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.
Hi Kate, I enjoy your banana bread and pumpkin bread. They are a family favorite in our house. I’m searching for a healthy cranberry orange bread recipe. Do you have one?
Thank you
Fran Kircorian
gramfran930@gmail.com
Hi Fran! I have a Fluffy Cranberry Orange Muffins recipe. I hope you give it a try!
Love this recipe!! Made it twice now and it was a huge hit with the family! Just a tip that if you’re using chocolate chunks, coat them in flour before adding it to the mix so they don’t all sink to the bottom when baking.
I don’t usually leave comments, but I thought I should on this one. This recipe is fantastic. I usually don’t care for other variations of the pretty sugar laden one I’m used to, but this banana bread is really great. My whole family loves it and that’s surprising because usually I have to put chocolate chips in it to get them to eat it. I subbed homemade applesauce for the oil in equal amounts and had great success.
I’m so glad you did, Melissa!
I have made this recipe over and over. I always double it because I have 6 kids. It’s the best, everyone loves it. Its Tried and true. Thank-you.
You’re welcome, Tamara! I appreciate your review.
I rarely write reviews but I just have to let you know that this banana bread is AMAZING!!! So delicious! I used coconut oil and added walnuts and mini chocolate chips. This is a keeper!!!!
Hooray! Great to hear, Heather. Thank you for your comment and review.
This is recipe was a hit with my family and my colleagues! I make it as is with whole wheat flour and add chocolate and walnuts! The perfect banana bread recipe!
I’ve made this recipe countless times now and have tried different variations. As another commenter said, it’s very forgiving. Today I made it with half maple, half honey, added a dollop of butter to the coconut oil, and used my favorite holiday spices – cardamom and saffron. The saffron gives it a rich, savoury flavor. My favorite so far
That’s great to hear, Charles. Thank you for sharing how you have made this bread.
I was a little hesitant to make this since it was labeled as “healthy” but this banana bread exceeded all expectations! Super easy, not too sweet. Will definitely be using again!
Hooray! I’m delighted you enjoyed it, Miller.
I absolutely adore this recipe. It’s the only thing I can make that everyone likes and wants more!! Just one question, Can I use almond flour? Q
Hi! Try my Gluten-Free Banana Bread (Made with Almond Flour). I hope you love it!
I use spelt in this recipe, I love it! Best healthy banana bread ever! It tastes so delicious but super satiating and nutritious at the same time!!!
Thank you very much for the recipe. I had my 2 year old help me and she was glad to mash the bananas. We actually made them into muffins and they were wonderful!!
My go-to for healthy banana bread! I’ve made this recipe multiple times with tweaks and it’s super forgiving. I use a blend of GF flour and almond/oat flour, flax eggs, and use more banana with less maple syrup and it turns out great. Makes for a great healthy snack for the kids!
Stellar recipe. Made this using unsifted whole wheat flour and evenly divided the sweetener amount between honey and maple syrup. I added chopped pecans and apple sweetened dried cranberries. Just terrific. Thank you for creating a wholesome banana bread without refined sugar.
I made this recipe YET AGAIN and took it to a potluck birthday party lunch. A lovely young girl had a slice and then another and then another! Pretty soon everyone was at it. This is the best banana bread anyone has ever had and I’m so glad you brought it out into the world. I make it with whole wheat bread flour, coconut oil and local honey. Superb.
Absolutely delicious recipe! Made this dairy free and gluten free and it turned out to be THE BEST banana bread I’ve made, and possibly ever tasted. I made a second one in the same afternoon to freeze. Thank you for sharing :)
I’m glad you love it, Jo!
Made a triple recipe and turned 2/3 of it into two dozen muffins, which took about 30 min at 325, and the other 1/3 into a loaf. I mixed white chocolate chips in to one dozen muffins and it was delicious!
Super easy and good! I followed recipe and added roasted pecans. Next time I’ll add a few chocolate chips. Thanks for sharing recipe! It’s a keeper.
Great to hear, Bonnie! Thank you for your review.
My daughter has recently been diagnosed with ulcerative colitis.. and was hoping to find a healthy banana bread/cake recipe that she could enjoy. Can I substitute the honey with coconut sugar? If so, can I add same quantity? Also instead of oil can I use dairy free spread?
