Healthy Banana Bread
Healthy Banana Bread Recipe is a moist, gluten-free loaf that’s both quick and easy, packed with fiber, naturally sweet bananas, and low-fat ingredients.
Ingredients
- 3 very ripe bananas (about 1½ cups mashed) bananas brown spots = extra sweetness
- 2 large eggs (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water, mixed)
- ¼ cup pure maple syrup (or honey if not vegan)
- ½ cup plain Greek yogurt (or coconut yogurt for vegan version)
- 2 cups almond flour (or gluten-free oat flour)
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free certified if needed)
- ½ tsp sea salt
- 1 tsp ground cinnamon optional
- 1 tsp vanilla extract (Madagascar vanilla for best flavor)
- ¼ cup chopped walnuts or pecans optional for crunch
- 2 tbsp chia seeds or flaxseeds boost fiber—stir right in
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, letting a little overhang for easy lifts.
- In a large bowl, mash bananas until mostly smooth, then whisk in eggs (or flax eggs), maple syrup, yogurt, and vanilla extract until silky.
- In a separate bowl, whisk almond flour, baking soda, baking powder, salt, and cinnamon until combined.
- Gently fold the dry mix into the wet ingredients using a spatula; stop once you see no streaks of flour.
- Stir in walnuts or pecans and chia seeds, if using, for added texture.
- Pour batter into the prepared pan, smoothing the top with a spoon. Bake for 40–45 minutes until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 5–10 minutes before slicing.
Notes
Choose ripe bananas for sweeter flavor. If yogurt is runny, drain briefly. For a glossy top, brush with coconut oil after baking. Store leftovers in an airtight container.
Nutrition
Calories: 150kcal
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