Healthy Banana Bread Recipe (No Maida, No Refined Sugar)

Soft, Moist & Naturally Sweetened Banana Bread

Looking for a healthy banana bread recipe without maida or refined sugar? This wholesome loaf is made with whole wheat flour, oats, and jaggery, giving you a naturally sweet, soft, and moist texture. Perfect for breakfast, tea-time, or a guilt-free snack.

Why You’ll Love This Banana Bread

✔ Made with whole wheat & oats
✔ No refined sugar – sweetened with jaggery
✔ Soft, moist, and naturally flavorful
✔ Perfect for healthy snacking or kids’ tiffin

Ingredients

Ripe bananas (mashed) – 2 medium
Jaggery powder – 65 g
Butter (melted) – 113 g
Whole wheat flour – 100 g
Oats – 100 g
Baking powder – 1 tsp
Baking soda – ½ tsp
Milk – 115 g
Chopped chocolate – 60 g
Walnuts (chopped) – 60 g

Step-by-Step Instructions

Step 1: Prepare Oat Flour

Add oats to a mixer jar and grind into a fine powder. This acts as a healthy flour base.

Step 2: Blend the Base

In the same jar, add:

Mashed bananas
Jaggery powder
Milk
Oat flour

Blend until you get a smooth, lump-free mixture.

Step 3: Make the Batter

Transfer the mixture to a bowl. Add:

Whole wheat flour
Baking powder
Baking soda

Mix gently until just combined. Avoid overmixing to keep the bread soft.

Step 4: Add Mix-ins

Fold in half of the chopped chocolate and walnuts.

Step 5: Fill the Tin

Pour the batter into a greased loaf tin.
Top with the remaining chocolate and walnuts.

Step 6: Bake

Bake in a preheated oven at 170°C for 25–30 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool & Serve

Allow the bread to cool before slicing for clean cuts.

Pro Tips

Use overripe bananas for natural sweetness and moisture.
Do not overmix the batter—this keeps the bread soft and fluffy.
For a lighter version, replace butter with neutral oil.

Serving Suggestions

Enjoy warm as a healthy breakfast
Perfect for evening tea snacks
Pair with peanut butter or honey drizzle
Tastes even better the next day

Storage

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.