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 made this today and followed the recipe exactly adding in some chopped pecans. It’s delicious! Going to make the pumpkin bread next!
Thank you, Annie! Hope you love the pumpkin bread, too!
Dear Kate,
I love this banana bread! I’m a sophmore in high school, so I like quick and fast breakfasts, and this is perfect! I’ve made your banana bread and pumpkin bread so much, as with other recipes of yours, so I thought I should comment. I added shredded coconut to the banana bread, and I think it’s going to be really yummy. Thanks for all the great recipes!
Hi Katherine! Thank you for your note. I’m so glad you’re enjoying the bread recipes!
This banana bread is so delicious! I used 4 medium size bananas and it was so moist and so full of flavor! Thank you for sharing this recipe!
Hooray, thanks Dodie!
Made it this weekend, one of my favourite recipes to go for when there are older bananas around in the kitchen. This time I used raisins and my little one got to the point when he only picks those and doesnt eat the rest of the bread =)
Haha! I love that. I probably would have done the opposite when I was little. So glad you’re enjoying this recipe!
I tried this recipe with some additional ingredients http://wellnessrecipe.tumblr.com/post/151759614428/sugar-free-carrot-banana-bread . I added carrots and oatmeal and it turned out very good. Thanks for sharing this healthier option of banana bread.
Thanks for sharing! If my recipe was your source of inspiration, could you please credit it in your post with a link back? I’d appreciate it.
Hi Kate,
Thanks for this recipe, I loved making it!
One thing I noticed is that my cake is very very dense and doesn’t have a cake-like consistency … I’m wondering what I did to get this result??
Will definitely try making it again :)
Alicia
Hi Alicia, that’s a bummer. Did you over-mix the batter? That will activate the gluten and produce a tough cake. You might also check your flour measuring technique—I spoon flour into the cups, then level it with a knife. If you scoop flour into the cups, you can end up with too much flour/a dry finished product.
I’m about to make your Bannana Bread recipe, it looks so good. The only thing is…….all I have is coconut flour at the moment. I’m hoping it will be ok….I will let you know how it turns out!!….
Eek! Coconut flour absorbs tons of moisture and generally isn’t interchangeable with other flours. I hope your bread turned out ok!
Made this today using whole grain spelt flour, (only one and half cups) and perhaps not quite the full 1/2 cup honey. Tastes great, just the right amount of sweetness and love the nutty flavor of the spelt flour. Thanks for this easy and delicious recipe.
Thank you, Brooke! I’m so glad you enjoyed the banana bread.
Hi Kate. If I want to use oatmeal instead of the flour, what’s the amount? Thanks!
I love this recipe & is now my new go-to banana bread recipe.
For anyone allergic to wheat/gluten/grains including rice like me, I used a combination of flours: 50g almond flour, 50g polenta flour, 120g buckwheat flour. It was so moist, fluffy & delicious.
I just love your blog. That’s all. Keep up the good work!
Absolutely LOVED this recipe. The flavor balance is extraordinary. Thanks for another great one!
My tweaks, for clarity’s sake – mostly because I already had this stuff in the pantry: I used chia eggs; I used vanilla soymilk for the milk and then cut the vanilla extract by half; I used sunflower oil; and I used entirely (regular/brown) whole what flour – but I like the flavor.
Hi Kate
Love this healthy version! We Aussies looooove a good nana bread. I didn’t have enough maple so used a bit of coconut nectar syrup. Equally delicious. Looking forward to experimenting with some of your other recipes.
Cheers
OMG! I just made this with NO eggs and NO milk with 7 bananas! It still came out delish and MOIST! I didn’t even have enough of the honey and subbed with Splenda instead and it was still great! I never knew I could make good banana bread without eggs, milk or veg oil. I used almond milk, coconut oil in the recipe as well as to line the pan and yum! Can’t wait for my family to eat it and then reveal the ingredients. I never comment on anything but this was well worth it. I will use this with all my left over bananas that I buy in bulk from Costco! hint hint…Thank you so much!
I didn’t have no whole wheat flour nor could I find it at the supermarket so I used half self raising half plain and it worked a treat, Will check our health store next time to try it with the whole wheat flour. Best banana Bread ever!
I’ve been using this recipe for months now and just thought I should say THANK YOU :) It’s soooo goood! My friends, family, co-workers all love em too! I use the recipe to make bread and muffins with very few modifications: I use rolled oats instead of wheat flour (works just fine and gives a nice, chewy texture- no need to grind the oats) and 2 tbsp honey + 1 tsp stevia instead of 1/2 cup honey (still sweet enough, especially if you use overripe bananas). Thanks, Kate!
