Healthy Banana Bread {One Bowl, Refined Sugar-Free}

This Healthy Banana Bread Recipe is made in one bowl and is dairy- and refined sugar-free! It’s packed with delicious banana flavor and great for breakfast, snacks, or dessert.

Last week, I shared my Healthy Pumpkin Bread recipe with you, and now it’s time to make Healthy Banana Bread! We’ve been getting some pretty cold weather lately, and I’m really getting into the baking spirit! Quick breads are also great for edible gifts this time of year 🙂

If you enjoy bananas, having a trusty banana bread recipe in your back pocket is a must!  As many bananas as we eat in this house, one or two always go a little past their eating prime.  And healthy banana bread is the perfect thing to make when that happens!

What Makes This Banana Bread Healthy?

The definition of “healthy” is different for everybody. I like to refer to baked goods as healthy when they’re not packed with sugar and made with healthy oils and whole wheat flour.

• I like to use a small amount of pure maple syrup and coconut sugar in my healthy banana bread recipe. I also have a banana muffin recipe that doesn’t call for any added sugar, so you can also experiment with adding less sugar or none.
• Since I don’t use a lot of sugar, I like to pack a lot of bananas! I usually use four medium-sized bananas, but you can use five if yours are small. Bananas are packed with potassium and vitamin B6.
• I use coconut oil instead of vegetable oil in all my baking. It’s high in omega-3 fatty acids and helps raise good cholesterol.
• I also like to use whole wheat flour.  Sometimes, I do half and half, and other times, all whole wheat. It’s healthier and adds a nice taste.

Healthy Banana Bread Recipe Ingredients

• Coconut oil – In this recipe, we melt the oil. If you prefer to avoid the coconut flavor, be sure to use refined coconut oil.
• Eggs – I use two large eggs.
• Coconut sugar 
• Almond milk – Be sure to use unsweetened non-dairy milk so that you don’t unintentionally add more sugar to the recipe.
• Maple syrup – It’s important to use pure maple syrup and not artificial pancake syrup.
• Flour – I like to use one cup of whole wheat flour and one cup of all-purpose flour. You can use one or the other or gluten-free flour.
• Baking soda and powder, salt 

How To Make This Healthy Banana Bread Recipe

This recipe is SO easy to make! I’ve made it so many times I can practically make it with my eyes closed 🙂

This healthy banana bread recipe can also be made into muffins instead of a loaf. Muffins are great because they take less time to bake and make a little serving that is great for kids. It is also freezer-friendly, so you can make a few loaves to have on hand when you’re having a banana bread emergency 🙂

Optional Add-Ins:

• Nuts
• Chocolate Chips
• Dried Fruit
• Peanut Butter
• Zucchini, Apple or Carrot

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Wholesome Baked Recipes?

Nutella Banana Bread Oatmeal Muffins

Chocolate Chip Banana Bread Bars

The Best Vegan Breadsticks

Healthy Banana Bread {One Bowl, Refined Sugar-Free}

Gingerbread Baked Oatmeal Cups with Chocolate Chips

Check Out Exactly How I Made This Banana Bread Here:

Healthy Banana Bread {One Bowl, Refined Sugar Free}

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• Author: She Likes Food
• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

This Healthy Banana Bread is easy to make, low in sugar and so moist and delicious!

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Ingredients

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• 4 medium sized bananas, the riper the better
• 1/2 cup melted coconut oil, use refined if you don’t want it to taste like coconut
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut sugar
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 2 cups flour (I like to use one cup whole wheat, one cup all purpose)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Pre-heat oven to 325 degrees F.  Grease a loaf pan and set aside.
2. Add the bananas to a large bowl and mash.  Next, add the coconut oil, eggs, coconut sugar, vanilla, almond milk and maple syrup to a large bowl and mix until combined.
3. Next, add the remaining dry ingredients and mix again until everything is combined.  Pour batter into the loaf pan and bake banana bread until a toothpick inserted in the middle comes out clean, 50-55 mins.  Let banana bread cool in the pan for 10 minutes and then transfer to a wire cooling rack to cool the rest of the way.  If you cut into it before it’s cooled it may seem a little gooey but it won’t be like that if you let it cool longer.

Notes

Store in an airtight container at room temperature or in the refrigerator for up to 4 days.

Pumpkin bread can be frozen in an airtight container for up to 3 months.

• Prep Time: 15 mins
• Cook Time: 55 mins
• Category: Breakfast, Snack
• Method: Oven
• Cuisine: American