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 have never baked in my life so this recipe will be my first lol.
Let me know how it goes!
It was really YUMMYY!!!!!!! People loved it. Will definitely now start doing it more often and try out more of your recipes. Do you have a Youtube/Instagram channel? And do you do videos?
I just made the bread and I think I have a different take on banana bread now! I’m normally not a banana bread or cake person but this bread is quite a recipe.. Super moist…I’ve swapped out wheat flour with 1/4 cup almond meal and added an extra teaspoon baking soda like the other commenters had recommended. Delicious and husband approved! I wrapped two for his breakfast and before you know it, our dog grabbed it off the counter! Harrumph! :)
I’m glad this one was able to turn you :) Thanks for sharing, Kit!
LOVE this recipe. I’ve made it countless times. Do you think I could add oats to this recipe? What would you suggest for quantity?
Thank you
Glad to hear it, Tyler! Yes, you can add oats here, no other modifications necessary. I’d try 1/3 cup old-fashioned oats to start, see how that bread turns out, and maybe you can get away with more.
Hi Kate,
I am not a baker. I have basically not baked anything ever before in my life from scratch. I made this bread for my daughter who is 1-year old. She eats banana bread in her daycare for a snack. I tried to find a good one in stores nearby but couldn’t. So I decided to bake one myself. Not sure where I got the confidence from, but thank god I found you! :) I used honey and whole wheat flour. I have only tried twice so far, but both times it turned out perfect. She loves it and we love it!
I want to try the same recipe to make bread with other fruits like blueberry, orange etc. Would any of the other ingredients change or should I just replace the bananas with other fruits?
Thank you so much for posting this one!
I’m glad you came across, Gargi! For this one, the smashed bananas is a key ingredient. Replacing it would change the recipe and likely need more adjustments than just swapping out the fruit. I know other readers have added nuts or chocolate chips to this recipe. Hope this helps!
This is such a good recipe! I have made it over and over and it never fails. Thank you!
You are welcome, Sophie! Thanks for your star review.
Loved it! Thank you!!
You’re welcome!
Hey! I tried baking using your recipe and I followed the exact recipe and procedure, but my bread turned out to be not airy and very dense, it almost looked liked it’s not cooked inside. However the outside and edges looked like it’s perfectly done. What must have gone wrong?
Hi Karishma, I’m sorry to hear that. Is there any chance you used baking powder instead of baking soda? They don’t work the same, and that could explain why it didn’t rise properly.
Hi there! Really Excited to try this. Do you know if the whole wheat flour can be substituted with coconut flour? Thanks so much!
Unfortunately, coconut flour is not a 1-to-1 substitute. It will not bind the same and will soak up all the moisture. If you are looking to make it gluten free, check the notes section of the recipe. I recommend an all-purpose gluten-free flour. Thanks for your question!
I have made this a bunch of times now, it is my go to banana bread recipe. Everyone always loves it and asks for the recipe :)
I’ve tried it with coconut oil, olive oil, all honey, or a mix of honey and maple and it’s always good! It’s really nice with chunks of dark chocolate in as well.
Thanks for sharing, Sarah! I really appreciate your review.
Thank you so much for your awesome banana bread recipe! I loved it! I will only make it with your recipe from now on! I just made it and I’m loving its moist lovely flavour! Thank you again!
Loved your Healthy Banana Bread! Actually enjoying all your recipes in your new cookbook … Everything Avocado Toast, Carrot Cake Breakfast Cookies, Moroccan Butternut Chickpea Stew, and will soon try the Creamy Roasted Cauliflower Soup and the Enchiladas. I discovered you with the Better Broccoli Casserole and soon bought your latest cookbook. A Christmas present from me to me :) Thanks so much for making healthy eating easy and delicious.
Thank you! Enjoy the cookbook and the bread :)
Made this last week and it was unbelievable! Gone within 24 hours… I used Cup-4-Cup gluten free flour. My husband said it was the best banana bread he’s ever had :)
Hooray!! Thanks for sharing that you made it gluten-free. I always love hearing how adaptions work for different needs.
Oh my! I can’t wait to make this! I want to add some chia seeds, though. Do you think I should presoak them? And how much would you recommend? I plan to add 1/2 cup walnuts. Thanks!
Love this recipe!! Definitely, my go-to recipe- I make it for packed breakfasts for work.
I have also just substituted the banana for 1.5 cups of frozen then defrosted and blended berries and it turned out awesome.
Cheers
Great! Thank you, Freya.
I’ve had mixed results with following internet recipes, but this one came together so perfectly! The recipe is easy and fast to make, and the results were beautiful and delicious. I added more spices (cardamom, ginger, cloves, nutmeg) to give it a banana bread/Chai type effect. I will absolutely be making this recipe over and over.
That’s a goal of mine! Simple to follow and quick to make. Thank you, Christy for your review.
