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Healthy One-Bowl Banana Bread: Easy & Moist

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This healthy banana bread is moist, tender, and perfectly sweet, made with whole wheat flour, Greek yogurt, and maple syrup. It comes together in one bowl with no mixer needed, making it a quick and wholesome breakfast or snack.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60g) plain Greek yogurt
  • ¼ cup (60ml) melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ¼ cup (45g) dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with a little oil or line it with parchment paper, leaving some overhang on the sides for easy lifting.
  2. In your large mixing bowl, add the three ripe bananas. Use a fork or potato masher to mash them until smooth. You want some small lumps for texture, but no big chunks.
  3. To the mashed bananas, add the maple syrup, Greek yogurt, melted coconut oil, eggs, and vanilla extract. Whisk or stir with your spatula until everything is combined and smooth.
  4. In a small bowl, combine the whole wheat flour, baking soda, baking powder, salt, and cinnamon. Stir them together with a fork to distribute the leavening agents evenly.
  5. Add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few streaks are okay—overmixing will make your bread tough.
  6. If you’re using walnuts, chocolate chips, or both, gently fold them in now. Save a handful to sprinkle on top for a pretty finish.
  7. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly. Tap the pan on the counter a couple of times to release any air bubbles.
  8. Bake for 45-55 minutes. Place the pan on the center rack of your oven. Bake until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 30 minutes, tent it loosely with aluminum foil.
  9. Cool in the pan for 10 minutes. Then, lift it out using the parchment paper overhang and transfer to a wire rack. Let it cool completely before slicing—about 1 hour.

Notes

For the best texture, use bananas that are heavily speckled with brown spots. They’re sweeter and mash more easily. If your bananas are still yellow, you can speed up ripening by baking them at 300°F for 15 minutes until the skins darken. Don’t overmix the batter to avoid a tough bread. Let the bread cool completely before slicing to prevent crumbling. This bread tastes even better on day two.

Nutrition

Keywords: banana bread, healthy banana bread, one bowl banana bread, whole wheat banana bread, easy banana bread, moist banana bread

Find it online: https://spoonmira.com/healthy-one-bowl-banana-bread-easy-and-moist/