Can I make healthy banana bread without sugar?

Yes. Ripe bananas provide natural sweetness. You can reduce the maple syrup to ¼ cup or omit it if bananas are very ripe.

Why is my banana bread dry?

Dry banana bread is usually caused by too much flour or overbaking. Use a kitchen scale if possible and check doneness early.

Can I use frozen bananas?

Absolutely. Thaw fully and drain excess liquid before mashing.

Is healthy banana bread good for breakfast?

Yes. This recipe contains fiber, protein, and natural sweetness, making it a balanced breakfast option.

Yes. Replace ¼ cup flour with quick oats for added texture.

Healthy Banana Bread Moist One Bowl Recipe

Description

Moist, one-bowl Healthy Banana Bread made with ripe bananas, Greek yogurt, and naturally sweetened with maple syrup or honey. Soft crumb, cozy cinnamon flavor, and perfect for breakfast or snack.

Ingredients

Scale

3 medium very ripe bananas, mashed (about 360 g)

2 large eggs

1/3 cup maple syrup or honey (80 ml)

1/4 cup neutral oil like avocado or canola, or melted butter (60 ml)

1/4 cup plain Greek yogurt (60 g)

1 teaspoon vanilla extract (5 ml)

1 3/4 cups whole wheat flour or all-purpose flour (220 g)

1 teaspoon baking soda (5 g)

1 teaspoon ground cinnamon (2 g)

1/4 teaspoon fine salt (1.5 g)

Optional: 1/2 cup chopped walnuts (60 g) or 1/2 cup chocolate chips (85 g)

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Instructions

1. Heat oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper and lightly grease if desired.

2. In a large bowl, mash the bananas until mostly smooth.

3. Whisk in the eggs, maple syrup or honey, oil, Greek yogurt, and vanilla until well combined.

4. Add flour, baking soda, cinnamon, and salt. Fold gently just until no dry flour remains.

5. Fold in walnuts or chocolate chips if using.

6. Pour batter into the prepared pan and smooth the top.

7. Bake 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool in the pan 15 minutes, then lift out and cool completely on a rack before slicing for the best texture.

Notes

Bananas: The riper, the better. Deep brown spots mean more sweetness and moisture.

Do not overmix: Overmixing makes banana bread dense. Fold just until combined.

Pan size: Use a 9 x 5 inch loaf pan. If using an 8.5 x 4.5 inch pan, expect a slightly longer bake time.

Storage: Keep tightly wrapped at room temperature up to 3 days, or refrigerate up to 7 days.

Freezing: Slice, wrap individually, and freeze up to 3 months. Thaw at room temperature or warm gently.

Optional add-ins: Add up to 1/2 cup (120 g) blueberries, but toss in a little flour first to reduce sinking.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Healthy Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 165
Sugar: 9 g
Sodium: 180 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 37 mg