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.
Mine didn’t come out great, don’t know where I went wrong, maybe because I used Plain GF flour? It was a squishy on the inside but very brown on the outside.
Hi! I’m sorry to hear that. What was the brand of gluten free flour? Did it have a binder?
I have made this several times and it is just delicious! I love this and many of your other recipes! I got the cutest mini loaf pans at TJ maxx recently, so I had to use them! 4 mini loaf pans with about 3/4 cup batter in each one and dark chocolate chips for my add in, baked 325 for 55 minutes and they were perfect in case anyone else likes the mini pans thought I would share.
Thank you! Delicious recipe, came out perfectly. I used coconut oil and all purpose flour as that is all I had on hand today. Next time, I will try it with sunflower oil for it’s lower sat fat content.
Kate, you’ve done it agai1. Five very enthusiastic stars!
Hi! I have a question, what if i beat my eggs until fluffy? will that change the bread texture?
Hi, I haven’t tried it with this recipe so I can’t say for sure. Sorry!
Can I make this in a bread maker ?
This isn’t designed for a bread maker, sorry!
This recipe turned out so good. I added an extra banana. Used about 1/8 c of honey and added a little extra cinnamon ❤ will definitely be my go to banana bread recipe.
Awesome recipe! I’ve made it so many times that I can’t even count at this point. :) I typically bake it for around 70 minutes, it’s a little too gooey for me at just 55-60 minutes.
I have one question though, do you think it would be okay to add frozen blueberries to this bread? Or would it make it too moist?
Hi! I don’t think you would have the intended results with blueberries, sorry Gabi.
Love the recipe thanks ! I made it with maple syrup instead of honey, delicious
OMG !! I tried this today because I had a bunch of ripe bananas and I’m so happy with the results, it’s sweet and not too heavy like classic banana bread. I didn’t have enough maple syrup so I added a spoonful of Stevia along with walnuts and raisins. Even my mom who usually doesn’t like it, finds it delicious and asked me for another slice ! Thank you so much for this beautiful recipe :)
My go to banana bread that I have made many times. I add dark chocolate chunks and chopped walnuts on top. I also love to toast slices of it and top with peanut butter.
I’ve made this recipe 2x times now (one time as muffins) and it’s DELICIOUS. I’m now making many of your recipes and they are consistently flavorful and fantastic. You + Sous Chef Cookie are the BEST! Thanks so much!
Wonderful, Lisa! I appreciate your review.
Kate, thanks much for this excellent recipe & tutorial ! It works very well. A guaranteed success even for beginners like me. I look forward to trying out your other recipes ….. Karen
I tried the oat flour and the almond flour and each was the best banana bread I have ever made…lol Love your style and the options trying to eat healthier.
Thank you so much.
Amazing recipe, recommended by a friend, first treat in two months and this is relatively healthy.
Thank you, will be doing this again :-)
Hands down the best banana bread ever! This is now my go-to recipe when my bananas are turning black.
This recipe is too moist. I’ve doubled the flour (I’m using almond flour) and it still comes out uncooked in the middle and falls apart. Any ideas?
Hi! Almond flour isn’t a 1:1 sub. Try my Gluten-Free Banana Bread (Made with Almond Flour) instead.
I love this banana bread recipe! It’s become a staple among my friends and I. Even my brother who doesn’t like “healthy” things!! :)
That’s great, Emma! Thank you for your review.
This recipe is delicious!! I made it with olive oil, 1/3 cup maple (ran out but the sweetness is perfect), 1.5cups self raising flour and 1/2 cup with oats. Made 20 mini muffins (for baby) and they cooked in 15min. Such an easy recipe and tasty, will definitely be doing these again!! Thank you!
Watching an old original black and white Julia Child show. She showed the proper way to measure flour. Put the cup on some wax paper, shift flour into the cup. Level off the top, do not pack in excess flour. Pour the spillage back in the bag. Julia always had useful tips;)
Great receipt. I am diabetic and always on the lookout for receipts I can enjoy. This is a keeper.
