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 so yummy and not too sweet (just the way we like our breads). My 5yo has celiac so I made it with King Arthur gluten free all purpose flour (you can substitute cup for cup) and it turned out perfect!
Thank you!
Wonderful to hear! I’m happy that flour blend worked well for you too.
Holy cow! Best banana bread recipe I have made to date! I used almond flour and coconut oil, and divided the batter between a muffin pan and small loaf pan (removed muffin pan from oven after 25 mins and loaf pan after 30-35min). Absolutely delicious! Will make again and again!
Wonderful to hear Melissa!
Hi Kate, I’ve made this recipe several times and love the ease with which it comes together. One question that I didn’t find under Comments: Why are the soda, salt and cinnamon not mixed with the dry ingredients as they typically are in other recipes? I’ve done it this way, (adding only the vanilla to the wet ingredients) then mixing in all the dry ingredients, with no change in the outcome. Just curious. Thanks for sharing your talent. This makes the BEST tasting Banana Nut Bread, ever!
Hi Kaaren, that’s a good question! I’m not sure why I’ve always done it that way, but you’re right, either way should work. :)
I started making this banana loaf/muffin recipe and now my entire family is making it for their families – we are HOOKED! These are so easy to make and are lovely and light and fluffy. I add in a cup of rolled oats and cocoa powder and top with either sliced banana or chopped medjool dates. I also use Doves Farm organic wholemeal spelt flour. They are so good for a breakfast on the go on the way to work or even as a healthier dessert!
Thank you so much Kathryne!
Hooked? I love it! Thanks for sharing your variation. I’m glad spelt flour worked for you.
Made this yesterday! I used Arrowhead Brown Rice Flour as an alternative and added Enjoy Life Chocolate Chips. Thank you much for this delicious recipe.
I melted Coconut Oil (as I normally do for all baking recipes), but I can’t get it to not clump. Any suggestions in general?
I’m glad that worked! I wouldn’t think it would as well. For the coconut oil, you are slowly melting it? Is it cooled down and the other ingredients not cold to cause it to harden?
I made this today and must tell you it’s AMAZING! It was my first time ever trying banana bread and making it. The fact that this recipe uses completely no granulated sugar is fantastic. It was sweet (with no sugar AMAING), delicious and absolutely guilt free! The bread was fluffy and moist and I could really taste the honey and cinnamon and definitely the banana. I only managed to get 1 cup of wholemeal flour so for the rest of the 3/4 cup I used almond flour and it worked perfectly. I would definitely make this again knowing it is super healthy and delicious!!!
Thank you for sharing, Daisy!
I love this recipe. I’m 13 years old and it is delicious and easy to make. I’ve made it with friends as well as to my family. I used gluten free flour tho, because my of my little brother, and it’s still super good! I’m eating healthy and have been looking for a healthyER banana bread recipe for a long time now. Thank you!
Look at you cooking already! Thanks for sharing, Miranda. I love that you are cooking for those in your life!
Hi Kate,
Can I use agave syrup instead of maple syrup?
Is it the same ratio?
Thanks!
It should be ok, although I don’t bake with agave syrup typically.
I just made this delicious recipe and it turned out beautifully! I made a couple of alterations in an effort to make it even more healthy than it already is! I used almond meal instead of WW flour. Also used olive oil as my choice of fat. I love super moist banan bread so I also added a couple Tablespoons low-fat sour cream. And a little less milk to compensate. I swirled cinnamon on top and added chopped walnuts sprinkled atop. I will be making this from now on. Thanks!!
Thanks for sharing, Shelly!
I have made LOTs of banana bread recipes over the years. And most recently I’ve switched my diet to GF & often find the breads/muffins to be dense. I used Bob’s Red Mill’s GF blend, & you would never know there wasn’t wheat in this bread. Great flavor, not too sweet. I might decrease the honey next time just to lessen the sugar content. I’ll be keeping this recipe for sure!
Wonderful, Anne! Thanks for sharing.
How many calories would be in the entire bread?
The nutritional information is below the notes section. Take per serving by total serving size.
I made the banana bread with Almond flour, it was amazing. I was looking for a healthy recipe without sugar and this hit the mark!
Thank you for sharing, Danna!
I tried this, awesome, it is healthy, I used Honey
Qty req is little more than mention in the recipe but you can adjust per your taste , also I used Ghee ( clarified butter) instead of oil
Also I added walnuts almonds pistachio dates and cherry
Thank you!
I was looking for a healthier option than the recipe that I used from my 30 year old Pillsbury cookbook – this is IT! I added walnuts and dates for total yumminess :-)
Hooray! I’m glad you found just what you were looking for.
I made this bread this morning cooked it perfectly. Love the taste the consistency! Nice treat for me trying to eat healthy but not die doing it!
Thanks for sharing, Jana!
This banana bread recipe is the BEST I have ever tried! Moist, flavorful, and easy. I love banana bread and have been searching for an improvement on my current recipe and this is it! It turned out absolutely delicious! Now I can’t wait for my bananas to turn brown! Thank you for a wonderful recipe!
