100% Whole wheat banana bread that is made with healthy ingredients for a delicious tasting bread that is low in sugar and low in fat. This recipe uses no refined sugar- the sweetness comes from the bananas and the honey. It tastes just as good as dessert, plus it’s healthier for you. Banana bread makes a great breakfast or healthy snack.
100% Whole Wheat Banana Bread – No Refined Sugar
Keep reading for the recipe.
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There are a lot of whole wheat banana bread recipes out there, but most of them call for at least a cup of sugar, which really doesn’t make them healthy at all!
I love this recipe because it doesn’t have any refined sugar, yet it is still sweet from the bananas and honey. Instead of using lots of oil it also uses bananas, yogurt or applesauce. Banana bread you can actually call “healthy” and feel good about it too.
This banana bread really is better than a slice of cake! Turns out National Banana Bread Day is a real thing and it’s on February 23rd every year. I know I’ll be observing this food holiday from now on.
Hope you enjoy!
How Ripe Should Bananas Be for Banana Bread?
In order to have delicious-tasting banana bread you need to make sure you use the “right” bananas, as they are the main ingredient. The more overripe a banana is, the better your banana bread will taste. Unripe bananas usually aren’t as sweet, soft, or flavorful.
Look for a banana that is soft and black, or at least has streaks of black and brown. Usually these bananas have been left on your kitchen counter a little too long for you to want to eat them plain, They look like they are ready for the garbage (or compost pile). Don’t toss them out- make banana bread. The blacker the banana, the sweeter it is.
If you only have yellow bananas and plan on making banana bread, let them ripen at room temperature for a few days. It may be tricky to plan the ripe bananas for when you want to use them. You can always freeze ripe bananas so you always have some on hand. If you only have barely-yellow bananas, try increasing the honey/sugar by about 1-2 Tablespoons to help with the lack of sweetness from the bananas.
HOW TO TELL WHEN BANANA BREAD IS DONE
Banana bread usually takes about 35-60 minutes to bake, depending on the size of the loaf and temperature of the oven. You should start keeping an eye on it for the last 5-10 minutes of expected bake time so that you can make sure it is baked to perfection, not under-cooked, soggy, or burned.
Perfectly baked banana bread comes out of the oven slightly brown with a curved top. It should be moist, not flat and mushy. The center of the loaf is the last part of the banana bread that cooks fully, and sometimes the hardest to know when it is done.
If your banana bread looks done on the outside, insert a toothpick an inch or more into the center of the bread. If it comes out clean, then the banana bread should be done. You can also slightly tap the top of the loaf, if it feels firm then it is done cooking. If there is any moisture or it still appears wet in the center, then cook for 5 more minutes and test again with a clean toothpick.
Be patient and you will soon be enjoying delicious-tasting homemade banana bread.
HOW LONG SHOULD BANANA BREAD COOL BEFORE EATING?
Once your banana bread has finished baking, take it out of the oven and let it cool in the pan for about 5 minutes. Slowly run a plastic knife around the outside edges of the pan to loosen the loaf. Carefully tip it upside down onto a plate. Cool the bread completely before eating if you don’t want it to crumble and fall apart. If you don’t mind a little more of a mess then dig in!
I hope you enjoy this recipe. It’s healthy, tasty, simple, and the most satisfying banana bread you’ll find.
- 2 ¼ cups whole wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- ¼ cup plain Greek yogurt OR you could substitute ¼ cup unsweetened applesauce
- ¼ cup honey
- 2 eggs
- ⅓ cup oil (I recommend coconut oil)
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F and grease a bread loaf pan (9x5" pan).
- In a medium-sized bowl, mix the flour, baking soda, and salt together.
- In a separate bowl mix the mashed bananas with yogurt, honey, eggs, oil, and vanilla.
- Fold the banana mixture into the flour mixture until just incorporated, being sure not to over mix.
- Pour batter into prepared pan and bake for 40 – 45 minutes or until a toothpick stuck in the center comes out clean.
Recipe source: The Examiner
Looking for more healthy recipes?
Garlic and Parmesan Zucchini
Protein-Packed Turkey and Vegetable Skillet
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By Jared Beckstrand