Healthy Banana Bread!
With this healthy banana bread recipe, you're only a few basic ingredients away from the best banana bread ever! It's made with whole wheat flour and honey.
Updated by Kathryne Taylor on August 29, 2024
Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.
Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.
I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.
What makes this banana bread healthy?
- This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
- This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
- Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).
As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!
Banana Bread Flour Options
This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.
- All-purpose flour
- Gluten-free all-purpose flour blend
- Oat flour*
- Spelt flour
- Whole wheat flour
- Whole wheat pastry flour
- White whole wheat flour
*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.
Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.
Tip: How to Measure Flour
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Bread Variations
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.
Craving muffins instead? Follow my recipe for healthy banana muffins.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.
Watch How to Make Healthy Banana Bread
Healthy Banana Bread
With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).
Ingredients
- ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey (168 grams) or maple syrup (155 grams)
- 2 eggs
- 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup (56 grams) milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Notes
Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.
Make muffins: Here’s my banana muffin recipe.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Amazing! I used pumpkin spice instead of cinnamon and it makes a perfect fall snack!!
My first time to make banana bread and it came out delicious! Even my 11 month old got a piece of this non-sugar version. Just returned butter to the recipe.
Tried the muffin version several times and it is a perfect recipe. I would just add some more bananas and a little les sugar, just tastewise. The consistency is amazing. It is great as a snack, breakfast or desert.
I just made the banana bread, i added chocolate chips to it. It’s the first time for me to make banana bread and this recipe is perfect! We’re off camping tomorrow so it will be the perfect treat! I’m making another now so we can share with others on the trip, thank you!
This is our go to banana bread recipe. I usually use 1 cup of flour & 3/4 cup of almond flour, no add ins. Comes out perfectly moist & is gone in a day.
Can I use regular butter instead of coconut oil? If so, how much melted butter to substitute the oil?
Hi Sophie, they tend work as substitutes but I haven’t tried it with this one. Typically it’s roughly the same amount. But, I haven’t tried it to know for sure.
I have tried baking with coconut oil, but keep coming back to butter. I used the same amount as listed in the recipe… perfect!!
Wow… I wasn’t sure what to expect with this recipe because my typical banana bread recipe is FULL of fat and sugar. I’ve recently made lifestyle changes and wanted to see if I’d still be able to enjoy banana bread the healthy way… my goodness this recipe exceeded my expectations and then some. So flavorful and delicious. Will probably make this my permanent recipe!!
Every time I crave banana bread and find a recipe I am always disappointed – until this one! Perfect texture and moist – loved it!!!
This has become my go-to banana bread recipe. So easy to prepare and always turns out moist and delicious! It’s also very forgiving if you have to switch up the ingredients or just want to experiment. This last time, I threw in two bananas and one mango (that I’d frozen with no idea of how I was going to use it), and the combination was tasty!
What am I doing wrong? I love the taste of this bread so I’ve done it hundreds of times but i can never get the consistency right. I’ve reduced the amount of maple syrup and coconut oil and sometimes i up the milk quantity to have enough liquid but it’s pretty much always a bit or more raw in the middle and it never rises. I know it’s something I’m doing as the taste is AMAZING, i just don’t know what, help?
Hi Gina! I’m sorry to hear you can’t seem to get the consistency right. I wouldn’t suggest changing the ingredients as this has been tested several times (trust me, ha!). I would look at a few things – make sure your baking soda is fresh & not using baking powder as they aren’t the same, you aren’t forgetting the eggs, measuring your flour right (stir, spoon into cup and then level off) and bake long enough. Sometimes oven temps can vary so you may need a little more time if you have those other elements. Let me know if you try it again!
Thank you so much Katie for taking the time to reply! I made an error in initial post and realised i only reduce the maple syrup but I’ll stick to your recipe exactly next time. I also always use flax eggs so maybe that doesn’t help either. I’ll try again and revert, fingers crossed xxx
Loved it so yummy!
Turned out fluffy …moist and most importantly Delicious..thankx Kate
Hi Kate.
Thanks for all your great recipes and ideas and doing the experimenting and perfecting for me. This banana bread is my go-to favourite (Canadian spelling!) Chocolate chips for kids, nuts and raisins for adults. For some added “umph” I add 1/2 teaspoon of allspice and 1/2 teaspoon of cloves to the dry mix. A little taste of Autumn goes a long way. I love that these are healthy and tasty. No one ever knows that there is no sugar, no butter and you can use whatever dairy or non-dairy fluid you like. It is so versatile. Keep the ideas coming!
