Healthy Banana Bread Recipe

Sliced loaf of healthy banana bread topped with chopped pecans on a wooden cutting board, with a few pecans scattered nearby.

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Made with ripe bananas, whole wheat flour, and a touch of honey, this healthy banana bread is the kind of classic you’ll want to bake on repeat. It’s a feel-good twist on quick bread recipes that still tastes like a treat - great for breakfast, brunch, dessert, or a snack on the go. Bonus: it tastes even better the next day and freezes like a dream.

Prep Time5

Cook Time50

Resting Time10

Total Time1 5

Course: Breakfast, Dessert, Snacks

Cuisine: American

Keyword: healthy banana bread

Servings: Servings

Calories: 140kcal

Author: Bethany Galloway

Ingredients

2 ripe bananas about 200g
⅔ cup cottage cheese
1 large egg
2 egg whites
⅓ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1⅓ cups whole wheat flour or all purpose flour, 1 ⅓ cups
2 teaspoons baking powder
¼ cup walnuts or pecans

US Customary - Metric

Instructions

Preheat the oven to 175°C/350°F and line a loaf pan with parchment paper.
Begin by adding all of the wet ingredients to a blender and blend until smooth. An immersion blender works here too.
2 ripe bananas, ⅔ cup cottage cheese, 1 large egg, 2 egg whites, ⅓ cup honey, 1 teaspoon vanilla extract
In a large mixing bowl, whisk together all of the dry ingredients (except walnuts).
1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1⅓ cups whole wheat flour, 2 teaspoons baking powder
Pour the blended wet ingredients into the bowl with the dry ingredients. Use a silicone spatula or wooden spoon to gently fold everything together until just combined.
Pour the batter into the parchment paper-lined loaf pan and top with walnuts.
¼ cup walnuts
Bake for 50 minutes, covering the top with aluminum foil half way through to prevent the nuts from burning.
Insert a toothpick in the center. If it comes out clean or with just a few crumbs, it's ready. Otherwise, bake for 5-10 more minutes.
Allow the banana bread to cool in the loaf tin for 10 minutes before moving it to a wire rack to cool completely.
Slice and enjoy with butter and a drizzle of honey if desired.

Notes

Don’t overmix: Stir just until the dry ingredients disappear. Overmixing can make the bread tough instead of tender.
Check your loaf pan size: This recipe fits a standard 9x5 inch pan. If you use a different size, the bake time may need to be adjusted slightly depending on how full the pan is.
Cover halfway: Don’t skip the foil trick! It keeps the nuts golden instead of burnt.
Cool completely: Cutting into the bread too early can make the texture gummy, so let it cool fully before slicing.
Use ripe bananas: If yours aren’t quite there, speed-ripen them in the oven at 300°F for 15-20 minutes. Let them cool before using.
Make muffins instead: Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes. Great for on-the-go snacks!

Storage instructions:

Room temperature: Store in an airtight container for up to 3 days. Keep it wrapped to lock in moisture.
Fridge: If your kitchen’s pretty warm, pop it in the fridge to keep it fresh for up to a week.
Freezer: Wrap individual slices in plastic wrap and freeze in an airtight container or freezer bag for up to 3 months.
Thawing: Let slices thaw at room temperature or give them a quick warm-up in the microwave or toaster oven.

Nutrition