I’ve baked plenty of homemade banana bread over the years, but this protein-rich, healthy banana bread recipe with no added sugar or fat might just be my favourite. It’s soft, moist, and just the right amount of naturally sweet, thanks to ripe bananas and a touch of maple syrup (only 1 tbsp!). There’s no refined sugar, no oil or butter, and it’s made with simple, whole food ingredients like whole grain flour, oats, eggs, and cottage cheese for a boost of protein.
What I love most is how easy and fuss-free it is. It’s one of those super delicious bakes that feels indulgent but is packed with goodness. Whether I’m slicing it up for snack boxes, serving it with tea in the afternoon, or grabbing a piece on the go, it always hits the spot. And because it’s made without added sugar or fat, it’s perfect even for little ones, or anyone who wants something wholesome, satisfying, and naturally sweet.
What You’ll Need for This Healthy Banana Bread Recipe
Here’s a quick rundown of the ingredients I use in this refined sugar-free banana bread, most of which are pantry staples:
- Ripe bananas – Naturally sweet and packed with flavour. The riper they are, the sweeter your banana bread will be. If you’re after maximum sweetness without any added sugar, go for bananas that are deeply speckled or fully brown.
- Cottage cheese – Keeps the loaf moist while adding a lovely boost of protein.
- Eggs – Help bind everything together and add even more protein.
- Maple syrup – Just one tablespoon is enough to gently round out the banana’s natural sweetness.
- Whole wheat flour + oats – A nourishing, fibre-rich combo that gives the bread a tender crumb with a hearty bite.
- Baking powder, baking soda, cinnamon, sea salt – Essential for a gentle rise and warm, balanced flavour.
- Chopped walnuts (optional) – I love the crunch and extra nuttiness, but feel free to leave them out.
Flour tip: I usually go for 200 g white spelt flour and 100 g whole spelt flour as it gives the loaf a lovely mild nuttiness and soft texture. But if you’ve only got plain flour at home, 300 g works just as well. Or use a mix of all-purpose flour and regular whole wheat flour.
How to Make My Banana Bread Recipe
This is one of those easy, no-fuss bakes you can throw together even on a busy day. You’ll find the full recipe card below, but here’s how it comes together:
- Prep the tin and blend the wet ingredients: Start by preheating your oven and lining a loaf tin with parchment paper for easy removal. In a large mixing bowl, use a hand mixer or immersion blender to blend the bananas, eggs, cottage cheese, and maple syrup until smooth and creamy.
- Mix and fold: In a separate bowl, whisk together the dry ingredients. Gently fold them into the wet mixture with a spatula, just until everything is combined. Avoid overmixing as we’re going for light and tender, not dense! If you’re adding walnuts, now’s the time to stir them in.
- Bake and cool: Pour the batter into your prepared banana bread tin, smooth the top, and for a pretty finish, place a halved banana on top (cut-side down). Bake until golden, then let it cool in the tin for 5–10 minutes before transferring to a wire rack to fully cool (P.S. It’s delicious slightly warm!).
You’ll find all the exact measurements and cooking instructions in the Banana Bread recipe card below.
Why I Keep Coming Back to This Banana Bread
This isn’t just another healthy banana bread, it’s the one I make again and again. Here’s why it’s a staple in my kitchen:
- Naturally sweet and refined sugar-free – Sweetened with bananas and just a splash of maple syrup.
- High in protein – Thanks to cottage cheese and eggs, each slice is surprisingly satisfying.
- Low in fat, no oil or butter – Still moist, but lighter than your average loaf.
- Kid-friendly and lunchbox-approved – My two happily eat it for breakfast or as a mid-morning snack.
- Fuss-free and fail-proof – One bowl for wet, one for dry, then straight into the oven.
And let’s be honest, it’s:
Beautifully moist.
Full of banana flavour with just a hint of cinnamon.
Slightly nutty from the spelt flour.
The kind of bake you can whip up without a second thought.
If you love this healthy banana bread recipe, here are a few more nourishing favourites to try next:
- These classic bran muffins full of fibre and perfect for breakfast or snack time.
- My carrot cake muffins are soft, spiced, and lightly sweetened, great for kids and grown-ups alike.
- For something heartier, this walnut-date loaf with winter squash is rich, earthy, and perfect for cosy autumn baking.
- Or bake up a batch of zucchini bread with chocolate chips. It’s moist, flavourful, and just sweet enough.
Each of these recipes is made with simple, wholesome ingredients and easy-to-follow steps, just like this healthy homemade banana bread recipe.
Healthy Banana Bread (No Added Sugar or Fat, Protein-Rich)
A healthy homemade banana bread recipe made with whole grain flour, cottage cheese, oats, and ripe bananas. Naturally sweet, high in protein, low in fat, and ideal for kids, meal prep, or a nourishing snack.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
Wet Ingredients:
- 2 large eggs
- 200 g cottage cheese
- 1 tablespoon pure maple syrup
- 4 ripe bananas, mashed (about 400 g)
Dry Ingredients:
- 200 g white spelt flour (alternatively all-purpose flour)
- 100 g whole spelt flour (alternatively whole wheat flour)
- 100 g fine-cut oats / quick oats (1 cup)
- 1 1/2 teaspoons baking powder (phosphate-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (Ceylon)
- Pinch of sea salt
- 50 g chopped walnuts (about ½ cup, optional)
Optional Garnish:
- Sliced banana
Method
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Preheat the oven to 350°F / 180°C (160°C fan-assisted). Grease a loaf pan (25 x 11 cm) and line the base and two long sides with parchment paper, allowing a little overhang for easy removal.
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In a large mixing bowl, use a hand mixer or immersion blender to blend the wet ingredients (eggs, cottage cheese, maple syrup, and bananas) until smooth and well combined.
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In a separate bowl, whisk together all the dry ingredients (flour, oats, baking powder, baking soda, cinnamon, and salt).
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Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to over mix. If using, fold in the chopped walnuts.
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Pour the batter into the prepared loaf pan and smooth the top. For a pretty finish, place a sliced banana cut lengthwise on top, cut side up.
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Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the banana bread cool in the pan for 5 to 10 minutes, then transfer it to a wire rack to cool completely before slicing (or go ahead and enjoy when it's still a little warm!).
Notes
- Flour Tip: Use 200 g white spelt flour and 100 g whole spelt flour for a perfect balance of softness and nutrition. Alternatively, substitute with 300 g all-purpose flour (total of 2 1/4 cups).
- Storage Tips: This banana bread stays beautifully moist for about 3 to 4 days. After that, it may start to dry out a little. Once fully cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. And if you’d like to keep it longer, it freezes brilliantly. I like to slice it first, then freeze the pieces individually so I can pop one straight into the toaster whenever I fancy a warm, comforting treat.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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