Healthy and Tasty Banana Bread
Indulge in the wholesome delight of Healthy and Tasty Banana Bread, a guilt-free treat that marries comfort and nutrition. This moist, naturally sweetened banana bread is made with ripe bananas, maple syrup, and a touch of unsweetened applesauce for the perfect balance of sweetness without refined sugar. Packed with wholesome whole wheat flour, fiber-rich rolled oats, and crunchy walnuts or pecans, it's a satisfying snack or breakfast option. The aromatic blend of cinnamon and vanilla adds warm, inviting flavors, while optional dark chocolate chips make it indulgently versatile. Ready in just over an hour, this easy-to-make recipe is perfect for meal prep or a cozy weekend bake. Plus, it’s ideal for those seeking a healthier spin on classic banana bread while retaining its irresistibly tender texture—your new go-to for family-friendly, nutritious baking!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 0.5 cup Maple syrup
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Chopped walnuts or pecans
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until mostly smooth.
Add the eggs, maple syrup, applesauce, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the chopped walnuts or pecans and chocolate chips (if using) with a spatula.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 18.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
