Healthy Whole Grain Banana Bread
Indulge in the wholesome goodness of this Healthy Whole Grain Banana Bread, a guilt-free treat that's brimming with natural sweetness and hearty flavors. Made with ripe bananas, whole wheat flour, and rolled oats, this recipe is a fiber-rich alternative to traditional banana bread. Sweetened naturally with pure maple syrup and unsweetened applesauce, it's a health-conscious choice without sacrificing taste. A hint of cinnamon adds warmth, while optional mix-ins like chopped nuts, dark chocolate chips, or dried fruit take it to the next level. Perfect for breakfast, a snack, or dessert, this easy-to-make recipe comes together in just 15 minutes of prep time and bakes to moist perfection in under an hour. Whether you enjoy it fresh out of the oven or as a make-ahead treat, this whole grain banana bread is a nourishing way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cups unsweetened applesauce
- 0.25 cups pure maple syrup
- 1 teaspoon vanilla extract
- 0.25 cups unsweetened almond milk (or any milk of choice)
- 0.5 cups optional mix-ins: chopped nuts, dark chocolate chips, or dried fruit
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the egg, applesauce, maple syrup, vanilla extract, and almond milk until well combined.
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
If using optional mix-ins (such as chopped nuts, dark chocolate chips, or dried fruit), gently fold them into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2268 mg | 99% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 138.9 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3110 mg | 66% | |
*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.