Kimberley
Agree on the versatility and resilience of this recipe, I didn’t have enough whole wheat flour so added in some pea protein powder and oats to get to the right amount of flour and it handled them great, and I also used chopped raisins instead of honey/maple syrup (a tip from another recipe site) and it’s still delicious, and I’d probably make it this way again next time too!
I like how you got creative and that it worked out well! I appreciate you taking the time to review, Ali.
This looks delicious! Is there any way I can omit the honey/maple syrup altogether? I’m looking for a healthy recipe that my 10 month old can enjoy, with no added sugar. Maybe toss in an additional banana or some more milk for consistency? I’d appreciate any suggestions, thanks!
Hi! Sorry, the recipe was created to include those as a liquid and I can’t say what would need to change or if it would work omitting. Sorry!
Fair enough! Thank you for the prompt response :)
I’ve been making this once a week during isolation. Perfect every time! Love it.
So good! I always try this recipe with self raising flour instead & add walnuts and dark Lindt chocolate… Delicious!!
So delicious! I’ve been looking a for healthier banana bread recipe and tried different ones, but this one is the best. I used 50 gr. of honey and 50 ml. of maple syrup and it was just the right sweetness for me.
Easy and delicious!
This was the recipe I used for my first time making banana bread and I’ve now made it about 10 times. It comes out perfect every time. For addins I’ve been using dried goji berries. For the sweetener I use both honey and maple syrup (1/4 cup each so it’s the same total amount). I always use coconut oil and have used either almond or cashew milk. The cinnamon makes it taste and smell wonderful. Also, thanks for adding weight measurements, especially for the flour.
Thank you for sharing, Barry! I’m happy you love it.
I’m not sure what I did wrong, but I am wondering if anyone else has had problems with the baking temperature/time? I followed this recipe to a T – the only thing was I don’t have a load pan, so used a slightly wider pan (figured I’d just have to shorten the baking time a bit as the batter was spread more thinly than it would be in a proper loaf pan). I didn’t put any additions in, so out it in for 55mins to start and it was still jiggly and completely raw in the middle. I put it in for another 15 minutes, and the top had baked, but toothpick still showed raw batter. I have just put it in for yet another 10 minutes and am hoping that it will finally be done (80 mins baking so far…). Next time I might try it at 350C for 55-60mins as this is what I bake my usual go to banana bread recipe at… Can’t rate the taste/texture yet, but hopefully it’s as great as the rest of the reviewers say!
Hi Katrin! I’m sorry to hear that. Was your leavener fresh? How did you measure your flour? Sounds like it was a bit heavy/ thicker to bake correctly. I hope it turns out better for you next time.
So excited to try this out! Would i be able to substitute the spelt flour with coconut flour? If so, what would the quantities be?
Hi Emma! I don’t recommend coconut flour for use in most recipes. It doesn’t work well. I have provided a list of flours that do work well in the body of the post if you need an alternative to wheat flour.
Best banana recipe ever! And I’ve tried many. Thank you!
This is the best banana bread recipe! I have made it numerous times now. A loaf lasts only one day in my house. I add 3 bananas instead of 2.5 because I like a super banana hit.
I have already baked this twice in four days. Came out perfect both times. Not too sweet. I added little bit of semi sweet chocolate chips, walnuts and shredded unsweetened coconut. Everyone loves it ❤️
This was the best healthy banana bread recipe I have made. Very delicious. Thanks for sharing the alternatives as well.
This is the first banana bread that worked! It had a beautiful rise. I added fresh shredded coconut. I’ll be making this bread again! Thank you
I’m excited this one worked so well for you and that you loved it, Louise! I appreciate your review.
I just baked this wonderful banana bread and it came out so, so good.
I used reg flour, walnuts and raisins plus added allspice, cloves as well. Baked the loaf in my “Superstone” pan x60 minutes. So moist, right sweetness. Thank you Kate!
I’m happy you liked it! Thanks for your review.
Really good! Healthy and tasty. Adding this one to my favorites:)
Wonderful to hear, May!
Great recipe! I added pecan nuts and almonds plus one cup of fresh blueberries. I am tempted to try it in the vegan version as well. Has anyone tried it?
This work well vegan! See my notes :)
Hello! If i were to use Lakanto monkfruit sweetener (they work like granulated sugar) instead of honey or maple syrup, how should i convert the measurement?