I just made this and it is so YUMMY!!! I used some whole wheat flour from a local farmer’s market, along with some sliced bananas on top and it was scrumptious. I’ve looked very long and far for a good banana bread recipe without all the butter and sugar, and this is PERFECT. My roommate and I were so excited, we could only wait 10 minutes after it came out of the oven to enjoy. Thanks for the recipe!
Thank you, Katie!
Amazing! This is so delicious. I made it exactly as directed and it was perfect! Thank you.
Great! Thank you, Michelle for your review.
I made this for my family to try and we all loved it! Finished a loaf by the end of the night (not TOO guilty..) thanks for the awesome recipe! I used coconut oil, honey, and almond milk :) also added chocolate chips!
I love that! It’s hard to stop once you get going for sure. Thanks so much, Seely for your review.
If looking to swap the oil for applesauce, how much applesauce would you use? Can’t wait to try the recipe!
The same amount! Hope it turns out great.
I just made this on my snow day this week and I have to say it’s the best banana bread I’ve ever had! It was sooo yummy! I plan on making it again as soon as my bananas are ripe. I used coconut oil, coconut flour, almond milk, and maple syrup in mine. Yum!!
I’m really happy to hear that! What a fun snow day project.
This is the best recipe ! Use it every week for the kids :)
I replace flour with organic spelt (either white or whole meal) and it’s perfect, recently I’ve tried a mix 1 cup whole meal spelt, 3/4 cup banana flour , worked a treat! So sticking to that now :)
Thought i’d Share for others to try.
Ps. I use organic sunflower or almond oil, both work great!
Thank you for sharing, May!
Hi, this looks delicious! ♥️ Can I use oat flour instead of Whole wheat flour?
I would not recommend it for this recipe, Patrycja. If you are looking to make it gluten-free, I recommend using Bob’s Red Mill gf flour blend works best. I hope this helps!
This recipe is my go-to always… i loooove it!!! Have made it many times, in fact lost count coz it doesn’t last for more than few hours.
Love it, Garima! Thanks for sharing.
Tried this recipe just now, it turned out amazing! I followed the recipe as it is and used olive oil. Just the right amount of sweetness! I love it! Many thanks for sharing your recipes Kate!
Thank you!
This was so good! I made mine with a gluten free flour that had multiple kinds of flour, and said it was a good replacement for wheat flour. I also had to bake mine for 1 hour and 10 minutes before it was done.
The bread came out fluffy and moist and tasted delicious! Will definitely be using it again.
What brand did you use? I’m always interested in other great gluten free substitutes. Thank you, Danielle for sharing!
I already had a go-to recipe for banana bread which I thought was the best one ever. Well, I was wrong, this recipe is even better : )
Day made. Thank you, Christine!
Wow, this is the BEST Banana Bread I have ever made!! I made it a few days ago and have just had a slice with my afternoon cup of tea and it is still lovely and moist and absolutely delicious. My 2 yr old couldn’t get enough of it either. This is now my go to Banana Bread recipe…I’m going to buy extra bananas on purpose from now on just so I can bake this again! Thanks so much for sharing this lovely recipe. X
You’re welcome! Tea and banana bread sound like a wonderful afternoon. Thanks for the review, Caroline.
I’ve never baked banana nut bread and suddenly decided to try it since I had a few ripe bananas. I was extremely impressed how easy this recipe was and how DELICIOUS it tasted. I’ll never buy banana nut bread again! Thank you!
I’m happy you think so! Thank you, Nathalie for your comment and star review.
Thank you so much for sharing this recipe! I used grapeseed oil and the bread turned out moist. I also added chocolate chips and walnuts. I wish it was a little sweeter, but that’s what I get for eating ‘healthier’ :) I may add more honey next time. Thank you again!
You’re welcome, Catherine! Thanks for commenting and for your review.
Made this for something for the kids for their lunches, it was amazing.
I usually don’t particularly like receipes with coconut oil in them, especially if you can taste it, but you certainly can’t taste it in this receipe. Definitely make this time and time again. Yum! Thank you.
This is great for lunches! You’re welcome. I’m happy it’s a hit, Kristy.
Hey there love this recipe but just ran out of honey – do you have any experience using agave?
Not with this particular recipe. I prefer honey or maple syrup. Sorry! But I’m glad you like it.
Hi looks yummy and I’m hoping to make this for my daughters first birthday. What size eggs should did you use? Is the oven temperature for a fan oven only? What if using a conventional oven?Thanks
Hi Kate, I’m using standard large eggs and a conventional oven (no fan).
This certainly is a 5 Star recipe! This is a delicious moist bread that I have made 3 times and according to husband, friends and myself we LOVE it!
I hope you don’t mind that I share changes that I made to make it more healthier and oh so good.
Instead of oil: applesauce
Instead of eggs: ground flaxseed ( 2 TAblespoons of flaxseed and 6 TAblespoons of water mix and allow to gel a bit)
I use unsweetened Almond milk
I also add frozen bluberries strain the liquid
Thank you, Donna for sharing! I appreciate the review.
