A small loaf of healthy banana bread on a white plate with honey and butter

Healthy Banana Bread Recipe

For weeks I have been making and eating my weight in banana bread. The Jimmys (Fallon and Kimmel) both confirmed last week that (thank goodness) I am not alone. It must be human nature to seek comfort via bananas. If you are craving it too, here’s my go-to healthy recipe for delicious, super-moist banana bread.

Healthier Banana Bread that the Whole Family will Love

This recipe will make you feel better about eating banana bread because it’s a healthy trifecta; refined sugar-free, gluten-free, and it can be dairy-free too. But, if you are not limited by dietary restrictions, you will still love it!

The recipe includes an abundance of healthy ingredients:

Natural sweetener
Healthy Fat, avocado oil, butter or coconut oil
Eggs
Bananas
Unsweetened applesauce
Gluten-Free Baking Flour
Whole Ground Flaxseed Meal
Collagen Peptides
Cinnamon

It’s wonderful with or without collagen powder.

Other ideas to add to your banana bread recipe

Customize your bread even more to get it just the way you want it. Make it your way with these yummy ingredients:

Nuts, such as walnuts or pecans
Dried Fruit, such as apricots, dates, or raisins
Chocolate Chips, milk or dark
Toffee Bits
Greens, such as chocolate or peanut butter flavor
Nut Butters, such as peanut butter or almond butter
Protein Powder, vanilla or chocolate

My personal fav is adding nuts and Lily’s dark chocolate chips. 😋

Protein Powder does taste good in the bread, but it does make it a bit drier overall. All protein powders are different so you may want to experiment and test your brand.

Sweetener Options

You have many options when it comes to sweeteners, natural, or refined. I prefer xylitol because it has a low glycemic index and measures just like sugar. Adjust sweetener to taste.

Erythritol
Xylitol
Maple Syrup
Honey
Brown Sugar

Healthy Fats Alternatives for Banana bread

You cannot go wrong using any of these healthy fats:

Avocado Oil
Coconut Oil
Grass-fed Butter

I typically use avocado oil because it’s really fast to pour, dairy-free, and delicious!

Make and Bake the Bread any Shape

All shapes and sizes; from muffins or mini bread pans to regular size loaf pans are equally wonderful! The baking times will vary though, depending on your pan and oven. See the recipe for bake times, but always watch the oven carefully to get the perfect results for your individual scenario.

Serving Ideas

The bread stands beautifully on its own, but it’s always tasty when served with toppings. Here are a few ideas.

Carmel, date caramel is delicious
Coconut Butter
Grassfed Butter
Honey

How to Freeze Banana Bread

This recipe freezes wonderfully. Personally, I love to make the bread using 3 mini loaf pans from Wilton. I leave one out and freeze two for later. The size is perfect for a week of banana bread happiness. If you have a house full you may want to make a large loaf. Or two.

If you make extra banana bread, follow these easy steps for the best way to freeze banana bread to retain its flavor and texture. After baking, cool your banana bread completely. Wrap the loaf or individual slices tightly in 2-3 layers of plastic wrap, then wrap in foil, a large freezer storage bag or freezer-safe container. Date your freezer package and freeze for up to 3 months. You can quickly thaw the banana bread in the refrigerator or at room temperature.

Below is the DELICIOUS, healthy, and very easy recipe. I hope you enjoy it as much as I do! The batter only takes about 10 minutes to whip up, by hand or with a mixer. The bread stays moist for days … if it lasts that long!

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A small loaf of healthy banana bread on a white plate with honey and butter

Healthy Banana Bread Recipe

  • Author: Cindy Munson

Scale

Ingredients

1/3 cup xylitol
1/4 cup (or 2 oz) avocado oil (sub butter or coconut oil)
2 large eggs, beaten
3 bananas, ripe and mashed (approximately 1 1/2 cups)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 3/4 cup gluten-free baking flour Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup whole ground flaxseed meal
1/2 cup collagen peptides, optional
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/23/4 cup milk chocolate or dark mini chocolate chips Lily’s
1 cup chopped nuts, optional


Instructions

Preheat the oven to 350 degrees F.

Line loaf pan(s) with parchment paper and grease ends with avocado oil or coconut oil. I like to use 3 mini loaf pans or 1 regular loaf pan (9x5x3 inches) for this recipe.

Mix xylitol (or sweetener of choice) and avocado oil (or oil of choice) in a large bowl. Stir in eggs until well blended. Add bananas, applesauce, and vanilla. Beat until smooth. Stir in the remaining ingredients just until moistened. Stir in chocolate chips and nuts, if desired. Pour into prepared pan(s).

Bake 9 inch loaf pan approximately 50-65 minutes or until a toothpick inserted in center comes out clean. 3 small loaves take about 30-45 minutes. The top of the loaf should be golden brown with a crispy top.

Cool about 15 minutes so bread is sturdier, then run a butter knife around the edges of the pan to loosen. Remove from pan(s) and place on a wire rack. Cool completely, about 2 hours, before slicing. To store, wrap tightly, keeps at room temperature up to 4 days, or freeze.

Baking times will vary depending on the size of your pan & your oven. Check oven regularly near the end of baking.

1 large loaf approx. 40-50 minutes
3 mini-loaf pans approx. 30-45 minutes
muffins approx. 25-35 minutes


Notes

Freezing Instructions: Freeze bread or muffins up to 3 months.

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Wishing you comfort food & joy,

xo,
Cindy

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