Love to hear that, LC! Thanks so much for your review.
Delicious! I used 1/3 cup honey as that’s all I had and half whole meal and half white flour and coconut oil. Didn’t add nuts as so many of the kids activities are nut free. I might add dates next time!
Thanks for sharing, Rachel!
hi Kate,
Your banana bread recipe was awesome healthy and easy to make.
I am amateur person in baking department, using your recipe I was able to easily make banana bread.
My bread turned out to be less sweeter, how can I increase the sweetness of the bread. I used 1/2 cup of trader joe’s Clover honey.
secondly I felt like I was tasting baking soda in few of the bread section. :(:( :(. Please don’t judge me. Its just that such mistakes discourage me from baking or learning to cook difference dishes or bake. I am not sure what went wrong, I did add only 1 teaspoon of baking soda.
Maybe try a different honey next time or maple syrup. When mixing, make sure you get the ingredients well mixed. It won’t clump that way and help you to not take one thing in specific areas. Thanks for the review, Vj.
hi Kate,
you might think whats wrong with me .. but this time I added 1 teaspoon of baking soda mixed well and then added the flour. The bread had a after taste of metallic feeling of baking soda. I used traders joe baking soda. could you please let me know what went wrong. Is it possible to just added 1/2 teaspoon of baking soda.
I used gluten free bob’s red mill flour.
thanks.
I made it following the recipe instructions thinking on a healthy bread for my toddler that loves banana and this bread was amaizing! My husband loved it as well this is definitely a recipe that I will keep forever! Thank you for sharing!
I love that this bread is such a family favorite! Thanks for sharing, Marcela!
I make this all the time. But I find I have to reduce the heat by 50 otherwise it’s a little gooey, and the outside slightly burned.
Regardless. Was wondering if the exact same recipe would work in a breadmaker?? If so , what settings? I have basic (white bread) or even “sweet”
Interesting! It could be your oven. I’m not too familiar with bread makers and I know they vary. See if they have a similar type recipe in the manual and use those recommendations? Let me know if this works!
I’ve been making this for about 2 years now and I would never go back to a normal banana bread recipe ever again! It’s so good and I put my own little twist on it. I don’t use any vanilla or salt, and I substitute the flour for homemade oat flour for a much more dense, yet moist and sticky cake taste. It is so yum and I always have my mum make this as my birthday cake, or I make it when the bananas go ripe too fast in my house, and enjoy a couple slices for breakfast. xo
Thanks for sharing your twist, Bianca!
I made this recipe this morning with 2 large very ripe bananas and I used wholemeal flour and added sultanas. It is the best banana loaf I have ever made or eaten! And super easy to make!
Wow! Best banana bread I have ever made. I followed the recipe as directed..for options I used coconut oil, honey, almond milk, whole wheat flour, chocolate chips. It took about 65 minutes to bake all the way through in a metal loaf pan. Thanks so much!
Thanks for sharing! I’m glad it turned out even though you had to cook it a little longer.
Thank you for the recipe! Mine turned out great! I had to use what I had on hand, (regular white flour), but it was very tasty. I used a blend of two honeys, a Mediterranean oil blend, and a handful of crushed pecans. I will definitely make this again, and I plan to pick up some whole wheat flour and mini chocolate chips next time I’m out.
You’re welcome, Shannon! Thanks for sharing your version.
Reaaly just so delicious!! Thank you for this recipe…perfect as is!!
You’re welcome, Nikki!
I this tonight – I used coconut sugar instead of the honey/maple syrup and used unsweetened vanilla almond milk for the liquid. Tastes delicious! Subtle sweetness, a bit dry compared to my usual fullly loaded banana bread, but it is delicious, and so much healthier!
Thanks for your review, Laura!
I’ve been using this recipe and adapting it to taste for the last four months. I think I’ve finally found the perfect version: maple syrup, swapping one egg out for 1/4 of a cup of olive oil, and three bananas instead of 2.5. Comes out deliciously moist. Thanks for this recipe!!
Thanks for sharing, Lucy!
Just made this for my boys and they absolutely loved it!
I added chocolate chips and it came out perfectly. Thank you so much!
This is a keeper for sure❤️
You’re welcome, Stephanie!
This recipe has been my go to for ages! I make it into mini loaves for my son’s school lunches. I use oat milk, coconut oil, and I also add ground ginger, cinnamon and nutmeg – its always a winner, thank you so much!
You’re welcome, Sheree!
I love this banana bread, it’s my go-to recipe. I swap the flour for Doves Farm Gluten-Free and use Almond Milk and it turns out perfect. I also add a sprinkle of chia seeds and 1/4 cup of desiccated coconut!
Sounds great, Lois!
I made this today and replaced the oil with plain fat free yogurt and used coconut milk and added shredded coconut and mini chocolate chips. It was excellent, kid approved!
Kid approved, great! Thanks, Jenna.
