Banana Bread
This delicious Banana Bread is a cinch to make using fresh OR frozen bananas. It has an incredibly moist texture and the perfect amount of sweetness to it.
It takes a lot for me to settle on my favorite version of a recipe, as I must try ALL the combinations first before deciding what’s best. To me, this is the best banana bread of all.
Here’s the deal with this banana bread:
- Coconut oil is the primary fat, which happens to make it dairy-free. The coconut oil gives it incredible moisture (and it doesn’t taste “coconutty” for those who are worried).
- Whole wheat flour is used for the best flavor. Whole wheat baked goods can sometimes have a bad reputation as tasting “too healthy,” but whole wheat flour truly tastes better here than all purpose or cake flour.
- Maple syrup is the only sweetener. The biggest benefit to using maple syrup over plain sugar is it adds that incredible maple flavor in addition to sweetness.
- Fresh or frozen bananas may be used. I actually bake it most of the time with frozen.
It’s so convenient to use frozen bananas.
Every time I have an overripe banana left over that no one wants to eat, I peel it and throw it into a container in the freezer.
Then I can make banana bread whenever I’ve accumulated at least 3.
How to Make Banana Bread:
If you’re using frozen bananas, place them in a microwave safe bowl:
Microwave for about 60 seconds, until they’re completely thawed, then mix together with a hand mixer to break it down:
If using fresh bananas, mix it with the hand mixer as well, until the banana is relatively smooth. You don’t want big chunks here.
Add melted coconut oil, maple syrup, and an egg:
(By the way, the egg looks weird because I took too long to take a picture and the coconut oil around it solidified, but that normally doesn’t happen if you’re stirring it together in a reasonable time).
Mix together until combined, then add cinnamon, baking soda, cloves, nutmeg, and salt:
Mix that in, then add whole wheat flour, to finish:
Stir until no flour streaks remain, but the batter is still lumpy:
Spread the batter out evenly into a coconut oil greased 8×4.5″ loaf pan:
Bake for about 45 minutes, until the top is golden and there’s no raw sheen in the cracks:
Let the banana bread cool completely before slicing.
Pumpkin Muffins, Pumpkin Chocolate Chip Bread and Lemon Poppy Seed Muffins are some of my other favorite quick breads to bake. Enjoy!
Banana Bread Tips and Questions:
How to freeze bananas for banana bread: The bananas should be heavily spotted with brown spots before freezing. Peel the bananas, then place into an airtight container or bag.
Can Banana Bread be frozen? Yes, it freezes beautifully! Store in an airtight container for up to 2 months.
Can Banana Bread be left out at room temperature? Yes, up to 3 days.
More Banana Recipes:
- Bananas Foster French Toast
- Pan-Fried Honey Bananas
- Caramelized Banana Topped Dutch Baby
- Banana Bread Cookies
Banana Bread
Ingredients
- 3 overripe bananas fresh or frozen, peeled
- 1 large egg
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 7.5 ounces by weight whole wheat flour (1.5 cups, if measuring)
- solid coconut oil for greasing the pan
Instructions
- Preheat the oven to 350F. Grease an 8x4.5-inch* loaf pan with solid coconut oil.
- Place the bananas in a large bowl. If the bananas are frozen, microwave for about 60 seconds, until thawed.
- Use a hand mixer to mix the banana, until relatively smooth. No large chunks of banana should remain.
- Add the egg, melted coconut oil, and maple syrup. Mix until combined.
- Add the cinnamon, baking soda, salt, nutmeg, and cloves, and mix until combined.
- Add the whole wheat flour, and mix until no flour streaks remain, but the batter is still lumpy.
- Spread the banana mixture into the prepared loaf pan, and bake for 45-50 minutes, until the crust is golden and there's no raw sheen in the cracks of the loaf. If you insert a toothpick into the loaf, it may be a little moist.
- Let the banana bread cool completely before slicing. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated October 2018. Originally published February 2012. This post contains an affiliate link.
36 Comments on “Banana Bread”
When you say maple syrup do you mean the ‘real’ stuff or the Aunt Jemima maple syrup?
Pure maple syrup 🙂
The banana bread looks good can wait to make it ! I got one question can I use oil instead of coconut oil?
Hi Jane, you know, coconut oil is so different from other oils because it’s solid at room temperature, so I’m actually not sure without testing it. If you try it, please let us know.
Baked this wonderful recipe as cupcakes and topped them off with your super scrumptious peanut butter cream icing. What a HIT!! You’re recipes are simply the BEST!! Thank you Joanne!!
YAY! That’s awesome, I’m so glad! The peanut butter cream icing is absolutely brilliant…peanut butter + banana is so classic!
This turned out amazing! I am excited to finally have a recipe that is not a little “off” from the taste I am looking for. I did add walnuts. Question though : Other recipes tell you to only grease the bottom of the pan, is that the case with this recipe? What difference does it make? Thanks for an amazing recipe and all the tips!!
Hi Sophia, I’m so glad! Walnuts sound like a fantastic addition. As far as those other recipes, I’m not sure why they would only butter the bottom…that doesn’t make sense to me. The sides stick plenty too! haha.
This looks awesome and yummy! Can’t wait to bake this!
Thanks, let me know how it goes!
This is a perfect bananabread. I also add a cup of rice crispies just before i place the dough in the pan. It adds a crispie texture
That is such a neat addition, I’m definitely going to try that next time. I’m so glad you enjoyed the banana bread, thanks for stopping by to let me know =)
What a great tip and delightful looking banana bread, always a favorite 🙂
Terrific suggestion! Who doesn’t love a warm, fresh from the oven, banana bread!
Great tip…I love banana bread….That I have made and its come out pretty good.
Great tip! I like to make instant choc banana ice cream from my frozen bananas which would go well as a side to your bread – whizz up some cocoa and frozen sliced banana. PS Your bread looks perfect!
Wow.. I think your banana bread came out looking amazing. I also love the to you included as well. I am not a huge bread eater, but I actually might give this a try if I wanted to try my hand at bread making 🙂
I have the same issue at my house. I go to make banana bread and the kids have eaten all of the banana’s! We can never seem to keep fruit in this house long enough to bake with it. While I shouldn’t be complaining that my kiddo’s are such fruitaholics it’s a little aggravating, LOL! I’ll sneak some in the freezer, that’s a great idea! I like that you reduced the sugar as well. I’m bookmarking 🙂
GREAT tip and I love banana bread! I just lost a banana (and it’s lost forever) but the next one goes right to the freezer!
That’s a great tip, I’d never thought of freezing bananas before. Thank you !
Thanks for the freezing tip-I never knew about that! Your bread here does look like the perfect slice. Sometimes my banana bread will come out too brown on top, so I have to cover it part of the time while baking. Not sure if it is the recipe or my oven. I may try yours, it may be the answer to my issue!
I always freeze my over ripe bananas too! Love when I find out that I have enough to actually make something with! Your bread looks wonderful!