Hi Soo! I wish I could be more helpful, but I don’t have much experience with it. If it’s granular, it wouldn’t work as the sweetener in this recipe is part of the liquid so helps with moisture and rising of the bread.
Was looking for a healthy banana bread recipe and made this for the first time today. Delicious! Followed the recipe exactly. Used local honey (instead of maple syrup) and for add-ins, used a 1/2 cup of chopped walnuts and chocolate chips. Can’t wait to enjoy this for breakfast this week… if it makes it that long.
I’m looking to try this recipe but I’m wanting to make it in a mini loaf tin with 8 openings, do you have a recommendation on how long to bake it?
Hi Sarah, It should work. It will bake sooner than the recipe states, so be sure to follow the visual cues.
Just made the Healthy banana bread and added chocolate and raisins , this cake was excellent and will definitely make it again.
Thank you for sharing, Janet!
Hi
I used this recipe with sugar instead of honey and butter instead of oil… Banana bread turned out to be good but was a bit dry. Should I use oil instead of butter for moistness?
Hi Bincy, since you change the type of sugar, that is why you had a dry result. The sweetener here also acts as moisture.
Hi,
Can I use avocado oil as a replacement?
Hi Diane, that should work, but I haven’t tried it. Let me know!
So easy and delicious! Perfect for when I want something sweet but not too indulgent!!
Great to hear! Thank you for reviewing, Meg.
Hi, Can you please tell me why you didnt use baking powder (just curious as I’ve always used baking powder)?
Hi Crys, based on the ingredients, the baking soda helps for this to rise, where as baking powder didn’t have the same impact in this recipe. There is more liquid in this recipe, which baking soda reacts with. Hope this helps!
If I don’t have baking soda in hand, do you think I can replace with baking powder? Which I believe is 4 teaspoon of baking powder = 1 teaspoon of baking soda. It won’t rise as much but would it taste the same ?
Hi Alina, Please don’t replace as they are not the same and will not yield the same results.
Hello, I don’t have baking soda at home so can I make it with baking powder?
Hi Jade, it’s won’t work as they are not the same. Sorry!
I have been making this recipe for about a year now, and I LOVE it! Everyone I make it for loves it and they’re shocked when they find out how healthy it is.
This has become my “go to” banana bread recipe! It’s my family’s favorite and it’s the healthiest I’ve found. It’s moist but not too heavy. Perfect amount of sweetness! I make it with the coconut oil and honey options and whole wheat flour. Thanks for sharing your recipe! ❤️
Quite yummy. I also added pecans and a bit of chocolate chips.
Made this today, i did add some choc bits.
It was soooooo good, so light, moist and delicious!!
Hi Kate ! Does the extra virgin olive oil alter the taste of the banana bread ? I ran out of coconut oil and I am afraid that the olive oil taste will come through. Thanks!
Hi Leslie! I think it still tastes delicious and is neutral enough. If you have made it several times with coconut oil, you might notice a little difference. But, your result is still delicious.
I am planning to utilize the oat flour substitution and the apple sauce in place of the oil. Will the banana bread texture be different? If so, should I alter anything to make it not noticeable that it is a healthier version of banana bread?
Hi Brian, I haven’t tried it myself. But, I believe others have with a good result. I would suggest looking at the comments to see what has worked well for other readers.
Best banana bread I’ve ever made and had. Thank you Katie! It was delicious
are these really healthy? seems great but what difference from a traditional recipie? would almond flour work as well?
Hi Emma! I do have an almond flour version too. Check out my gluten free banana bread.
OMG!!!! It’s very delicious!!! Thank you for your recipe
Can I use almond flour as the flour substitute? If yes, how much should I use?
Hi Teresa, you’re in luck! I have a specific banana bread recipe that uses almond flour. Check out my gluten free banana bread!
My absolute favourite banana bread recipe! So delicious and a much healthier alternative when wanting a treat! I also really appreciate the nutritional values being listed.
Thanks for this recipe- I will definitely be making it again!
It is the perfect recipe!! Absolutely moist and delicious. Will be making again!
THIS RECIPE IS INCREDIBLE!! I used the oat flour substitution and added semi sweet choc chips for extra sweetness. Is there any way I can turn it into a chocolate banana bread? I only have dutch processed cocoa so I am unsure if it’ll work. Please let me know, I love your recipes! :)
Hi Codi! I’m glad you love it. I haven’t tried it as a chocolate version, but I believe others have. I would suggest checking out their comments and see what other readers have tried.