Best Banana Bread Recipe (Kid-Approved!)

Thursday, December 12, 2024

Blog/Recipes/Best Banana Bread Recipe (Kid-Approved!)

This banana bread checks all the boxes: light, fluffy, naturally sweetened, and packed with wholesome ingredients. Plus, it’s free of added sugars and saturated fats, and it’s made with whole wheat pastry flour for a healthier twist!

I had 5 ripe bananas sitting on the counter, and I knew I wanted to create a banana bread recipe that’s both super healthy and delicious. My goal? A breakfast option my kid could enjoy without worrying about too much sugar or saturated fat. I’m all about making breakfast easy and nutritious.

What You're About To Discover:

Ingredients for the fluffiest banana bread.

Step-by-step instructions (with tips for using a KitchenAid!).

How to store your banana bread so it stays fresh.

Ingredients

2 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

6 large ripe bananas, mashed (about 3 cups)

1 cup unsweetened applesauce

1/3 cup unsweetened plant-based milk (e.g., oat, soy, or rice milk)

1 1/2 tsp vanilla extract

Topping: 2 Tbsp rolled oats (for sprinkling on top)

Instructions

1. Preheat oven

Preheat to 350°F (175°C)

Line a loaf pan with parchment paper.

2. Mix the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

If you're using a KitchenAid, mix the dry ingredients with the flat beater.

3. Prepare the Wet Ingredients:

In another bowl, mash the bananas until smooth.

Stir in the applesauce, vanilla extract, and plant-based milk until well combined.

4. Combine Wet and Dry Ingredients:

Gradually fold the wet mixture into the dry ingredients. Stir just until combined—don't overmix!

Using a KitchenAid? Mix ingredients on the lowest setting until combined. It should't take longer than 10 seconds.

5. Transfer to the Pan:

Pour the batter into the prepared loaf pan and spread evenly.

Sprinkle 2 tablespoons of rolled oats on top for a rustic touch.

6. Bake

Bake for 60–70 minutes, checking for doneness at the 60-minute mark. The bread is ready when a toothpick inserted in the center comes out clean.

7. Cool

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for perfect banana bread

Bananas: The riper the bananas (lots of brown spots), the sweeter and more flavorful the bread will be.

Extra Sweetness: Add 1/2 cup of chopped dates for an extra burst of sweetness.

Moisture Boost: If the batter feels too thick, add 1–2 tablespoons of plant-based milk.

Flavor Variation: Add 1/2 teaspoon nutmeg or ginger for a warm, spiced twist.

Storage tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps fresh for 5–7 days.

Freezer: Slice and freeze for up to 3 months for an easy, grab-and-go snack!

What do you think?

If you give this recipe a try, I’d love to hear your thoughts! Did it become a hit at your table? Personally, it’s my favorite banana bread recipe yet. 😉

Hi, I'm Alejandra

Founder Of Without Statins

I stumbled onto a natural way to lower cholesterol—totally by accident.

While building a research-based weight loss program, people with high cholesterol kept asking, “Will this improve my cholesterol too?”

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