Description
This Lower Sugar Banana Bread is a healthier twist on the classic favorite, using overripe bananas and pure maple syrup for natural sweetness, whole wheat flour for added fiber, and a vegan buttermilk substitute to create a moist, tender loaf. It’s perfect for those looking to enjoy a delicious treat with less refined sugar.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups (360g) very overripe mashed bananas
- â…“ cup (80ml) pure maple syrup
- ¼ cup (60ml) oil (neutral oil such as avocado oil recommended)
- ¼ cup (60ml) non-dairy milk
- 1 tsp (5ml) apple cider vinegar
- 1 tsp (5ml) pure vanilla extract
Dry Ingredients
- 2 cups (240g) whole wheat flour (lightly scooped, do not pack)
- 1 tsp (5g) baking soda
- ½ tsp (3g) fine sea salt
- ½ tsp (1g) cinnamon
Optional Ingredients
- ½ cup (90g) chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. Spray a 9×5 inch loaf pan with cooking spray and line with parchment paper to ensure easy removal of the bread later.
- Make Vegan Buttermilk: In a small bowl, combine ¼ cup (60ml) non-dairy milk with 1 tsp (5ml) apple cider vinegar. Stir gently and set aside for a few minutes. This mixture acts as a vegan buttermilk to help the bread rise.
- Mash Bananas: Place 1 ½ cups (360g) very overripe mashed bananas in a large mixing bowl. Mash well with a fork until smooth and even in texture for consistent sweetness and moisture throughout the bread.
- Combine Wet Ingredients: To the mashed bananas, add ⅓ cup (80ml) pure maple syrup, ¼ cup (60ml) oil, 1 tsp (5ml) pure vanilla extract, and the milk and vinegar mixture. Whisk well to combine all wet ingredients thoroughly but avoid over-mixing.
- Add Dry Ingredients: Gradually add 2 cups (240g) whole wheat flour (lightly scooped, do not pack), 1 tsp (5g) baking soda, ½ tsp (3g) fine sea salt, and ½ tsp (1g) cinnamon to the wet mixture. Stir gently with a wooden spoon until just barely combined, leaving a few flour streaks for a light texture.
- Fold in Extras: If using, gently fold in ½ cup (90g) chocolate chips or nuts at this stage. Mix only a few more times to avoid over-working the batter which can result in a denser bread.
- Prepare for Baking: Pour the batter into the prepared loaf pan lined with parchment paper. Smooth the top lightly with a spatula if needed.
- Bake with Covering: Bake on the center rack for approximately 1 hour and 15 minutes. When about 25 minutes remain, cover the bread loosely with foil to prevent over-browning while allowing the loaf to cook fully inside.
- Cool Before Slicing: Remove from oven and allow to cool in the loaf pan on a wire rack for 10 minutes. Then carefully lift the bread out using the parchment paper and cool completely on the wire rack before slicing. Proper cooling helps set the texture and prevents crumbling.
Notes
- Using very overripe bananas ensures maximum natural sweetness and moisture.
- The vegan buttermilk substitute helps activate the baking soda for better rise.
- Do not over-mix the batter to keep the bread light and tender.
- Covering with foil in the last 25 minutes prevents over-browning while baking all the way through.
- Cool completely before slicing to avoid crumbling.
- Chocolate chips are optional; you can substitute nuts or omit for a simpler bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
