Healthy Banana Bread

This Healthy Banana Bread is moist, naturally sweetened with maple syrup, and made with simple, wholesome ingredients. It's easy to make and perfect for breakfast or snacking when you're craving something a little on the lighter side!

Course Breakfast, Dessert

Cuisine American

Keyword healthy banana bread

Prep Time 15

Cook Time 55

Cool Time 20

Total Time 1 30

Servings loaf

Calories 374kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1¼ cup over ripe bananas mashed (usually ~3 bananas but be sure to measure)
1/3 cup extra virgin olive oil go for something mild, not robust
1/2 cup pure maple syrup not pancake syrup
2 large eggs room temperature
2 Tbsp. whole milk
2 tsp. vanilla extract
1 tsp. molasses
1¾ cup flour spooned and leveled (can use white whole wheat or all purpose)
1½ tsp. baking soda
1½ tsp. ground cinnamon
1/2 tsp. fine salt
1/4 tsp. espresso powder
Pinch of nutmeg and cardamom
3/4 cup favorite mix ins chopped walnuts, chocolate chips, etc.

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Instructions

Preheat the oven: Preheat the oven to 350°F. Lightly grease a 9×5 light colored aluminum loaf pan or line it with parchment paper for easy removal.
Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, olive oil, maple syrup, eggs, milk, vanilla extract, and molasses until smooth and well combined.
1¼ cup over ripe bananas, 1/3 cup extra virgin olive oil, 1/2 cup pure maple syrup, 2 large eggs, 2 tsp. vanilla extract, 1 tsp. molasses, 2 Tbsp. whole milk
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, espresso powder, nutmeg, and cardamom.
1¾ cup flour, 1½ tsp. baking soda, 1½ tsp. ground cinnamon, 1/4 tsp. espresso powder, Pinch of nutmeg and cardamom, 1/2 tsp. fine salt
Combine the batter: Add the dry ingredients to the wet ingredients and gently fold together until just combined. Be careful not to over-mix.
Add mix-ins: Fold in the mix-ins.
3/4 cup favorite mix ins
Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with a few extra walnuts, if desired.
Bake: Bake for 55-65 minutes Start Timer, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely tent the loaf with foil during the last 15-20 minutes of baking.
Cool: Allow the bread to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely before slicing. YUM! Start Timer

Notes

Olive oil: Use a mild olive oil, not overly peppery or robust. Some of my recommendations would be Kirkland, Terra Delyssa, or Delallo. If you don’t want to use olive oil, you can use canola or vegetable oil.
Mash bananas thoroughly: Mash the bananas well to ensure a smooth and consistent banana flavor throughout the bread. A few small lumps are okay. I usually like to use my hand mixer to get them perfectly mashed.
Don’t add too much banana: I always measure out 1¼ cup mashed banana for my recipe, which is usually 4 small or 3 medium bananas (or 300 grams if you have a food scale). Using too much mashed banana can lead to texture issues, and the bread may not cook or rise properly.
Loaf pan: Light-colored pans reflect more heat and can yield a lighter crust, compared to dark pans. I have not tested this recipe in a glass or ceramic loaf pan; those pans will require an adjustment to the baking times.
Store at room temperature: Will keep for 2-3 days at room temperature. Wrap the banana bread in plastic wrap, then place it in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.
Store in the refrigerator: Wrap and store in the fridge for up to 1 week.

Nutrition