Healthy Whole Wheat Banana Nut Bread (One-Bowl)
A one-bowl, healthy banana bread recipe that has a special banana topping. A bread that is so moist and just sweet enough that you'll forget it's healthy!
Servings: 12 slices
Calories: 182kcal
Ingredients
- 1 3/4 cup mashed bananas, 4 medium bananas (140g)
- 1/4 cup melted coconut oil (56 g)
- 1/2 cup maple syrup (140 g)
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 3/4 cups whole wheat flour (240g)
- 1/2 cup add-ins, optional (chocolate chips, nuts, dried fruit etc.)
- 1 banana, halved
Instructions
- Preheat the oven to 350F and grease a 9×5-inch loaf pan.
- In a bowl, mash the bananas. (Note 1)
- Add the coconut oil, maple syrup, and eggs to the same bowl and whisk together.
- Whisk in the salt, baking soda, cinnamon, and vanilla extract.
- Add the flour into the bowl and fold gently until combined. Fold in add-ins, if using. (Note 2)
- Pour the batter into your greased loaf pan.
- Cut another banana in half lengthwise and place on top of the bread. Press gently to help the banana adhere.
- Bake for 65 to 75 minutes. A toothpick inserted into the center should come out clean, or the center of the bread should register at 200F. Leave the bread to cool in the loaf pan for 10 minutes before removing. (Note 3)
Notes
- The best bananas to use for banana bread if when they are almost black. If your bananas are not ripe/brown enough, you can bake them whole (with the peel on) in an 350F oven for up to 15 minutes or until deeply brown.
- If you choose to add nuts into your batter, I recommend toasting the nuts first to intensify their flavors. You can either toast the nuts in a pan over medium heat or put them in a 350F oven for 5-8 minutes.
- When doing the toothpick test, insert the toothpick in more than one place because chunks of unmashed banana may make it seem like the bread is not done baking.