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.
Wow, Kate. This banana bread is delicious! And healthy! Wow. Still wowing.
I add more bananas (3 large or 4 small) than the recipe calls for for extra banana-y flavor and add just a splash of almond milk instead of the full 1/4 cup. The resulting texture is amazing. This is now a classic my parents anticipate every now and then (and the classic baked good I go to when we’re feeling something sweet). Thank you for sharing this with us!
Me too! Except I used one banana extra and it still tasted just as lovely.
I experiment with fruit bread recipes all the time. I plan to make this banana bread today. I love the option to use different flour and sweeteners, etc.. I noticed someone added an extra banana for flavor. Would adding banana extract work instead of the extra banana? Also for a different flavor, I have been adding cardamom and increasing vanilla from 1 teaspoon to 1 tablespoon.
Hi Lin, Thank you for your comment. By changing the banana, you will impact the recipe as it not only aids in flavor but overall end result. The other adjustments, I wouldn’t be able to say taste wise how they would be without trying it myself.
I made a few adjustments for a fun twist and my toddler and I ate half of the pan for lunch. I used unbleached pastry flour, reduced the flour by a 1/4 C and added 2 scoops of vanilla protein powder. I also added more banana and used a banana and some ghiradelli squares chopped as a mix in. Topped with sea salt and cinnamon. Awesome recipe!
It came out just perfect! Very moist and delisious.
I used olive oil, less honey and more milk (oat milk), I added dark chocolate pieces and roasted figs but no cinnamon. I looked for this recipe with honey and oil for ages and finally found this great one!Thank you :)
I have made this a dozen times already, and it gets better every time!! It is so delicious and healthy! Made two batches today. Love this recipe.
I sub ground up high fiber cereal, flax seeds, and chia seeds for about 1/2c flour in an effort to bolster the nutritional density, and I make these as muffins for my toddlers. We call it “breakfast cake” and they happily INHALE it in the morning. I bake the muffins at the same temp as the recipe calls for, but leave them in for about 25 mins.
I’m not sure why, but even with an extra 15 minutes, mine was still a little underbaked — or perhaps the bananas weren’t mashed properly, so they left it gooey…? It caught a little and burned the cinnamon on top with the extra time. Still tasted fine – maybe my oven just sucks?
Hi Amelia! I’m sorry to hear this one didn’t turnout perfect for you. It sounds like it needed a little more time, but there could have been some variance in your oven.
I had the same issue for the top of the banana bread but I think it’s because I added another extra banana. Next time it happens use some foil and lightly cover the pan and slightly lower the temperature. Bake for 15 or more minutes checking every 5 minutes to see if it’s cooked with a toothpick.
This banana bread is simply amazing! I would have never imagined that a healthy dessert could taste so good! It’s moist, sweet and very tasty! Thank you for sharing the perfect healthy banana bread!
We followed the recipe exactly and were pleasantly surprised. The texture and level of sweetness were just right. The flour options suggested spelt and oat, so we used half spelt/half oat. Will do that again.
Thank you for another delicious recipe! We enjoyed the pasta e fagioli last night.
I ran out of eggs so I supplemented with 3TBS of peanut butter and it still turned out AMAZING! Thank you for this recipe!
Interesting! I’m glad it still turned out for you, Steph.
My 16-month-old and I made this recipe today! Even with some minor ingredient spills here and there…our banana bread turned out beautifully. :) We used King Arthur’s whole wheat flour (not the white kind), and stuck to the recipe. It had a great rise and was perfectly moist. I used a glass 9×5” pan and needed the additional 5 minutes of baking time (without any add-ins). We will definitely make this again. Thank you!
That sounds like a fund adventure! Thank you for taking the time to review and share what you did, Chelsea.
Amazing recipe! Followed to the T and result was excellent! Thank you so much for sharing
I’ve been making this banana bread for quite some time now. I’ve tried it with honey, maple syrup, and blue agave, whole wheat flour alone or mixed with oat flour, coconut oil and avocado oil, chocolate chips, cranberries, goji berries, nuts, figs, you name it. It always comes out delicious. It’s a very versatile recipe. Kids love it every time. Thanks, Kate!
Sounds like delicious variations! Thank you for sharing, Sam.
Hi,
Do you think it will work if I use rye flour and could you please tell me the size of the tin you are using .
Thank you
It is the best healthy banana bread I have tried!
Usually a cake fully with whole wheat doesn’t come out moist, but this one is the best!
Thank you for letting us enjoy a guilt free banana bread…❤
Best Banana bread I’ve ever cook! My family love it. Perfect balanced flavours, not too sweet, moist and healthy. Addicted!!!
