Banana Bread Recipe Four Bananas – This recipe uses white and whole wheat flour, extra virgin olive oil, and four bananas to make super moist, healthy banana bread!
I love good banana bread. But it’s easy to try baking one and make it dry and bland. Not this recipe! This super moist banana bread recipe is not only delicious, but healthy!
Banana Bread Recipe Four Bananas
There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep the bread moist, as do a lot of bananas – I use four and it also helps to sweeten the bread naturally. This means this recipe doesn’t have a lot of sugar, but it’s still sweet.
Really Easy Air Fryer Banana Bread (mini Loaf!)
This banana bread recipe uses white and whole wheat flour, which helps take the nutrition up a notch but still maintains a light and fluffy texture.
I like to bake with olive oil. Unless you’ve been living under a rock, you know olive oil is one of the healthiest fats, and Mediterranean dishes baked with olive oil are delicious. But aside from the health benefits, I prefer it to butter in many cases.
Baking with oil keeps it moister than butter. Best of all, it stays moist for a few days, whereas baked goods with butter tend to dry out quickly.
I also like that you don’t have to soften it or melt it from its solid state – just pour the olive oil into a bowl and you’re good to go!
Ingredient Banana Bread
Removing the banana bread is a breeze since the banana bread batter is poured into a greased loaf pan. turn the pan over
That said, butter is delicious too. Feel free to use this oil or other oils like coconut or canola oil in this recipe. I recommend warming the final product and slathering it with a generous amount of salted butter. Yum
Then, when I’m ready to bake, I pop them in the microwave, cut off the top, and slide the bananas off the peel!
Full disclosure: It looked absolutely disgusting when it came out. It’s mild and boring. But, I swear, when it comes to baking with bananas, this trick is life-changing!
Healthy Banana Bread Recipe
Best of all – when it’s frozen like this, it’s super smooth so you don’t have to worry about mashing the bananas individually. Just slide it into a bowl and mix!
I recommend using a glass loaf pan for making banana bread. I’ve used metal before, and almost every time, the edges of the bread have dried out and tasted burnt.
This is because the darker the pan, the hotter the oven. If it’s too hot, it will burn the edges of the banana bread before it has a chance to fully cook on the inside.
Input: Glass bakeware. I love it the same way I love using white ceramic baking pans – they don’t get too hot and don’t overcook. I have these and they are very helpful to me!
Ba’s Best Banana Bread Recipe
Cooking time depends on several factors – height, how big the bananas are, how big the eggs are, how hot the oven is, etc.
You should make sure to check doneness by inserting a toothpick (or cake tester) into the center of the loaf and removing it. When it comes out clean, the bread is ready! If the dough sticks to it, it will take more time.
You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure you keep it in an airtight container. You can refrigerate for a long time or even freeze for months.
I usually slice it and store it so I can have a slice for breakfast without worrying about taking it off the cutting board. If I have time, I like to pop it in the microwave because hot banana bread is so delicious.
Ultimate Banana Bread
This healthy banana bread recipe is super moist and made with four bananas, extra virgin olive oil, and whole wheat flour!
Serving: 1 sliceCalories: 259kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 33mgSodium: 359mgPotassium: 231mgFiber: 2gSugar: 17gVitamin A: 78 IU Vitamin C: 4 mg Calcium: 22 mg Iron: 1 mg
The nutritional information provided is my best estimate and does not include any added sodium, any optional ingredients from seasonings to flavorings, and does not take into account the brand. I use an automation API to calculate this information. Feel free to calculate it yourself using one of the following tools:
Is this recipe yours? I’d love to hear how it goes! Comments and ratings below 🙂 Although there is no butter, oil or white flour, this 100% whole wheat banana bread is just as delicious and moist as my regular banana bread. In this healthy banana bread recipe, substitute unsweetened applesauce for butter, whole wheat flour for all-purpose flour, and some refined sugar for honey. With rave reviews from taste testers and readers around the world, this quick bread doesn’t taste good either!
Mom’s Banana Bread
I know I say I’m obsessed with so many different recipes that it might convince you to try something more difficult. If I love many, which one is it?
My whole wheat banana bread blew my mind. To be honest, I didn’t have high expectations. This bread is a way to get rid of 3 overripe bananas and a random jar of applesauce. I make my regular banana bread with butter and all purpose flour because that’s all the good stuff. Well, I was proven wrong after 1 bite of this “no good by any means” banana bread.
I should learn my lesson when I make the softest, tastiest whole wheat pizza and these Chocolate Banana Muffins.
Plus, this whole wheat banana bread crumbles and freezes like a dream. I like to keep a spare loaf of bread in the freezer in case we need a homemade breakfast option or a healthy snack for all of us—adults and toddlers alike. We all love it. (Specially put peanut butter on each slice!)
Moist Chocolate Chunk Banana Bread
Did you know you can mash bananas with an electric mixer? Cut the peeled, blanched bananas into large pieces and place in the bowl of a stand mixer, or use a regular mixing bowl and hand mixer. Start on low speed, then gradually increase to medium-high speed as the bananas break down into mash. You can use this bowl for other banana bread toppings. I do this for my banana cake too!
Substitute unsweetened applesauce for butter or oil. Also, I’m light on added sugars – we really want the banana flavor to come out here. If you don’t want to add any refined sweeteners to this healthy banana bread recipe, swap the brown sugar for coconut sugar. To keep this banana bread dairy-free, use dairy-free milk.
Next, the dry ingredients are mixed together and added to the wet ingredients. You’ll need whole wheat flour, baking soda, cinnamon and salt. Most of the same dry ingredients I use in my whole grain banana nut muffins. Toss in the chopped walnuts at the end. Nuts are completely optional. Sometimes I add chocolate chips and/or raisins.
In this healthy banana bread recipe, substitute unsweetened applesauce for butter, whole wheat flour for all-purpose flour, and some refined sugar for honey. With rave reviews from taste testers and readers around the world, this quick bread doesn’t taste good either!
Secrets To The Best Banana Bread You’ve Ever Had
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Sally McKenney is a professional food photographer, cookbook author and baker. Her kitchen-tested recipes and detailed step-by-step tutorials give readers the knowledge and confidence to cook from scratch. Sally has appeared on Good Morning America, The Huffington Post, A Taste of Home, People, and more.
This email series is a great place to start. I’ll introduce you to some of my most popular recipes and show you exactly why. With its ultra-moist texture, buttery banana and brown sugar flavors, incredibly soft crumbs, and over 1,000 reviews, it’s an undeniable hit. For the popular banana bread recipe you need 4 ripe bananas.
One reader Sharon said: “I’ve made a lot of banana bread over the years, but this is by far my favorite!! Easy to make, totally moist without being too “cakey”, and full of flavor! Definitely a keeper!”
Oat Flour Banana Bread
This is my favorite banana bread recipe that I have cherished over the years. This is one of those classic recipes that you start to memorize, like a good pie crust or chocolate chip cookie recipe. First thought of this bread
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