×1
This healthy banana bread recipe is made with whole wheat flour and naturally sweetened with honey or maple syrup. It can easily be made vegan or gluten-free.
10 min
Prep Time
55 min
Cook Time
1 hr 5 min
Total Time
10
Servings
This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months. Slice before freezing and defrost individual slices as needed.
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk.
Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
Switch to a big spoon and stir in the flour, just until combined. Some lumps are ok!
If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan.
Carefully transfer the loaf to a wire rack to cool before slicing.