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.
Thank you! I googled “banana bread sweetened with honey” & found this. I wanted something lower in sugar more than anything else. I made it with your 2011 recipe first, and didn’t use any additions (I didn’t want to waste beautiful pecans if we didn’t like the basic recipe). Well, everyone loved it, saying that the only improvement they could think of was pecans! So, I’m making another 2 loaves this week with Georgia pecans, of course!
Thank you for sharing, Maria! I’m so happy you love this recipe.
This is by far my FAVORITE banana bread recipe. It’s moist, much healthier, and easy to make – with many of the ingredients you already have!
Warning: The whole kitchen/floor/house will smell like delicious banana bread, so you might get people asking for a bite (or two)!
Thanks Kate!
I think that’s a great problem to have! Can I have my kitchen smell like that all fall? Thanks for sharing, Nina!
it seems i have to double the recipe to make one loaf in a 9×5 bread pan. when i do, the top middle never gets cooked before the bottom dries out. how do i fix this?
I make this recipe all the time…. it’s the best.
I’ve even converted friends to this recipe too.
I’m out of plain flour at the moment… would SR flour work too?
Hi Jenifer, so glad to hear you’re enjoying the recipe! All-purpose flour would be fine, but self-rising flour contains baking powder and the recipe calls for a specific amount of baking soda (not the same ingredient and not the same quantity), so your bread will probably turn out a little funny. I don’t recommend it.
I love this recipe. I have baked it a few times using all purpose flour and always end up adding different ingredients like sunflower seeds, chia and grated carrot too. Super yummy toasted on the sandwich press before adding a tiny bit of butter. I always freeze slices, they are too good to go to waste. YUM :-)
I like that you change it up! Thank you for sharing. I appreciate the review.
I am in love with this recipe! My boys love it *read picky eaters* and from my perspective the flavor Ian lovely and the crumb is perfection. This is the recipe I’ve been looking for the last few years!
I used coconut sugar and about five tablespoons of maple syrup to sweeten equaling a half cup, just perfect for us! Thank you!
I’m glad this satisfies even your picky eaters, Melissa! Thanks for sharing.
I have hypoglycemia and can’t have refined sugar or white flour and I was so excited to make these and they came out amazing! Thank you so much!
Great to hear, Danielle!
Hi Kate,
As I live in Australia do you have any guidelines for cooking temperature and time when using a fan forced oven?? It works with degrees Celsius.
Also I’m going to use plain white flour do you think this will work?
Thanks
Katerina
Hi Katerina, this recipe is written for a regular (not fan forced) recipe, and I’m not sure which adjustments need to be made to make it work. I’m sorry! Plain white flour should be fine, though.
Hi, is the oven temp for a fan assisted oven or do I need to reduce temp? Thanks
Hi Regan! This recipe is written for a regular/non-convection oven. Otherwise, that would be specified. I’m not sure how to make this in a convection oven but it sounds like you know what to adjust.
This recipe is a fan favorite in our house and makes an appearance a couple times per month. My grocery store doesn’t sell green bananas, so inevitably, I always have a few spotty bananas kicking around by the end of a two-week period (I chop and freeze as I go). I love that the finished product is not too sweet, and therefore doesn’t leave us feeling too guilty if we have it for breakfast. It’s fabulous as-is, and with miniature chocolate chips swirled in as well. I use flax eggs instead of chicken eggs and plain, unsweetened almond milk. It’s delicious with either honey or maple syrup… honey will yield a sweeter loaf, while the maple syrup will provide a toastier flavor.
Thank you, Heather for sharing! I appreciate your review.
This is my first attempt at baking something and it turned out wonderful!The bread’s so moist in the inside and crunchy on the outside. I did add a teeny bit of sugar for the color and crunchiness. Thank you, Katie! I’ve become a fan! :)
Hooray! I’m so happy to hear that Niv. Thank so much for your review! Love to hear from you.
Kate, thanks so much for this amazing recipe. I wanted to tell you that I have used made this recipe at least 20 times over the past couple of years, and that my best batch used pear sauce instead of milk. It’s absolutely delicious.
That’s amazing! I’m glad it’a a go-to, Brittany. Thanks for sharing!
What a great recipe, loved it. We added dark chocolate chips and it was delicious. Easy to make with kids also.
Thank you, Kat!
I’ve made this for my kids with leftover bananas. My son, who doesn’t even like bananas, absolutely loved this “cake” (that’s what he called it) and he never even guessed there was banana in it.
That would be a parenting win, right?! Thanks for sharing, Julie.
This was an awesome banana bread. For a more varied grain source, I used one cup of whole wheat, then split the remaining 3/4 cup between brown rice flour and almond flour. Also added some flax meal and chia for extra texture. Super yum.
Thanks for sharing, Andrea! I appreciate the review and how you changed it up.
