Description
This Healthy No Added Sugar Banana Bread is a moist, flavorful loaf made with ripe bananas and white whole wheat flour, sweetened naturally with fruit without any added sugar. It’s perfect for a wholesome snack or breakfast, featuring warm cinnamon spice and optional mix-ins like nuts or chocolate chips. This recipe offers a healthier twist on classic banana bread, suitable for families looking to reduce sugar intake without sacrificing taste.
Ingredients
Units
Scale
Wet Ingredients
- 500 grams (~17.5 ounces) peeled, overripe bananas (about 2 1/2 cups mashed from about 5-6 medium bananas)
- 1/4 cup melted coconut oil or neutral-flavored oil of choice
- 2 eggs
- 1 teaspoon vanilla or banana extract
Dry Ingredients
- 1 3/4 cups white whole wheat flour (or 1 cup all-purpose + 3/4 cup whole wheat flour as a substitute)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans, raisins, or chocolate chips (optional; see notes)
Instructions
- Preheat the oven & prepare the pan: Set your oven to 325°F and lightly grease a 9×5-inch loaf pan or three mini loaf pans to prevent sticking.
- Mix the wet ingredients: In a large bowl, combine the peeled bananas, melted coconut oil, eggs, and vanilla or banana extract. Use a whisk to mix until smooth. Alternatively, use a blender to puree the bananas and wet ingredients together for a smoother batter.
- Add the dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir this into the wet mixture just until combined. Fold in any optional mix-ins like nuts or chocolate chips if using.
- Pour batter into prepared pan(s): Transfer the batter to your greased loaf pan(s), smoothing the top for even baking.
- Bake and cool: Bake the large loaf for 60 to 75 minutes or mini loaves for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely for 15 to 20 minutes. Slice and serve.
Notes
- Bananas: Use very ripe, brown-spotted bananas for the best sweetness and moisture. Fresh or frozen bananas work; if frozen, thaw fully and use the released liquid in the batter to avoid dryness.
- Flour substitutions: If white whole wheat flour is unavailable, mix 1 cup all-purpose flour with ¾ cup whole wheat flour for similar texture and nutrition.
- Mix-ins: Adding nuts or chocolate chips may increase baking time to 70-75 minutes. Chocolate chips will add some sugar but still less than typical banana breads.
- Kids’ involvement: Toddlers can help with peeling/mashing bananas and greasing pans, little kids can measure and pour ingredients, and older kids can participate in all steps to encourage healthy eating habits.
- Storage: Store cooled banana bread wrapped in plastic or airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1, 3-ounce slice
- Calories: 150
- Sugar: 6 g
- Sodium: 105 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg
