Healthy Banana Bread

By Christie Matherne Jump to Recipe

Healthy Banana Bread may sound a little impossible, but this recipe delivers a delicious version full of natural sweetness and wholesome goodness.

Some food historians believe that banana bread recipes came out of the Great Depression era in America. At a time when families could not afford to let any food go to waste, inventive mothers would take overripe bananas and create something wonderful. And just like that—a breakfast (and dessert) favorite was born. But it’s worth noting that traditional banana recipes contain high amounts of sugar, oil, and other calorie-dense ingredients, so it isn’t something most people consider healthy. 

But does this delicious bread have to be bad for you? We decided to find a healthy banana bread recipe that maximized the good stuff and replaced most of the unhealthy ingredients with things that are better for you. What we found is a recipe that you can sink your teeth into without feeling guilty. 

The ripe bananas and addition of applesauce are what keep this bread moist and naturally sweet. The combination of the vanilla and cinnamon will provide those subtle notes of home-baked goodness. With all those ingredients, plus whole-wheat pastry flour, you really aren’t missing much in the flavor department!

Let your bananas tan

As the name implies, the star of this bread recipe is the delicious, creamy banana. But the secret to making this bread is to not use the yellow ones. That’s right—you want to use bananas that are overripe and have that nice, brownish tan. The brown spots indicate that the fruit starches are breaking down into sugar, making the banana sweeter and moister. Using brown bananas will translate into scrumptious bread that will never be dry or bland.

How brown should they be? Well, it’s really up to you, but a nice layer of brown spots on the outside is ideal. The less bright yellow, the better; and please don’t use bananas that have any amount of green on them.

It never fails that there are always one or two bananas from the bunch that we can’t eat before they start turning too brown for squeamish people. But when I see the bananas start to turn, that is my cue to make banana bread! Instead of throwing them out, throw your brown fruit in the freezer until you’re ready to start baking. Once you have a craving for something sweet, let the brown bananas thaw a bit before using them in this recipe.

But of course, there is a point where a banana will be too far gone to use, even in banana bread. Use your best judgment.

How do I store leftovers?

After baking, let the banana bread cool off completely before storing it. You can keep banana bread in an airtight container at room temperature for up to 3 days. It’ll last for up to 5 days in that container if you move it to the fridge, or you can save it even longer by placing it in your freezer (I like using freezer-safe Ziploc bags) for up to 2 months. Just remember to let it thaw in the fridge overnight before eating it cold, reheating it, or toasting it.

Serving suggestions

If you are looking for a little treat in the morning, this banana bread makes a great breakfast alongside a good protein. Consider this Pesto Egg White Omelette With Goat Cheese or some Fried Eggs In The Oven if you’re cooking for a crowd. Try it with a Peanut Butter Keto Low-Carb Smoothie With Almond Milk for a huge protein boost for breakfast or alongside a scoop of Cookie Dough Banana Ice Cream for dessert.