Healthy Banana Bread Recipe

Back in 2013, I shared a banana bread recipe that became a go-to in my kitchen. With its wholesome blend of white wheat and kamut flour, it was hearty, nutty, and comforting. But over the years, I’ve learned a few tricks to make it even better. In 2025, I’m thrilled to share my updated Healthy Banana Bread, featuring sprouted pastry flour (freshly milled or store-bought) and granulated sugar for a lighter, tastier loaf that’s just as wholesome. This revamped recipe is tender, flavorful, and perfect for breakfast, snacks, or dessert—let’s dive in!

Why I Updated This Recipe

The original 2013 recipe used white wheat and kamut flour, which gave the bread a robust, earthy flavor but sometimes made it a bit dense. I wanted a version that was equally nutritious but softer and easier to digest. That’s where sprouted pastry flour comes in. Sprouting reduces anti-nutrients like phytic acid, boosting nutrient absorption, while the low protein content (8-10%) creates a delicate, tender crumb. I’ve tested this recipe with both freshly milled-sprouted soft wheat (for maximum freshness and flavor) and store-bought sprouted pastry flour (like One Degree Organics or Granite Mill Farms that I order through Azure Standard – referral link), and both work beautifully.

I also swapped the original xylitol for granulated sugar, which delivers a classic sweetness and a gorgeous golden crust. To elevate the flavor and texture, I added vanilla extract, a pinch of cinnamon, and optional mix-ins like walnuts or dark chocolate chips. The result is a banana bread that feels indulgent yet wholesome, with a moist, fluffy texture that’s hard to resist.

What Makes This Healthy Banana Bread Special

This updated recipe checks all the boxes:

• Versatile Flour: Use freshly milled or store-bought sprouted pastry flour for a nutrient-rich, digestible base with a subtle sweetness.
• Balanced Sweetness: Granulated sugar complements the ripe bananas, letting their natural flavor shine.
• Tender Texture: The combination of butter, sprouted flour, and a touch of baking powder creates a soft, moist crumb.
• Customizable: Add walnuts for crunch, chocolate chips for indulgence, or keep it simple—your choice!
• Freezer-Friendly: Bake a loaf, slice it, and freeze for quick snacks or breakfasts.

If you loved my earlier version or are new to my recipes, this healthy banana bread will win you over. And check out my Almond Raspberry Bread recipe—a perfectly tart and delicious quick bread to add to your collection!

Ingredient Overview

Each ingredient in this healthy banana bread plays a key role:

• Salt: Balances flavors and enhances the overall taste.Tips for Success
• Sprouted Whole Wheat Pastry Flour: Provides structure and a nutrient-rich, digestible base with a tender texture.
• Granulated Sugar: Adds sweetness and promotes a moist, golden crust.
• Very Ripe Bananas: Deliver natural sweetness, moisture, and banana flavor.
• Butter: Contributes richness and a soft, melt-in-your-mouth crumb.
• Eggs: Bind the ingredients and add structure for a light loaf.
• Milk: Enhances moisture and tenderness for a fluffy texture.
• Baking Soda: Reacts with acidic bananas to lift the batter, ensuring a good rise.

Tips for Success

• Choose Ripe Bananas: Look for bananas that are almost black for maximum sweetness and moisture.If using frozen bananas, thaw completely and drain excess liquid to prevent a soggy batter.
• Weigh Your Flour: Sprouted pastry flour can vary in density. Use a kitchen scale for the 240 g measurement, or spoon and level if using cups to avoid packing the flour.
• Store-Bought vs. Freshly Milled: Both work great! Store-bought sprouted pastry flour is convenient and reliable, while freshly milled adds a touch of extra flavor and nutrition.
• Test for Doneness: Check at 55 minutes with a toothpick. If it’s not clean, bake in 5-minute increments to avoid overbaking.
• Serving Suggestions: Enjoy a slice with almond butter, or toast it with a pat of butter for a cozy treat.

Why You’ll Love This Healthy Banana Bread

This updated recipe is a lighter, moister take on my 2013 version, thanks to sprouted whole wheat pastry flour and a heartier ingredient ratio. The granulated sugar gives it that classic banana bread warmth, and the milk ensures a soft, tender crumb. Whether you bake it as one big loaf or four adorable mini loaves, it’s perfect for sharing or savoring yourself. I’d love to hear how this healthy banana bread turns out for you! Drop a comment below. Happy baking!

Healthy Banana Bread Recipe

Print Recipe

5 from 2 votes

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Servings: 12 slices

Cook ModePrevent your screen from going dark

Ingredients

• 1 ½ cups granulated sugar 300 g
• ½ cup salted butter, softened 113 g
• 2 large eggs, room temperature
• 3 medium very ripe bananas, mashed (270 g, about 1.25 cups)
• 3 cups sprouted whole wheat pastry flour, freshly milled or store-bought (360 g)
• ½ tsp salt
• 1 cup milk 240 g
• 1 ½ tsp baking soda

Instructions

• Preheat oven to 350°F (175°C). Grease a 9 x 5 x 3-inch loaf pan, a 9 x 5 x 2.5-inch loaf pan, OR four 5.5 x 3.25 x 2.25-inch mini loaf pans, or line with parchment paper.
• In a large bowl, cream butter and granulated sugar until light and fluffy, about 2 minutes, using an electric mixer or wooden spoon.
• Mix in eggs and mashed bananas until well combined.
• In a separate bowl, whisk together sprouted whole wheat pastry flour, salt, and baking soda.
• Gradually add dry ingredients to wet mixture, alternating with milk, stirring until just combined.
• Pour batter into prepared pan(s). For a single loaf, fill to ~⅔ full. For mini loaves, divide evenly among four 5.5 x 3.25 x 2.25-inch pans (each ~¼ of batter).
• Bake according to pan size:
• 9 x 5 x 3-inch or 9 x 5 x 2.5-inch pan: 60-70 minutes
• Four 5.5 x 3.25 x 2.25-inch pans: 40-50 minutes
• Check doneness with a toothpick; if not clean, bake in 5-minute increments.
• Let cool in pan(s) for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Flour Options: Both freshly milled and store-bought sprouted whole wheat pastry flour (e.g., One Degree Organics, King Arthur) work well. Weigh flour (360 g) for precision, or spoon and level if using cups to avoid packing.

Pan Sizes: A 9 x 5 x 3-inch loaf pan is ideal for a single loaf with room to rise. A 9 x 5 x 2.5-inch pan works but may be fuller. Four 5.5 x 3.25 x 2.25-inch mini pans have been tested and are perfect for gifting or portion control.

Bananas: Use very ripe, almost black bananas for maximum sweetness and moisture. Weight (270 g) ensures consistency.

Milk: Whole milk adds richness, but 2% can be substituted at the same weight (240 g).

Customization: For added flavor, consider mixing in ½ cup (60 g) chopped walnuts or (85 g) dark chocolate chips.

Storage: Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Serving Tip: Slice and serve with butter or almond butter for a delicious treat.

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