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.
I love how quick this comes together! Simple, real ingredients that I don’t feel guilty about eating and sharing with my kiddo. I use avocado oil and always sprinkle some mini chocolate chips in to make it feel a little more decadent. Thanks for all your work on this recipe- we will be over here eating it up with your also super delicious zucchini bread/muffins!!
You’re welcome, Barbara! I appreciate your review.
Hi. I made this today and it’s soooo good! I followed all of your instructions and I wouldn’t change a thing. I used white whole wheat flour, olive oil and whole milk and added some craisins. It turned out perfectly. Thanks for such a yummy recipe. :)
Delicious! I mixed in pecans and raisins and it was wonderful. It was very absorbent when I poured milk over it and very good that way!
I love to hear that, Rachael! Thank you for your review.
So delicious! & helps that it’s slightly healthier- I used almond milk, maple syrup & added chopped walnuts & cooked for 60mins
I have made this banana bread probably 100 times! It always turns out amazing. I have used gluten free flour and regular flour and they both have turned out incredible. I ALWAYS double the batch! I use syrup instead of honey. The best banana bread! :)
Ellen
Fantastic recipe! I’ve been trying to cut out refined sugar, and this recipe hit the nail on the head. I subbed in king arthur gluten free flour and turned out moist, and delicious. Thank you!!
You’re welcome, Lucy! Thank you for your review.
I made this cake and it was a success. I especially loved to add all the optionals. I also reduced the amount of honey and added a thin layer of homemade jam in the middle after it cooled.I will make this recipe again and again. Thank you for a great recipe! PS-I appreciate that you include the metric conversions.
This is our absolute favorite banana bread recipe! It’s even better than the gross ones that are loaded with refined sugar!
I’m happy you enjoyed it, April! I appreciate your review.
I doubled the amount of bananas to 400g, and left out the milk/water, and it was absolutely delicious – so so moist and perfect sweetness with all those very ripe bananas! I did half white flour and half wholemeal rye = yummy!
Wonderful to hear, Caroline! Thank you for your review.
Just wanted to share this has been a family favorite for years! I probably make it once a week. My three year old loves to help and almost has the whole recipe memorized!
Dear Kate,
I was an inexperienced baker (still am) when I tried this recipe, and it has been the only banana bread recipe I ever bake. It is always a hit at home and at work. Love the versatility – I made it with whole milk, then almond milk. Now I make this vegan by substituting eggs with applesauce. I love this recipe so much that I got drunk one night and made a batch from memory. Thank you!
Erika
This is my go to banana bread recipe!! Found it back in 2015 when I was in school and was trying to find a way to convert my super mushy bananas to avoid eating them, and also wanted a recipe that did not use 5cups of sugar! Since then, this recipe has been with me and I’ve made this with so many variations! 7yrs later, I have a 2yr old who (also like me) does not like bananas but loves this bread!! Thank you Kate for this amazing super easy, super yummy recipe!
I love that you have been making it for so long! Thank you for your review and support, Neha.
absolutely delightful! i added blueberries and sugar free chocolate chips and it was the best. thank you.
You’re welcome, Kait! I appreciate your review.
I wish there was a way to share a photo in the comments. We followed your recipe to make this scrumptious banana bread and had to freeze it from preventing to eat the whole loaf in one go. We made it by using flex eggs. I ran out of coconut oil so used a mix of EVOO and whatever was left for coconut oil. We also ran out of maple syrup and used a mix of honey and maple syrup. My kiddo hasn’t stopped asking for it every morning for breakfast. This will be on repeat at our home.
Wonderful to hear, Pal! Thank you for your review.
This is fantastic! I used 1.5cups Oat Flour and 1+cup Almond Flour with maple syrup. I also folded in sliced almonds and cooked for 60 minutes. Best banana bread I have ever had. Thank you so much!
Just like everything else on here, this is sooooogood
Glad you enjoyed this as well, Alina! I appreciate your review.
I’ve made this banana bread twice now. It hits the spot everytime! after adding dark chocolate chips, it was the perfect level of sweet for me. I hate when fruit loafs are packed with sugar and leave you with a headache. This one is perfect. Was out of honey so opted for agave which was delicious. One thing I will say is I love bananas and the first time I made it, I felt as if it could be more ‘bananay’ so this last time I opted for 3 medium-large ripe bananas instead of two and it was perfect.
That’s great to hear, Emily! I appreciate your review.
Absolutely amazing! I will never make normal banana bread after finding this recipe, thank you!
You’re welcome, Lauren! I appreciate your review.
This is my go-to for banana bread and banana muffins! super forgiving recipe, and great with nay number of different mix-ins. I haven’t found anyone who doesn’t love it.
Hooray! I love to hear that, Ellis. Thank you for your review.
I made this using a combination of unbleached all purpose flour and whole wheat flour since that is what I have on hand, maple syrup, substituted the oil with unsweetened apple sauce. Turned out moist and delicious. My loaf pan is dark coated so the bread was perfectly cooked in 45 minutes. Will definitely make again. I may try plain Greek yogurt in place of oil and add some chopped walnuts. Thanks for a delicious, healthy recipe!
This banana bread is super tasty and so easy. Love that I can use bananas that were probably destined for the bin. I used half a cup of combined honey and agave. Wholemeal flour. Added walnuts and a few dried cranberries. Delicious.
