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The closer fall gets, the more excited I am for all the cozy recipes that come with it. This Healthier Banana Bread is definitely one of my favorite recipes! We’re using honey and coconut sugar as the sweeteners, making it refined sugar free. We’re also using heritage flour, which is non-GMO, organic, and unbleached. This recipe has healthy fats, antioxidants, B-vitamins, and more. I sure do love a sweet snack that packs some nutrients too!

Nutritional benefits of this recipe:

Banana is rich in potassium, magnesium, vitamin B6. It also has prebiotic fiber which feeds the good bacteria in our gut microbiome.
Raw honey helps improve blood pressure, manage cholesterol, and boost the immune system. It also has antibacterial and anti-fungal properties. It’s rich in vitamin C, Vitamins B5, B3, and B2, along with minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.
Grass-fed butter is a rich source of vitamin A and a fat-soluble micronutrient required for vision, reproduction, cell division and differentiation, bone growth, and immune function

Ingredients needed

Bananas – The necessity for banana bread!

Grass-fed butter – Use room temperature butter or slightly softened butter. Do not use melted because it’ll create a more flat banana bread. You can sub with melted and cooled coconut oil if you want. You don’t want it to be warm but want it to be soft.

Coconut sugar – Adds the sweet touch that banana bread is known for!

Honey – Adds moisture. I love honey because it’s high in antioxidants, vitamins, and minerals, AND it helps fight environmental allergies when you buy local, raw honey.

Eggs – They act as a binder and help the bread stay moist and rise.

Flour – I used heritage flour by Sunrise Flour Mill which is non-GMO, but I also like to use white flour.

Water or milk

Baking soda, baking powder – Helps the bread rise properly. I love a tall banana bread!

Vanilla extract, cinnamon, nutmeg, salt – Adds delicious flavor that we all know in a classic banana bread.

Method

Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan (I used glass).
Combine all the dry ingredients and set aside.
In a large bowl, combine the butter, coconut sugar, and vanilla, beating until smooth.
Add the mashed bananas, honey, eggs, and milk (or water). Beat until combined.
Add the dry ingredients to the wet and gently fold together with a spatula. Don’t over-mix it.
Transfer the batter to the prepared loaf pan, smoothing the top.
Bake for 45 minutes, then gently lay a piece of parchment paper across the top to prevent over-browning.
Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Allow the bread to cool for 10-15 minutes in the pan. Then remove it from the pan to cool completely on a rack.
Please leave a comment and review if you made this recipe!! Thanks so much <3

Customize your banana bread

If you want to customize your banana bread, then feel free to!

Add chocolate chips: Feel free to add chocolate chips or chopped chocolate to the recipe.
Add chopped nuts: If you want a crunchy touch to the banana bread, then feel free to add chopped nuts, such as walnuts or pecans.
Add extra spices: If you want extra warmth, then you can add cloves, nutmeg, and allspice. I would add 1/8-1/4 tsp each, depending on how strong you want it.

Tips for storing & reheating

Store any leftover banana bread by wrapping it tightly then storing in an airtight container at room temperature for 3-5 days.

To freeze the whole loaf: Step 1: Let the banana bread cool completely to room temperature. You want to do this because it’ll prevent freezer burn. Step 2: Either freeze the loaf whole by wrapping tightly then placing in a freezer-friendly container. Step 3: Place in the freezer and eat within 3 months.

To freeze individual slices: Step 1: Let the banana bread cool down completely to room temperature. Step 2: Slice as desired. Step 3: Wrap each individual slice tightly then place in afreezer-friendly container. Step 4: Place in the freezer and eat within 3 months.

More recipes you’ll love

Sourdough Banana Bread

Whole Wheat Banana Muffins

Chocolate Lovers Banana Bread

Oat Flour Banana Muffins (guten-free)

Blueberry Muffins (Refined Sugar Free)

Coffee Cake (gluten-free, dairy-free)

Oat Flour Pumpkin Bread

I hope you love this Healthier Banana Bread! If you make this recipe, be sure to leave a comment and rate the recipe! I love hearing from you! 🙂