Hi MZ, I’m sorry to hear that. I can’t say for sure without trying it without trying it.
Hi Kate! I actually made this bread and added 1/4 cup coconut sugar and 1/4 cup maple syrup and came out fantastic! We all enjoyed it so much! Thanks for your recipe
You’re welcome, MZ! I appreciate your review.
I LOVE this bread it is so nice. I made it with my 6 year old and we had a great time
Can I ask is it important to put the ingredients in in the order listed? I whisked up the egg and put it in last, just lightly mixed in because I was worried it would be dense. I know this will be a regular for me now and I want to know if it could be even better if I followed your exact guide
Hi! Yes, I find order does matter. But if it turned out well, then don’t worry abou it.
Hi Kate, I modified the recipe by using safflower oil instead of coconut oil. Also, instead of mashed bananas, I used a blend of strawberries & bananas (had extra strawberries, so I blended the strawberries & bananas along with the water in a blender). I used maple syrup instead of honey (not a big fan of honey). I made a double batch and it turned out absolutely great. Actually, the only thing that would make it even better is some walnuts, so I’ll add walnuts next time I make it, which will be very soon. In fact, I’m also thinking of using this recipe for making pumpkin bread. Thank you so much!
Love this recipe.. delicious perfect banana bread that the whole family loves. Thank you thank you.
You’re welcome! I’m glad it was a hit.
5 Star Rating for The most Deliciously moist healthy banana bread I’ve ever tasted, so glad I made it. My kids love it too! After throwing out the junk in my cabinet to make room for more healthy choices. I was looking for sweet tooth substitutes and boy oh boy this recipe hit the nail on the head. I love banana bread even more now it’s honestly my favorite. Thank you for sharing this very simply & delicious recipe. It’s the perfect treat any time you want something healthy and sweet to eat.
I’m delighted you loved it, Deina! I appreciate your review.
i love this bread and have made it a few times trying to figure out why its not cooked in the middle…. i’ve made it with add-ins and without. I’ve cooked between 55-65 minutes and when i finally get the middle cooked, the edges seem dry, any suggestions? Thanks!
I’m sorry to hear that! What size of baking dish are you using? Does your oven cook evenly?
Absolutely delicious and so easy to make. This was my first attempt at making this banana loaf, I added pecan nuts but will be trying other additions now. Thank you for sharing.
You’re welcome, Janice! Thank you for taking the time to comment.
Love this banana bread! I’ve made your pumpkin muffins and bread, and apple muffins. They are all delicious. Easy and much healthier than others I’ve made.
I also made your enchilada sauce, and it was SO much better than canned. I was pleased with how easy it was to make. You are my go-to-girl! Thanks!
Love love LOVE this recipe. Has been my go-to for at least 2 years now. Loved by everyone!
That’s great to hear, Valerie! I appreciate you review.
Added a handful of chocolate chips! It was delicious baking time was spot on!
Bought new hairy biker loaf pans and baked this recipe. I added about 6 chopped up apricots. Turned out wonderful. Thanks.
Sounds delicious! Thank you for sharing, Lyle.
This is legit THE BEST banana bread recipe I have ever found!! I’ve been making this recipe EXACTLY since probably the time you posted this — definitely some yrs now! The only thing “different” I use is Grapeseed oil. People who try this think there’s more sugar in it and can’t believe it’s only sweetened by honey and the natural sugars from the super ripe bananas. I’ve made this so many times that I almost have the recipe memorized. Haha!! Can’t recommend this enough!
I’m glad you love it, Beverly!
Soooo good! It’s the best banana bread recipe I’ve tried yet. I love how I can just weigh everything out and it comes out perfect. The fact that it’s not only so good, but is made with healthy whole wheat four, sweetener and oil makes it even better. A keeper for sure!
I just made this – it smelled great, looked great, and a tooth pick came out clean 60min after baking. I made it gluten free with namaste flour, and when I sliced into it it was so wet, and looked underdone. Did anyone else have this problem? Any suggestions?
Hi, I haven’t used namaste flour so I can’t say for sure. It sounds like it needed more time. Does your oven seem to cook to temp?
