My preferred nutritious banana bread substitutes olive oil for butter, incorporates whole wheat flour, and contains less sugar compared to the traditional recipe. It’s moist and subtly sweet, making it perfect for snacking!
As an expert on the Mediterranean diet and the author of a new cookbook on the topic, I’ve come to understand that many banana bread recipes really serve as a reason to indulge in cake. Typically, most banana bread recipes use a stick of butter and 1 cup of granulated sugar, but I pondered: could I infuse the Mediterranean approach into a banana bread?
I reduced the sugar to just ⅓ cup and swapped butter for olive oil. Remarkably, it worked! This healthy banana bread is soft, moist, and lightly sweet, and it’s what I whip up when I notice bananas on my counter turning dark. I enlisted several recipe testers to try it at home, and the consensus? Delicious.
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “This recipe was a complete success in our home! The entire loaf vanished within minutes when placed on the counter for 5 kids during afternoon snack.” -Molly
⭐⭐⭐⭐⭐ “I think this is possibly my favorite banana bread recipe! It’s easy, straightforward, wholesome, and comes together really quickly! The loaf turned out perfectly moist.” -Tanvee
“I ABSOLUTELY LOVED this banana bread! It was sweet enough without being overly sweet! I could eat it all day. I served it to a group of friends, and EVERYONE ADORED IT!!!” -Kathy
What Makes It Healthy Banana Bread
“Healthy” has various interpretations in different banana bread recipes. I understand it can be a slightly negative term for some individuals. To me, here’s how “healthy” is defined in this context:
– Olive oil instead of butter: In the Mediterranean diet, olive oil is the go-to cooking fat and is abundant in monounsaturated fats. It replaces the butter, making this a dairy-free banana bread!
– One third the sugar content compared to most loaves: The majority of banana bread recipes of similar size utilize about 1 cup of granulated sugar. If this loaf is sliced into 12 pieces, there’s just over 1 teaspoon of sugar per slice.
– Some whole wheat flour: I incorporate ½ cup of whole wheat flour alongside the all-purpose flour to introduce a slight nutty flavor. It may not add substantial nutrition, but every little bit helps.
Important note: You might recognize me for my healthy banana muffins made exclusively with oats and no all-purpose flour. I attempted a similar method in a loaf, but it turned out very dry. This combination of flours represents my new interpretation of what “healthy” banana bread signifies to me.
Ingredients You’ll Need
This nutritious banana bread recipe requires these simple pantry staples:
– Very ripe bananas: The essential aspect of this recipe is using very, very ripe bananas to ensure each slice is sweet enough.
– Olive oil: I prefer to use a mild extra virgin olive oil so it doesn’t have an overpowering finish. Please see my notes below.
– Packed brown sugar: Many of my recipes utilize maple syrup or honey to sweeten, but in this instance, I aimed to use less sugar overall while achieving the correct banana bread texture (sugar is also crucial for texture).
– Eggs and vanilla extract: Eggs bind everything together, and vanilla adds depth.
– All-purpose flour and whole wheat flour: You can also opt for 100% white whole wheat flour, which has a milder flavor.
– Cinnamon, baking powder, baking soda, and kosher salt: These ingredients provide flavor depth and leavening.
Olive Oil Banana Bread: Why I Skip the Butter
I adore this olive oil banana bread made with a mild extra virgin olive oil; I simply used my all-purpose olive oil that I employ in all my savory dishes. Steer clear of robust olive oils to avoid a peppery aftertaste. For an even more neutral flavor, select a light-tasting olive oil (usually indicated on the label).
Butter consists of roughly 80% fat, whereas olive oil is entirely fat that remains liquid at room temperature. This results in a loaf that is generally more moist and maintains its softness for days.
Tips for Baking With Overripe Bananas
One key detail is important with this recipe: the more overripe the bananas, the better. Given the minimal added sugar, the bananas provide the necessary sweetness. Here’s what you should know:
– Aim for mostly black peels. Brown spots are acceptable; very brown or black is even better.
– Measure the mash. My recipe testers confirmed that 1¾ cups total is ideal (I had initially specified a range of 1 ½ to 1 ¾ cups).
– Store them in the fridge or freezer. If some bananas ripen before others, you can refrigerate or freeze them until the others are ready (just ensure to include all the liquid with the banana).