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 will try to make the banana bread. My question is how many carbs are in the recipe as you wrote it? My husband is a diabetic and I need to know if you have that answer. Thank you for healthy recipes.
Thank you
Pam Brennan
Hi Pam! The nutritional information is below the notes section of the recipe. I hope this helps!
Read all the comments and they are all true, best banana bread ever, use it all the time, tried with choc chips,tried it with walnuts and dates and with walnuts, dates and fresh figs on top
Thank you, Carmel!
I love this recipe. I’ve made it twice now. It’s the perfect amount of sweetness and flavor. I love that it is crispy on the outside.
Thank you, Lauren!
Hi Kate,
When you say whole wheat flour, can I use flour that’s used to make Indian bread (roti)? Looking forward to trying this recipe.
Maddy
I have always used chakki atta since I found this recipe in July of last year. It works great! I have been making this recipe with it at least twice a month
Made with white wheat flour and honey-can’t wait to try with maple syrup! Yum!
Thanks for letting me know! What did you think?
It’s great both ways! I think I cooked it a bit too long the first time, so I adjusted for that the second time, and it was perfect!
Simple practical and healthy recipe. So easy to follow.
Please share recipe for making healthy bread, pizza and buns.
Thanks
Thanks, Ayesha! I actually have some pizza recipes on the blog. You should check it out! https://asset-boost.pro/search/?q=pizza
Can’t wait to make this for my toddler today! But I’m wanting to make it in a slice pan instead so it’s easier for him to eat…. would you adjust the cooking time at all?
You would likely need to adjust cooking time. I’m not too familiar with cooking with that type of pan, so I’m not 100% on timing. I would start low and then keep an eye on it!
This banana bread turned out DELICIOUS! It’s so moist and flavourful! I’m so happy I tried the recipe, and can’t wait to dive into more of your baking recipes!
I love to hear that, Kayla! Thanks for sharing.
Can this receipe be made low sodium?
You can adjust the amount of salt, if needed.
This recipe is easy to make and it’s hard to believe this is healthy that’s how good it is! My add in was old fashioned oatmeal. I crushed some pecans and tossed them in cinnamon and ginger and sprinkled themon the top before baking! So good luv this recipe pinned it
Great way to make it your own, Lisa! Thanks for sharing.
Really want to try making this tomorrow! Can I use buckwheat flour? I need to make it gluten free and it’s the only flour I have in the cupboard at the moment…
Thanks!
I don’t believe buckwheat will work, but you can see if others recommend it. Gluten free, like Bob’s Red Mill, works well!
Made banana bread, it was delicious! ! I will definitely keep this recipe and make it again. I put natural peanut butter on a slice. Yum, yum!!!
Peanut butter is a delicious topping! Thanks for your review, Mary!
I made this banana loaf today , it came out really well.For every bite my 3year old son was telling Delicious.Thanks so much .
I love it! Thanks so much for your comment.
Incredible recipe! My husband devoured the whole loaf almost single-handedly in 3 days! Will be making again for sure.
Thanks for your review, Whitney! I’m so happy it was a hit.
I had a recipe written down somewhere called “Best Banana Bread”, but I haven’t been able to find it for ages. This comes pretty darn close! I like making my bread without any added sweetener, as I find the bananas do a great job on their own. I used 3 bananas, no extra sweetener, and spelt flour. I might add in a fourth banana next time to add more moisture. I’m going to stick the recipe on the fridge right now!
I’m glad this stands up to your best! Thanks, K.C.
Best banana bread ever! This has been my go to banana bread for some time now. After trying a few less-healthy blueberry muffins, and not particularly worth the calories, I used this recipe and did blueberries instead of bananas. It was awesome too! Keeper recipe for sure, thank you!!
Great to hear, StapesMama! Thanks for your review.
It is delicious. Thank you for the recipe!
You’re welcome, Reelika!
First time i have made this absolutely delicious banana bread. I added some chopped walnuts. So nice to actually taste the natural ingredients instead of sugar.
Thank you for your review, Anne-Marie!
This is my first time baking and I tried the above recipe.