This bread is baking in the oven as I type! I made this recipe with white flour the first time and now trying wheat flour. My kids do not like bananas, but LOVE this bread!! I add chocolate chips and it is amazing!! Thank you for this very versatile and healthy recipe that even picky teens love!
That’s great to hear, Penny! Thank you for your review.
This is the third time I’ve made this with oat flour, coconut oil and maple syrup and it is just as delicious as the other times. Thank you for the recipe.
Hi, can I use frozen ripe bananas??
(I’ve made this recipe as written once before and it was amazing, btw!
MIL approved!)
Hi! Once thawed that should be ok. Let me know how it turns out for you!
Hi!
How much apple sauce to sub with the oil?
Also, can bake in an airfryer?
Thank you!
I haven’t tried it, so I can’t say for sure. Sorry!
I’ve made this a few times and turns out great every time!! I love that it uses whole wheat flour- it’s a good snack for my kids, and for me! I use avocado oil, because that’s what I have, works great. I prefer honey over maple syrup because the honey flavor really comes through, yum!
Delicious! For those doing GF, I did two cups Oat flour (made my own) and 1/2 cup all purpose Gf flour.
Was out of baking soda so went with 3 tsp baking powder. Loved it! So did my kiddos.
Great to hear, Annie!
This was a delicious banana bread. The only change was the flour; I used Bob’s Red Mill Paleo flour mix. So good; and I gave up on banana bread because I could never find a recipe I liked. Thank you!
I’m glad you loved it, Missy! I appreciate your review.
I’ve made this more than any other banana bread recipe and it’s always a huge hit. 10/10 would recommend!
Happy to hear it, Lacee!
What kind of coconut oil do you recommend using: refined or unrefined?
Thank you!
Tried this recipe with olive oil and it turns out amazing every time.
Hi! Unrefined. I hope you enjoy it.
I appreciate that this uses honey instead of sugar and not butter. I used olive oil. This recipe is much healthier than most other banana breads and why I made it. It’s easy to make. I added walnuts. I followed the directions. I think this banana bread is dry and not great overall. It was okay. If I make it again I would add more oil to see if that would help and drop the cinnamon.
Hi there
Love this recipe and make the muffins regularly. I would like to make a larger loaf so double the recipe, how much longer do I leave in the oven please? Thank you for this wonderful recipe my children love it
Hi, I’m not sure without trying it. I would suggest starting at the same time and then adjusting from there.
Made using olive oil, whole wheat flour and our first small batch of maple syrup.Added in 1 cup of dark chocolate chips. Whisked 1/4 cup icing sugar & 1 Tbsp maple syrup for a sweet glaze!
The loaf was so moist & delicious! Will definitely make again!
That’s great to hear, Joey! Thank you for your review.
Made using olive oil, whole wheat flour and our first small batch of maple syrup.Added in 1 cup of dark chocolate chips. Made in mini loaf pans and baked at 350 for 20 minutes. Whisked 1/4 cup icing sugar & 1 Tbsp maple syrup for a sweet glaze!
The loaf was so moist & delicious! Will definitely make again!
Great to hear, Joey!
Hi,
If I don’t have baking soda what can I use instead?
I usually use baking powder for my cakes
Thanks
Hi Maram, This is best made as written. I hope you were able to try it!
Hi can I substitute eggs with apple sauce. Please let me know thanks
Hi there
I love the ingredients list so I tried it with oats flour. 2.5 cups. But it came out pretty dry. Still tasted pretty good but was wondering how to make it more moist with oats flour
I’m sorry to hear that. How did you measure it? Did you spoon and level it?
I did not do that with the flour but I did that with the oats yes.
I’ve been making this recipe for a couple of years now for my daughter but my 20 month old son is allergic to cinnamon. Would it work without it?
Hooray! Yes, you can omit the cinnamon if you need to.
5 STARS! MY HUSBAND LOVES IT TOO ❤️
Hooray! That’s great to hear, Merna.
Just made this and it is fantastic. I used almond butter instead of the oil options with pure, organic maple syrup and egg beaters instead of eggs. I have to watch my cholesterol intake. Thanks so much for this healthier banana bread recipe!
Great to hear, Darcy! I appreciate your review.
Hands down Best banana bread ever! ….. and I’ve tried dozens of recipes!
Great to hear, Grace!