Description
This Healthy No Added Sugar Banana Bread recipe uses overripe bananas and whole wheat flour for a naturally sweet and nutritious treat. With no added sugar, it’s perfect for those seeking a wholesome snack or breakfast that still tastes delicious. Optional mix-ins like nuts or chocolate chips add texture and extra flavor, while the use of melted coconut oil keeps it moist and flavorful.
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 flour + 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 mix-ins such as chopped walnuts or pecans, raisins, or chocolate chips (optional)
Instructions
- Preheat Oven & Prepare Pan: Set your oven to 325°F and lightly grease a 9×5-inch loaf pan or three mini loaf pans to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the peeled bananas, melted coconut oil, eggs, and vanilla or banana extract. Whisk together until well combined. Alternatively, use a blender to puree the bananas with the wet ingredients for a smooth batter.
- Add Dry Ingredients: Add the white whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, and any optional mix-ins gently to the wet mixture. Stir just until everything is combined to avoid overmixing.
- Pour Batter & Bake: Pour the batter into the prepared loaf pan(s) and bake for 60 to 75 minutes for a large loaf or 35 to 40 minutes for mini loaves. The banana bread is done when a toothpick inserted in the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for 15 to 20 minutes before slicing and serving.
Notes
- Favorite Equipment: Nordic Ware 9×5″ Loaf Pan or Nordic Ware Mini Loaf Pans for best results.
- Bananas: Use very ripe bananas with brown spots for optimal sweetness. Both fresh and frozen bananas work, but frozen bananas should be defrosted to room temperature and the liquid retained to avoid undercooked centers.
- Flour Substitute: If white whole wheat flour is unavailable, substitute with 1 cup all-purpose flour plus ¾ cup whole wheat flour.
- Mix-ins: Adding ingredients like nuts or chocolate chips may increase baking time slightly to about 70-75 minutes. Chocolate chips contain added sugar which will add slight sweetness.
- Ingredient Prep: Mash bananas ahead and refrigerate up to 2 days if needed. Pre-measure dry ingredients and consider combining spices with dry ingredients beforehand.
- Kid-Friendly Tips: Toddlers can help peel bananas and grease pans, little kids can measure and pour ingredients, and bigger kids can assist throughout the process to encourage involvement.
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