I’m happy to hear you enjoy it, Lisa!
I made this last night with half a cup of chocolate chips. It was perfect!
Great to hear, Anna! I appreciate your review.
I made this bread today. However, I used 4 ripe peaches and 2 1/4 cups flour. Oh my gosh is it ever good. Thanks for sharing this recipe.
Delicious! I made it with whole wheat flour and maple syrup.Added a swirl of cinnamon and some raw pepitas just before baking. Your recipes are always sensational Kate, thank you.
You’re welcome, Bonnie! I appreciate your review.
Have you or anyone tried using a paste made from soaked dates instead of honey or maple syrup?
I haven’t, sorry!
Made this banana bread today and it turned out perfectly, I added some dark chocolate pieces and walnuts too. Definitely the best banana bread recipe I have tried in a long time!
Great to hear, Raina! I appreciate your review.
Hands down the best healthy banana bread recipe ever!!! I have tried this today and it turned out better than I expected. I was using another recipe earlier and my healthy bread always came out a little rubbery. This recipe gives you a perfect soft loaf that you can’t even tell made of whole wheat. I added walnuts and some chocolate chips and the sweetness was on point for my taste buds. Thanks for sharing this amazing recipe Kate!
Can I make this recipe with ripe frozen bananas?
Hi! You will want it to be thawed first.
This banana bread recipe has become my go to in a staple in my house! My three-year-old picky eater approves!
That’s great to hear, Sarah! I appreciate your review.
Love it so easy to make and it’s delicious
Great to hear, Michelle! I appreciate you taking the time to review.
Best banana bread recipe with lots of alternatives to suit dietary requirements
I added pecans
So moist and tastes amazing
I’m making it again tomorrow
Wonderful to hear, Lenore!
I made this and found that everything about it was wonderful except it was not quite sweet enough. Would just adding more honey do the trick?
Hi Tina, I’m sorry you didn’t find it sweet enough. How ripe were your bananas? You could try maple syrup next time. Sometimes others find that flavor on the sweeter side.
I made this banana bread last week and EVERYONE said it was the best they’ve ever had!!
Today I subbed pumpkin for the bananas and added a little brown sugar on top…it’s divine!!
You are my go to for delicious recipes
The best banana loaf I make it time to time for my family and friend. Thank you for your recipes x
You’re welcome, Sally!
Delicious Only change I made to the recipe is used a little under 1/2 cup of honey and maple syrup mix. I will try again!
Great to hear, Krystal!
Wow. Can’t believe this tastes as good as it did! Legit better than any other banana bread I’ve ever tried, and with clean ingredients – bonus! Never doing it any other way again. I added walnuts which elevated the flavors even more. I also used half maple half honey as opposed to just one of them.
Great to hear, Sara! Thank you for your review.
Hey!! This bread is sooooo good…we loved it..
Thanks for sharing the recipe..
Please share some more healthy cake recipes
Ummm… butter is actually a good fat, and a lot better than vegetable oil. But love the recipe.
This has been my go to bb recipe for a while now. Always slightly vary with either maple syrup, chickpea, walnuts.
The bread came out dense and it’s not that sweet, tried with more banana. :( did the recipe twice.
Hi M, I’m sorry to hear that. How did you measure the flour? Did you spoon and level it? Be sure to not over stir it as well!
Hi there. Does anyone else have difficulty with the middle of this remaining undercooked? I end up with a raw portion in the middle, at the top of the bread. Any suggestions?
Hi, sounds like you need to bake longer. Did you use the size of pan suggested? Sometimes ovens can vary and heat inconsistently.
I am going to bake it 3rd time! Since I found this recipe, no need to look for another option because it is super easy to prepare and the taste is just perfect.. thank you for sharing!
Love to hear that, Justina!
How much less of maple syrup or honey can I use without affecting the texture? I see in the reviews that some used less and one used 1/3 c agave.
Thanks so much, Liz
Hi Liz, for best results I recommend this recipe as is. Sorry!
I made this today substituting sugar free syrup for the honey and its fabulous! And 51 calories less per slice! (I did the math)
And quote from my 4 year old, I love banana bread. It is sweeter than cookies, marshmallows and muffins. He helped make it after school today and couldn’t wait for it to cool enough to get a slice! Will definitely be making this recipe again!
That’s great to hear, Angie! I appreciate your review.
Amazing recipe. I made this last week and I finished it in three days! Easy, quick and delicious.
I wanted to remake it today for my cousins, but I am all out of maple syrup. How much white sugar should I use instead? I would like to maintain the same level of sweetness and not overdo it.
SO GOOD. My first try and it turned out beautifully. I have yet to try a Cookie & Kate recipe that disappoints.
I’m happy you are loving it, Amanda!
Can I use coconut sugar in place of the honey?
Hi Haley, I recommend this best as written. I hope you try it!
Hi. I just made this bread and it smells delicious (haven’t cut it yet). I came here to suggest that people watch their baking time. Mine was done (well done) at 45 minutes…and I had added nuts!
That said, I can’t wait to try it. Thanks for the recipe!
You’re welcome, Deb! I’m happy you enjoyed it.
Thank you for this recipe!