This Healthy Banana Bread is a guilt-free treat that’s as nourishing as it is delicious. Packed with the natural sweetness of ripe bananas, it boasts a moist, tender crumb and a hint of warm cinnamon. Perfect for breakfast or a midday snack, it’s ready in just 55 minutes, with only 10 minutes of hands-on prep. The aroma of freshly baked bread will fill your kitchen, promising a slice of comfort in every bite.
With its wholesome ingredients, this bread offers a satisfying balance of flavors and textures—soft, slightly dense, and subtly nutty. It’s a healthier twist on a classic, ideal for sharing or savoring solo. Whether you’re a seasoned baker or a beginner, this recipe is simple, quick, and utterly rewarding. Let’s bake something that feels as good as it tastes!
Ingredients for Healthy Banana Bread
- 2 very ripe bananas, mashed (about 1 cup)
- ½ cup coconut sugar (or regular sugar)
- ¾ cup almond milk (or any milk of your choice)
- ⅓ cup extra-virgin olive oil, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat pastry flour (see note for substitutions)
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts
- Topping: 2 tablespoons chopped walnuts and 1½ tablespoons whole rolled oats
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly brush a 9×5-inch loaf pan with olive oil.
- In a large bowl, combine the mashed bananas, sugar, almond milk, olive oil, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
- In a medium bowl, mix the whole wheat pastry flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Sprinkle the top with the chopped walnuts and rolled oats.
- Bake for 42 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Store and Reheat Your Banana Bread
Once cooled, wrap your banana bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, simply warm a slice in the microwave for 10-15 seconds or toast it lightly for a crispy edge.
Fun Variations to Try
Switch things up by adding chocolate chips or dried cranberries for a sweet twist. For a nut-free version, swap walnuts with sunflower seeds or omit them entirely. You can also use maple syrup instead of sugar for a richer flavor.
Perfect Pairings for Serving
Enjoy a slice of banana bread with a dollop of Greek yogurt or a drizzle of honey for extra indulgence. Pair it with your morning coffee or tea for a cozy breakfast treat. It’s also great as a snack with a glass of almond milk.
Time-Saving Tips for Busy Bakers
Mash your bananas the night before and store them in the fridge to save prep time. Use a stand mixer to combine wet ingredients quickly, and measure out dry ingredients in advance. If you’re short on time, skip the topping and bake as-is—it’ll still be delicious!
Why This Recipe Works
This banana bread is made healthier with whole wheat pastry flour and almond flour, which add fiber and nutrients. The olive oil keeps it moist without butter, and the apple cider vinegar helps it rise beautifully. It’s a guilt-free treat you’ll love!
Healthy Banana Bread
Ingredients
- 2 very ripe bananas, mashed (1 cup)
- ½ cup coconut sugar, or regular sugar
- ¾ cup alphabet milk, or any milk
- ⅓ cup extra-virgin olive oil, plus more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat pastry flour*, see note
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts
Topping
- 2 tablespoons chopped walnuts
- 1½ tablespoons whole rolled oats
Instructions
- Preheat the oven to 350°F and brush a 9×5-inch loaf pan with olive oil.
- In a large bowl, combine the mashed bananas with the sugar, almond milk, olive oil, vanilla, and apple cider vinegar and whisk until combined.
- In a medium bowl combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts. Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
- Bake for 42 to 50 minutes, or until a toothpick inserted in the middle comes out clean.