This banana bread is easy to make with fresh or frozen bananas. It bakes up incredibly moist with balanced sweetness and warm spice.
I test many variations before settling on a favorite. This version—moist, flavorful, and simple—is my go-to banana bread.
Why this banana bread works:
- Coconut oil is the main fat, making the loaf dairy-free while keeping it very moist. It adds richness without a strong coconut flavor.
- Whole wheat flour provides the best flavor and texture here. Unlike some whole wheat baked goods, this bread tastes hearty without being overly “healthy.”
- Maple syrup is the only sweetener, contributing sweetness and a subtle maple note that pairs beautifully with banana and spices.
- Fresh or frozen bananas both work. I often bake with frozen bananas for convenience.
Using frozen bananas is handy. When bananas become very spotted, peel and freeze them in a container. When you have at least three, you’re ready to bake.
How to Make Banana Bread:
If using frozen bananas, place them in a microwave-safe bowl:
Microwave about 60 seconds until thawed, then use a hand mixer to break them down into a smooth-ish puree:
If using fresh bananas, mash or blend with a hand mixer until mostly smooth—avoid large chunks. Add melted coconut oil, maple syrup, and an egg, then mix until combined:
Stir in the spices and baking soda—cinnamon, nutmeg, cloves, and salt—until evenly distributed:
Fold in the whole wheat flour and mix just until the flour streaks disappear; the batter should remain slightly lumpy:
Spread the batter evenly in an 8×4.5-inch loaf pan greased with solid coconut oil:
Bake about 45–50 minutes at 350°F until the top is golden and there’s no raw sheen in the cracks. A toothpick may come out slightly moist—that’s okay.
Cool completely before slicing so the loaf firms up:
Other favorite quick breads include pumpkin muffins and lemon poppy seed muffins—perfect for mixing up your baking routine.
Tips and FAQs
How to freeze bananas for baking: Freeze bananas when they are heavily spotted. Peel and place them in an airtight container or bag.
Can banana bread be frozen? Yes. Wrap well or store in an airtight container for up to two months.
How long can banana bread sit at room temperature? It keeps well at room temperature for up to three days when wrapped or stored in an airtight container.
More banana recipes:
- Bananas Foster French Toast
- Pan-Fried Honey Bananas
- Caramelized Banana-Topped Dutch Baby
- Banana Bread Cookies
Banana Bread
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Ingredients
- 3 overripe bananas fresh or frozen, peeled
- 1 large egg
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 7.5 ounces by weight whole wheat flour (1.5 cups, if measuring)
- solid coconut oil for greasing the pan
Instructions
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Preheat the oven to 350°F. Grease an 8×4.5-inch loaf pan with solid coconut oil.
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Place the bananas in a large bowl. If frozen, microwave about 60 seconds until thawed.
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Use a hand mixer to combine the bananas until relatively smooth with no large chunks.
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Add the egg, melted coconut oil, and maple syrup. Mix until combined.
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Add the cinnamon, baking soda, salt, nutmeg, and cloves; mix until combined.
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Add the whole wheat flour and mix until no flour streaks remain, keeping the batter slightly lumpy.
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Spread the batter in the prepared pan and bake 45–50 minutes, until the crust is golden and there’s no raw sheen in the cracks. A toothpick may be slightly moist.
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Cool completely before slicing. Enjoy!
Notes
This recipe is inspired by other classic crackly banana bread recipes and adapted for whole wheat and maple syrup.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.
Post updated October 2018. Originally published February 2012.