Esta Pão de Banana Saudável has no added sugar, no eggs, no dairy and a gluten-free and oil-free option. It’s packed with fiber, and perfect as a healthy breakfast to use the ripe bananas sitting in your kitchen.
I love to make banana bread, but sometimes I want a recipe without refined sugar and without tons of additives. I have made many similar loaves of bread, like my No Sugar Banana Bread, Pão de banana com 5 ingredientes, ou Pão de banana com farinha de grão-de-bico, but today I wanted a simple and healthy version that can easily be made gluten-free or oil-free.
Whether you like your banana bread with or without oil, with or without gluten, this simple recipe works either way! It’s super quick to make and tastes delicious!
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Pão de Banana Saudável
Ingredientes
- 1 ½ xícara Mashed Ripe Banana - notas 1
- ⅓ xícara Azeite de Oliva de Sabor Suave - notas 2
- 1 ¼ xícara Farinha para todos os fins - notas 3
- ½ xícara Farinha de Aveia Caseira - notas 4
- 2 colheres de chá Fermento em pó
- ½ colher de chá Bicarbonato de sódio
Optional – recommended for a boost of flavor
- 2 colheres de chá Canela
- 1 colher de chá de extrato de baunilha
- ½ colher de chá sal
- ½ xícara Açúcar de coco - if your bananas are not ripe enough (note 5)
- ½ xícara Chopped Walnuts - or Pecan
Instruções
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
- Stir the olive oil, vanilla extract, coconut sugar, and salt if used. Stir until well combined.
- In another bowl, stir all-purpose flour, oat flour, baking powder, baking soda, and cinnamon – if used.
- Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is thick and consistent.
- Fold in chopped nuts if you like and stir to incorporate.
- Transfer the batter into the prepared loaf pan.
- Bake the bread on the center rack of the oven for 45 to 55 minutes at 350°F (180°C). Check the baking process by inserting a toothpick in the center of the banana bread, if it comes out clean it's ready.
- Let the bread cool down for 10 minutes in the pan at room temperature, then on a wire rack for 2 hours before slicing.
Notas
Equipamentos
Nutrição
Ingredientes e Substituições
You only need 6 base ingredients for this recipe.
- Bananas – Use ripe bananas and measure them mashed. The riper the bananas, the sweeter the bread since I don’t add sugar to the batter.
- Farinha – Para uma versão sem glúten, use a minha guia de conversão para sem glúten. It also works with whole wheat flour and spelt flour. I haven’t tried any other blend, so I can’t guarantee they would work. You can’t swap it for more moisture-absorbent flours, like almond flour or coconut flour.
- Farinha de aveia – Oat flour or almond flour makes the bread healthier by using a nutrient rich alternative.
- AZEITE E AZEITE EVO – You can use a light-flavor olive oil, any other light oil, or even peanut butter or almond butter! The goal of this ingredient is to bring some fat to the batter which makes the bread moist and soft.
- Fermento em pó e bicarbonato de sódio – These make the bread light, soft, and airy.
You can then incorporate many add-ins to change the flavor and taste of the bread:
- Canela – It enhances the flavor with warmth and depth. You can also use nutmeg, cardamom, or pumpkin pie spice for a twist.
- de extrato de baunilha – Vanilla adds sweetness and depth to the flavor profile. It can be replaced with almond or maple extract.
- sal – Salt balances the sweetness and enhances flavors.
- Açúcar de coco – This adds additional sweetness if your bananas are not ripe enough. You can also use Demerara sugar, muscovado sugar, or any other crystal sweetener.
- Chopped Walnuts or Pecans – These add crunch and a nutty flavor. Replace them with sunflower seeds, pumpkin seeds, or dried fruit for nut-free options.
- Chips de Chocolate – For a more chocolatey banana bread, add dairy-free chocolate chips to the batter.
How to Make Healthy Banana Bread
This recipe is super easy to whip up.
Mash the bananas, add the other ingredients, and combine the batter in a mixing bowl.
Transfer the dough into a pan lined with parchment paper and bake the bread for 45 to 55 minutes at 350°F (180°C).
Dicas da Carine
I’ve got a few more tips for you to make this bread perfect every single time.
- Use Overripe Bananas – Bananas with dark spots provide the most natural sweetness and moisture, making the bread soft and flavorful.