Hi! Thank you for this. I made it yesterday and tastes good, but is really dry. I followed everything on your recipe. Whole wheat flour, used water instead of milk, and honey instead of maple syrup. Do you know what I may have done wrong?
I’m sorry to hear that, Becca! How long did you bake it for? Sometimes oven temps can vary.
Best banana bread EVER! I’ve always had trouble making any kind of quick breads with my fresh ground wheat. I did mix half and half of coconut oil and olive oil. I would like to add walnuts next time I make it. Very moist with a slight crisp on the edges. Simply the best. Keeper. Thank You.
Thank you for sharing, Debra!
Has anyone tried substituting applesauce for oil in this recipe, and had success?
Hi Jill – I do believe a few readers have tried that! You can search through the comments to see what has or hasn’t worked for others. :)
Starting to feel like winter up here in Alberta. This banana bread helps with the cozy, cold and snowy days. This is by far the best “healthy” banana bread recipe I have ever attempted. Thank you for providing this free on the internet, your recipes are a go-to for this veggie loving lady <3
You’re welcome, Laura! I’m happy you are loving this version. Thanks for your review!
Great recipe! Banana bread came out quite moist and very tasty. I substituted the honey with rice malt syrup and added a crumble of chopped walnuts, rolled oats and cinnamon to the top before baking which gave it a nice crunchy layer on top.
Thanks for sharing your version, Kate!
For those from the UK who want to follow this recipe, do you have any idea about what the cup measurements are in ounces or grams?
So.. I made this bread yesterday around noon, and it was gone before sunset! (myself, husband, and our 21 month old in the family) I used a diff recipe a few weeks ago (still used whole wheat flour) and it was so dry and too healthy tasting, we didn’t even finish it. Well, I’m back for this recipe again, they very next day!!! It’s so so soft and perfectly banana-y and not overly sweet. It really is perfect. Thank you so so much for this wonderful recipe. I’m here to print it so I never lose this.
This banana bread has that impact for sure! I appreciate you taking the time to comment, Gabriella.
I’ll admit that I’ve already rated this recipe– as written– 5 stars. But I’ve read the comments and I’ve seen a lot of questions about whether different flours would work. I made this, this afternoon with the following modifications:
– 1 cup whole wheat flour
– 3/4 cup almond flour (because that’s how much I had).
– Added an additional 1/2 tsp baking soda
– Used real eggs rather than flax eggs (I normally use flax eggs when baking hearty quick breads, but I was afraid that the reduced gluten content may pose a problem).
Here’s what happened:
– It took 7 minutes longer than normal to bake (55 to 62)
– It was perfectly moist
– It rose beautifully
– It tasted divine
If you want my advice, if you’re planning to make a huge modification, don’t change lots of things all at once. Removing almost half the gluten from a recipe is a big deal.
Thanks for your detailed comment and review, Heather!
Made this last night- Loved it! So easy to make and almost certain you already have everything you need in your pantry for this. My favourite thing is there is no white sugar! It’s the perfect amount of sweet- if you prefer a sweeter cake would suggest you add more honey and riper bananas. Will be making again! Thank you :)
That’s wonderful, Jen!
Could you substitute non-fat Greek yogurt for the oil? People often substitute yogurt instead of milk, but I’m wondering if the oil is absolutely necessary… Thanks!
Hi Jess! I do believe other reader’s have tried this. It can be helpful to search through other reader comments to see what they have done!
I have been making this recipe for about a year and it is the best tasting banana bread I have ever eaten.
Thanks for commenting, Brenda!
I followed the recipe for healthy banana loaf and it was one of the easiest recipes to make and everyone enjoyed it, when I served it I coated the top with fat free and sugar free mango yoghurt , that added a little bit more sweetness to it , 5star fantastic
Thank you for sharing, Maxine and for your review. Enjoy!
My wee daughter and I followed your wonderful recipe today and it turned out perfect! We substituted wheat flour for spelt and topped up our mashed banana with half of a very ripe mango. We also added a large handful of chopped walnuts. It’s so moist and fluffy. My toddler feels very proud having made this with me and we’ll certainly bake it again!
How fun to make this with your toddler! Thanks for sharing, Alexi!
My husband made this last night with a cup of walnuts, almonds and dark chocolate. Just so it’s not too healthy :-)! An absolute winner! We made the recipe 1.5 times, and just baked it 10min longer.
Sounds like a great way to change it up, Yolande!
Absolutely delicious! Made it with half spelt flour half white as that’s what I had on hand. Added dark chocolate chips and fresh raspberries. Used kefir for the milk.
Thanks for a very versatile recipe!
I’m happy it worked with spelt flour! I will have to maybe try that in the future.
This recipe is a favorite in our house, I like to replace one of the eggs with unsweetened applesauce and it comes out great!
Thank you for sharing, Shira!