Thank you very much for sharing your recipes Kate
From Melbourne
Absolutely Delicious! I added walnuts,nutmeg,cardomom and 1/4 cup black chia.Yummy
The best banana bread recipe ever!! I have tried so many and this is the winner for sure. Even though I accidentally used buckwheat flour thinking it was spelt, it turned out fantastic! Surprised since buckwheat usually leaves quite a distinct flavour, couldn’t taste it so that’s a great GF option. Both kids are obsessed with the bread too. Thank you so much for this easy recipe!
Hi there,
I’m just checking if this recipe doesn’t need self-raising flour or baking powder at all?
Thanks,
Juliana
Hi! No self raising flour here. You don’t need baking powder, but baking soda. trust me, it works!
i don’t friggin care
This was great! I made it today and used a home-extracted date syrup instead of honey (From what I know, honey could be toxic when heated beyond a point). It turned out fantastic… just not as sweet (since my date syrup was lighter). Next time, I’ll use a thicker, sweeter variety.
That sounds lovely! I need to try making date syrup next. Never heard of it! I however did try the naturally sweetened cream cheese frosting from this website made from dates and it was wonderful. I recommend trying this frosting if you haven’t already! :)
Ah… I’ll look up that cream cheese frosting. Thanks!
I can’t find my loaf pans grrrrr! How could I adapt this to my Bundt pan??
Hi Dorie! I haven’t tried it in a bundt pan, so I can’t say for sure. I would suggest using the same temperature and checking on the time. I can’t say how to adjust time without trying it.
I love this recipe. So delicious. It will be my go-to quick bread recipe from now on. I added chia seeds and can I say, perfection!
Hi! Im looking for a more muffin like hearty texture for my Banana bread maybe not SO moist if that makes sense?. Would you suggest adding baking powder? What happens if i add baking powder? Or adding greek yogurt like in some of your muffin recipes?
Hi Nikki! I would suggest my muffin recipe, I hope you love it.
If you haven’t tried this banana bread yet, what are you waiting for?! This was so easy and so delicious at the same time. I made three loaves within a week and a half. It was a hit with my family. I added chocolate chip and walnuts to make it extra tasty. I’ve tried both with honey and with maple syrup using whole wheat flour. There are so many variations and ways to make it your own.
I just tried this recipe and it came out really light, moist, and delicious! I used one cup of oat flour, and the rest regular white flour.
I also used avocado oil! One of my favorite oils for everything.
Hey Kate! Love your recipes and am definitely going to give this one a try. Any thoughts on high altitude? (I’m in Denver!) Thanks so much!
Hi Kirsten! I wish I could give you specifics, but I’m not sure on how to adjust for altitude. I know this has been made so much, that I bet someone has provided advice for cooking in that area.
No worries whatsoever! I’m going to roll the dice and make no adjustments for the first attempt. (I do that with my fave zucc bread recipe & it still comes out perf.)
p.s. I made your “Creamy Cherry Tomato & Summer Squash Pasta” for din last night with fresh tomatoes & squash from my garden last night & it was delish!! :)
I just finished putting this recipe together with two departures: I used Chinese Five Spice instead of cinnamon and I used pawpaw flesh instead of banana pulp. I’ll let you know how it comes out in about an hour!
Oh it came out so well! The walnuts and the five spice made it even less sweet, so next time I think ill use the cinnamon. But the texture and consistency are lovely and the pawpaw is so delicious! Can’t wait to make it with banana. Great recipe and thanks so much!
This is delicious and moist. I followed the recipe exactly. I was a little worried it would have a strong coconut oil flavor, but it doesn’t. It is perfect. I used oat milk for the milk option.
Bin all other banana bread recipes you have because this is the best one! I add 1/2 cup of dark chocolate chips and 1/2 cup of walnuts. It’s perfect and the best thing about this recipe is you can personalise it to your liking. Want to add more spice, go for it. Don’t want extra texture, leave the choc/nuts out. Could not recommend enough. I have also shared with friends and family. Thank you Kate, you’re a gem!
I love this recipe! Moist and delicious. My new favorite. Might take the syrup down a notch as bread tastes great but I think I might can make it trying to get less sugar per serving.
Made this banana cake added some pecans, raisins and choc chips and it is delicious. Xx
Hi i was thinking about making this one with gluten free oat flour can i replace honey with coconut sugar? If i can how much i should put? Thank you
Hi! Oat flour should work, although changing the sugars may not get you the same result. The maple syrup or honey acts as the sweetener and liquid for this to be moist, not dry.