The bread turned out perfectly moist and tasty. I have never had a tastier banana bread anywhere else.
I will try a lot of your other recipes
Thank you! .
Thank you for sharing!
Do you think they would work with greek yogurt instead of oil ?
Thank you!
I’m not sure on yogurt, but I know others have replaced the oil with applesauce. You can search the comments to see what readers recommend!
Hi ! I love love this recipe, my question is whole wheat flour is what I found in Bulk Barn (specialty store for nuts and baling flour etc) anyhow what I tasted was the after taste of whole wheat flour , I don’t know how to explain it but is there an alternative to this flour or am I even using the right one ?
Hi Sarosh! Does the bread have a bitter aftertaste? If so, the whole wheat flour is old, and has gone rancid. Fresh whole wheat flour might taste a little nutty, but it shouldn’t taste bad. If you don’t like that nutty flavor, though, you could substitute regular all-purpose flour.
One of best healthy banana bread recipe. I tried and absolutely loved it. Just better than Starbucks one.. I tried with cashews. It is now on my all time fav recipe list
Thanks for sharing, Hansi!
I made the mistake of making this on Saturday, thinking it would last through the coming week and my husband would have it for breakfast all week. HA. It was so good that a third of it was gone by Sunday.
It’s absolutely perfect as is, but I might toss in some chopped dates next time.
The sprinkle of cinnamon across the top was the perfect touch.
Happy to hear it, Winnie! Thank you for your review.
My favorite banana bread recipe. I’ve made it dozens of times—and I’ve adapted it with equal substitutions (egg replacer and any plant milk) since becoming vegan with no issues. Luscious with chocolate chips, toasted walnuts, golden raisins, chopped candied ginger, half oat flour, or with browned vegan butter subbed in for half the oil. I never comment, but good God woman. You are genius.
I’m excited to hear it’s your favorite, Manda! Thanks for sharing you variations.
Made this on the weekend and loved it! Dense, moist, flavoursome and not too sweet. I’m now converting it to muffins to take to my friend’s upcoming baby shower. Thanks for the great recipe. :-)
You’re welcome, Toria!
Hi ,
I made this banana bread for my family and they loved it.Thank you so much for this recipe.
Loads of Love from India
You’re welcome!
I made the vegan adaptions with two flax eggs, maple syrup, and almond milk. It made such a lovely loaf! Just the right amount of sweetness and incredibly moist. And nobody could tell it was vegan aha. Thanks!
You’re welcome, Megan!
Is bakin sodathe same as bi carb soda? I’m abit confused with the baking soda :)
Hi Tiffany! I think they are actually the same thing, but depends on the country you are in (US vs UK and/or Australia). I hope this helps!
My most favorite banana bread recipe! I’ve been thinking about making a chocolate version of this but am not sure what the ratios would be. Do I add more liquid if I use cocoa powder? Any insight is greatly appreciated!
I haven’t tried it, but I know others have. I believe they didn’t add additional liquid. Check out the comments to see what they recommend :)
I’ve tried several refined sugar-free banana bread recipes and this is one the only one that I have found to actually work!! Amazing!
Great to hear, Bethany!
This recipe is amazing! Any tips on making this chocolate banana bread?
I haven’t made it chocolate, but I know some other readers have by adding some chocolate chips! Check out the comments to see what they have recommended.
Can I use self rising flour and omit the baking soda?
I haven’t tired it so not sure. Sorry! I would be hesitant, but feel free to try it and let me know.
Such a tasty recipe. I added zante currants and shredded coconut. YUMMY. Thanks for sharing the recipe, Kate!
You’re welcome, Quinn!
Has anyone used agave in place of honey or maple?
Fab recipe! It was really hard in the UK to get white wholewheat flour so used half and half.
Tasted so good I went back in the kitchen and made another. Hehe. Definitely keeping this recipe:-)
I love it! Thank you, Lynnette!
This is probably 8th time I have made this bread I like the idea it’s healthy it’s in oven I doubled it and this time I’m trying white spelt flour maple syrup California ranch olive oil I do love it with coconut oil but out of it thanks for recipe Deborah
You’re welcome, Deborah! Thanks for sharing.
