Description
This Healthy No Added Sugar Banana Bread recipe uses overripe bananas and white whole wheat flour to create a moist, flavorful loaf without any added sugars. Perfectly sweetened by ripe bananas and optionally enhanced with nuts or chocolate chips, this banana bread is an excellent wholesome treat or breakfast option that’s easy to make and kid-friendly.
Ingredients
Units
Scale
Wet Ingredients
- 500 grams (~17.5 ounces) peeled, overripe bananas (about 2 1/2 cups mashed from about 5-6 medium)
- 1/4 cup melted coconut oil or neutral-flavored oil of choice
- 2 eggs
- 1 teaspoon vanilla or banana extract
Dry Ingredients
- 1 3/4 cups white whole wheat flour (or 1 cup all-purpose flour + 3/4 cup whole wheat flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans, raisins, or chocolate chips
Instructions
- Preheat the oven & prepare the pan(s): Set the oven to 325°F (163°C). Lightly grease a 9×5-inch loaf pan or three mini loaf pans using oil or non-stick spray to ensure easy removal after baking.
- Mix the wet ingredients: In a large bowl, combine the peeled bananas, melted coconut oil, eggs, and vanilla or banana extract. Whisk until thoroughly blended. Alternatively, if you have a food scale, you can weigh the bananas, place all these wet ingredients into a blender, and puree until smooth to achieve a uniform batter.
- Add the dry ingredients: To the wet mixture, add the white whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, and any optional mix-ins like nuts or chocolate chips. Stir gently just until all ingredients are combined, being careful not to overmix to preserve the bread’s tender crumb.
- Bake and cool: Pour the batter into the prepared loaf pan(s). Bake a large loaf for 60 to 75 minutes, or mini loaves for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, about 15 to 20 minutes, prior to slicing.
Notes
- Favorite Equipment: Nordic Ware 9×5″ Loaf Pan or Nordic Ware Mini Loaf Pans work well.
- Bananas: Use very ripe, brown-spotted bananas for natural sweetness. Both fresh or previously frozen and fully defrosted bananas work. Retain any liquid from defrosted bananas to avoid a dry bread.
- Flour: White whole wheat flour is preferred, but you can substitute with 1 cup all-purpose flour plus ¾ cup whole wheat flour if unavailable.
- Mix-ins: Adding nuts, raisins, or chocolate chips increases baking time by up to 10-15 minutes. Chocolate chips add some sugar but still keep sugar content low overall.
- Ingredient Prep: Mash bananas ahead of time and refrigerate for up to 2 days. Combine dry ingredients beforehand for easier mixing.
- Little Helpers: Toddlers can peel and mash bananas or help whisk ingredients. Older kids can measure and pour batter, encouraging participation and interest in cooking.
- Nutrition Notes: Nutritional data is based on using melted coconut oil and excludes optional mix-ins.
Nutrition
- Serving Size: 1, 3-ounce slice
- Calories: 150
- Sugar: 6 g
- Sodium: 105 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg
