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 just made this and its absolutley wonderful!
I make this, sometimes using different variations, like zucchini, zucchini& banana, banana& cranberry, just a few to mention. I’ve even gone as far as to try a banana& peanut butter (not too bad)! Thanks for such a healthy and versatile recipe, Kate! This is one that I really have fun with and can still keep it healthy!!!
Simply easy, yummy and healthy. I used the healthy red palm oil and the local authentic tualang honey. The kind of wholewheat flour I used is Pillsbury atta flour. And I added walnuts as suggested.
When it comes to healthy recipes, I definitely refer to your blog. Thank you.
I’m so glad you enjoyed this recipe! Thank you for taking the time to review.
Made this and replaced the marble syrup with some dried raspberries and a little bit of liquid Stevia. Added chock chips. Turned out nice.
This recipe is a keeper.
Hi , can I use lokanto monk fruit as sweetener ? If so do I need to add more oil / milk so it’s still moist ?
Hi Alieen, I haven’t tried it so I can’t say for sure.
Wow! Just made this banana bread and it came out fantastic. I used wholewheat flour, maple syrup and dollop of Greek yogurt instead of milk. Really yummy!
Sounds great. I’m going to do that as well
Thank you so much for this recipe! I have made it over 10+ and everyone loves it!
I usually add less honey if my bananas are super ripe and it’s still nice and sweet :)
Kate,
You recipe is amazing. I have never had such an amazing result with banana bread. It is moist and everything that a banana bread needs. Thanks for sharing your recipe with us.
PS : I love your hair. What do you do to have such beautiful hair?
Love this banana bread recipe! It’s so good that it’s my go to whenever we have ripe bananas. It’s a keeper for sure. Thank you!
What a great recipe! I’ve made it into muffins, and they turned out so fluffy and wonderful. Baked 25 mins. After making the original a few times, I now reduce the amount of honey to 100g, as I like it a bit less sweet. The recipe is so forgiving, I didn’t even have to change anything else.
Great Success!
This was so easy to make and quick with a toddler running around. I added some frozen blueberries on top and baked it. Came out so well! Thank you foe sharing this. <3
So good, moist and easy to make!
I’m glad you loved it, Christie! I appreciate your review.
I really enjoyed this recipe. It was truly easy to make and delicious!
Just made this recipe twice: one with gluten and one gluten free. Both turned out great! I added chocolate chips and they did sink to the bottom so next time I might try sprinkling them on top. It was so tasty that people didn’t even know it was healthy! This is on y list of favourites. Thanks Kate!
It’s absolutely incredible recipy! My house smells divining! I never was good at baking, but that recipe so easy and bread taste so amazing!! Unbelievable! I add a bit roasted walnuts an use all purpose flour., so delicious! I’m so happy! Thank you so much!
Honestly, I’m always suspicious of baking recipes when they say “healthy” in them, but wow this bread was phenomenal. I used coconut oil, honey, and chopped baking chocolate as a mix in. I love that its not too sweet, and it was perfectly moist. I had to bake mine for 65
I’m glad you loved it, Andrea! I appreciate your review.
Made this with oatmeal as my flour substitute (grind into powder). It came out sooooo good! Thank you
You’re welcome, Cassy! I appreciate your review.
Hi I can’t take eggs and flaxseed. Is it possible if I can use unsweetened apple sauce? Thanks.
Hi! Have you tried to use date butter as a sweetener?
Loved it! Very yummy and simple. I made it with walnuts and sprinkled chocolate chips on the top!
Such a great recipe for the kids lunchboxes
Can i Substitute oat flour for the white whole wheat flour?
You can try it. I haven’t tried it so I can’t say for sure. Let me know your results!
Plan to make this for my toddler. Possible to omit the maple syrup or honey? Does there need to be more milk, oil, or apple sauce to make up for reduced liquid?
Thanks!
Hi, You will need it to get the same results. I believe others have tried applesauce, but I haven’t tried it.
Just made this recipe into 3 mini loafs (5″ x 3″ each). Added blueberries because the point of the bread was to get rid of over ripe bananas & leftover blueberries. Split the sweetener between maple syrup & honey, the entire house smells divine. Berries went in the batter & on top with the cinnamon. Cooked the mini loafs for 47 min (it took a while, even being min!). They are perfect and brown-crusted.
Love the recipe! It tasted great! My son visited home from college and I had some rotting bananas so I decided to use them to make some banana bread. Just one quick Google search and I found your recipe! Thank you so much for this!
Aria
Your’e welcome, Aria! I appreciate your review.
Thank you. My family LOVE this recipe
I’m glad you love it, Deanna! I appreciate your review.
This is my favourite banana bread recipe! I was looking for an apple loaf recipe and couldn’t find one that I loved the ingredients for (whole wheat flour, no refined sugar). I decided to swap out the bananas in this one for 1.5 cups grated apple (1 very large Cortland) and 3/4 cup diced apples (1 small Gala). Added a bit more cinnamon because apples and cinnamon are the best together. It turned out great!!!!
I added 1/2″ a teaspoon baking powder. Didn’t want it dense. Reduced the maple syrup tob1/4 cup. It turned out great. Tx u katie
Hi. Is there a reason why you don’t recommnd baking powder in banana bread?
I followed yr recipe and added baking powder
It came out good
Not sure how it would have been if I didn’t add it.
Is the bread dense without BP?
I don’t like dense bread.
