Delicious, airy, and moist healthy banana bread—made better. This signature banana bread uses white whole wheat flour for whole-grain goodness, ripe bananas for natural sweetness, a blend of all-natural sweeteners, and just a little coconut oil for richness. It’s a simple, everyday loaf that’s both comforting and sensible.
Banana bread was a staple in many kitchens growing up — a quick, reliable loaf to enjoy for breakfast, snacks, or to share. This updated version focuses on real ingredients: 100% whole grain flour, natural sweeteners, and a modest amount of healthy fat so you get great texture without excess oil.
Why make this banana bread recipe?
There are plenty of banana bread recipes out there, but this one stands out for a few reasons:
- 100% whole grain: It uses white whole wheat flour, which gives whole-grain nutrition with a milder, slightly nutty taste and a texture similar to all-purpose flour.
- All-natural sweeteners: No refined white or brown sugar here. This loaf is sweetened with coconut sugar, maple syrup, and the natural sugars in ripe bananas.
- Minimal oil: The recipe calls for only 2 tablespoons of coconut oil, relying on yogurt and bananas to keep the loaf moist.
- Reliable result: Tested for consistent texture and flavor—expect a tender, slightly caramelized crumb and a moist interior.
Nutrition (per slice)
Estimated nutrition: about 205 calories, 4 g fat, 3 g fiber, 4 g protein per slice. Nutrition values are approximate and will vary slightly depending on ingredients and portion sizes.
Ingredients You Need
- White whole wheat flour – the base of this bread. White whole wheat is whole grain but milder than regular whole wheat, yielding a soft, tender loaf.
- Coconut sugar – a lower-glycemic alternative to refined sugar. Use 1/4 cup; the flavor is subtle and not coconut-forward.
- Ripe bananas – the riper the better. Three medium bananas yield about 1 cup mashed.
- Eggs – add structure and protein and help create an airy crumb.
- Maple syrup – adds warmth and depth of flavor; you can substitute with honey or agave if desired.
- Greek yogurt – a small amount keeps the loaf moist and helps activate baking soda, reducing the need for extra oil.
- Vanilla extract – enhances the overall flavor; almond extract is a nice alternative for a different note.
- Unsweetened almond milk – any milk will work; unsweetened almond milk keeps the batter light.
- Coconut oil – 2 tablespoons, melted. Melt before measuring so it mixes evenly.
Ingredient swaps
Coconut sugar: swap 1:1 with light brown sugar for a similar taste. Maple syrup: can be replaced with honey or agave. Coconut oil: melted butter or a neutral oil like olive oil works well. Eggs: if you need an egg-free option, use a trusted vegan banana bread method instead.
Optional add-ins and variations
Change up the loaf with one of these mix-ins:
- Fresh berries: blueberries, raspberries or chopped strawberries
- Chocolate chips or white chocolate chips with dried cranberries
- Chopped nuts: walnuts or pecans
- A pinch of chai spice or cinnamon for warmth
Baking accessories to have on hand
A standard loaf pan, mixing bowls, a whisk, a wooden spoon or spatula, and a cooling rack are all you need. Parchment paper or nonstick spray makes removing the loaf easier.
How to Make Healthy Banana Bread
Step 1: Mix
Preheat the oven to 350ºF (175ºC). In one bowl, whisk the dry ingredients together. In another bowl, mash the ripe bananas until mostly smooth, then add eggs, maple syrup, Greek yogurt, vanilla, and almond milk; whisk to combine. Gradually fold the dry ingredients into the wet mixture with a spoon until just incorporated. Stir in the melted coconut oil at the end so it blends evenly without seizing.
Why add the coconut oil at the end?
Melted coconut oil can solidify when it meets cold liquids like milk or eggs. Adding it at the end ensures the oil stays fluid and mixes smoothly into the batter.
Step 2: Transfer to pan
Prepare a loaf pan with nonstick spray or a strip of parchment paper. Pour the batter into the pan, smooth the top, and tap gently to release air bubbles.
Can this be made into muffins?
Yes. Fill lined muffin cups about 3/4 full and bake at 350ºF for 20–23 minutes. This recipe typically yields 12–14 muffins.
Step 3: Bake, tent, and finish baking
Bake at 350ºF for 30 minutes. Remove the pan and tent it loosely with aluminum foil to prevent the top from over-browning, then return to the oven and bake another 15–20 minutes or until a toothpick inserted into the center comes out clean.
Is tenting necessary?
Tenting is optional but recommended to avoid an overly browned or tough crust while the center finishes baking.
Step 4: Let cool
Allow the bread to cool for 5–10 minutes in the pan, then remove it and transfer to a cooling rack to cool completely before slicing.
Tips & FAQs
How many bananas make 1 cup mashed?
About three medium ripe bananas yield roughly 1 cup of mashed banana.
Can I use frozen bananas?
Yes. Thaw frozen bananas completely, then mash and measure before using.
Is banana bread healthy?
Traditional recipes often use refined flours, sugars, and lots of oil. This version focuses on whole grains, natural sweeteners, and limited oil to make a more nutritious everyday loaf.
Don’t like bananas—any alternatives?
Try using 1 cup of applesauce in place of the mashed bananas for a different flavor and moist texture.
Storage
Cool completely, then store the loaf in an airtight container or wrapped in plastic on the counter for up to 3 days or refrigerated for up to 5 days.
Freezer instructions
- Cool completely, then wrap the loaf tightly in plastic wrap and then in a layer of foil.
- Remove as much air as possible, label with the date, and freeze for up to 3 months.
- Thaw in the refrigerator or on the counter before serving.
Recipe Summary
Prep time: 20 minutes • Cook time: 50 minutes • Total: 1 hour 10 minutes • Servings: 10 slices
Ingredients (for one loaf)
- 1 1/2 cups white whole wheat flour
- 1/4 cup coconut sugar (or brown sugar)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3 medium ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened almond milk (or other milk)
- 2 tablespoons melted coconut oil
Instructions
- Preheat oven to 350ºF and prepare a standard loaf pan with nonstick spray or parchment.
- Whisk dry ingredients (flour, coconut sugar, baking soda, salt) in a medium bowl; set aside.
- Mash bananas in a large bowl. Whisk in eggs, maple syrup, Greek yogurt, vanilla, and almond milk until combined.
- Slowly fold the dry ingredients into the wet mixture with a spoon or spatula until just combined. Stir in the melted coconut oil last.
- Pour batter into the prepared pan. Bake at 350ºF for 30 minutes, then tent with foil and bake an additional 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10–15 minutes in the pan, then transfer to a rack to cool completely before slicing.
Notes
If the batter seems thick, you can add a splash more almond milk to reach a spreadable consistency. Keep an eye on oven temperatures, as baking time can vary slightly by oven and loaf pan size.
Photography by: The Wooden Skillet