The Best Banana Bread: No Refined Sugar and Whole Wheat Flour
If you’re searching for a delicious and healthy treat that’s a hit with both kids and adults, look no further! Our banana bread is made without refined sugar and uses whole wheat flour, making it a nutritious choice that doesn’t compromise on flavor. This is the easiest and best banana bread recipe you’ll ever try—we promise!
Whenever we have old bananas on hand, this is the recipe we always make in our house. It’s the perfect way to avoid waste and turn those overripe bananas into a delicious treat that everyone loves.
Why You’ll Love This Banana Bread
1. Wholesome Ingredients: This banana bread is made with whole wheat flour, which adds a delightful nutty flavor and a boost of fiber. We’ve swapped out refined sugar for unrefined natural sweeteners while ensuring the perfect sweetness.
2. Kid-Friendly: Whether you’re packing it in school lunches or serving it as an after-school snack, this banana bread is loved by kids. Its moist texture and sweet, spiced flavor make it irresistible.
3. Perfect for Any Time: This bread is perfect for breakfast, a snack, or even dessert. It’s a versatile recipe that fits into any part of your day.
4. Great for Using Up Overripe Bananas: Whenever we have old bananas on hand, this is the recipe we always make in our house. It’s the perfect way to avoid waste and turn those overripe bananas into a delicious treat.
The Best Banana Bread
Ingredients
- ⅓ cup avocado oil
- ½ cup maple syrup
- 2 eggs or flax eggs
- 1 ½ cup mashed ripe bananas about 2 ½ – 3 bananas
- ¼ cup almond milk water works if you don’t have this
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½-1 teaspoon ground cinnamon plus some to swirl on top
- 1 ¾ cups white whole wheat flour whole wheat flour, or gluten-free flour
- Optional: ½ cup mix-ins like chocolate chips chopped nuts, or dried fruit for a little extra flavor and texture.
Notes
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees C) and grease a 9×5-inch loaf pan.
- In a large bowl, beat avocado oil and maple syrup together with whisk. Add eggs and beat well, then whisk in mashed bananas and almond milk.
- Add baking soda, vanilla, salt, and cinnamon and whisk to blend. Stir in flour until combined. Lumps are ok! If adding any additional mix-ins, gently fold them in.
- Pour batter into greased loaf pan and sprinkle with cinnamon. For a pretty swirled effect, run the tip of a knife across the batter in a swirl or zig-zag pattern.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean. (With mix-ins, it will need closer to 60 minutes.) Let bread cool in loaf pan for at least 10 minutes. Once cool, run a butter knife around the edges to loosen the bread from the pan. Carefully transfer loaf to a wire rack to fully cool before slicing.
- Share and enjoy!