I have to reduce my cholesterol so am on the look out for more healthy options. This has to be the best banana bread ever! Used a mix of whole meal and spelt flours and added some sultanas and walnuts. Will definitely be making this again.
Delicious! Thank you for making it available
My very first banana nut bread was a success! I substituted 3/4 cup of flour with almond flour and 1/4 cup of honey and 1/4 cup of maple syrup. Also, I added chopped Asian pear and cranberries. It turned out so good, I had three slices in one sitting. Much appreciated for sharing the nutritious recipe.
I make your banana bread at least once a week. The directions don’t say when to add milk so I ALWAYS forget it. Just a suggestion!
Once a week, that’s great! Thank you for sharing.
Can you use egg whites instead of eggs?
Hi Jane, This recipe works as is. I don’t know if it will have enough structure otherwise.
I really love this recipe! I love banana bread and this tastes amazing everytime, it’s always moist and delicious.
But I was wondering if there’s a way to substitute the egg? I have issues with egg sometimes so I try to avoid it..
Check out the notes below the instructions for the egg :) I’m glad you love it, Sabrina.
Hi I just made my banana bread today, and it is delicious, I’m going to work more on complete vegan ingredients going forward for this recipe, so thank you so much
This recipe is simply perfection…. it’s by far the best healthy banana bread I ever had (and I’ve had quite a few)!!!!
Happy to hear that, Lee! Thank you for your review.
This recipe is the bomb! So delicious and I used spelt flour and it was perfect. If I wanted to use blueberries instead of banana, do I need to reduce the amount of liquid?
Hi Julia, That would require a different recipe. I would suggest Healthy Blueberry Muffins
I made this for my grand daughter’s fifth birthday party – it worked out beautifully and made everyone feel great as it was not full of sugar!
I’m glad you liked it!
First, let me thank you for so many wonderful recipes!
Have you actually tried making this with the oat flour substitution? I’m wondering because you say you can sub 1 for 1 with whole wheat pastry flour, which by weight is the same as oat flour (96 g/cup and 92 g/cup respectively, according to https://www.kingarthurbaking.com/learn/ingredient-weight-chart).
So I would think oat flour could also work at same volume. I just don’t want it to turn out too heavy.
I know you have a gluten free recipe but it uses almond flour which I can’t use. And I don’t care to use flour blends full of refined starches and gums.
Looking forward to your reply <3
Hi Shelah, refer to my How to Make Oat Flour post. I hope this helps!
Made this banana bread with old Bananas today. Amazing. Used 1/2 apple sauce and in lieu of oil to reduce fats, but also added crumbed Walnuts and choc chips-Amazing and moist.
I’m happy it worked out for your, Lisa.
My family loves this so much, I keep having to make it. I’m just wondering, can this be made with millet flour? I used spelt and it was really delicious but I’m out and all I’ve got left is some unbleached white and millet.
Hi Julia, all the flour recommendations I have tried are in the post. Oat flour works well!
Thank you so much! I have tried making banana bread many times but this recipe is a WINNER on first try. I used olive oil and Bob Red Mill gluten free AP flour and 1/3 cup of maple syrup instead of 1/2 cup. Can’t wait to try other bread recipes.
I tried it and it tasted really good! It was my first time making it. Thanks sharing the recipe:)
You’re welcome, Deborah!
I love this recipe. I usually use real maple syrup but I’ve used agave too with good results. I buy organic unrefined coconut oil from Aldi. It’s not expensive and it heats up in about 30 seconds in the microwave. It’s a hit every time. When I gave it to people at work someone commented that it tasted like it was from a high end bakery!
Hi Kate,
Thanks for a winner recipe, it comes out great every time. It is so moreish, I need to be extra generous to share it with my family and neighbours. All of them adore it.
