I’ve been blogging for four years this July. In that time, I’ve managed to share approximately six versions of banana bread. Quick breads, like banana bread, were some of the first “healthy” recipes I learned to make as you can pack them with loads of delicious, good-for-you ingredients.
A classic version, like this one here, continues to give me a cozy sense of home like no other kind with its gloriously familiar aroma when baking, and those just-sweet-enough, moist slices that pair perfectly with a cup of coffee from morning until night.
For me, the basic recipe needs a hint of nutmeg to make is taste like a true, old school banana bread. I’ve used whole wheat pastry flour instead of all-purpose flour as I find its nuttiness plays beautifully with the bananas, as well as making it feel a bit heartier. And adding up to 1/2 cup chocolate chips, nuts or dried fruit to the batter would be more than okay here. While I’m not sure of the science behind it, banana bread tastes better the day after baking – your patience will be rewarded, I promise!
This is a great way to clear out those frozen overripe bananas from your freezer to make room for the bushels of berries you’ll want to freeze over the summer.
Extraordinary banana bread recipes from around the web (or skip to the Healthy One-Bowl Whole Wheat Banana Bread recipe below):
Whole Grain Strawberry Banana Bread via Simple Bites
Banana Bread Scones via Family Bites
One-Skillet Dark and Stormy Banana Bread via Joy the Baker
Vegan Banana Coconut Bread via Chocolate & Zucchini
Maple Banana Bread via Pinch of Yum
My most popular banana bread recipes:
Keeping with tradition, here’s yet another banana bread recipe to add to the archives.
Healthy One-Bowl Whole Wheat Banana Bread
A one bowl recipe for a classic, moist banana bread you’ll make again and again. This timeless recipe is updated with whole wheat flour, coconut oil and is lower in sugar. Enjoy this for breakfast, snacks and desserts.
Makes 1 loaf
2 large or 3 medium very ripe (mostly brown) bananas
2 large eggs
1/2 cup evaporated cane sugar or coconut sugar
1 teaspoon vanilla extract
2/3 cup unsweetened plain almond milk or milk of choice
1/2 cup coconut oil, melted, or olive oil (not extra-virgin)
2 cups whole wheat pastry flour or light spelt flour
2 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup add-ins such as chocolate chips, chopped nuts or raisins (optional)
- Preheat oven to 350ºF. Line a standard loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mash bananas until smooth. Whisk in eggs, sugar and vanilla, followed by milk and coconut oil. Using a fine mesh sieve, sift in flour, baking powder, baking soda, nutmeg and salt. Stir in add-ins, if using. Mix until just combined and smooth into prepared loaf pan.
- Bake for 45 to 50 minutes, until a toothpick or skewer inserted in the centre comes out mostly clean (do not over-bake). Cool for 1 hour in pan, loosen edges, remove from pan and cool completely on a wire wrack. Tightly wrap and refrigerate up to 1 week or freeze up to 2 months.