Healthy Olive Oil Banana Bread with Whole-Wheat Flour

This healthy olive oil banana bread with whole-wheat flour is moist, naturally sweetened and a great alternative to the classic variety made with refined flour and sugar.

Can anyone deny a thick slice of moist banana bread, warmed and slathered with a bit of butter? I can’t think of anything else that’s harder to turn down. Whether it has nuts, chocolate chips, or a sugary crusted top, there’s just something about freshly baked banana bread.

Most banana breads are fairly decadent (or very) which, sure, makes a delicious breakfast. But is it realistic for everyday? To each their own, but for me breakfast needs to be a bit more filling and healthier.

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That’s where this healthy olive oil banana bread comes in. It’s made with whole-wheat flour and olive oil, which together increases the overall fiber and adds healthy fats. It’s also completely naturally sweetened with honey, which has added health benefits as opposed to nutrient-void regular sugar.

How to make healthy olive oil banana bread with whole-wheat flour:

Whole-wheat pastry flour contains less protein and gluten than regular whole-wheat flour, making it ideal for creating a healthy banana bread that’s light and tender bread, and quite frankly, doesn’t taste “too healthy.”

Tip 1: Use one leavener (baking soda)

I tested this recipe multiple times and found that using only baking soda, no baking powder, resulted in the tallest and most tender banana bread. Yay for less ingredients!

Tip 2: Use honey to naturally sweeten the healthy banana bread

Natural sweeteners are still metabolized in the body as sugar, but they offer more nutrients than refined, processed white sugar does.

Make whole-wheat olive oil banana bread muffins

You can easily bake this bread into muffins, here’s all you need to do:

1. Heat oven to 400°F and line standard muffin tins with paper liners.
2. Divide batter between muffin cups, sprinkle turbinado sugar over batter.
3. Bake muffins until golden brown and a toothpick inserted in the centers come out clean; 18 minutes.
4. Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely.

Looking for more healthy muffin recipes?

Check out these Bran Muffins that are more delicious and way healthier than the fat-filled ones you find at the bakery.

Need a gluten-free option? These Blueberry Mascarpone Muffins are an all-time fav around here.

Make this olive oil banana bread vegan

Swap Buttermilk for Vegan Buttermilk. Here’s how to make it:

1. Combine ⅓ cup unsweetened almond or soy milk with 1 teaspoon white vinegar.
2. Let the mixture rest for 5–10 minutes until curdled.
3. Use as directed in the recipe.

Swap Egg for Flax or Chia Egg. Here’s how to make it:

1. Grind 2 tablespoons flax seeds or 1 tablespoon chia seeds in a spice grinder.
2. Combine ground flax with ¼ cup + 2 tablespoons water or ground chia with ¼ cup water and let rest 15 minutes in the refrigerator.
3. Use as directed in the recipe.

SWAP THE HONEY FOR BROWN SUGAR

Use ½ cup packed brown sugar in place of the honey.

If you want to keep it naturally sweetened you can also use coconut sugar (increase to ¾ cup) or pure maple syrup instead.

If you give this bread a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!

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