Banana bread, my all time favorite! The perfect start of your day, packed as a snack on school days, a slice topped with vanilla ice cream for dessert. Should I go on? Ok one more, this healthy moist banana bread is delicious!
This banana bread is so easy to make; no mixer required so it is a great one to bake with kids. Let’s all huddle in the kitchen and bake banana bread!
How I make this banana bread?
white whole wheat flour
I used to make this bread with regular whole wheat flour. Which works really well, but I have learned about white whole wheat flour recently. It’s not a combination of white all purpose flour and whole wheat flour. Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits (extra fiber!), but white whole wheat flour has a lighter taste and texture. It lets the moist texture of this bread come out.
greek yogurt makes this banana bread extra moist and fluffy
This banana bread is also made with greek yogurt. Together with the bananas, it gives the bread its tender texture and moisture.
natural sweeteners
It is naturally sweetened by very ripe bananas and only a bit of honey or maple syrup.
vinegar!?
And don’t be surprised to see white vinegar on the ingredient list; don’t leave it out! It is the key ingredient to an airy bread. The vinegar (an acid) reacts with the baking soda (a base) to create air bubbles when your banana bread is in the oven. Those air bubbles make it rise. They also create a more tender texture. And don’t worry, the vinegar flavor completely bakes out, so you can’t taste it at all when you bite into a slice.
Additional ad-ins for this already tasty banana bread are:
- Fresh blueberries (1½ cup). My personal favorite. The combination of blueberries and almond flavor is divine!
- Chocolate chips (1¼cup)…. my kids favorite;
- Walnuts and dark chocolate chips or chunks (¾ cup + ¾ cup) (sub. vanilla extract for almond extract).
Before I forget! Before I slide the loaf tin in the oven I cover it (tightly) with aluminum foil. This will allow the center of the bread to cook through at the same rate as the top. So no more cracked tops! Halfway through baking, I remove the foil to let the top of the bread finish baking.
Other than that, this healthy and moist banana bread is quick and easy; you will have it in the oven within 10 minutes. Your house will start to smell so good while baking. And in an hour your loaf comes out of the oven golden brown.
I really hope everyone in your family will like this. It is
naturally sweet – wholesome – great to snack on – light and airy – easy to make – & so delicious
This would make the perfect quick weekday breakfast or on-the-go snack. Eat it as it is or top it with homemade vegan cream cheese or nut butter. Do you love banana bread as much as we do? Try my other banana bread recipes as well: marbled banana bread and gingerbread banana bread.
Healthy moist banana bread
Naturally sweetened, easy to make and no refined flour or sugar. Have it for breakfast, a snack or even dessert.. go for it!
Print Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Dessert, Snack
Servings 12 slices
Calories 116 kcal
Equipment
9×5" loaf tin
Ingredients
- 2¼ cup white whole wheat flour (or use 1/2 regular whole wheat flour + 1/2 all purpose flour)
- 1½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon powder
- ½ tsp fine grain sea salt
- ½ tbsp coconut oil (melted and cooled)
- 3 large egg white (or use fleggs/flaxseed eggs* if vegan)
- 2½ tsp almond extract
- ¼ cup raw honey (or maple syrup)
- ¼ cup plain (nonfat Greek) yogurt
- 1 cup bananas (super ripe, mashed)
- 2 tbsp white vinegar
- 3 tbsp milk (of choice; use plant based if vegan)
Instructions
Preheat the oven to 350F/175C
Lightly coat a 9×5" loaf tin with nonstick cooking spray or line with parchment paper to prevent the banana bread from sticking to the loaf tin.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together the oil, egg whites, almond extract and honey. Add in the yogurt, stirring until no large lumps remain. Stir in the mashed bananas. Stir in the vinegar.
Now alternate between adding the flour mixture and milk, beginning and ending with the flour and stirring just until incorporated (for best results, add flour in 4 equal parts). Make sure to not overmix the batter!
If you want to add any ad-ins, now is the time to fold them in.
Spread the batter into the prepared loaf tin. Cover the top with foil, crimping the edges around the rim to seal. Make sure the foil won't touch the batter while baking!
Bake covered loaf for 30 minutes. Acting very quickly, remove the loaf tin from the oven and carefully remove the foil. Place the tin back in the oven and bake for another 30-35 minutes or until the top feels firm to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Cool in the tin for 10 minutes. Now transfer to a wire rack to cool completely.
Notes
*Flegg/flax seed egg: 1 batch = 1 tbsp of flaxseed meal mixed with 3 tbsp of hot water left for 15 minutes to thicken. 1 batch = 1 egg
Note: When using flaxseed eggs your bread will be a bit drier and crumblier.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
DID YOU MAKE THIS RECIPE?
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