Description
This delicious healthy banana bread recipe is the best out there! It’s made with real ingredients and it’s easy to make. Perfect for breakfast or a snack.
Ingredients
Units
Scale
- 3 ripe bananas plus 1 more for the top (optional)
- 1 1/2 cups all-purpose or gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 1/3 cup maple syrup
- 1/4 cup full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/3 cup melted and cooled butter (you can also use olive oil, coconut oil, or vegan butter)
- 1/2 cup old-fashioned rolled oats
- Optional Add Ins: nuts, chocolate chips, fresh fruit
Instructions
- PREP: Heat the oven to 350 degrees F. Grease a. 8-inch loaf pan with butter or baking spray, line with parchment paper, and then grease the parchment. This will make it easy to remove your loaf from the pan.
- SMASH THE BANANAS: Add the bananas to a small bowl and smash them using the tines of a fork. Set Aside.
- MIX THE DRY INGREDIENTS: In a large bowl, mix together the flour, baking soda, and salt.
- STIR IN THE BUTTER: Next, stir in the melted and cooled butter (or oil). Mix until just combined.
- MIX THE WET INGREDIENTS: In a separate bowl, mix together the smashed bananas, eggs, maple syrup, Greek yogurt, and vanilla extract. Mix until combined and then add to the flour and butter mixture.
- FOLD IN THE OATS AND EXTRAS: Mix in the oast and any extras. For this recipe, I used 1/2 cup of walnut halves roughly chopped and 1/4 cup mini chocolate chips.
- BAKE: Add the batter to the prepared pan and spread evenly. Top with (optional) banana slices or a whole banana sliced vertically. Bake until the top of the loaf is cooked through ( a tester inserted in the middle comes out clean) and starting to brown on top, about 50-60 minutes.
- COOL: Cool your banana bread in the pan for about 10 minutes and then remove and transfer to a wire rack to finish cooling.
- SERVING SUGGESTIONS: This yummy bread is perfect for breakfast or a snack. Make it even better by adding a drizzle of your favorite nut butter and a few flakes of salt.
- STORE AND FREEZE: This healthy banana bread will keep in an airtight container at room temperature for a few days or in the freezer for up to 3 months. Just thaw to room temperature before serving.
Notes
- MAKE GLUTEN FREE: If you’d like to make this gluten-free, just substitute the all-purpose flour with gluten-free all-purpose flour.
- SERVING SUGGESTIONS: This yummy bread is perfect for breakfast or a snack. Make it even better by adding a drizzle of your favorite nut butter and a few flakes of salt.
- TO MAKE MUFFINS: Line a 12 cup muffin tin with liners. Prepare the batter as directed above and then divide evenly between liners. Top with a slice or two of banana (optional). Bake for 18-25 minutes at 350 degrees F or until a tester comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 316
- Sugar: 13.8 g
- Sodium: 266.5 mg
- Fat: 9.5 g
- Carbohydrates: 47.9 g
- Fiber: 4 g
- Protein: 9.1 g
- Cholesterol: 68 mg