Description
This healthy banana bread recipe combines natural sweetness from honey and ripe bananas with wholesome ingredients like coconut oil and Greek yogurt to create a moist, flavorful loaf. Enhanced with cinnamon and optional mini chocolate chips, this bread is perfect for a nutritious breakfast or snack. It requires simple mixing and baking, resulting in a satisfying treat without refined sugars or unhealthy fats.
Ingredients
Scale
Wet Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 1 packed cup mashed banana (approximately 2 large bananas)
- 1/4 cup honey vanilla Greek yogurt (full-fat, recommended brand: Greek Gods)
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour
Optional Add-ins
- 3/4 cup mini chocolate chips
- 1 tablespoon old-fashioned oats
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Generously grease a 9×5-inch bread pan and lightly dust it with flour. Tap off the excess flour to prevent clumps, then set the pan aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil and honey until well combined. Add the eggs and whisk again until the mixture is smooth. In a separate bowl, mash the bananas with a fork until thoroughly broken down. Measure and pack the mashed bananas into a cup, leveling the top, then add them to the wet mixture. Add the honey vanilla Greek yogurt and vanilla extract. Whisk all wet ingredients until smooth and fully combined.
- Add Dry Ingredients: Sprinkle the salt, ground cinnamon, and baking soda over the wet ingredients. Stir gently to combine. Add the all-purpose flour and, if using, the mini chocolate chips. Toss the chocolate chips with a wooden spoon to coat them with flour to prevent sinking. Carefully fold in the flour with the chocolate chips until just incorporated—avoid overmixing to keep the bread tender.
- Transfer and Bake: Using a spatula, scrape all the batter into the prepared bread pan, smoothing the top evenly. Bake in the preheated oven for 50 to 65 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Bread: Let the banana bread cool in the pan for about 10 minutes. Then invert it onto a wire rack to cool completely. Once at room temperature, slice and serve.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Coating chocolate chips with flour helps prevent them from sinking to the bottom of the bread.
- You can substitute all-purpose flour with whole wheat flour for a heartier texture, but the bread may be denser.
- This bread keeps well stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
- For a nut-free version, omit any nuts or nut-derived ingredients if added.