Kate, this was fantastic! I followed the recipe exactly as you have it posted. Loved the Trader Joe’s white whole wheat flour. Added walnuts too. This will be my new favorite banana bread to make. Thank you for another great recipe. Your hummus is also a hit with my husband and I. Can never keep enough of it around!
Thank you! I’m so happy to hear it.
I made 2 batches of this in the one day after the first one I made was devoured. It’s delicious and so light. Its my new banana loaf recipe to follow.
Lovely, Eilidh. Thanks for your comment and review.
I’ve made this a bunch and have always gotten rave reviews from friendship/family. Thank you!!!
Wonderful, Miki!
I tried this recipe but substituted white flour with gluten free oats and almond flour. AMAZING. The best banana bread recipe I have ever made or tasted. Im forever grateful. Thankyou.
I’m glad it worked for you! I know others who are looking for a gluten free option will appreciate this comment. Thanks so much, Reena!
I did everything according to the recipe. But my read was really soggy and seemed like did not baked through
I’m so sorry to hear that! How long did you bake it for? I know sometimes ovens can vary with actual internal temperature.
I just spent an hour tracking down this recipe! I baked it months ago, had perfected the details over 2 or 3 attempts. Then my friend’s birthday came along; I wanted to make this banana bread for her, but I couldn’t find it again! I ended up making another, but it was inferior in every way: fine crumb when I wanted rough, rubbery instead of airy, couldn’t taste the molasses, used baking powder instead of baking soda, had way too much sugar… I’m so delighted to have found yours again! Safely bookmarked, this time! :-)
I’m sorry you couldn’t find it! The search bar in the menu at the top always helps me find what I’m looking for! Search by keyword. Or, you can use the ingredient list too. Thanks for sharing, Anne!
Made your delicious banana bread. Added walnuts & some blueberries . It was very moist & I liked the recipe so much I went to Amazon & ordered your cookbook!
Wonderful to hear! Blueberries in banana bread, interesting addition!
So easy and delicious. I made the first loaf plain, per my son’s request and the second with chopped pecans and chocolate chips per a co-worker’s suggestion. Can’t wait to bring it into work to share.
Sounds like a great combination, Samantha! Thanks so much for sharing.
My husband and I just loved this banana bread recipe. Fantastic!!
Wonderful, Laura!
I spent quite a lot of my time trawling the internet looking for a butter free banana bread. Gave this recipe a go and it was perfect. I felt like I was eating banana bread I’d order from any cafe. I used honey, olive oil, plain white flour, and added chopped walnuts. I cannot fault it. This recipe is definitely getting printed to add to my collection of recipes I never want to loose! If you are looking for the perfect banana bread recipe look no further; this is it.
I’m happy you came across this recipe, Katie! Thanks so much for sharing your experience and providing a review.
Kate, this recipe is SO good! Perfect for baking with a toddler & just the right amount of sweetness. We make it with whole meal spelt flour & it’s delicious! Works every time.
Great, AJ!
can i replace whole wheat flour with almond flour?
Hi Logan, Almond flour isn’t a great substitute. If you want to make it gluten free, see my notes below the instructions Thanks so much!
I made the low fat Banana bread and love it its super moist and very tasty and I love the healthier options thanks so much
You’re welcome, Deb! I’m excited you liked it so much.
The first time I used thus recipe I didn’t have any cinnamon or baking soda but I’d promised my sister some banana bread. So I used two teaspoons of baking powder and the remaining ingredients and it was still a success. I’ve just made my second one with all the ingredients and on both occasions the bread was moist and light. Thanks, I’ll be trying the other recipes soon.
Thanks, Theresa!
this banana bread was awesome! I will definately be making it again, and have shared it on facebook.
Great, Janet!
Love this recipe! Makes a very good healthy version of banana bread. My only notes were that I thought it could use more spices. I would add more cinnamon and possibly more salt. Next time I’ll try substituting the oil for applesauce!
I think that’s great to adjust based on your taste, Elizabeth! Thanks for sharing.
I love these recipes so healthy and taste yummy. From Alma
Thank you, Almita!
Everyone absolutely loves this recipe. I have made the pumpkin bread, zucchini bread, and now the banana bread. I can say it is the best tasting banana bread I have made yet.
I use unbleached bread flour, add roasted pecans and walnuts, and use vanilla bean paste rather than the extract. This time I add half a ripe medium sized banana sliced thinly. It is making my whole house smell incredibly delicious. The aroma alone should be bottled up and sold as an air freshener.
Thank you so very much for sharing this recipe with us Kate. What an incredibly wonderful treat your recipes provide.
You’re very welcome, Matthew! Thanks for sharing your experience and providing a review.
I FINALLY found a recipe that works and is moist and yummy! I’ve been testing recipes and every single one would come out to be a soggy mess. I like the cinnamon in this one too.
Thank you!!
I’m glad you found this one and that it worked for you! Thanks for sharing, Mae. :)