I’ve made this bread many times with different variations. Every time it turns out super delicious. My two young boys love it. Its my go to banana bread recipe…thank you
Wonderful recipe. Great balance of flavors and incredibly moist. Mine came out a lot darker than the picture, I’m guessing from the particular whole wheat flour I used. I also used chocolate chips, but I don’t think this recipe needs any additional sweetness. Next time, I’ll try almond pieces for a nice textural contrast.
Quick question, if I use Applesauce sweetened with honey instead of using oil, should I still add the instructed amount of honey to the mixture of the bread?
Hi Kate! I just made this with almond flour. While I can’t complain about the taste (it’s DELICIOUS!), the bread did come out a little too moist even after 60 minutes. I did as directed, except I used almond flour. Any thoughts?
I had some overripe bananas but didn’t have any greek yogurt or applesauce to make my normal healthier banana bread recipes that I do. That’s when I stumbled across this recipe and I’m so glad I did! Very delicious. I will definitely be making it again :)
Hi Kate, thanks for the nice recipe. I made the banana bread yesterday and it came out really good. If I wanted to replace half the honey with a non sweetener such as stevia powder, do I need to add some other form of liquid such as water, yogurt? Also will adding an extra banana to the recipe require other adjustment? I like my banana bread a bit more moist as 100% whole wheat tends to be on the dry side. Thanks
This recipe is terrific! I made it into muffins and all 3 of my teens loved them! That’s hard to find when one won’t eat refined sugar or white flour and another insists on both! Thanks!
Made this yesterday and it did not even last 24hours!!!! I got two pieces out of the entire loaf for brekky this morning and by the time i got home the plate was sitting on the rinse rack on the sink. Was absolutely delish and my kitchen smells beautiful of honey and cinnamon
Wow! I just made this with my 3 year old daughter and we LOVE it! We used coconut oil and wholemeal flour and I think it actually tastes better than the one I used to make with all the butter and white flour and sugar in it. Thank you!
My 2 year old has quite the sweet tooth, so I try to like to make him home made cakes and desserts to enjoy.
He was definitely a fan of this one, and so was I! :)
thanks for the simple, easy to follow recipe.
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Hi Kate, if I added shredded coconut into the batter do you think it would help it keep longer at room temperature? Or is there any way I could help it last (maybe subbing in say coconut sugar for some of the honey)? If moisture is the problem would adding a dry element (like walnuts) help? Thank you for your recipe!
HI Kate,
Iade your banana bread and love the taste but when I checked it while in the oven it was still very moist inside. I left it for 65mins but the outside was getting burnt so I took it out. It was a sad cake (we still ate it ;) ).
Any idea what could be the reason? I used whole spelt flour to make it super healthy and maple syrup as I was hoping to share it with my 10 months’old boy.
I want to try it again today. Maybe with white flour. I baked in fan assisted oven. Could this be a reason?
So sorry for all those questions but I was looking for so long for the right recipy and now I’m determined for it to work!
thank you,
Linda
Great recipe. I’m going to freeze half of loaf so we’ve got a quick snack on hand for my fussy toddler… That’s if my husband and I can resist eating it all!
This banana bread is lovely – made it today with some variations. I used spelt flour (mix of wholewheat and white), just 1/4 cup oil and 1/4 date syrup (instead of honey/maple).
I also added 1/4cup pumpkin seeds and 1/4 cup chopped dried apricots.
It’s very easy to make and the family love it! Will definitely bake this again. Thank you
Great recipe! I used teff flour (gluten free)and it was very good.
Hi Kate, this is the first of your recipes I have tried and it was fantastic. I made this with spelt flour, coconut oil, almond milk and an egg replacement product I use that contains potato starch and tapioca starch as my kids can’t have eggs or dairy and I didn’t have any flax seed in the cupboard. It was DELICIOUS. Thank you so much! I made it for their lunch boxes this week but it’s pretty much all gone already so this is going to be a popular recipe in my house. Really really yummy :)
Just finished making my banana bread using this recipe and I’m eating if now. I’m glad it turned out so good considering that I’m not good at baking. And I only bake once in a while. I have made banana bread before but now that I’m trying to eat healthy I find this recipe a better option. I’ve never used wheat flour before because I thought wheat flour has a bitter aftertaste, but this one it’s just good for my taste. I combined honey and maple syrup and I used olive oil and instead of cinnamon I used Daddy’s Magic Dust and sprinkle a little on top. It smells so good.
Thank you Kate!
Made this with water, 1/4 cup coconut sugar (instead of maple syrup/honey), walnuts. Was super delicious!
