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.
Thanks for sharing this recipe. Tried it today. Tweaked it a bit. Used ginger honey+natural honey. Baked it longer than 60 minutes.
This recipe was an absolute hit with my kids and toddler grandson.
Perfect every time!
This is a fabulous recipe – and I vey much appreciate the detailed instructions you provide. I referred also to your gluten free banana bread recipe since I wanted to also add almond flour. I especially appreciated the details in the almond flour recipe about how to work with that flour and also oat flour.
I did the following alterations:
1. Since my bananas were to quite ripe, I mushed the bananas first at 300 F for 20 – 30 minutes till they turned black (learnt this from Baking Mischief).
– then Needed to get them to room temperature before it is used in the recipe – so mashed them and kept them aside while everything else was done.
Substituted:
For 1 and 3/4 c whole wheat flour – 3/4 multigrain, 1/07 c oat, 1/4 almond flours
For 1 tsp baking soda – 1/2 tsp baking soda and 1 tsp baking powder
For 2 eggs – 2.5 eggs (white and a little yellow of third egg)
1/2 tsp salt – slightly less than that
Used the 1/4 cup milk
Added 1/3 cup chocolate chips
Used slightly less oil (olive oil cooking variety) and slightly less maple syrup.
The taste is awesome, and the texture is so wonderfully moist! It went down extremely well.
Since my family likes things a little spicy, next time I plan to try adding some ginger powder and some more cinnamon.
One important note: according to ayurveda, heated honey (at greater than 285 degrees F) is not good for long term health of the body, so I used maple syrup.
I am very focused on creating healthy baked goods to satisfy my kids’ desire for dessert – and this recipe is a winner – I have tried a few others but this one has turned out better than my previous two tries. So, THANK YOU!
Interesting point about the honey!
Terrific recipe. I’d caution other home-bakers that 325 is low and the recommended 55 to 60 minutes of baking isn’t enough. My middle was still very much gooey. An additional 10-15 minutes is needed for the bread to be evenly baked at that low temp. Other than that, it is very moist and delicious!
Such amazing amazing recipe- we have devoured the loaf in two days. Thank you, Kate.
thank you. I just made this recipe and was wonderful. My husband did love it.
You’re welcome! I’m happy it was a hit.
My new favorite banana bread recipe, and there are MANY out there. I used olive oil (because coconut oil is a pain and also more expensive), and wheat flour, and it turned out so great!
Love this! Worked out very well for me and tastes the same as “unhealthy” banana bread.
Question: I only have self rising flower in my cupboard. Should I just skip the salt and / or baking soda?
Hi Carol, I don’t recommend self raising flour.
I love this recipe! Thank you!
I have made it twice substituing oat milk, and italian “00” flour. I made it with maple syrup the first time and honey this time. Both times I added chopped mixed nuts. Yummm! SO good. Thank you for this!!
How much Apple sauce is required?
I haven’t tried it, so I can’t say for sure. Sorry!
We sub applesauce for eggs and usually use 1/4 cup applesauce per egg (since this recipe calls for 2 eggs, we used 1/2 cup applesauce)
Delicious. So moist and flavorful. Even my husband who hates everything that I say is healthy loved it.
That’s great to hear, Lucy! Thank you for taking the time to review.
This banana bread is absolutely delicious! I used regular flour and olive oil. I will be making this weekly!
I have made this banana bread dozens of times. My entire family can’t get enough of it!
Wonderful, Stacy! Thank you for your review.
Tried this recipe and it was the best banana bread yet. Thank you Do you think you could make pear bread the same way?
Hi, I haven’t tried it, sorry. I would assume it would require a different recipe.
I love banana bread – this one is great!
Hands down, the best banana bread ever! So moist and delicious, super easy to bake too. Its a big hot with my 5 yr old. I just the honey by a third to make it a little less sweet. I love the fact that its so healthy!
Thank you Kate!
Omg the best banna bread I’ve ever made by fair and without the added guilt ! So scrumptious and Moist . Will most definitely be using this recipe from now on! I took it out 40mins as my oven is quite powerful and gets overly hot the bread did look overly done but was absolutely moist . Ohhh and the cinnamon flavour oh my god . Mouth watering . I also used agave syrup as was low on honey . Was perfect. Thank you :)
I’m happy you think so, Aisha! Thanks for your review.
Yikes! I just accidentally put 1/4 cup of milk instead of 1/3 cup. Is there anyting I can do to fix my mistake????
Hi! Sorry for my delay. There really isn’t away to remove it if it’s already mixed in. It may take longer or cook or just not rise. Sorry to disappoint!
Since 1/4 is less than 1/3 you should be able to just add the amount you’re missing to the batter! Take your 1/3 cup, fill it with milk, pour into the 1/4 cup until it’s full, and whatever is left in the 1/3 cup is what you need for your batter!
If you want to do this math-wise, 1/3 – 1/4 = 1/12 of a cup, which is 4 teaspoons.
I rarely leave comments on recipes but WOW… this was delicious. I think something was slightly off as it was very gooey and moist (but seemed cooked), maybe a bit too much banana. I used coconut oil, plain white flour & honey. I make a lot of cakes and occasionally banana bread but never had one this nice. It’s a winner!! Thanks.
This was absolutely delicious, moist and a satisfying snacks for my whole family. I used oat milk and water, honey and maple syrup and added dairy free dark chocolate chips and chopped pecans.
Any recommendations for high altitude? I live in Denver. Thanks.
Hi Bart! I wish I could help. I would check the comments to see what others may recommend from trying this.