- Meça com precisão – Use a kitchen scale or very accurate cups for precise measurements, especially with mashed bananas and flours.
- Não misture demais a massa – Mix just until combined to avoid dense or gummy bread. Overmixing develops gluten, which can ruin the texture.
- Check the Bread Midway – If the top is browning too quickly, cover it loosely with foil to prevent overbaking.
- Legal completamente – Let the bread cool fully on a wire rack before slicing to avoid crumbling.
- Slice with a Serrated Knife – For clean slices, especially if nuts are included.
Servindo Ideias
Spread with vegan butter, almond butter, or a drizzle of maple syrup for extra indulgence. Pair with a plant-based yogurt or a smoothie for a wholesome breakfast.
Storage and Freezing Tips
For freezing, slice the bread and place parchment paper between slices to make it easy to defrost single servings. Reheat slices in a toaster or microwave for a fresh-out-of-the-oven feel.
Do I have to make my own oat flour or is the commercial oat flour okay?
I also make my own, much cheaper, consistency is also a bit thicker which keep the baked goods moist. Commercial oat flour is ultra thin and make everything dry. To make oat flour, pulse oat on high speed in a food processor, or blender or read my full instructions aqui..
I want to make this gluten free, please let me know if I understand correctly …. According to note 3 all I have to do is swap for all purpose gluten free flour? I am using the oatmeal flour too, so I don’t have to go to the gluten free conversion at all?
Yes, only for this recipe because the recipe already use oat flour it will work to swap all-purpose for all-purpose GF in a 1:1 ratio.
Eating this warm right now. Used white whole wheat with the oat flour and avocado oil. No sugar added or needed. I did add the cinnamon , vanilla and salt as well as toasted walnuts. Light, fluffy and delish. My new go to !!!
Thank you so much for this lovely review!
This is one of the most delicious, moist banana breads I have ever made. I added walnuts and chocolate chips. Thank you.
Thank you so much for this lovely feedback! I love your addition of walnuts, yum.
Step #3 states to add the brown sugar. But, there is no brown sugar listed as an ingredient. I did add 1/4 cup – very glad I did! The notes say that the recipe doesn’t work with oat flour – but oat flour is listed as an ingredient. I think it added great taste and texture. We all loved this modified recipe – very moist and tasty.
The step 3 should say coconut sugar, we refer to the optional coconut sugar listed above, the quantity is listed and it’s 1/2 cup. Note 3 is correct, it’s a note net to all-purpose flour it says you can’t replace all-purpose flour for oat flour or almond flour. The recipe does use a bit of oat flour as a second flour, it doesn’t mean you can only use oat flour.
Can frozen bananas be used in this?
I haven’t tried but I suppose it will work. Often, when you thaw bananas they release liquid, I would definitely discard the liquid before mashing and measuring to prevent the bananas from adding too much liquid in the batter, which will result in a gummy underbaked banana bread.
Saudações,
My dear husband and I made your healthy, delicious banana bread.
Muito Obrigado.
Obrigado!
I made your bread on Friday evening and it is amazingly good! I make quite a few of your recIpes and I always enjoy them, but the banana bread is one of the best breads I’ve ever made! It’s very like Irish Soda bread because you can hardly taste the bananas that are in it! This will be one of my regular bakes! Thanks again, Carine! Love Avril X ❤
Carine, esta é a melhor receita que já experimentei!
This was delicious! My son and husband both enjoyed it. However I only have a porcelain bread pan and i’m wondering if the cook time should be adjusted? The inside of the bread was perfect, moist but the outside was pretty dry and i’m wondering if i could remedy that?
Using a porcelain pan for baking requires adjustments compared to an aluminum pan due to the different ways these materials conduct heat. Aluminum, what I am using, is a highly efficient heat conductor. It heats up quickly and evenly, allowing the banana bread to cook from the outside in at a steady rate. Porcelain (a type of ceramic) is an insulator, not a conductor. It heats up more slowly than aluminum, but once it’s hot, it retains that heat for a much longer time. This can cause the edges of the banana bread to overcook and become dry before the center has a chance to bake through. To adjust for a porcelain pan, follow this general rule: Lower the oven temperature: Reduce the temperature by about 25°F (15°C). Increase the baking time: Expect to add 5-15 minutes to the total baking time. I hope it helps.