A classic recipe made with wholesome ingredients, this Healthy Whole Wheat Banana Bread is dairy-free, contains no oil, and still 100% delicious! Whole grain flour, coconut sugar, and 4 extra ripe bananas are the star ingredients in this recipe!
So for those that keep up with the little “food holidays” National Banana Bread Day was actually yesterday… I’m celebrating a day late because truth be told, I just didn’t feel like posting yesterday. It’s my blog and I do what I want. :-p Actually I’ve been pretty busy this past week prepping some recipes and posts for next week, as I’ll be traveling for work this coming weekend. Which for those of you that work full-time and blog on the side, you know that means you gotta GSD when you can. But when I realized after posting my banana scones last week, that National Banana Bread Day was THIS week, I couldn’t help but share another banana recipe. A day late or not, IT WAS HAPPENING.
Banana bread is without a doubt, my FAVORITE type of quick bread/muffin. I had THE BEST banana bread of my LIFE when I studied abroad in Australia. Ridiculously thick slices, SO flavorful. To this day I still don’t understand how there was so much flavor in their banana bread. The place that never failed me was Gloria Jean’s. I had actually never heard of Gloria Jean’s until I was in Sydney, but apparently it is also a chain in the states? Anyways, there were several around campus. So typically my snack between classes was a slice of banana bread and a flat white. Soooo good. Healthy? Mmmm not so much. In fact I have to wonder if what made that banana bread so flavorful was artificial flavors. Or possibly it was just loaded up with butter, oil, and sugar. Hmm I guess I’ll never know :-p I dream about that banana bread all the damn time though… the gym cafe also had an amazing banana smoothie…. ugh I miss it.
Okay, enough reminiscing. Let’s move on to MY lovely banana bread recipe, as it is definitely going to be a much healthier version of the slices I was smitten over in OZ. But it still tastes good, duh.
This recipe has NO OIL, is DAIRY-FREE, but is still moist and flavorful! We’re using FOUR extra ripe bananas and two large eggs to ensure this loaf is nice and moist. << why do people hate that word? MOIST MOIST MOIST.
Some of my bananas were not as ripe as I would have liked them, so I put them on a baking pan while the oven preheated and let them brown in the oven for about 10-15 minutes. Extra-ripe bananas done in minutes versus days!
Then I used my immersion blender to puree the bananas for a smooth texture. Here is a link (affiliate*) to the one I use if you’re interested!
Then whisk together your bananas, sugar, eggs, milk, vanilla and add it to your bowl of dry ingredients.
Next GENTLY, gently, gently combine your batter until everything has just come together.
Bake your bread for about 40-50 minutes and check with a toothpick in the middle for crumbs.
For this recipe containing no oil, butter, or extra sugar, I’d say it turned out pretty darn good!
And just to be 110% this recipe was blog-ready, I had my bestest baking LTF, also known as Pal on FMK, test this recipe for me as well. She’s made countless banana bread recipes, so I know I can trust her judgement when she said it was GOOD <3 (Thanks, Pal. Love you!)
- 2 cups whole wheat white flour*
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 4 medium extra ripe bananas, 2 cups mashed very well
- 1/2 cup coconut sugar (or dry sweetener of choice)
- 2 large eggs
- 1/3 cup non-dairy milk
- 2 tsp vanilla extract
- Preheat oven to 350F and adjust oven rack to lower (this will help your bread from browning too much on top). Spray 9×5 bread pan, or line with parchment paper. Set aside.
- In a large bowl combine flour, cinnamon, baking soda, and salt. Set aside.
- In a medium bowl add 2 cups very well mashed bananas and sugar, whisk until combined. Add in eggs, milk, and vanilla, whisk until completely smooth.
- Add wet ingredients to large bowl of dry ingredients, gently folding in until JUST combined, batter will be thick and heavy.
Avoid over-working the batter, as that will result in a tough bread.
Pour batter into prepared bread pan and bake for 40-50 minutes. Cover top of bread loosely with foil at 20 minutes, to avoid the top from getting too dark. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool completely before slicing.
*Whole Wheat flour can probably be subbed but I have not tested this myself. I would just add a couple more tablespoons of liquid. If you try this, please do let me know how it is!
*If you’d like a slightly sweeter bread, bump up the sugar to 3/4 cup.
-This recipe was also tested in a glass loaf pan, at 350F for the first 45 minutes, then an additional 10 minutes at 375F.
-Store bread in airtight container at room temperature up to 5 days. Or bread may be stored in fridge for longer.
-Freeze cooled banana bread loaf by wrapping tightly in plastic wrap and foil, baked bread should keep at least 1 month.
- Serving Size: 1 slice
- Calories: 167
- Sugar: 15
- Sodium: 218
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 31
TOOLS USED FOR THIS RECIPE
Alright, alright. Just because I didn’t use any fat in the recipe didn’t mean I wasn’t going to slather on some almond butter. I mean, come on now…
How about you?
- What is your favorite quick bread/muffin flavor?
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