Recipe: The Perfect, Healthy Banana Bread

I can still remember the first time I had banana bread. It was in 2007 and I was on vacation in Goa, a quaint little beach town in Western India. We were staying at a luxury hotel (Taj Exotica) and the breakfast buffet there is what dreams are made of. The lavish spread included banana bread. I remember the enticing smell and the melt-in-your-mouth texture and I also remember not having it again till last week simply because I was sure making something that amazing would be unimaginably complicated. But, boy, was I wrong?

 Like most people, I starting looking for a banana-based recipe because I had a few overripe ones. That’s when I found a super quick and easy no-butter banana bread recipe and it just so happened that I had all the ingredients that it asked for.  I made it on a rainy afternoon. The day turned even more perfect when my husband, who was down with a bad cold, woke up to the smell of freshly-baked banana bread. 

However, I soon realized that if I wanted to make this on a regular basis, I had to find a healthier version. That’s when I found this other recipe that I’ve made twice in the past four days. It is just as easy to make and comes with a lot less guilt. Again, it uses oil instead of butter and has a few other adjustments and substitutions that make it more healthy and it is just as moist and scrumptious as the regular version.

Whole wheat banana bread


Whole wheat flour – 1 1/2 cup
Overripe bananas (mashed) – 2 to 4
Sugar or honey – 1/2 cup
Egg whites – 2
Canola or vegetable oil – 1/3 cup
Vanilla extract – 1 tsp
Baking soda – 1 tsp
Salt – 1/4 tsp
Toasted walnuts – 1/2 cup (optional)
Makes one, 9×5 loaf 


  1. Preheat the oven to 350 F. 
  2. In a large bowl, whip together the oil and sugar or honey. Once blended well, add the eggs and mix well. 
  3. Add the mashed bananas and vanilla extract. 
  4. Next, add the salt and flour. Mix well and let rest for 10 minutes. 
  5. Dissolve the baking soda in half a cup of hot water and add to the batter. Fold in the toasted walnuts. 
  6. Grease a bread pan with a little bit of oil and pour in the batter. Bake for 25 minutes or till a toothpick inserted in the middle comes out clean. 
  7. Let the bread cool for 15 mins and serve. 

Banana bread slices


This batter also works well for making muffins. 
I use egg whites to cut down on cholesterol. You can use the yolk and it doesn’t affect the taste at all. 
Use this to make baked french toast. 

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