I followed the exact recipe, added a bit less maple syrup, added some walnuts and it turned out fantastic! SO moist. Thank you!!!!! :) Best banana bread Ive ever made. Cant wait to share with friends!!!!!!
I just tried your recipe, added about(I’m awful about not using measuring cups) 1/2 cups of semi sweet chocolate chips and about 1/4 cup of sunflower seeds. I did one pan of muffins for breakfasts this week and a pan for I’m sure midnight sweet tooth attacks. I had to try one almost straight out of the oven, they smelt Devine! Firstly, I sprayed my muffin cups and liners and the banana bread came right out! I think that’s a first for me. Secondly, through the scorching hot bread and molting chocolate chips this is by far the BEST banana bread recipe ever. And it’s healthy to boot! We’ll see if it passes the husband test once he gets home but I’m sure it will. You’d never know it was whole wheat flour if no one would tell you different. And I love using coconut oil!
This was such a great recipe. I used whole wheat pastry flour, coconut oil, half honey/half maple syrup, and added dark chocolate chips and walnuts. I was able to get 12 perfect muffins. This will be my new go-to recipe! Thank you so much!
My new favorite banana bread! I added an extra banan cause I like mine a little gooey but still turned out great! So happy I found a recipe I absolutely love
This is now my favorite banana bread recipe! I used olive oil, honey, and added flax seed. I don’t feel guilty eating it, because it is so healthy!
Thank you for this wonderful recipe. I made the banana bread muffin option for my son’s lunches, but they are going to be gone before Monday! I so appreciate being able to use regular flours as the speciality flours are often not safe for my son’s nut allergy. ( many flours have may contain nuts warnings)
I have recently developed a milk protein allergy so the dairy free options are so appreciated.My husband- he does not have allergies but is a hard to please eater, he liked them. I cannot tell you how much a simple and safe for all recipe means to me! Thanks!
Dear Cookie & Kate,
Thank you so much for this wonderful recipe!! I love that you included alternatives to make this Vegan and GF. I used Sunflower Seed Oil, Almond Milk, Flax Eggs, Maple Syrup & Bob’s Red Mill GF Flour. I also added the walnuts, choc chips & banana slices. It turned out super moist and super delicious!
This is my new favorite recipe!!! :D
Hi Kate, I tried your wheat banana bread recipe with coconut oil and it was really yummy. My entire family liked it. I used an electric mixer to beat the oil, honey and egg mixture. Is it okay to use it or should I only do it manually for good results. I have another query, if I need to increase the sweetness,what alterations should I do. I’m sorry for such basic doubts, I’m totally new to baking and have very poor idea about it. Please suggest. Thank you.
Thank you soooooo much for the lovely recipe… Made it… Ate it and loved it!!!
I did your banana bread recipe. It was delicious. The recipe was easy to follow and it come out perfect.
My batter was thicker than what was pictured and mine turned out dry did you miss an ingredient like apple sauce in the recipe
Mine batter was also thicker but only required 40 mins so maybe you cooked for too long?
This bread is delicious, Kate! I burned my tongue because I just had to try it right out of the oven. I made it with coconut oil and maple syrup and found it to be just sweet enough. I also used 1 cup white flour and 3/4 cup whole wheat flour to try to imitate white whole wheat flour… not sure if that’s how that works, haha.
I have the ingredients for your spaghetti squash bowls with cabbage and black beans and salsa verde and can’t wait to make them for dinner tomorrow night! Thank you for the great recipes!
First time I’m trying my hand at baking. Was ‘forced’ into it by some over ripe bananas. Your recipe was extremely easy to follow. I made two portions but cut back heavily on the honey. I had to improvise on the vanilla with some Cointreau instead. It turned out great. Popped straight out of the baking dish and sliced easily. I guess I need to start baking more low fat low sugar treats. Thanks!
I just made this, it was the first time making banana bread and it is absolutely delicious. My toddler keeps coming back for more. Thanks for the recipe
Hi. I’m Erin. I found this recipe while surfing the web for my usually stored banana bread recipe. I couldn’t find mine, so I tried yours. I am so enthused with how beautiful and balanced this came out. I used the fundamental ingredients of this recipe, but used 1 cup of buckwheat flour and 3/4 cup whole wheat flour. I also threw in a handful of chia seeds. I couldn’t have been more pleased with the results. I am more attracted to darker breads (for some reason) and loved the way it came out! Not only is it aesthetically pleasing to the eye, but tasty to the palate! The bread has a bounce-back texture and every morsel reveals an evenly baked good.
I love this and will make it again and again! Things like these are what makes it easier for me to get up in the morning and decide what I want for breakfast. I have some pictures I’d love to share about how mine came out. Thank you!