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.
Great recipe ! Just the right amount of sweet . I made mine gluten free , with 1 cup gluten free flour and 3/4 oat flour it turned out great !
Perfect! Thanks, Mikelle.
I have been making this recipe for a while now and only just re read it.. I had been using baking powder, and the recipe turned out dense, but amazing in flavour. Made this with baking soda and half plain and half self raising flour (because i ran out of plain). I made it in muffin tins, added 1/3 cup coconut, 1 cup mixed frozen berries, and slivered almonds. Turned out amazing! so fluffy and light
Yes, that’s a common mistake! I’m glad it turned out just right this time, Kirsten.
Tried this reciepe today.Amazing.
Thanks for sharing
You’re welcome, Priya!
Mine came out dry don’t know why. Used coconut oil, whole wheat flour, milk and cooked it 55 minutes…any suggestions why?
Oven temperatures can really vary, so it might have been the heat level. Maybe check in about 10 minutes before the time is up, and pop a toothpick in to see what it’s like next time? I’m sorry, that can be frustrating to get the texture just right!
I absolutely love this recipe! Thanks for sharing.
You’re welcome, Bridget!
I used half maple syrup, half honey and these were the best healthy banana muffins I’ve ever made! They keep so well in the fridge for a few days and still somehow taste so moist. I shared this with all my friends already, thanks for the great recipe!!
You’re welcome, Molly! Happy to hear they kept so well, too.
Hi Kate! Any suggestions to replace the banana? Maybe dates?
Best,
I think any fruit or veggie puree would work just fine, Peggy!
Kate, can I uses spelt flour instead??
This is the yummiest, easy bread ever!! Make it almost every time I get together with my grandchildren!! They LOVE it, too!!
Hooray! This bread is known to be gobbled up very quickly when kiddos are around.
Hi Kate! Love this healthy recipe! Just made it yesterday and good thing I doubled the recipe because the first loaf was gone right away! I changed only 2 things; I used GF all purpose flour blend 1:1 because my gf is GF (girlfriend is gluten free) ha,ha :) and I added 1tsp. of organic chia seeds for the amazing health benefits! (I use chia seeds in all my soups, breads, and smoothie recipes). So happy to have found your site!
P.S. I am a retired professional photographer and your food pics are spectacular! Keep up the great work!
I’ve made this recipe countless times, and it never disappoints. I usually use honey and whatever oil I have on hand (often not coconut, but everything I’ve tried works). The only change I sometimes make is to replace the milk with 2 shots of espresso. I read about making banana bread with coffee a few years ago, and since we’re coffee aficionados in my house, we love it with the slight coffee flavor!
Oh my goodness, I’ll have to try that espresso swap! That sounds amazing.
I really appreciate how you give tips on modifications to your recipes- how to make it vegan, gluten free etc. I’ve been making your gluten free oat waffles and banana bread for a couple years and they rock. I just went vegan recently and you make it really easy to transition my old faves :) thank you. I love your site.
I’m so glad you enjoy the notes and flexibility of my recipes, Anastasia. I try to make it easy to adapt to different dietary needs!
Love this recipe!
Thanks, Simi!
Our favourite go-to recipe in our house. And it’s flexible too: in a pinch we’ve used chocolate milk and it works perfectly too.
Thanks, Ian! Chocolate milk sounds delicious in this!
What about using sprouted spelt flour?
Can I use wholewheat bread flour?
Just found this great recipe. I used wholemeal spelt flour and it is delicious. Thank you so much for a simple to make yummy banana bread recipe :)
You were right, this really is the best banana bread ever! It tastes AMAZING. Thanks for sharing this tremendous recipe.
Wonderful recipe! Copied it to a tee and it came out perfect! Added some sprinkles for a fun effect. Thanks soooo much
Used quinoa flour instead and it made an interesting taste treat. Love this banana bread have only made it with maple syrup need to try with honey next time!
