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.
This is my go-to banana bread recipe and every time I make it, there is never leftovers. It is hands down the BEST and I love that it is healthy!
This is SO SO SO GOOD!! It’s super delicious. Hmm, maybe next time i shall try this recipe with a twist aka no maple syrup at all to make it seems more like a bread instead of cake!
This recipe made me speechless – gluten free baking flour, flax eggs, coconut oil, maple syrup and it still tastes like the banana bread I grew up with?! Hot darn!
My fiancé never fails to feel skeptical when it comes to baking his favorites but in a healthier way. He loved this recipe! No reason to make any other now – thank you!
Hi Kate,
I love all you recipe but especially the banana bread. Super easy and it comes out so delicious and moist everytime. But I do have a question how do I calculate the calories. I pretty much use all the same ingredients except used water, and apple sauce instead of oil and maple syrup. Didnt add any other toppings. Please advise. Thank you
Hi Maireen! I’m glad you are loving them. Here is my nutritional disclaimer: https://asset-boost.pro/nutrition-disclaimer/%3C/a%3E. I can’t be of to much help with your inputs. Sorry!
Maureen – if you’re concerned enough to ask, you are ready for your own nutritional info site*. Just use the “RECIPE” functions they include to enter your list of ingredients – you’ll get the complete nutritional countdown, including calories, for the entire recipe. AND/or you can input the ‘actual’ serving sizes you made/will cut ;) – to get info for a customized ‘Maureen-sized’ slice !
* I’ve used Cron-o-meter, and MyFitnessPal, both online and free(!)
Just made this today and it was delicious!! Everyone in my family demolished it including my two year old nephew :)
Hooray! I’m delighted to hear that, Abbie.
This turned out great. Made it last night for my niece and nephews and less than 24 hours later, nothing left. Request for me to make another one after they found a few forgotten bananas in the freezer! Thanks for a lovely recipe Kate.
Absolute fav banana bread recipe. I always mix in chopped pecans or walnuts and put a few whole nuts on top and its perfect. Thank you
I have a question, how full should I fill smaller loaf pans?
Hi Donna, I’d guess about two-thirds full, but I haven’t tried to be sure. I also can’t advise on baking time, but I know that smaller loaves will finish baking faster.
My first banana bread and I love this. Its healthier and very delicious. This recipe is a keeper. Thank you so much!
I swear I’m the WORST cook ever. I followed each step of this recipe exactly and it turned out AMAZING! I’m honestly so impressed. My mom and my sister loved it and they’re great cooks.
This is a weekly favourite for me and the kids lunch boxes! Your recipes are fantastic!
First time trying it, just recently decided to go off sugar and love my banana bread so was looking for a good recipe.
I think the thing about baking soda and hot water, the idea was to dissolve the baking soda FOR THIS REASON -their have been times in a recipe that some of the baking soda has stayed in a clump and then you take a bite of this delicious baked anything and get this bite of baking soda that hasn’t dissolved, ugh . I’ve also seen it sometimes in a loaf you see some white specks and it is the baking soda, In the past bakers have always sifted the flour and baking soda for that reason.
You may have known all this but thought I’d add from what I have learned over the years.
Thanks for these tips!
Amazing recipe!!!
I used coconut oil and coconut milk.
I also used 1/2 honey and half coconut syrup.
Added a whole vanilla bean pod.
Cacao nibs and mixed nuts.
This recipe is a keeper!
Thank You.
Ps. I don’t usually comment or rate recipes but this one totally deserves it.
Thank you so much for your comment, Tatz! I appreciate it. :)
If I want to use sugar instead of maple syrup/honey, how much sugar do I need?
I made this and it’s delicious! I did add a cheeky layer of melted dark chocolate ( Lindt 70% ☺️ ) to the top before baking and swirled it in a little with a skewer. Turned out lovely.
The additional information you provide on how to alter to suit different diets are great too.
Thank you for the recipe Kate x
LOVE this banana bread! I used the coconut oil/honey/water option and dark chocolate chips and unsweetened coconut flakes as add-ins — it rose beautifully and was cooked perfectly at 55 minutes. I will be saving this, it’s my new favorite banana bread recipe. Thanks so much!
I just made this tonight because I’m constantly on the hunt for healthy snacks/lunch ideas for my uber-picky kindergartener. Holy smokes, this is good. He’ll be lucky if he gets a piece in his lunch tomorrow!
I used about 1/6c coconut oil, 1/6c unsweetened applesauce only because I ran out of coconut oil. I was heavy-handed with the cinnamon, used whole wheat flour, skim milk, and added 1/3c of semi-sweet chocolate chips. This loaf is stupid good and you don’t miss the sugar at all. Thank you so much for my new favourite banana bread recipe!