This is my second time making this recipe – by far my favorite for banana bread! I’ve also made the muffins, which is also now my go to banana muffin! My question is with regards to the coconut oil. I used solidified (melted) in the bread recipe but when making the muffins I forgot and just used liquid coconut oil. Does it matter? Thanks so much!
Hi Maria, I have tried measuring coconut oil in its solid and liquid state and there isn’t much of a difference between the two.
Eating it as I’m writing this review! Baked it for 60 minutes and added sliced bananas and chocolate chips. Not too sweet so the chocolate chips are the perfect touch! Very moist and delish! So happy to have a go to guilt free banana bread recipe! This one is definitely a keeper!
Great, Tina! Thanks for your feedback.
Firstly, thank you for giving a more accurate measurement of the bananas!
Other recipes that only state ‘medium’ or ‘large’ is frustrating because everyone has their own take on what is medium and what is large. For example, the local bananas in my country range from 3 inches (pisang mas) to 6 (pisang berangan). Luckily, I had just enough for a cup – perfect!
Secondly, the bread turned out nice and moist, and was done in 40 minutes. Smelled and tasted great. Thank you!
You’re welcome, Celine! Thank you for your review and feedback!
This banana bread is AMAZING. I see tons of other recipes out there and don’t even look at them, because nothing will top this one. It’s healthy, moist, and delicious– and it does NOT taste like it’s made with whole wheat flour. THANK YOU for a fantastic recipe!!
I’m so happy you think so, Ashely! Thanks for your review.
Love this recipe! Been making it weekly for a while now. I have used, gluten free flour mix, buckwheat and spelt flour successfully.
I added more banana one time and it came out bit stodgy, but family still happily ate it.
I make it in a square tin and slice it up as its quicker baking time and easier for kids to take on the go.
I hope to tinker with it to see if I can make it with coconut and arrowroot flour mix.
I’m happy to hear you love it, Verity! Thanks for sharing!
Blew me and my boyfriend away! It tasted so rich and was just the right amount of sweet. I added 2 teaspoons of ricotta cheese to make it extra moist. It came out super fluffy and buttery.
Hooray! Thanks for sharing, Lex.
Amazing!
Thank you, Anna!
Out of interest are these temperatures and times for a fan oven? Thanks!
They are for a standard oven, Dani.
Hey Kate,
I tried the recipe last night and it was a BIG hit. My husband and I devoured half of it in a single sitting! I am thinking next time I will increase maple syrup to 3/4th cup and add less flour just to make it more moist. But, thank you. I am looking forward to trying more recipes from your blog :)
Hooray! I’m glad it was a hit.
Thank you!
If I would like to add dates, how many dates should I add? And how much honey should I reduce?
Will baking time be the same as your recipe?
Sorry, I wouldn’t know without trying it!
Made this once before, was amazing! Just threw another 3 loaves in the oven! Smells wonderful! Using apple sauce in lance of the oil, and maybe a little extra banana (I don’t really measure the bananas ever) it was SO moist last time. Superb! Thank you so much for putting it out there for us all!
You’re welcome, Megan!
LOVE. Next time I think I’ll add an extra banana and omit the chocolate chips I put in. I used unsweetened applesauce in place of oil and it did not disappoint. I think I would add a full teaspoon of cinnamon rather than a half too. This recipe is great the way it is but love how easily it can be modified but be delicious either way.
Thanks, Melis!
Hi, I baked this at 165C for 55 minutes. Its tasty but the top surface got a bit burnt. Any ideas what I may have done wrong.
I would suggest maybe cooking a little less as your oven might run a little hot. Or, what rack did you have it on in your oven? That can matter too.
This is honestly my go-to recipe when it comes to banana bread. It’s the absolute best!! I use maple syrup instead of honey. This recipe is just flawless. I even double it sometimes to make two loaves. I’ve made it at least 8 times now and they’ve all been equally succesful. Thank you Kate, this recipe is brilliant! :)
I’m glad you love it, Petra!