Healthy Banana Bread Recipe

Loaf of healthy banana bread on a cutting board. Two front slices are layered.

5 stars (1 review)

This healthy banana bread is so fluffy, moist, and delicious, it's hard to believe the recipe is made without refined sugar, butter, or seed oil! Instead, we use honey and cottage cheese for banana bread that's more wholesome, naturally sweet, and packed with protein.

Prep Time10

Cook Time45

Total Time55

Course: Bread, Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Servings: servings (1 loaf)

Calories: 128kcal

Author: Sommer Collier

Equipment

1 Blender

Ingredients

3-4 very ripe bananas 1 ½ - 1 ¾ cups smashed banana
2 large eggs
½ cup cottage cheese or plain Greek yogurt
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a blender, a mixing bowl, and a 9x5 inch bread pan. Grease the bread pan and set aside.
Place the bananas in the blender. Purée the bananas, then measure that you have at least 1½ cups but up to 1 ¾ cups of smashed banana. Remove or add bananas if needed.
Next, add the eggs, cottage cheese, honey, and vanilla extract. Pulse 4- 5 times until the ingredients are incorporated and you see no clumps of cottage cheese. You want it to be fully puréed, but you do not want to over mix the ingredients.
In the mixing bowl, combine the whole wheat flour, salt, baking soda, and cinnamon. Mix well.
Pour the banana mixture into the dry mixture. Gently fold the ingredients together untilwell combined. Do not over mix.
Scoop the batter into the prepared bread pan. *If desired, you can slice another bananalongways in place banana slices on top of the batter for decoration. Then sprinkle the top with additional cinnamon.
Bake the banana bread for 45 minutes. Check the loaf with a wooden toothpick. If the toothpick comes out mostly clean, remove the banana bread from the oven. If it comes out with batter on it, bake for another 5-10 minutes.
Allow the banana bread to cool in the pan for 15 minutes. Then flip the bread out ofthe loaf pan and continue to cool. When ready to serve, cut with a serrated knife.

Video

Notes

- Storing Leftovers - Keep leftover banana bread wrapped tightly in plastic wrap or in an airtight container, and keep at room temperature for up to 5 days.

- Freezing - Banana bread made with cottage cheese freezes very well! Wrap the cooled loaf in a layer of plastic wrap, followed by a layer of aluminum foil. Place the entire loaf in a plastic ziplock freezer bag and freeze for up to 3 months. Thaw in the fridge overnight, then leave it on the counter for 15-20 minutes to bring it to room temperature.

Nutrition