Banana Bread is a constant favorite in our house. Actually, we get excited about banana ANYthing and always have at least half a dozen bananas on the counter on any given day.
This bread uses lots of bananas (the recipe calls for 12 ounces ISH but honestly, the more banana the better) and only one cup of white whole wheat flour which is what creates a super moist bread with lots of banana flavor.
We like to bake it in this 9×9 ceramic dish but you can also use a loaf pan, you may just need to cook it for an extra 5 minutes or so.
If you want to create a bit of an icing for this bread, mix a couple drops of stevia (or a tablespoon or two of maple syrup) with some plain greek yogurt and a few dashes of cinnamon. It’s super yummy and makes it even more delicious.
[ytp_video source=”wgH0IvcQMus”]
Ingredients
- 3 medium brown bananas about 12 ounces
- 2 tablespoons coconut oil
- 1 cup white whole wheat flour
- 3/4 cup coconut sugar or turbinado sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Pre-heat oven to 325 F
- Place bananas in a large bowl and mash with the back of a fork until they are all broken down.
- Add in the coconut oil, white whole wheat flour, coconut sugar, eggs, vanilla, cinnamon, baking soda, and salt. Stir until everything is just combined.
- Transfer into an 88 baking dish lined with parchment paper or coated with cooking spray.
- Bake for 40-45 minutes or until set through.
- Cool, cut into 9 squares + enjoy.
Comments
Alimah Ali says
Hello Dani,
I wanna try this Banana Bread recipe but i am Unsure… IF i use Bob Mills Gluten free flour will it still rise?
Dani says
I’m pretty sure it will!
Lucy says
Hello Dani, could I use coconut flour for this recipe? Thank you!
Dani says
I’ve never tried. I’m sure it could work but you may need to adjust some of the other ingredients.
Judy Spaun says
Dani,
I just found your videos on you tube and am so impressed with your clarity and great instructions. You are now my favorite source for healthy recipes. Thank you. I have your banana bread in the oven now yum.
Judy Spaun
Dani says
Thank you Judy!! So glad to have you here.
Peter says
Have you ever thought of substituting bananas with apricots? Do you think this could work out?
Currently there is a season for fresh domestic apricots in Poland (as far as I know they are not as popular in the US) and as their structure is relatively dry so I suspect that that this could be an interesting and lower-in-carbs alternative.
Dani says
I haven’t, but if you decide to give them a try I would love to hear how it goes.
Nannar says
Hi Dani,
I have a question regarding the nutrition of each serving. I added all the ingredients in my app, “My Net Diary”, and it doesn’t come up with what you have posted on your site. Can you explain how you came up with your nutrition? Thank you so much.
Dani says
Hi there! For all of my nutrition analysis I use a website called MyFoodDiary.com and all nutrition analysis are just a general ball park.
May Shibbani says
Hi Dani
Am soooo happy to find this site, I have tried the banana muffin’s it was great.thank you
Dani says
Awesome! So glad to hear it.
Anya says
Hi Dani, Could I use regular brown sugar? I live abroad and not easy to get “unique” products.
Thanks
Anya
Dani says
Yes! That would work just fine.
Wanda says
Hi Dani; I tried the Turkey zucchini boats and they are wonderful. Do you have a healthy recipe for squash? Thanks
Dani says
Hi Wanda! What kind of squash did you have in mind?
Amy Macaroni says
Hi I wanted to add walnuts to the recipe. What would be better… adding the nuts to the top or in the batter? I am so excited to make this recipe since I have really over ripe bananas. Thank you!
Dani says
I bet either would work but personally, I love them sprinkled over the top.
Mikki says
Followed everything except for the flour. I only had plain all purpose flour and I used a loaf pan. At 25 mins i think i overbaked it. The edges of the loaf are almost too brown. Will give it another try.
Dani says
Ok, I’d love to hear how it goes. If it seems like it is getting too brown too fast you can always cover with foil for some of the cooking time.
Jazmine Aquino says
Hi I can’t wait to make this recipe. I just want to know what you topped your banana bread with?
Dani says
I like to top mine with almond butter or peanut butter.
Isaac Jefferson says
Can I add chocolate chips to this recipe? I would like to but I don’t know how much.
Dani says
Sure! I would add about 1/3-1/2 cup.
jessica says
hi dani, tried this and totally love how moist the banana bread is, wondering whether i can transform it into chocolate banana bread, if so, how much chocolate powder should i pour in ? THANK YOU!
Dani says
I bet you could BUT I would just add some chocolate chips! I bet that would be great.
Geraldine says
Hi Danny
Love this recipe made it and very tasty. Can you make one that is vegan. I tried with a flex egg but its to wet.
Thanks for the amazing recipes
Dani says
I’ll have to experiment with that! Thanks for the suggestion, Geraldine.
Sumudu says
Hi Dani, Today I made your Banana bread top with Almond slivers. Delicious Thanks for your healthy recipes
Cheers
Dani says
Hi Sumudu! Thanks so much for letting me know. I’m so glad you liked it and love the addition of sliced almonds. Yum!
Jan Worthy says
As I am the only one to eat Banana Bread, I need to know how to store it and how long will it stay fresh. Many thanks.
Dani says
Hi Jan! I would recommend wrapping it in plastic wrap and storing it in the fridge where it will happily last the week.
Jolyn says
Hi Dani! If I were to bake this as muffins, how many muffins would this recipe roughly yield and how long would they take to bake? Thank you!!!
Dani says
I’m not sure! My guess would be about 12 and they would bake for 25-30 minutes but you’ll have to experiment a bit. Would love to hear how it goes.
