The Best Banana Bread Recipe

A healthier and delicious way to use up those brown bananas, this is one of our favourite afternoon treats.

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Banana bread has been popular since the 30’s. It’s rumored to have been invented during the Great Depression as a way of using up overripe bananas. There are hundreds or banana bread recipes out there, and here we’ve created one that we think tops them all. It has a delicious banana flavour, the slightly bitter crunch of walnuts and utilizes the healthiest ingredient choices without compromising on flavor or texture.

The key is to use the ripest bananas you can. Pro tip: throw your overripe bananas in the freezer until you have enough to make a loaf. They will go black when frozen but the ripening process will be arrested and they’ll be perfect for baking.

Is Banana Bread Healthy?

Banana bread is not particularly healthy, but this recipe is one of the healthiest you’ll find. We’ve chosen ingredients to up the fibre, increase the healthy fats and reduce the glycemic load. Enjoy a slice with your afternoon coffee, and cut it thinner if you’re worried about calorie intake.

On Ripe Bananas

Bananas grow as a starchy green fruit, and they are harvested that way. Bananas continue to ripen off the tree, and are shipped around the world green. they’re now available everywhere and are inexpensive, but in Victorian times they were considered a rare delicacy, and were sold individually wrapped in aluminum foil.

As bananas ripen, the starches turn to sugars and the skins go from green to yellow. Once they start to develop black spots, almost all the starches have been converted to sugars, and they will subsequently get darker and softer.

Fun fact: You can slow the ripening process by wrapping the end of a bunch in aluminum foil or plastic wrap.

INGREDIENTS

2 cups whole wheat flour for added fiber
1 teaspoon baking soda to help it rise
½ teaspoon salt just a pinch!
½ teaspoon cinnamon for that warm spice
½ cup unsalted butter softened (or swap in coconut oil for a healthier fat)
½ cup coconut sugar a lower glycemic alternative
2 large eggs room temperature (cage-free for ethical eating)
1 teaspoon vanilla extract pure, for the best flavor
1 1/3 cups mashed ripe bananas about 4 small bananas, the riper the sweeter
½ cup of walnuts or dark chocolate chips for a heart-healthy crunch

INSTRUCTIONS

Preheat and Prep: Start by heating your oven to 350°F. Grease an 8×4-inch loaf pan with a bit of butter or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon. This is your dry mix, full of wholesome goodness.
Cream Butter and Sugars: In another bowl, cream the softened butter and coconut sugar until fluffy, about 2 minutes with a hand mixer. This is key for a light texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Your mixture should look creamy and dreamy.
Banana Time: Fold in the mashed bananas. Those natural sugars are going to caramelize beautifully in the oven.
Combine Dry and Wet: Gently stir the dry ingredients into the banana mixture until just combined. Remember, overmixing is the enemy of tender bread!
Optional Add-ins: Feel free to fold in walnuts or dark chocolate chips here for an extra treat.
Bake: Pour the batter into your prepared loaf pan. Slide it into the oven and bake for 50 to 60 minutes. Check for doneness with a toothpick—it should come out clean.
Cool: Let the bread cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely. Patience is a virtue—it tastes better when fully cooled.

Tips and Tricks to Make a Perfect Banana Bread

The key is super ripe bananas. They have the strongest flavor and are very sweet.
Line your loaf pan with parchment paper if you don’t want to butter it or use cooking spray.
Don’t rush the cooling process. Follow the instruction above to make sure your loaf doesn’t fall apart on you.
Whether you’re using butter or coconut oil, soften it at room temperature before mixing.
Don’t over-mix the dry ingredients. It’ll make your banana bread dense and less fluffy.

Best Banana Bread featured image top shot

FAQs

Can I use green bananas?

No. They key is having soft, super-ripe bananas.

Do I have to add the cinnamon?

No. Cinnamon adds a warmth to the loaf but it works just as well without it.

I don’t want cruchy bits in my loaf.

You can grind the walnuts or leave them out entirely. We love the flavor the walnuts add, and sometimes sprinkle extra on top of the loaf before baking.

Serving Suggestions

This loaf is perfect with an afternoon coffee with the neighbours, as an after school snack or added to a lunch box. It also makes the best french toast you’ve ever had, which is our favorite way to use up stale slices. You’re welcome.

Make Ahead and Storage

This banana bread will store well for a week, covered to preserve freshness. It also freezes very well. We like to pre-slice it and wrap the slices individually before freezing.