I think I’ve made this once a month for the last 4 years. It’s our favorite. With a toddler who loves helping to bake I’ve been making different versions. Today was sweet potato chocolate chip. Amazing! It’s truly the perfect base bread. Thank you!
Great to hear, Ashley! I love that you are playing around with different variations. I appreciate the star review.
Thank you for posting this recipe. Can it be substituted with almond flour? If so, what is the proportion?
Unfortunately, that isn’t a 1-to-1 substitute. If you are looking at making it gluten free, try a gluten free all purpose flour. I recommend Bob’s Red Mill. The amount will be the same. Hope this helps!
Hello,
Can the wheat flour be substituted with with almond flour? If so what is the ratio? Thank you
Hi Angela – Unfortunately, that isn’t a 1-to-1 substitute. If you are looking to make this gluten free, I recommend Bob’s Red Mill gluten free all purpose flour. Hope this helps!
Made both, this and the (mini) muffin version without the nuts for my grandson. Big hit! Thanks for sharing your good works!! -Linda
You’re welcome! I’m glad it was a hit. I appreciate the review.
I baked this as a cake last night and it turned out fantastic. Used three bananas and left out maple syrup completely to make it baby-friendly (my Pau is one year old and while she can have sweet foods by now she doesn’t seem to like things with sugar or any other sweetener in them). Also, my favourite baking oil these days is walnut (expeller pressed) so I used it instead of coconut oil. And we are dairy free so I just used water (and regular white unbleached organic flour). Without sweeteners other than banana it makes a perfect breakfast cake, and I love that it can be made baby-friendly so easily. Thanks for another great recipe!
Thank you for sharing, Jay! I appreciate the review.
I just made this recipe. One thing I liked about it was no refined sugar. I substituted Namaste Gluten Free Flour Mix for the whole wheat. And added 1/2 cup chopped pecans. Had to bake it for 70 minutes. The loaf looks beautiful with a nice rise, but the interior is a bit softer than I would have liked. I hesitated to bake any longer for fear of scorching the top. I’m wondering if additional flour would have helped the texture. Also the banana taste is good but very mild. All in all it’s a very good recipe. I may try it again when I have more ripe bananas.
Thanks for posting it.
Thanks for sharing another gluten free flour that works well with this recipe! I’m happy it worked well for you, Roberta.
My 22 year old son said Best banana bread ever! So happy the recipe uses coconut oil because for some reason we have 3 containers of it!! I added chocolate chunks for us chocolate lovers.
Best ever?! That’s great! Chocolate chips are a great addition, Dee. Thank you for sharing and for your review!
Best banana bread recipe EVER. Always a go to in my household I seriously can’t fault it :)
Best ever?! I love to hear that! I’m glad you like it so much, Kahli. Thank you for your review!
One of the best banana bread I’ve ever made! My kid just love it so much. Thank you for sharing your recipe :).
You’re very welcome!
Do you have any suggestion as to how to modify this recipe in my Instant Pot? The ingredients sound perfect!
Thank you,
Jane
I don’t sorry, Jane. I don’t necessarily try all my recipes in various cooking methods. Wish I could be of more help here!
Hi Kate,
I tried to do it today but not well ended; it didn’t grow up also if the taste is very good and it came out very dark (like a bit burnt).
Do you know why it has happened?
Also do you suggest the temperature of the oven 165 C for all the time?
I want to try one more time because your receipt is nice without any butter!
thanks.
cheers
Eri
Hi Eri, I’m sorry, I don’t know what went wrong with your bread. I just recommend 165 C for recipes with honey, as honey can go dark before the recipe has finished cooking. Be sure to use baking soda, not baking powder, for this recipe. Not sure what else to suggest!
I’ve just made it. It tastes amazing. Thanks for sharing the recipe.
Great to hear you loved it! Thanks for sharing.
I have made countless banana breads over the years and this is now the only one I ever make. I do add mini chic-chips for my kids. They LOVE it. Thank you for the great recipe!
Chocolate chips are a great addition Thanks, Eileen for sharing and for your review.
This is such an easy, healthy, delicious recipe. I have made it multiple times already and it never fails to hit the spot. Thank you for sharing the recipe!
Love, love! Thanks Blanca, for sharing.
I used Bob’s Red Mill Paleo Baking Flour and it turned out great! Thank you!
Thanks for sharing, Lisa!
I’ve followed you for so long and love your recipes! For some reason every-time I make something from your book or the blog, it comes out exactly how it’s supposed to. That never happened before! For this recipe I switched the milk for lactose free yogurt and mixed the baking soda with it and let it sit for a bit. Then at the end I sprinkled 70% cacao flakes and it came out fantastic :D
That is my goal and I’m glad it is true for you, Liz! Thanks so much for sharing and for your support.
Hi,
just curious, why wouldn’t coconut flour work well for making “favorite banana cake”? I use it often and also oat flour which is just ground oats.
Thanks!
Love your healthy recipes!
Coconut flour doesn’t have the same properties with binding and it soaks up all the moisture. Hope this help!