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Banana Bread | Dessert for Breakfast!

Banana Bread | Dessert for Breakfast!


This fluffy and spiced banana bread is sweetened with maple syrup for an actual excuse to have dessert for breakfast. It’s super moist, wholesome, and the perfect way to start your day.

Sliced banana bread.

Why This Is The Best Banana Bread Recipe

It’s the go-to breakfast for people who love dessert-like treats in the morning.

  • Great for on-the-go. Pack slices in Ziploc bags for an easy on-the-go breakfast.
  • Naturally sweetened. There are no processed sugars in the recipe, only bananas and maple syrup.
  • Freezer-friendly. This loaf is a life-saver during hectic weeks. Just thaw and enjoy!
  • Versatile. Keep it simple or make chocolate, blueberry, or cream cheese variations.
Side view of a slice of fluffy banana bread.

What You’ll Need

Nutmeg is typically underrated but it keeps things from becoming too sweet and spiced. Scroll to the recipe card at the bottom of the post for exact amounts.

  • White whole wheat flour – All-purpose flour works too.
  • Baking soda – This is not the same as baking powder, so don’t swap them.
  • Cinnamon – It needs to be ground cinnamon. Feel free to use nutmeg instead.
  • Nutmeg – This can be left out but don’t add more cinnamon.
  • Salt – Kosher salt is best.
  • Bananas – They need to be ripe.
  • Maple syrup – You can use raw honey or agave nectar.
  • Coconut oil – Corn and canola oil are good swaps.
  • Vanilla extract – Choose brown or clear extract.
  • Eggs – Liquid eggs work too.
Pouring the wet ingredients into the dry ingredients.

How to Make Banana Bread

It’s an easy baking project for all-level bakers. Scroll to the bottom of the post for the full recipe card.

  • Prep the oven. Preheat the oven 350F. Grease a loaf pan with cooking spray. Set it aside.
  • Mix the dry ingredients. Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl until well combined. Set it aside.
  • Mix the wet ingredients. Combine the bananas, maple syrup, coconut oil, vanilla extract, and eggs until completely smooth.
  • Combine them. Pour the wet ingredients into the dry ingredients. Stir until just-combined.
  • Bake it. Pour the batter into the prepared loaf fan. Use a spoon to gently smooth out the top. Pop it into the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10 minutes. Enjoy!
Banana bread in the loaf pan on a cooling rack.

Tips for Success

Browned bananas are my secret ingredient because they’ve got an extra concentrated sweetness.

  • Cover the pan. If the top and edges of the bread are starting to brown too much, cover the top of the pan with aluminium foil for the remaining baking time to prevent burning.
  • Watch the temperature. Sometimes ovens aren’t well calibrated and this affects baking times. Pop an oven thermometer inside to make sure you’re at the correct temperature. This will prevent the muffins from turning out raw or drying out.
  • Make muffins. Line a muffin tray with liners. Pour batter into each liner until 3/4s full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Mash well. Use a fork or potato masher to mash the bananas until completely smooth. Chunks are great but they do reduce how long the muffins will last due to the banana‘s fermentation.
  • Use leftovers. This recipe is perfect for using up those leftover bananas that have started to brown. Don’t worry if the bananas don’t look pretty anymore. No one will be able to tell because the flavor will be super sweet and yummy in the muffins.

Banana Bread Variations

The tangy cream cheese variation will impress everyone you know, but try your favorite.

  • Chocolate chips – Fold 1/2 cup chocolate chips into the batter.
  • Pumpkin spice – Mix 1-2 teaspoons pumpkin spice into the dry ingredients.
  • Blueberries – Fold in 1/2 cup fresh or frozen (but thawed) blueberries into the batter.
  • Cream cheese – Beat 4 oz cream cheese with 1 egg yolk until smooth and fluffy. Pour half of the batter into the loaf pan and then spread the cream cheese mixture on top. Add the remaining batter on top and bake as usual.
  • Nuts – Gently stir 1/2 cup chopped pecans, almonds, or walnuts into the batter.
Mashing the bananas to the left and a slice of banana bread spread with peanut butter to the right.

Serving Suggestions

This fluffy banana bread is a wholesome breakfast option with a glass of milk, a cup of tea, or your favorite coffee. My Sweet Cream Iced Coffee is a go-to. If you prefer chai, try my Iced Chai Tea Latte. For a plant-based option, go for my Coconut Milk Thai Iced Coffee. Smoothie bowls like my Green Smoothie Bowl and Cherry Almond Smoothie Bowl are another great option to keep things fruity and sweet.

How to Store Banana Bread

Let the banana bread cool for 1-3 hours before storing to avoid spoilage.

  • Counter: Place it in an airtight container, away from direct heat, for up to 3 days. If the weather in your area is humid, it’s best to store it in the fridge.
  • Fridge: Store it in an airtight container, away from strong-smelling foods, for up to 6 days. Set it on the counter for 10 minutes before digging in to let it come down to room temperature.
  • Freezer: You can store it whole or sliced. Wrap it in plastic wrap twice and then transfer it to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw it overnight in the fridge or set it on the counter for 30-40 minutes or until it reaches room temperature.

More Easy Bread Recipes


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This cinnamon-banana bread recipe is sweetened with maple syrup for a wholesome, on-the-go, dessert-like breakfast.

  1. Preheat oven to 350 degrees F.
  2. Spray a loaf pan with cooking spray. Set aside.
  3. To a large bowl, add white whole wheat flour, baking soda, cinnamon, nutmeg and salt. Stir together and set aside.
  4. To a medium bowl, add mashed bananas, maple syrup, melted coconut oil, vanilla extract and 2 eggs. Whisk together until the wet ingredients are smooth.
  5. Pour wet mixture over dry ingredients. Using a spatula stir all the ingredients together.
  6. Pour the banana bread mixture into the prepared loaf pan. Smooth out to make sure the batter is even.
  7. Place in oven and bake for 45-50 minutes. Until it passes the toothpick test and comes out clean.
  8. Remove from oven and let rest for 10 minutes before devouring!


  • Serving Size: 1 slice
  • Calories: 177
  • Sugar: 9 g
  • Sodium: 166 mg
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 31 mg


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