This is similar to one that I make with brown sugar, half whole wheat flour/half unbleached white, and wheat germ, but I like the idea of using maple syrup as a sweetener, and white whole wheat flour too. I might have to try this! Also, cinnamon chips, coconut, or dark chocolate chips are delicious in banana bread, but that might push this into a slightly less healthy capacity. I also like to add a bit of ground flaxseed and unflavored protein powder as well for a bit of an extra boost (my husband and I are weightlifters). This looks like yumminess!
Hi Kate,
I made this banana bread and it’s delightful! Do you think I could use rice or oats flour to make it gluten free?
Thanks,
Aline
Hi, Aline! I recommend Bob’s Red Mill 1:1 GF Flour Blend. That should work perfectly!
Did a random Google search for a banana bread and liked the sound of this one… I have to search no more, this banana bread is moist, delicious and simply delicious. Thank you BTW I made two loaves, one with raisins and one with dates… mmmm
Yum! I’m so glad you found what you were looking for, Heidi.
This is now my favourite banana bread recipe! I used chia seeds (2 tbl plus 6 tbl water) instead of eggs
Great! Glad to hear the chia eggs worked just as well, Kristina.
Thanks for this great recipe! I’ve been trying out quite a number of different banana bread recipes lately, but none of them really lived up to my expectations. This one, however, is definitely gonna be a keeper! I used honey, sunflower oil and water, and added pecans and some berries on top. I baked them in a cupcake tin and they came out perfect! For my next batches, I want to make a version with chocolate chips and larger banana bits, and another one with more nuts and dried cranberries.
I followed this recipe to a T and it came out a doughy consistency rather than batter. I subbed almond milk and coconut flour, so if you follow this recipe, I suggest not using coconut flour. I read the comments below about not using coconut flour AFTER mixing everything and popping it in the oven.So maybe a note in the recipe above could be a helpful so people don’t make my mistake!
Yes, coconut flour will *not* work with this at all. It sucks up all the moisture!
Hey the video uploaded seems to show pumpkin instead of bread.
Nevertheless the recipe is great and the banana bread turned out delicious..thank you!
Whoops! I’ll get on that. Thanks, Suma!
I love this bread. Easy and delicious – no mixer needed! I used white whole wheat flour, canola oil, maple syrup and orange juice instead of milk. I added chocolate chips and blueberries. It’s perfect!
Ooh, I’ll have to try that orange juice swap-out. Sounds citrusy and delicious!
Ran out of coconut oil, stopped using olive oil in general, so going to try the only remaining oil in the cupboard – avocado . . . ?
I think that would work, Ry!
Avocado oil works, but both times the bread stuck to the pan. However, both times 100% whole wheat flour was used instead of the recommended flour and one of those times. Coconut oil is best.
*. . . and one of those times I used more banana because I had only one egg.
I made this this afternoon and it came out amazing. LOVED IT! I have two more overripe bananas I don’t want to get rid of but will be using to make a second batch! <3
Hooray! Thanks, Ayana!
This is the banana bread recipe I live and bake by! Thank you for sharing and providing a healthy alternative to banana bread.
You’re welcome, Amber! Happy to hear you like it.
Just made this and it is amazing!!!!! I have been eating nothing but whole wheat flour and no refined sugar for over a year…. have dropped 65 pounds and this Ian the best banana bread I have made!!!! What a delicious treat! Thanks so much. Beth
WOW, Beth! Congratulations! What an amazing accomplishment. I’m so glad you enjoyed the banana bread!
I made this recipe for my partner and forgot to buy eggs! Made it any way and it came out perfectly. What a wonderful recipe x
this is a fail proof recipe. My five year old does the mixing all by herself and the bread still turns out fabulous! What’s more, you can eat it guilt free thanks to the relatively healthier ingredients
Aw, that’s so sweet! I’m so glad you both enjoy the bread, Suma.
Hi Kate!
This is my favourite banana bread ever! Thank you so much for sharing this recipe!
One question: to make it vegan, what could I swap the eggs for?
Thank you!
