If you’re looking to add more whole grains to your diet or reduce the amount of sugar you’re taking in, do I have a healthy banana bread recipe for you! I realize the word healthy is relative to what your body can tolerate, but the power of whole grains, bananas, and no refined sugar make this recipe a wonderful option for those looking to consumer less sugar and more fiber.
Perfect as an afternoon snack or healthy treat any time of day, this recipe is easy to whip up in just a few minutes. Banana bread is also a perfect use for overripe bananas wasting away in the fruit bowl. Don’t toss them out! Make this banana bread, or freeze the peeled bananas until you’re ready to make this bread.
Freshly Ground Flour
For this recipe, I recommend using soft white wheat flour or spelt flour. I own a grain mill and mill my flour right before baking, and this is ideal if you have a mill and grain berries. If not, store bought milled flours will work as well. If you’ve never considered milling flour at home, you should read my article on How to Start Milling Flour at Home.
It’s really not a difficult thing, and you literally go from wheat berries to flour in less than a minute with an electric mill. My mill is 20 years old and going strong, so these appliances are meant to last and give you the freshest flour possible with all of the nutrition still in tact.
I also have a recipe for Honey Whole Wheat Bread if you want to use whole grains and honey to make fresh, healthy bread at home. Have more questions about freshly milled flour? Feel free to reach out to me at firstname.lastname@example.org and I’ll be happy to answer any questions you may have.
Ingredients for Honey Banana Bread
Most of the ingredients for this delicious banana bread are handy in your pantry. There’s nothing out of the ordinary, so here’s what you’ll need to make this recipe:
- 2 cups soft white wheat flour (or spelt flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup oil (I used coconut oil at room temperature, but olive oil works too)
- 1/2 cup honey (I use raw honey, but any kind will do)
- 1 teaspoon vanilla extract
- 1 egg
- 2 or 3 bananas depending on banana size(2 for larger and 3 for small/medium sized)
- 2/3 cup chopped walnuts
Now that you have all of the ingredients together, let’s get baking! Scroll down to the bottom for the printable recipe card.
Whole Grain Honey Banana Bread
- Preheat your oven to 350 degrees and use spray oil on your loaf pan. Set aside.
- In a large bowl, combine all of your dry ingredients: flour. baking powder, baking soda, salt, and cinnamon. Whisk well to combine.
- In a medium bowl. beat egg lightly, then add oil, honey, and mashed bananas. Stir banana mixture until well combined.
- Pour wet ingredients into the large mixing bowl with the flour mixture and use a rubber spatula to mix until there are no pockets of flour left. Be cautious not to overmix.
- Add vanilla and chopped walnuts and gently stir to combine.
- Pour batter into prepared muffin pan and place in preheated oven. Bake for 40-45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean.
- Allow banana bread to cool in pan for 5-10 minutes, then remove and finish cooling on a wire rack.
- Serve warm or completely cooled. I like to use a serrated knife to cut nice generous slices. Enjoy!
How to Serve Whole Grain Banana Bread
I personally love to have a little something to go alongside my banana bread slice. Here are some delicious options that will add flavor or protein to your banana bread:
- Top banana bread with a tablespoon of your favorite peanut butter. This will give you a more filling slice!
- I personally love good quality salted butter (like Kerrygold) spread on warm banana bread slices.
- Top with unsalted butter or salted butter and drizzle with honey
- Spread with your favorite jam or preserves. Check out my recipe for Zucchini Ginger Preserves if you want to try something delicious and different!
Substitutions for Honey Banana Bread
Don’t have all of these ingredients? Here are some easy substitutions for some of the ingredients in this homemade banana bread:
- Substitute any of the soft white wheat flour for all purpose flour. Use slightly less AP flour, since it’s packed more densely than the soft white.
- For a sweeter loaf, use extra honey. Start with just 1/4 cup more.
- Add in 2/3 of a cup of semi-sweet chocolate chips for a more indulgent whole wheat banana bread
- For more fall flavor, substitute pumpkin pie spice for the cinnamon (see my recipe for Homemade Pumpkin Pie Spice here.)
- No honey, but still want to avoid refined sugar? Substitute pure maple syrup for the honey in this recipe for a Maple Banana Bread.
How to Store Your Loaf of Banana Bread
Banana bread is best stored in an airtight container at room temperature. Ideally, store the bread out of direct sunlight and eat it within a few days. Many quick breads like this are pretty moist, so you can also opt to put them in the refrigerator for longer life.
For longer storage, wrap your loaf of banana bread in plastic wrap and then aluminum foil and place in a freezer bag. Freeze for up to six months. You can defrost the whole loaf at one time, or slice your loaf before freezing and take out one slice at a time to warm in the microwave. This is a great option if you know you won’t eat a whole loaf within a few days.
I hope you enjoy this healthy and easy honey banana bread recipe. If you have ideas or suggestions or made it, please feel free to leave a comment below!