Love your recipes! I have not been able to find whole wheat flour. Should I just sub white flour? I would prefer to use a combination of white and whole wheat but not sure how much of each to use.
Hi, I’m not Kate :-) But substituting with white flour will work for sure – quantities are up to you. I was short on whole-wheat so ended up using about 1/4 white flour, which is neutral-tasting. It is the “healthy” flour-alternatives that can be trickier, as some lend a distinct flavor to the final product that not everyone appreciates (e.g. buckwheat), and/or are trickier to bake with due to the lack of gluten (oats, buckwheat, almond flour…).
Yes, white (all-purpose) flour will work fine, just use an equal amount.
Thank you for your recipe. Because I am a diabetic and trying to be a vegan, I substituted Bob’s Red Mill Egg Replacer for the 2 eggs and I substituted applesauce for the oil. I also added blueberries. I have a question. With your recipe how many calories are in a slice or the entire banana bread? Also, because I did substitutions how many calories would be in the bread? For the egg replacement- 1 tbsp = 30 calories. I used 2 tbsps. For the applesauce, I used Mott’s Applesauce, 1/2 cup=110 calories. The recipe called for 1/3 cup. Also, after 1 hour in the oven at 325 degrees the middle was not done. I had to leave it in the oven for an additional 30-45 minutes.
Hi Starr, I’m sorry for the slow response. I’m not a nutritionist and can’t offer personalized nutrition information. However, you can calculate nutrition information on your own with this tool. I hope that comes in handy!
Hi ! I’ve been searching so long for a healthy banana bread recipe. I haven’t found any whole wheat flour anywhere in stores. I was wondering if anyone has tried the Oat flour method? If so, did the bread come out just as moist as the regular recipe?
Hi Leslie! Yes, this does work well with oat flour. Just be sure to follow my suggestions.
hello! can you use regular whole-wheat-flour for this recipe? because I just can’t find white whole wheat flour where I live :(
oops, i’m sorry I didn’t read the recipe correctly xD
Yes, you can! That’s why the ingredients list specifies white whole wheat flour or regular whole wheat flour.
Incredible recipe! I made a double helping of this banana bread yesterday and the bread turned out so tasty, moist, with perfect texture yet not sickeningly sweet. A a perfect balance between healthy and indulgent! Thank you Kate!
Thank you for your review, Lea! Doubled up, that is the way to do it!
Made these divine muffins today! The first batch was polished as soon as it came out of the oven and the second is getting ready while I write this.
I just drizzled a little bit of Maple Syrup over them while they were hot and it turned out yum
Can’t thank you enough for this recipe! Easy. Healthy. Delicious. Perfect!
Great descriptors! You are making me want to make this again. Thanks for sharing, Ravisha!
We’ve been hunting for a go-to recipe for using up ripe bananas and our old standby was getting a bit old. So when I found this I was excited to try it. I can say honestly, this is the best recipe for banana bread I’ve had, and that includes the not-healthy varieties. I added chocolate chips as my mix in. Then I made two small changes, I used half honey/half agave for the sweetener and I also subbed 1/2 cup of the flour for almond flour. So delicious and I thank you very much for sharing!
Great! Thank you, Crystal for your feedback.
Incredible recipe. Made twice in three days- says a lot!
Wow! That is awesome. Thank you, Daz for sharing and for your review.
OMG!!! I just made this and sooooo good!!
That is great! Thank you, Melanie for the review :)
Made the Healthy Banana Bread last night. Let it set up and then refrigerated to cut into this morning. Just had my first slice and I’m really pleased with how it turned out. I eliminated 1/3 cup oil and replaced with 1/3 cup homemade unsweetened applesauce. I also used non-sweetened almond milk and added 1/2 cup of dried cranberries and 1/2 cup chopped hazelnuts. GREAT texture!!! I’m a fan of dense Banana Bread and this certainly fits the bill.
Thank you, Douglas! I am delighted to know it turned out so well and how you adapted it. The addition of cranberries and hazelnuts, sounds awesome!
My husband made this bread. It is the best banana bread I have ever tasted. I like that it is not too sweet. The modest amount of coconut oil and honey make it so healthy. He used almond/coconut milk. It has become our go to for having with afternoon tea. Thanks.
Thank you for sharing and providing a review, Marlene! I love that it is a favorite of yours!
