Comforting Banana Bread Recipe with no Refined Sugar!
Wonderfully Moist • A Cozy Homemade Favorite
Comforting Banana Bread Recipe
Wonderfully Moist • A Cozy Homemade Favorite
Bunny Bakes
A cozy collection of homemade recipes, treats, freshly baked breads, and simple comforts for every season.
A Little Note from Bunny
Some recipes don’t need a special occasion. They’re the recipes you make because the bananas on the counter have become perfectly ripe. The ones that fill your kitchen with the comforting aroma of something homemade. Before you know it, family members wander in asking, “Is that banana bread?”
This loaf has become one of those favorites in my kitchen! It’s wonderfully moist and just sweet enough to feel like a treat without being overly sugary. I love baking it after a morning Barre workout while the windows are open and a fresh pot of coffee is brewing.
Here at Fittbe., we believe a beautifully balanced life makes room for both movement and homemade baking. One doesn’t cancel out the other—they simply belong together. I hope this recipe becomes one you return to again and again.
Love, Bunny ♡
Why You’ll Love This Recipe
If you’re looking for another lovely banana bread recipe to add to your collection, this one deserves a place in your recipe box. I’ve literally written down this same recipe and tucked it into my little recipe box at least three times before remembering I already had it!
- Sweetened with pure maple syrup
- Wonderfully moist and tender
- Made with simple pantry ingredients
- Easy enough for beginner bakers
- Lovely for breakfast, brunch, or afternoon coffee
- Freezer-friendly
- Delicious with or without nuts (although, if you’re a nut person—and I definitely am—walnuts are spectacular!)
Whether you’re baking for guests or simply want your home to smell wonderful on a Saturday morning, this is a loaf worth making.
What You’ll Need
Dry Ingredients
- 1⅓ cups all-purpose flour
- 2 tablespoons additional all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Wet Ingredients
- 5⅓ tablespoons unsalted butter, melted and slightly cooled
- ⅓ cup pure maple syrup
- 2 large eggs, at room temperature if possible
- 1 cup mashed very ripe bananas (about 2 medium bananas)
Using frozen bananas? Thaw them completely and drain off the excess liquid before measuring.
Optional Add-Ins
- ½–¾ cup chopped walnuts or pecans
You can also add raisins, dried cranberries, blueberries, or dark chocolate chips. Dark chocolate chips with walnuts are particularly delicious!
Let’s Bake!
Step 1 | Prepare Your Oven and Pan
Preheat your oven to 350°F and position a rack in the center.
Grease an 8½ × 4½-inch loaf pan. You can also line it with parchment paper, leaving a little overhang on the long sides to make removing the loaf easier.
Step 2 | Whisk the Dry Ingredients
In a medium bowl, whisk together:
- 1⅓ cups all-purpose flour
- 2 tablespoons additional flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Whisk well to distribute the leavening agents evenly, then set the bowl aside.
Step 3 | Combine the Wet Ingredients
In a separate large bowl, mash the ripe bananas until mostly smooth. A few small lumps are perfectly fine.
Whisk in the melted butter, pure maple syrup, and eggs until everything is well combined.
Make sure the butter has cooled slightly before adding the eggs so it doesn’t scramble them.
Step 4 | Bring the Batter Together
Add the dry ingredients to the wet ingredients.
Using a rubber spatula or wooden spoon, gently fold everything together until the flour is just incorporated. A few small lumps are fine.
If you’re adding walnuts or pecans, fold them in now.
The secret to tender banana bread is not overmixing. Once the flour disappears, put the spoon down! Too much mixing can develop excess gluten and leave you with a tougher loaf.
Step 5 | Fill the Pan
Scrape the batter into your prepared loaf pan and spread it evenly into the corners.
Give the pan a gentle tap on the counter to settle the batter.
Step 6 | Bake
Bake at 350°F for approximately 50–60 minutes, beginning to check around 45 minutes.
If the top is already beautifully golden before the center is done, loosely tent the loaf with aluminum foil for the remainder of the baking time.
The banana bread is ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. An instant-read thermometer inserted into the center should register approximately 200–205°F.
Because maple syrup can encourage browning, keep an eye on the top as it bakes. Oven temperatures and the moisture in your bananas can affect the final baking time.
Step 7 | Cool and Enjoy
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Let it cool further before slicing for the neatest pieces, although I’ll admit that warm banana bread is awfully hard to resist!
And tell me, will you be saving an end slice for the baker? That coveted little piece is one of the best parts of baking.
