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Recipe Variations
- To make dairy-free banana bread, substitute coconut oil for the butter in the recipe.
- To make banana nut bread, mix chopped walnuts or pecans into the batter after adding the flour.
- Craving chocolate? Mix some chocolate chips into the batter to make chocolate chip banana bread. Or try this Chocolate Banana Bread.
- If you like blueberries in your banana bread, try my healthy Blueberry Banana Bread Recipe.
How to Freeze Banana Bread
Banana bread will keep well in the freezer for up to 3 months, when wrapped well. Let the baked bread cool completely on a wire rack before freezing.
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You can wrap and freeze the loaf of banana bread whole. Or, if you want to be able to grab individual servings of banana bread from the freezer, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a larger airtight storage container or zip-top bag for storing in the freezer.
You can thaw banana bread overnight in the refrigerator or on the counter at room temperature for a few hours. Individual slices of banana bread can be thawed quickly in the microwave.
Ingredients
- 5 tablespoons unsalted butter, or coconut oil
- ½ cup honey, or pure maple syrup
- 1 ¾ cups mashed ripe banana, about 3 ½ large or 5 medium bananas
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups (250 grams) white whole wheat flour, or regular whole wheat flour or all-purpose flour
Instructions
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Preheat oven to 350° F. Spray a 9×5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan (see photo in post above).
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Melt the butter in a large glass bowl in the microwave (or melt butter in a pot on the stove and transfer to a large mixing bowl).
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Add the honey and mashed banana to the bowl and whisk to combine. Whisk in the eggs.
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Add the baking soda, salt, cinnamon and vanilla to the bowl. Whisk until very well combined.
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Add the flour and mix with a rubber spatula until just combined. You want all of the flour to be incorporated into the batter, but try not to over-mix.
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Transfer the batter to the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Check on the banana bread after 35 minutes and loosely cover with foil as needed to prevent the top from over-browning.
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Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling.