I tried 1 cup of whole wheat flour + 3/4 cup of almond flour. The bread turns out well, moist and tasty. I put tiny cheddar cheese cubes in the mixture and sprinkle some grated cheddar at the top. I like this combination. Next time I may try replacing with all almond flour as gluten free bread is a healthier option.
This past Sunday was the 2nd time I’ve made banana bread following your recipe. The first time I didn’t think it came out too great, a bit dense, (added chocolate chips), in my opinion, but still delish…everyone loved it. I didn’t move the rack up one in the oven, that may have been the problem. This time around, I moved the rack up one, and made two loafs. 1st loaf per the recipe, 2nd loaf I added blueberries……both came out really good. I look for healthier choices. Next loaves, I’m going to use the applesauce and coconut oil.
Thanks for sharing!
This is my go to recipe for bana bread now. I made it both with and without eggs and dairy. Substituted eggs with flax meal + water. Yesterday, I made a double batch and reduced the oil to half without any addition of apple sauce. Also substituted honey with a quater cup of brown sugar (so that I can give my baby a taste if he insists). Still was very delicious with the right amount of sweetness, soft and moist. I always used whole wheat flour (chapati atta) that we use to make Indian breads at home. Thank you so much!
Delicious! Guilt free! And easy to eat the entire loaf at once, so be careful of that!
Hello from Thailand! I tried your recipe today using oat flour and rice bran oil. It turned out delicious!
Thank you for this recipe Kate! I made it for my 1 year old daughter and she just loved it! I did not add salt, but it still came up so flavoursome.
Used natural applesauce in a previous bread – adds sweetness to a letter bread. Instead of walnuts or raisins, this time I am trying bits of frozen pineapple (w/ oil rather than applesauce to give it some balance/weight). Note: When using applesauce, it appears the bread requires a few less minutes to bake.
Whenever I’ve made banana bread in the past it NEVER cooks evenly. This was my final hurrah at it AND IT TURNED OUT AMAZING! It cooked all the way and was so moist and delicious. I added pecans and a few extra spices. Will make this again for sure!
This turned out great. I used half banana and half mashed parsnips and used brown rice syrup instead of honey. Also added dried pineapple. Will definitely make again.
I made this banana bread this week as a compromise with my kids. They love Oma’s banana bread recipe, but it uses sugar. We sweetened this one with half maple syrup and half agave syrup and added a bit of dark chocolate. Otherwise, we stuck to the basic recipe. It was a complete hit, and this recipe has replaced Oma’s. Thank you!!
Hi Kate your recipe looks amazing! i just have a quick question…i am hoping to make this for my baby, I would like to omit the honey/maple syrup but im nervous it will affect the turn-out.. do you think i could sub-in apple sauce instead? Or is it ok just to omit the maple syrup or honey all together?
thanks!!
Lindsay
Absolutely delicious!
I typically avoid commenting/rating recipes if I don’t follow them exactly (or at least close) the first time, but I must say this is one of the better breads I’ve ever made that uses only whole wheat flour. Threw in slices of banana per your suggestion, fantastic. Further, this recipe is rather forgiving if some ingredients are not on hand (and if you use some logic).
The adjustments:
1. Honey/maple syrup: replaced with 60 grams DARK brown sugar mixed with a few tablespoons very warm water
2. Oils/fats: mixture – 70 grams (50 coconut oil, 10 EVOO, 10 butter)
Great base recipe, will experiment. Planning to use leftover baked squash in place of mashed bananas next.
Excellent!
This banana bread is fantastic! My little boy and husband both loved it! It didn’t last through the weekend in our home. I had forgotten to mix in mini-chocolate chips while making it, so I sprinkled them on top. My husband said the only way to have improved it was to have had them mixed throughout. This will be our go-to for banana bread, and I love not feeling guilty feeding it to my kid.
Wow.. this is the most amazing cake I have ever tried! Can hardly believe I MADE IT MYSELF!! Made it for my 1 year old who loved it but I think mummy’s gonna have most of it!
Question: do you think I could make it with Quaker instead of flour??
Thanks for the recipe!!!