Kate, first of all, I want to say that I am the BIGGEST fan of your recipes. I recently purchased your cookbook, so trying out a couple of new recipes from it each week has become my recent hobby :) I just made this banana bread for the first time. The flavor was divine, but mine came out a little dry. I live in Denver, so I think the altitude may have played a part. Do you have any tips for making recipe adjustments to prevent the drying out of baked goods? Any help you can provide is appreciated!
Thank you so much for your support, Megan! I’m wondering if your issue might stem from how you measure your flour. Maybe you added too much? I measure mine by spooning flour into the measuring cup, then leveling it off with a knife. If you scoop the cup into the flour, you can end up with as much as 50% more.
This was exactly the type of recipe that I was looking for, thank you!
Funny thing, it wasn’t untiI I was cutting my first slice and talking about how healthy this recipe was, when I realized I forgot the oil all together! The bread is still moist and delicious but now EVEN healthier!!
Welcome, Valarie! Enjoy :)
Thank you for this amazing recipe!
I’ve made tons of variations using this recipe as a base, and they always come out great.
I am happy you enjoyed it, Stephanie! Thank you for sharing and providing a review!
I made the banana bread with the spelt flour, coconut oil & honey options. It was absolutely delicious, I can’t wait to make it again.
Sounds wonderful! Great variation options, Natalie. I so appreciate the review!
Hi, I made this and it came out uncooked in the middle. It also sunk from the top. I’ve had this issue before – could it be that i’m using wholemeal flour rather than wholewheat? I can’t find the latter in my supermarket. Would really like to be able to make it as it the bits that are cooked taste fab!
Thanks
Gemma
Hi Gemma, sorry for your troubles! From what I can tell, wholemeal flour is the same as whole wheat. Is there any chance you accidentally used baking powder instead of baking soda? That could explain it.
I love this and make it all the time – it is the perfect banana bread! Thanks C + K
Thanks, Susie :) So appreciate your review!
Oh my goodness !
It’s my first time ever making banana bread and I am seriously both impressed and obsessed with this recipe! Super easy and super yummy.. the best part is that no butter or sugar were needed so i won’t feel guilty after eating it.
Thank you for sharing this awesome recipe xx
Just made this and it is delish! Thank you! I’ve been searching for a tasty & healthy banana bread recipe for some time now.
I used coconut oil and maple syrup and 1.5 mashed bananas. Also sprinkled cinnamon and swirled it like you suggested. So good!
I cooked mine quite a bit longer, only because I used a silicone loaf pan. Next time I’ll use my glass loaf pan.
Thanks again!
Thank you, Andrea for trying it! I am happy you like it so much. I really appreciate the review.
5 star! Moist, delicious and easy to make! I used evoo, maple syrup, water and regular white flower with choc chips. I highly recommended making this recipe just for once and you will be hooked! Based on my oven I bake do it at 325 for 60 ,instead and 15-20 ,I’m at 275 until the toothpick ran clear. Decreasing temp enusres the outside doesn’t get brunt while inside finishes cooking until toothpick runs clear.
Thank you, Kay! It seems some ovens have their own mind. Glad your adjustment worked out so nicely!
Did it and… it’s GREAT! Simple receipe, healthy, light, love it!
Thank you!
Wow Kate. Just made your banana bread. It is by far my favourite. Congrats on another great healthy tasty food option.
Thanks so much, Francine! I appreciate your kind words and for your star review.
I made 2 loaves, one with coconut oil and the other with olive oil. I preferred the coconut oil, as I found the loaf was more moist than the olive oil. I only used 1/4 cup of maple syrup because my bananas were extremely ripped and I normally don’t like super sweet loaves/cakes. Thank you for the recipe! I don’t like using all-purpose flour or white flour so this will definitely be my go-to banana loaf recipe :)
So yummy! This has become my go-to recipe. My boyfriend’s dad told me it was the best he has had since his mom used to make it..! Really good with hazelnuts and pecans, and a bit of chocolate of course :)
Sounds like a great variation, Hannah! And way to win over the boyfriend’s dad :) Thank you for your comment and review!
I LOVE this recipe! This is my go-to healthy banana bread recipe e-v-e-r-y t-i-m-e! The only thing i change- i do half coconut oil (so half of 1/3- i mostly eyeball the measuring cup and put likeee 3-4 Tbsp in) and the other half unsweetened applesauce. I always use 2 bananas, but i would love to try 3! (i just only ever have 2 really old bananas left which is strange i know) I fold in chocolate chips a handful of partially chopped up walnuts. This is my go to breakfast food- wayyy better than a bagel and cream cheese, and more interesting than blah oatmeal. I also recommend the whole white wheat flour, but have done it both ways and noticed barely any difference, the whole wheat flour makes the bread slightly more coarse, but does not change the flavor. I cannot rave about this recipe enough!
