How to make healthier banana bread that is moist and tastes great!

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Banana bread
This healthy banana bread stays moist and actually tastes good! This recipe has lower sugar, healthier fats, and adds whole grains.



➧ ³/₄ cup all-purpose flour
➧ ³/₄ cup whole wheat flour
➧ 1 teaspoon baking soda
➧ ¹/₂ teaspoon fine sea salt
➧ ³/₄ teaspoon ground cinnamon
➧ 2 large bananas, heavily speckled or even black bananas are best, about 1 cup mashed
➧ 5 tablespoons extra-virgin olive oil or substitute melted coconut oil
➧ 1 tablespoon molasses
➧ ¹/₃ cup sugar
➧ 2 large eggs, lightly beaten
➧ 1 teaspoon vanilla extract
➧ 1 teaspoon lemon zest
➧ 2 tablespoons lemon juice



Center a rack in the oven and heat to 350°F. Line an 8 ¹/₂-inch-by 4 ¹/₂-inch loaf pan with parchment paper and lightly grease. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

Whisk the flours, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the olive oil, molasses, sugar, eggs, lemon zest, lemon juice, and the vanilla into the bananas until blended.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.


Pour batter into the pan and smooth the top. Bake 40 to 65 minutes, or until a knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.

When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.


⏩Store the banana bread at room temperature up to 2 days, in the refrigerator up to 5 days, or in the freezer up to 3 months.
⏩To make the bread gluten-free: Use your favorite store-bought gluten-free flour blend.
⏩To make the bread vegan OR egg-free: Replace the eggs with flax eggs. To make 2 flax eggs, mix 2 tablespoons flaxseed meal (ground raw flaxseed) with 5 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the eggs in the recipe.
⏩Use 100% whole wheat flour: Replace the all-purpose flour with an equal amount of whole wheat flour or use white whole wheat flour. If the batter seems too thick, thin it out with a tablespoon or so of water or milk.
⏩Using less oil: 5 tablespoons of olive oil seemed just right for lowering the fat while keeping the bread nice and moist. To reduce the fat, even more, you can try replacing some or all of the oil with applesauce.

NUTRITION PER SERVING: Serving Size 1 slice / Calories 164 / Protein 3 g / Carbohydrate24 g / Dietary Fiber 2 g / Total Sugars 10 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 28 mg

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