I make a GF version using a combination of flours – Teff flour + rice or maize flour + cornflour + phylum husk. Each time perfect, Teff flour gives it a more nutty flavour and increases the protein content too. I have that some people trued GF flour but the bread was not successful, only thing I can suggest is to bake for the full duration. My banana bread is ready now…so bye..enjoy!
Thank you for sharing your variation, Tahmina!
I loved this recipe! I appreciate the breakdown of different substitutions you can use! I used what I had on hand which was 3 ripe bananas, all purpose flour, 100% pure maple syrup and olive oil. Best tasting and moist banana bread I ever made!
Made this recipe this morning and OH MY! Delicious! I love the fact that it not very sweet and therefore the perfect snack along with the afternoon coffee ;)
I used half all purpose flour and half oat flour and it came out perfect. Also threw in some rolled oats for texture (as in the banana muffin recipe) and swapped coconut oil for good quality canola oil as it was the only thing I had at home, worked fine :)
This comment is coming from someone who doesn’t have a sweet tooth and reduces the sugar/ sweetening ingredient in most recipes. Needs more bananas and more honey/maple syrup. Where is the acidic ingredient to make the baking soda react? I was afraid that the bread would turn grainy and flat, so I used1 1/2 cups of self rising flour (the rest plain flour). I also added organic cocoa powder (unsweetened) and used cream instead of milk. It turned out perfectly fluffy; unfortunately, no taste.
Hi Tina, I’m sorry you didn’t love it. That is surprising you didn’t find it had much taste. Changing even the smallest things in baking can have a large impact. If you try it again as written, let me know!
Make sure to keep an eye on the bread while it is cooking – I used spelt flour and it only took 35 minutes.
This has become my staple baked good when I go to social gatherings and I have made several friends a loaf of their own! Delicious, healthy and reliable every time. A few notes… I started off with coconut oil and melted it on the stove top but I have since changed to olive oil. I didn’t notice any change and easier to work with. I use a quarter cup of honey and a quarter cup of maple syrup rather than a half cup of one. I fold in 70% dark chocolate chips every time and is a magnificent addition. Kate you said a serving size is one Slife and the recipe yields 10 slices. Any idea how many grams your standard slice is!?
I love it! Thank you for your review, Tami.
This is my go-to banana bread recipe! Turns out deliciously moist every time. I use whole wheat flour, 1/3 cup maple syrup instead of 1/2 cup and olive oil. I like to mix in walnuts and shredded coconut. As I use less maple syrup, jam makes a delicious spread for some added sweetness.
Love it! Thank you for sharing, Angela.
Made it this morning because my bananas were overripe. Followed your recipe exactly (aside from doubling it because I had four bananas and two pans) and my “test piece” tasted great! So did my second one haha. I hope I can control myself before my bf comes over. Good thing I made two ;-)
Oh… I baked for exactly one hour. My pans are longer and narrower than yours, but roughly the same square inches. Next time I might take it out five mins earlier.
I made 36 mini muffins. I used the oat flour, maple syrup and almond milk options. I added 1/2 cup mini chocolate chips and 1/4 cup chopped walnuts. These are so moist and delicious. My husband said they were the best he ever had! I baked them for 13 minutes.
As healthy recipes go, this is the best one I’ve tried for banana bread. I love the texture and it’s damn delicious! I didn’t have milk so I subbed it with sour cream instead.
Delicious ! My toddler and I love it. I really appreciate the healthy side of this banana bread. Thank you for the recipe 1
Am I able to substitute the honey/syrup with coconut sugar? Or would that make it drier.
Best bananabread ever! Very tasty and a favorite treat for my teenage daughter. No matter how unhealthy honey may or may not be, this is so much better than the pre-fab cookies and candybars from the store. So thank you very much.
I only have 1 egg, can I add anything else, will it work with 1 egg?
Hi! You can try using flax eggs instead of the egg. See the egg free, vegan note.
Delicious. I used 1/4 cup of honey and it was plenty sweet. I used half coconut oil and half butter to get a bit of the wonderful butter flavor. Will make again.