This Whole-Wheat Banana Bread is a treat that satisfies like a dessert—without the indulgent ingredients.
Do you (like 99% of the world) tell yourself that carrot cake is healthy because it contains carrots? Or that zucchini bread counts as a serving of vegetables? Yeah… me, too.
And I suppose, like me, you’ve tried to convince yourself that banana bread isn’t a dessert, it’s a bread made with fruit (a.k.a. Mother Nature’s candy), so it’s healthy, right? Not quite. Most traditional banana breads lean more toward dessert. But today, we’re going to make a banana bread that, while it can’t replace broccoli at your next Sunday dinner, is a healthier version of the classic you might be more familiar with. Made with whole-wheat flour, this bread is moist and subtly sweet. Each bite bursts with the decadent crunch of walnuts, making it a truly irresistible treat.
Is This Whole-Wheat Banana Bread Healthy?
Banana bread might sound healthy, but it’s often loaded with butter and sugar. I’ve tried my best to make this with healthy alternatives. The whole-wheat flour adds fiber, the walnuts are rich in omega-3 fatty acids, and bananas, of course, are a good source of potassium and provide sweetness with natural sugars. As it stands, the recipe is dairy-free and vegetarian, with no refined sugar. To make it gluten-free, replace the whole-wheat flour with almond flour, or replace the nuts with sunflower or pumpkin seeds for a nut-free loaf.
How To Ripen Bananas Fast
If you want to make this bread but your unripe bananas aren’t cooperating, you can speed along the ripening process by placing them in a brown paper bag with an apple or an avocado. For faster results, you can place the bananas in a warm spot, like near a sunny window. If you’re really in a rush, you can also pop them in the oven: place unpeeled bananas on a baking sheet and bake at 300°F for about 15-20 minutes until the skins turn black.
How Do I Store Leftovers?
Let the bread cool completely, then wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. You can keep it at room temperature for about 3 days, or refrigerate it for up to 1 week. I personally enjoy it slightly chilled, but it rarely lasts more than a couple of days! For longer storage, you can freeze the bread. I recommend double-wrapping it—first in plastic wrap, then in foil—to keep it fresh. It should last up to 3 months in the freezer. To enjoy, simply thaw it in the fridge or warm it gently in the oven or microwave.
Serving Suggestions
If you loved this banana bread, I have a lot more for you to try. Bake up some Banana Bread With Chocolate Chips, Dairy-Free Banana Bread, Strawberry-Banana Bread, or High-Protein Banana Bread. Enjoy your banana bread plain and simple, or slather it with Almond Butter or Healthy Strawberry Chia Jam (or both!).
Ingredients
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chopped walnuts hello, omega-3s!
- 1/3 cup virgin coconut oil or extra-virgin olive oil
- 2 large eggs
- 2 large ripe bananas mashed (about 1 cup)
- 1/3 cup honey or pure maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (a slightly lower temp due to the honey in the recipe). Grease a 9×5-inch loaf pan with coconut oil or cooking spray, and set aside.
- In a large mixing bowl, whisk together the whole wheat flour, baking soda, and sea salt. Toss in the chopped walnuts.
- In a separate bowl, mix the oil and eggs until well combined. Stir in the mashed bananas, honey or maple syrup, almond milk, and vanilla extract. If your coconut oil solidifies on contact with cold ingredients, you can warm the mixture.
- Combine the wet and dry ingredients gently for a tender crumb. Transfer the mixture to the prepared loaf pan and bake for 55-65 minutes. If the banana bread begins to brown too fast, cover it with foil. Check for the bread's doneness with a toothpick inserted in the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If it comes out with wet batter on it, it needs more time to bake.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice up your banana bread and DEVOUR!
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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