I la la LOVE this banana bread recipe. It’s my old reliable, I have made it several times (and devoured it quickly thereafter). Try it out!
Thank you, Kate!
This banana bread is amazing. We couldn’t believe how delicious it was. New favorite!
Wonderful, Bri!
Hi Kate, I made this last night but it took an extra hour to bake and even then it was gooey in the middle. It’s still delicious but more of a brownie texture. Is your oven on the fan setting? Mine wasn’t and I’m thinking maybe that’s where I went wrong.
Thanks! Stacey
“THE BEST BANANA BREAD EVER send me the recipe I have to print it” said my mom when she tried this. I am making a second batch right now, it’s so good Kate, Thankyou
Best ever! I love it, Mark.
I made this recipe in muffin form. Thus, I baked my muffins for 24/25 minutes and they turned out great! This is the first time I’ve made banana bread & this recipe was very easy to follow. The first time I used a touch too much banana. I made them again a few days later (per my family’s request!) with less banana and they turned out even better. Definitely one for the books.
I’m glad they turned out for you, Natalie! Thanks for sharing, Natalie.
I just made this using date syrup instead of honey and it tastes great as well as being a lovely colour. Great recipe thank you!!
You’re welcome, Daina!
Hi is the oven temperature fan or conventional? Thank you
Hi Karen, my baked goods are designed for conventional ovens.
I have been looking for a banana bread without sugar, I have tried recipies with sugar and replaced with stevia but found it just wasn’t as moist and good as this recipie. I love it as it’s already low fat/Sugar without doing any substitutes and it’s so moist, I added an extra banana cause why not. Defiantly making this again.
Thanks for the comment and review, Jaimie!
I just made this recipe and added a teaspoon of fresh ground spices (cardamom, nutmeg, ginger and cloves) and lovedddd the outcome. I sprinkled some chopped almond on top and it looked, smelled and tasted divine! My husband and I already ate 1/4 of the bread on day one!
I love it! Thanks for sharing, Aditi.
Absolutely delicious! I used plain Greek yogurt watered down a little instead of the milk or water. I added 1/2 cup chocolate chips and 1/3 cup chopped pecans. I baked the loaf at 325 convection bake for 55 minutes and it was perfectly done. I would make this again in a heart beat! Thank you!
Really love this wholesome and easy recipe, my kids love it too! I substitute rolled oats for some of the flour and it works out great. Thanks again!
My family loved this recipe! I made it exactly as printed adding 1/3 cup of chocolate chips, pecans and raspberries making it a perfect healthy and sweet treat!
Thanks for sharing, Alicia!
Perfect banana bread! The honey sweetens this bread perfectly. I used grape seed oil, as that is what I had on hand, and added toasted chopped walnuts. This is the only banana bread recipe I will ever use! Thank you! Next I am going to try your zucchini bread recipe. Can’t wait!
THANK YOUUUU!! WOW WOW WOW. I am scared I am going to eat this whole loaf. I used a combination of different flours because that is what I had: 1 cup whole wheat, 1/2 cup white whole wheat, 1/4 cup oat flour. We make olive oil here.. yea.. so with the 1/3 measuring cup I filled half with olive oil and half with coconut oil, just to see how it would taste. I don’t taste the olive oil, so that worked out. I might use the entire 1/3 cup next time.. because there WILL be a next time, and a next time, and a next time.
I’m really glad your version worked and you loved it!
Deliciouso enjoyed it very much
Thanks for sharing, Kathleen!
I used 1 cup oat flour and the rest ap flour. Instead of water I used plain yogurt. Added dark choc chips into the batter as well. It was to die for! So moist and even better with butter :)
I’m glad it worked for you, Kat! I appreciate the review.
Just thought I’d let you know, vegetable oil is EXTREMELY unhealthy while organic grass fed butter is very good for your gut and overall health. People think because it has the word vegetable means it’s good for us. Not the case at all. Just research how toxic vegetable oil is and the benefits grass fed butter has in our health. Also, the flour doesn’t matter as much if it’s wheat or white, as long as it’s organic if you’re actually going for healthy. The amount of pesticides they spray on conventional wheat is toxic to your health. So white vs wheat means nothing when you’re just loading your body with toxic pesticides.
Hi Jill, Thank you for sharing your opinion. It depends on type, quality and quantity. Olive oil is a great option for most people. Butter can be fine too, depending on your specific needs. The biggest difference for the flour is whole wheat has more fiber, among other things like protein, etc.
I just popped this in my airfryer but took a photo before and posted on IG with your hashtag. Have always loved your bread recipe as muffins, and just noticed that you have muffin variation! The muffins have been out of the oven under 10 minutes and my kids have eaten them all!
Thanks for sharing, Katharine! I appreciate the review.
This bread came out delicious and moist! I made it with my 3 year old and it was easy for him to help out. What’s the best way to store it? Tinfoil? Tupperware? I want to give some slices as a gift.
Hi Lisa! I’m happy to hear it. Store it in an airtight container.