  • 0.5 cup all-purpose flour or use all whole wheat
  • 1 tsp baking soda
  • 0.5 tsp baking powder
Spices & Seasoning
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Add-ins
  • 0.25 cup chopped walnuts or almonds optional

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Whisk coconut oil or olive oil, honey or maple syrup, large eggs, and vanilla extract into the mashed very ripe bananas until smooth and fully combined.
Add dry ingredients
  1. Fold in whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—do not overmix.
  2. Fold in chopped walnuts or almonds if using.
Bake
  1. Pour the batter into the prepared pan and bake at 350°F for 55–65 minutes until deeply golden and a toothpick comes out clean.
Cool and slice
  1. Cool completely in the pan before slicing so the texture improves as it cools.

Notes

Pro tip: stop mixing once the dry ingredients disappear to keep the loaf from turning tough. Store wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices in an airtight container for up to 2 months. For a lower-sugar option, use maple syrup only if you prefer it, or reduce sweetness by using slightly less honey/maple syrup while ensuring the bananas stay very ripe.