Margherita says
Hello Dani,
I’ve tried a few recipes but this one is absolutely the best. I love your videos and how clear you are and the ingredients you use. Im so happy with it! thanks so much.
Dani says
It’s my pleasure. I’m so glad you enjoyed the recipe. Thanks for taking the time to leave a review.
Hanna says
Hello from norway!
Made this banana bread today and it is hands down the best banana bread I have EVER tasted. Moist and full of banana flavor! There is no doubt I will make this again very soon.
Thank you so so much for the recipe!
Dani says
Hi Hanna! That’s exactly how I feel about this banana bread. So glad you enjoyed it too! Thanks for taking the time to rate + review!
Barbes says
Hi Dani, thank you a lot for this recipe it is delicious ! I have even divided in two the amount of sugar for a healthier version and, but do you know how many calories there are in each slice please ?
Thanks again, love your videos 🙂
Dani says
Hi Barbes! I just calculated the nutrition so it’s on the recipe card now! Here’s a peek – > Serving: 1piece | Calories: 130kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 291mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 53IU | Calcium: 17mg
Dawn says
I have yet to try a recipe of yours I don’t like! Thank you! Do you have a substitute for the coconut oil? Butter? I’ve stopped using because I’ve read/been told by registered dietician that it’s a saturated fat that’s not healthy. Butter is also a saturated fat but much less than coconut oil. What’s your thoughts on coconut oil?
Sharon says
I substitute coconut oil with applesauce in a 1:1 ratio, and the recipe still tastes great!
Madina Sabri says
This is our most favorite banana bread recipe, Dani!!!
Sharon says
This turned out so amazing!!! I am like you where I love banana anything! I modified the recipe slightly by using applesauce and spelt flour instead of coconut oil and white whole wheat flour. I am so glad that I found your website; you do have the best baked recipes that really are easy, “clean and delicious!”
Amber says
Dani, if you use coconut oil, does it need to be melted first?
Jaclyn Castro says
We’re going to bake this tonight! Question: If I wanted to add walnuts how much do you think I can add without it drying out the bread? Suggestions, please! 🙂
Dani says
I am thinking 1/2 cup is would work!
Azari says
Is there any substitute for the white whole wheat flour?
Dani says
You can use regular flour or a gluten free flour swap.
Erika Johnson says
Wow, this was the best banana bread I’ve ever made! Thank you so much!
Nayera Abouelfarh says
I LOVE this recipe! I literally lost count of how many times I baked it. I bake it for everyone I love and they all are amazed by how good it is! I even baked a not-so-clean version of banana bread and everyone loved your version much more! Thanks for sharing it really! Just a quick question for the next time I make it, I am thinking of using almond flour for a less carb version, do you think that would work? If so, will I have to change anything in the recipe? BTW, I made some minor adjustments, I use Stevia to sweeten it, for a lower calorie version, and butter instead of coconut oil.
Marianela says
I have made this banana bread for years now! Everyone always loves it and compliments how delicious it is! It is a great breakfast bread or on the go snack in a ziploc bag. My daughters and husband love it and so do I, it is so easy to whip up and pretty versatile recipe!
Dani Spies says
I’m so glad you are enjoying the banana bread! It’s one of my favorites as well – I actaully plan to make some this weekend as I have brown bananas on my counter.
Marianela says
I still love this and I sometimes replace 1/2 of the flour with almond flour, making the bread more moist.
Sydney Palsgrove says
I’m not much of a baker at all so this is one of my go to recipes – it is easy and delicious! I add a scoop of tuvani protein powder as well 🙂
Do you have anything similar to this that includes pumpkin?
pamela says
I made this and really wanted to add the glaze. Could you please explain to a total novice. When do I put that one? I assume I first let the bread cool and then do I put on the glaze and then put in the fridge?
Dani Spies says
You are exactly right. If you would like to add a glaze, allow the bread to cool, then add the glaze and pop it in the fridge. So yummy.
Gail RITZ says
How would you change this recipe to make it lower in carbs or diabetic friendly? We love banana bread but need a lower carb option. Thank you.
Dani Spies says
An easy way to cut the carb content down for a recipe like this, would be to swap the granulated sugar with monkfuit – the brown sugar variety. Hope that helps!
Linda says
Hi Dani,
Can cassava flour be substituted for the whole wheat flour?
Dani Spies says
Yes, it can but you may what to reduce the amount of flour just a bit!
Deb says
Dani,
Just made this and this is one of the best banana bread recipes I made. So moist and delicious! Thanks for all your great recipes!
Nikki says
Hi Dani, I made the recipe similarly, except I did 1/2 cup white flour and 1/2 cup almond flour. Thought I’d give it a try that way to “level up” but hoping for the fluffiness and they were super flat. ): Do you think mixing the flours didn’t play nice? Thanks for the advice. Nikki
Dani Spies says
Unfortunately, I do think it was the almond flour that let you down. Almond flour is higher in protein and fat making it more dense and heavy – it’s not really a great swap 1:1 for wheat flour.
Nikki Helmer says
Thanks for the advice Dani. I forgot to mention I used Monk Fruit sweetener so maybe that also contributed to flat muffins. It was my first time trying that type of sweetener when baking.
Dani Spies says
Interesting! I am a fan of monk fruit and don’t think that was the culprit. I tend to think it was the almond flour.
Helen says
I made this recipe with gluten-free flour. I also add a little bit of milled flaxseed, psyllium and chopped walnuts. because of the flaxseed and psyllium, I add just a little more coconut oil. I do it in a bread machine. It’s delicious!
Sharon says
Love this delicious banana bread! I would love recipe for the frosting that’s shown in the photo.