Add 2 extra TBS flour at altitude, an extra one for every 1500 ft. You’ll also want to decrease the bake time by about 5-7 minutes for each 30 minutes called for in the recipe. Being from the East coast and living in the Denver area for the past 20 yrs., baking takes some adjustments at high altitude!
Love this recipe and have made it twice now . The first time i added dried cranberries and the second time i added pecans loved them both. I also used half almont flour. Thanks for sharing this recipe.
Can I use Buckwheat flour?
Hi Leanne! All the flours I recommend are listed in the body of the post.
First healthy banana bread recipe that has worked for me. Super moist and tastes amazing!!!
Thank you for sharing, Emily!
I have tried the recipe as it is ! Oh My !! It’s delicious. I love it and my husband tasted it and loved it too. I’m sure my 1 year old would loooovve it. Thanks so much :)
I made this today with regular flour and no vanilla and gave some to my old housemates and it is amazing! My old housemates sent me a photo of them driving home and they had already eaten half of it saying how moist it was. I will definitely be making this again in future! Thankyou :)
Mine came out stodgy! Any suggestions? I did 65 minutes because it wasn’t cooking! I has to texture of a banana fritter
Hi! I’m sorry to hear that. Sounds like something wasn’t measured correctly. Sounds like too much liquid not enough flour and/or missed eggs or leveaner.
Its amazing! Just so easy and it turns out SO good!
My husband said he is over banana bread, had it so often in his child hood.
However we did one month only natural sugar and I backed it now the third time in two weeks because he loves it so much.
Great recipe, easy and yummy!
Thank you for sharing, Laura!
This didn’t work for me at all! Came out stodgy and cooked it for 60/65 mins. Any advice?
Hi! I’m sorry to hear that. Did you use fresh leveaner? Did you add too much liquid.
The best banana bread I have found so far. I used extra light olive oil and didn’t notice it at all and I also added some walnuts. I made them into mini loaves baking them for 25 min.
Aaaamazing.
If I opt for coconut sugar, how much should I put in?
Hi Zoe, sorry to disappoint but you need a liquid sugar for this recipe to turn out. Otherwise, it would be a different recipe.
This recipe is delicious! I didn’t have wholemeal flour, so I used SR organic white flour and added a tablespoon of flax seed and chia seed. It tastes divine! :)
Great! I’m happy it worked out, Alison. I appreciate your review.
Added chocolate chips and used honey and olive oil… it’s utterly delicious! Chewy and gooey and dense, almost like dates or toffee.. it’s honestly the best banana bread I’ve ever tasted! My go to recipe from now on.
I’m going to try maple syrup next time and add some nuts. You have to try this!
Love this recipe! Have made it many times now – I’ve mixed in the pecans/ choc chips and some blue berries! Delish. My fav time for it is in the morning with some peanut butter on top, along with a cup of coffee :)
This recipe is perfect, thank you! Everyone loved it! I actually made two and froze one. My oven needed only about 40 minutes but I know it is usually faster.
Geeeee! Such an amazing recipe. I used a bit more banana than the recipe called for (I think 4 small-medium sized bananas) because I wanted to use them up but it still held together well and it delicious! I also decorated the top with whole and chopped walnuts/pecans which worked nicely. Would highly recommend this recipe! I’m going to try your carrot cake recipe next :)
Amazing
So darn good! I have made this several times for my kids & sisters! Followed the recipe exactly & added walnuts (love my walnuts)! I’m a new fan of coconut oil ….. thank you!
Now going to make your banana oatmeal muffins tonight! Got to keep it healthy!
I tried it with whole wheat flour and it was heavenly delicious and moist!
Hello, all! I am making this recipe with my daughter today and we are literally on our additional 40th minute of baking and the inside is still not fully cooked. I have to imagine that 325 is too low. I will let you know our rating after we get to taste it – God willing after next 10 minute round. Thanks!
Hi T, I’m sorry to hear that. Are you sure everything was added correctly?
I love this! I’m not much of a baker and haven’t made banana bread in decades, but I had two bananas that needed to be used. Having to avoid sugar and gluten, I love the versatility of this recipe: I used coconut oil, maple syrup and GF flour, and added chopped pecans. It turned out so good, I’ll buy more bananas just to have them for this banana bread. Thank you!
You’re welcome, Patti! Thank you for your review.
Love this recipe, have made it twice now! Once with coconut oil and honey, and the second time with olive oil and maple syrup – both turned out well! Great dessert – personally love it warmed with a bit of peanut butter :)
What about using all purpose unbleached flour
Hi Francene, I haven’t tried it, but I believe others have and it’s worked well. Let me know.
This recipe was a hit! I love that there is no processed sugar or butter! I made the recipe exactly as written (EV Olive Oil, honey and non-bleached flour) but just added a 1/2 cup of dark chocolate chips for something a little extra. My bread was done after 50 minutes of baking…not sure what the difference is between mine and other reviewers who had to cook their bread for much longer…maybe they used too much banana? I’ll definitely be making this recipe again for sure!
Thank you for sharing, April! I appreciate your review.
This recipe was absolutely delish! It’s a healthy, guilt free recipe and yet I like it so much more than traditional banana bread. About to make another batch today!
Delicious banana bread! My oven is tiny so I made this into 2 smaller loaves and it worked well.
Can I use brown rice flour? What would the substitute amount be?
Hi Monica, all the flours I recommend are in the body of the post. I hope that helps!
Love this recipe! It’s a staple in our house. I add chocolate chips and this time I subbed 1/4 of the flour for almond flour – tastes great! I cooked at 330 and it definitely needs closer to 65-70 mins.