Ty
Great recipe
Hi, I don’t find this bread dense. It is a quick bread, so you aren’t going to get the same result as say a bread you knead or use yeast. I hope that helps!
What can I use instead of baking soda?
This recipe is best as written. I hope you try it!
I’ve been making it for years but this time forgot I had no baking soda.
Great recipe! It’s the only recipe I use when baking banana bread – my HG for the past 5 years!
Thanks for sharing.
Ps – I should’ve commented many moons ago.
I’m glad you love it and have been making it for so long!
very easy to make and healthy recipe!! thank you!!
I learned of ur blog when a friend brought this banana bread to a mom and babes brunch. Have been making it now for several years! Love the one bowl (i just do the bananas first), the ease in making it with the kids and thats its healthy and delicious makes this a winner. Thank you!
Super tasty and easy recipe.
My cake comes out soggy at the bottom. I’ve tried the recipe a few times. It doesn’t look like yours on the pictures above. I do it with a all purpose flour. Would you be able to tell me where do I go wrong? I did follow all the grams measurements.
Hi, it could be the all purpose flour you used as it can react differently. How long did you bake it for?
Thank you so much for a reply. I’ll try with a flour you use and see if it works.
I baked it for 60 min. I have an oven with a fan, could that be the difference as well?
That would also impact your results. I don’t use one so I can’t say for sure best adjustments. Sorry!
OMG! Finger licking gooood!!!
The texture of this bread is just phenomenal. I used all purpose flour and homemade berry preserves in stead of honey cause that’s all I had. My husband is not into sweets and asked for a second slice that’s how good this is. I’m gonna emphasize that the texture is the best part of this loaf. And it’s so versatile. I’ll try adding some dried fruit and nuts next time. Spectacular!
I’m glad you loved it, Augusta! I appreciate your review.
My go to recipe for banana bread! I have made this several times now and it always turns out great. Instead of whole wheat flour I use spelt flour :)
The BEST banana nut bread I’ve ever had! So moist and flavorful—love the swirl of cinnamon on top!
What does scale 1X, 2X, 3X above ingredients mean?
Hi Claire, if you want a single, double or triple the recipe. I hope that helps!
I made this recipe and added walnuts and dark chocolate chips… AMAZING. banana bread is one of my fav pastries but I’ve been avoiding it bc its also so full of oil and sugar. this recipe has almost no “bad” stuff and tastes 100x better than any banana bread in stores. THANK YOU I WILL BE BACK!
Great to hear, Bunmi! I appreciate your your review.
Moist and delicious! I made this the other day using avocado oil, keto honey, almond milk, and chopped pecans. I also mixed cinnamon w/ granulated allulose to sprinkle on top of the loaf. Family loved it, and hubby, who normally shies away from banana bread, really liked this, is asking for more! Thank you, Kate (and Cookie) for a recipe that tastes sinful but is guilt-free. This is my go-to banana bread now.
Hi, can I use frozen ripe bananas??
(I’ve made this recipe as written once before and it was amazing, btw!
MIL approved!)
You can try it. They will need to be thawed. If you try it, let me know!
Love your recipe, it has been a staple for me and always a success. However I don’t agree on your comment/post about substituting oat flour. If I measure my oat flour in cups it is the same weight as my wholewheat flour. So would definitely not recommend 2 1/5 cups oat flour for this recipe. Just keep it with 1 3/4 or the batter will become to dry :-(
I’m sorry to hear that. How did you measure your oat flour? Did you spoon and level it as well? Did you use sprouted oats for your flour or regular?
Avocado oil! Would never think to use it in a baked treat but it sounds so good, I’ll have to try this!
Didn’t seem banana-y enough. I doubled the recipe, which called for 2.5 bananas. I used 5.5 bananas and it turned out nice
Hi,
Can I use brown sugar instead of honey and maple syrup, and can I use a mix of all purpose flour and whole wheat flour?
Thanks
You can try it, but I can’t guarantee as I haven’t tried it myself.
So delicious. I’ve made this recipe so many times and it’s so versatile! I halved the sweetener with coconut sugar and did half whole wheat and half all-purpose flour. My batter was incredibly thick- and I realized it’s because I didn’t use a liquid sweetener. I added about 1/4 more water until the batter looked to be a good consistency!
I just made this and it is so beautiful – i can’t leave it alone now! I like to cook but i’m not much of a baker, but this was so simple to make. Thank you so much.
Great to hear, Sylvia! I appreciate your review.
Delicious! Came out exactly as described in the recipe. Used olive oil and maple syrup
Just tried this recipe today and my husband said it’s the best he’s ever had and to “make sure it’s written this down” lol. He’s fussy with desserts as he doesn’t like anything overly sweet. I made with maple syrup and added some chunked 80% dark chocolate and walnuts. Very yummy, especially on a chilly/snowy Fall day like today!
I have been making this recipe with organic whole meal flour and it’s my toddlers favorite food of all time. I want to try making it with oat flour instead but I wanted to check if it will turn out more cake-like rather than bread-like? My son is super fussy and will notice the difference!
Delicious bread. Would not change a thing. Made it with chocolate chips. So easy to follow. Comes out perfect from the first try. Really love your recipes and how easy they are to follow. Thank you!!
Recipe was easy to make, & has such a natural taste to it! I love it!! I added a tad of nutmeg in my bread. DELISH!
One slice has 18 g of sugar? Why is it so high?
Hi Rasha, All these are estimates. More on my Nutrition Disclaimer.