Do you have a healthy zucchini bread recipe!?!?
You are sweet! So happy to hear it, Adrianna. It is nice to have a go-to breakfast you can look forward to. And yes, I do have a healthy zucchini bread recipe. Check it out here: https://asset-boost.pro/2016/healthy-zucchini-bread-recipe/%3C/a%3E Let me know what you think!
The healthy banana bread recipe is excellent; my banana bread comes out moist and delicious
I love this recipe! I’m allergic to dairy, so I love all the substitutions you offer. I’ve made this banana bread several times by now and it’s always turned out great. Thank you so much!
Hi Kate
I use your recipe for banana bread for years.This cake Always gets me compliments. Love it! And this is our permanent cake at home… I make it at least once a week
That is great! Thank you for your comment, Anna!
I absolutely love this banana bread. I have made it so many times! Thank you, thank you! I have even used gluten free flour and it’s great. This is a staple whenever we have company!
So great to hear, Shannon! I love that it works so well for you gluten free.
This recipe is still the bomb! My daughter is allergic to eggs, but I don’t like the flax eggs so I just use applesauce instead. It contributes to the lovely moist texture. And of course, chocolate chips are a must. :)
Yes, chocolate chips are a wonderful add. I am happy you were able to find something to work so well with your diet needs. Thank you for your review!
Made your banana bread recipe today using maple syrup. Moist, tasty and so delicious. This is now my favourite. Thank you!
Hooray! Thank you, Eileen for commenting. It is a great recipe, for sure. If you would want to leave a star rating since you liked it so much, I would appreciate it.
Hello Kate, can we replace honey with treacle?
Hi Irene, I think it’s possible, but you’ll end up with bread with a significant molasses flavor and it will probably be more dry, as baked goods made with molasses tend to be. Honey would be your best bet. Hope this helps!
My son and I just made this! Added 1/2 cup mini chocolate chips. Turned out great! So moist and delicious! Thank you.
Chocolate chips and banana bread are a match made! Thank you for your comment.
I made this banana bread tonight and it turned out amazing! I substituted 2 flax eggs, used soy milk and it worked very well in it. I also added some espresso powder and used almond flour for the remaining 3/4 cup of flour. It came out super yummy and I loved the flavor the honey gave it. It was super moist! This will be the banana bread I always make from now on. Thank you for sharing this recipe!
Sounds delicious! I am so happy to hear your alterations worked so well. You are welcome! Thank you for trying it and for your review, Jasmine.
Excellent banana bread! This is my new standard recipe. Thank you, Kate, for making my vegan transition so easy and delicious.
You are welcome! I am happy you like it Terry. Thanks so much for your review!
Amazing tasty and healthy
Thank you!
Let me begin by saying that this recipe is LIFE! I have been searching high and low for the right and most balanced banana bread that is healthy with the right amount of good. I probably have tried about 3 before getting to this one and I definitely scored. Thanks so much for this recipe! I make it at least once a week or every two. But I’ll tell you its always in my fridge. The ingredients, preparation, baking time and easy to clean, anyone who’s a banana bread fanatic will go crazy over this recipe. Thanks Kate and don’t stop what you’re doing.
That is great, Makayla! You are welcome. I am happy you have finally found one that works for you. I appreciate your review!
Beautifully soft and flavourful. Loved this easy to follow recipe. I could use my one small pyrex measuring cup for each liquid ingredient limiting the wash up at the end. I also used wholemeal spelt flour and I doubled the recipe and so glad I did! I’m always impressed with cookieandkate recipes. Thanks a lot! Wonder if you’d ever consider doing a banana with beans bread to get in a bit of extra protein. I have a recipe for one, but wonder if if could be better?? Up for the challenge!?
I am glad to hear it, Carmelia! Thank you for checking out this recipe and others. I really appreciate the review!
I’ve added matcha to this recipe because I’m obsessed with matcha and it was PHENOMENAL, definitely worth a try! Your recipe is stunning by the way
I will have to look at giving that a try, Sarah! Thank you for your review.
My first attempt at making banana bread and it was delicious! I added some walnuts in the mixture and then topped it with some. Yum. Thanks for an easy to follow recipe!
You are welcome!
I’m someone who never bakes and this recipe is very easy…and delicious! I’ve made it a few times. Today I made it and only had two medium bananas instead of two and a half, so I put in one of those little individual containers of unsweetened apple sauce as a substitute. It worked out great!
I am glad you thought so, Jillian! I appreciate the review.