Bunny’s Baking Tips
Can I Use Frozen Bananas?
Absolutely!
Frozen bananas are wonderful for baking. Thaw them completely, then pour off most of the watery liquid before mashing and measuring.
This helps keep the batter from becoming too wet while preserving all that lovely banana flavor.
Which Maple Syrup Should I Use?
Choose pure maple syrup, rather than pancake syrup or maple-flavored breakfast syrup.
Pure maple syrup has a lovely, subtle caramel-like flavor that pairs beautifully with ripe bananas.
Amber or dark pure maple syrup will both work. Darker syrup will give your loaf a more pronounced maple flavor.
How Do I Keep My Banana Bread Tender?
Mix the wet ingredients until combined, then gently fold in the dry ingredients.
Once the flour is added, avoid beating the batter. Stop mixing as soon as no dry flour remains.
And remember to measure your mashed bananas after draining any excess liquid from thawed fruit.
Can I Make It Sweeter?
This recipe uses ⅓ cup of maple syrup for a lightly sweetened loaf, allowing the ripe bananas to shine.
If you prefer a sweeter banana bread, you can try increasing the maple syrup to 6 tablespoons in a future batch. Because this adds more liquid, check the texture and baking time carefully.
Make It Your Own
Every baker eventually adds a little something of her own, and that’s half the fun!
Try one of these lovely variations:
- A splash of vanilla extract
- A sprinkle of cinnamon or nutmeg
- Toasted pecans or walnuts
- Dark chocolate chips
- A little orange zest
- Toasted coconut
- Rolled oats sprinkled over the top before baking
Walnuts and dark chocolate make a particularly delicious pairing, especially alongside the subtle sweetness of maple syrup.
No two loaves have to be exactly alike. And with banana bread, they rarely are!
Perfect Pairings
This banana bread is especially delicious alongside:
- Freshly brewed coffee
- A warm cup of Earl Grey tea
- Greek yogurt and fresh berries
- A little salted butter while the bread is still warm
- Fresh seasonal fruit
One of my favorite mornings? A slice of warm banana bread, a quiet cup of coffee, a good book, and then rolling out my mat for a Fittbe. Pilates or Barre workout.
That’s my kind of beautifully balanced morning.
Save a Slice for Later
At room temperature: Store the cooled loaf in an airtight container for up to 3 days.
In the refrigerator: Store for up to one week.
In the freezer: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months for the best quality.
Thaw at room temperature or warm gently in a toaster oven when you’re ready for a slice.
Frequently Asked Questions
Can I Use Frozen Bananas?
Yes! They’re one of my favorite ways to make banana bread. Thaw them completely and drain off most of the excess liquid before measuring. Too much liquid can make the loaf heavy or gummy.
Can I Substitute Honey for Maple Syrup?
Honey can work in many quick-bread recipes, although it has a different flavor and can affect browning. For this version, I recommend using pure maple syrup as written.
Why Is My Banana Bread Dense?
A dense loaf usually comes down to one of three things:
- Overmixing the batter after adding the flour
- Too much moisture from the bananas
- Too much flour packed into the measuring cup
For the best results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Drain excess liquid from thawed bananas, and mix the batter only until combined.
Can I Freeze Banana Bread?
Absolutely!
Once the loaf has cooled completely, wrap it tightly and freeze it whole, or slice it first and freeze individual portions.
Individual slices are especially handy for a quick breakfast or an afternoon treat. Simply thaw and warm when the craving strikes.
Beautifully Balanced
At Fittbe., we believe wellness isn’t about chasing perfection. It’s about creating a life you truly enjoy.
Some days that means flowing through a Pilates workout or heading out for a walk with your pals or your pup. Other days, it means laughing your way through a Barre workout. And sometimes, it simply means baking a loaf of homemade banana bread and letting that wonderful aroma fill your kitchen.
Movement nourishes the body.
Homemade food brings comfort and pleasure to the table.
When we make room for both, we create something even better: a beautifully balanced life.
If you’re looking for joyful movement to pair with your favorite homemade recipes, we’d love to welcome you to the Fittbe. community. Our at-home Pilates and Barre workouts are designed to help you build strength, move with grace, and feel more energized throughout your day.
Love, ♡ Bunny
Read more from Bunny Bakes!
Don’t Have Time to Bake Right Now?
Pin this recipe for later! Save it to your favorite recipe board so it’s ready when those bananas on the counter are perfectly ripe.
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