Hi, is it ok to use jaggery powder instead of maple syrup?
Sorry, I’m not that familiar with it so can’t speak to replacement.
I was so excited to try this since it seemed so much healthier. I followed this recipe with olive oil and flax eggs and it turned out super gooey inside. The taste was so good but the texture was so off… please help :(
Hi Kate, can’t wait to try your recipe.
Do you think I could add unsweetened cocoa powder to the mixture ?
If yes,how much ?
Hi! I haven’t tried it. But, I believe several readers have and liked the results. I would suggest taking a look at the comments to see what is recommended. Enjoy!
This came out great! To cut down some of the sugar, used 1/2 maple syrup and half low-sugar maple-flavored syrup. I also added about a tsp of cardamon.
Your banana bread is amazing ! I just bake one today and it’s delicious ! However, I feel the baking soda tastes a lot (I only put 1 teaspoon). Can I replace it with baking powder ? Will there be any difference ? Or can I reduce the baking soda and add a little baking powder ?
Hi Marina! I’m surprised to hear that you could taste the baking soda. The honey/maple syrup should have neutralized the flavor. But yes, you can follow the leaveners in my cake recipe instead and that should help.
Thank you for this great recipe Kate. I did it already three times in the past week and each time didn’t make it to a photo. I love all the alternatives. I made it with oat flour and regular flour. I also use maple syrup and xylitol. Every time turned out delicious! Thumbs up!
Have you ever used dessicated coconut for your mix ins shall be adding this page to my homescreen great information I look forward to baking the banana bread thanks Nin
I made 2 loaves of this recipe today. I used your suggestions of using maple syrup instead of honey, spelt flour instead of white whole wheat flour and almond milk. This is definitely a keeper. So delicious and moist and healthy. I’m making more to give as gifts. Thank you for sharing
Great recipe! I doubled it to make 2 loaves and cut back on the honey, about 1/3 cup per loaf rather than 1/2 cup. I will be using this recipe from now on! I froze one loaf and loved the idea of slicing before freezing.
Hi Kate,
I was wondering why you advised substituting with coconut flour.
Siegrid
Hi! I would recommend the flours listed in the post. Oat flour is a great option if you want this to me gluten free. Or, checkout my almond flour banana bread recipe.
Okay I’ve read through loads of comments to answer my query but can’t find it so apologies if I’ve missed it.
I’ve only got self raising wholemeal flour, how should I adjust? Shall I leave the baking soda or go ahead and add it?
Thanks
Hi Hollie! I don’t recommend self raising flour as the leavener quantity can vary. Sorry to not be of more help! It would be hard for me to say how to adjust without testing it myself.
Hi Kate, is it possible to replace the maple syrup/honey with apple sauce?
Hi Ella! I haven’t tried it. I know this recipe has been made a lot so I’m sure someone has. I suggest searching the comments to see what worked best!
I’ve made this banana bread numerous times and it’s definitely a winner in our house! Thank you so much for this recipe! :)
This recipe continues to be my staple for our weekly recipe in the house. Completely outstanding recipe!!!
Thanks, Kate, but this doesn’t answer my question why you did not recommend coconut flour. I wondered if you were happy to share the reason with me.
Hi, Coconut flour soaks up most of the moisture and doesn’t typically rise correctly without a lot of help. It would make for a very dense and dry bread.
This is by far my favourite healthy banana bread recipe! It’s delicious & easy to make.
Hello… has anyone made this bread with gluten free flour? Thank you.
Hi! It works well with Bob’s Red Mill. I hope you try it and love it!
Thank you for the recipe! Delicious! ⅓ cup of honey is sweet enough for my taste (plus I ran out of honey ).
WOW! This is the best banana bread I’ve had. I don’t miss the refined sugar at all and coconut oil is my new best friend! So moist and flavorful. Will definitely be making this again.
Great to hear! I appreciate your review.
Hi. Can I use buttermilk or yogurt instead of milk? I find that these ingredients neutralize the taste of baking soda in banana bread.
Hi! You can try the buttermilk, but I can’t guarantee the end result for taste as I haven’t tried it. Let me know!
Trying to find a sweetener to replace the honey so it can be sugar-free. Any recommendations?
Hi Loree! You need a sweetener in this for the moisture and for it to rise properly. Not sure a replacement will work.
Can I replace the coconut oil with butter? If so how much butter can I use? Thanks!
Hi! Butter does sometimes work as a replacement for coconut oil. But, I would recommend coconut oil or olive oil for this recipe.