Trading refined sugar and enriched flour for coconut sugar and whole wheat, this might be The Best Banana Bread Recipe for snack time.
I’ve said it before, and I’ll say it again. Baking is not my forte. That doesn’t mean I don’t dip into the proverbial pool now and again to try novice-level recipes. However, when it comes to complex cakes, tortes, and anything else that’d be on a Food Network baking competition, I’ll leave that to my wife. Honestly, she could probably be a judge on one of those shows. But banana bread? That’s in my wheelhouse. No fancy technique, no blowtorches or fondant—just a bowl, a spoon, and some overripe bananas.
I should note that I use whole-wheat flour, which gives the banana bread a hearty heft. Additionally, instead of the typical white sugar, I opt for less refined coconut sugar. That isn’t to say that coconut sugar is super healthy (though it does have trace minerals). I just like the subtle molasses notes it brings to the bread.
This recipe, in particular, is quite easy. It always comes out moist, and the overripe bananas provide the right amount of sweetness. You can keep it classic or add some chopped walnuts or dark chocolate chips, too. When I have the time, I visit a chocolatier in my neighborhood that makes the best 70% cocoa dark chocolate chips. But you can enjoy it plain, too! Either way, it’s a loaf that somehow disappears by the end of the day in my family of five.
Is This Best Banana Bread Recipe Healthy?
Compared to traditional banana bread, it’s certainly healthier. Whole-wheat flour provides extra fiber, and I find myself eating less simply because whole wheat is more filling. Also, the bananas bring potassium and a little more fiber to the recipe.
However, banana bread is no health food. The butter and sugar see to that. To make the recipe healthier, try using Greek yogurt in place of butter. You could even lower the sugar even more. Go halvesies with applesauce and coconut sugar—a quarter cup for each. For vegans and people avoiding wheat, try this Vegan Gluten-Free Banana Bread recipe.
The Riper The Better
Bananas are harvested while they’re still underripe, which is why they sometimes look green. The reason for this is that they ripen pretty fast once you pluck them from the tree. Normally, you want your bananas to be bright yellow. That’s when you know they’re ripe and ready to eat. For banana bread, however, we want our bananas overripe.
As bananas ripen, the starches turn to sugars, and the skins go from green to yellow. Once they start to develop black spots, almost all the starches have been converted to sugars. While it looks gross, those brown and mushy bananas are exactly what you need for banana bread. Regular, ripe bananas won’t give you the same taste—they’re less sweet and, ironically, don’t have much flavor when mixed with all the other ingredients.
So, embrace the brown spots and all the wonderful mushiness that comes with it. Because that’s exactly what this recipe needs.
How Do I Store Leftovers?
Banana bread will stay good at room temp for up to 3 days, though I recommend storing it in an airtight container. You can also refrigerate it for up to 7 days, but let it come back to room temp or stick it in the toaster oven for a minute.
Serving Suggestions
Banana bread is perfect with an afternoon coffee or tea. If you’re feeling fancy, it pairs especially well with a Chai Latte. If it’s fall, you can’t go wrong making this Pumpkin Spice Latte Recipe. And for something extra, spread some Cashew Butter or Almond Butter on a slice—so good. Or maybe you want to try a completely new spread, like this Oatmeal Cookie Granola Butter. This stuff will transform your afternoon snack into a decadent dessert.
Ingredients
- 2 cups whole-wheat flour
- 1 teaspoon baking soda to help it rise
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter softened or swap in coconut oil for a healthier fat
- 1/2 cup coconut sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups mashed ripe bananas about 4 small bananas, the riper the sweeter
- 1/2 cup of walnuts or dark chocolate chips optional
Instructions
- Start by heating your oven to 350°F. Grease an 8×4-inch loaf pan with a bit of butter.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon. This is your dry mix.
- In another bowl, cream the softened butter and coconut sugar until fluffy, about 2 minutes with a hand mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the mashed bananas.
- Gently stir the dry ingredients into the banana mixture until just combined. Don't overmix.
- Fold in walnuts or dark chocolate chips for an extra treat.
- Pour the batter into your prepared loaf pan. Slide it into the oven and bake for 50 to 60 minutes. Check for doneness with a toothpick—it should come out clean.
- Let the bread cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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