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 love this recipe! And all of the ways to customize it. I’ve used the recipe more than 10x now, and it’s delicious each time! Thank you so much!!!
You’re welcome! Thanks for letting me know you loved it, Abby.
I’ve also made this recipe over 10 times. Tonight I did a triple batch! Thanks for all the substitution options!!!
When substituting wheat flour for gf flour, are you referring to bobs one to one (with xantham gum) or the all purpose gf flour (that does not have xg in it)?
The 1:1 flour works really well!
Will give it a go, thanks!
This recipe checks all the boxes for me! Coconut oil instead of butter, honey instead of sugar and use of a whole grain flour. I ran out of eggs and don’t eat flax so checked online if chia seeds were ok as egg substitute and they are!
Finally I used my favourite sprouted grain buckwheat flour. So healthy and yet satisfies the sweet tooth just enough!
I’m glad it checks the boxes, Jennifer! Thank you for your review!
Can I use avocado oil in this?
Hi Jocelyn, yes, it would work! Just keep in mind that if your avocado oil has an avocado flavor to it, your banana bread will, too.
Any ideas of how many calories in a slice of this? I made this recipe with chocolate chip add in. The chocolate chips are home made sugar free. It came out so tasty but I am trying to keep a food log and I don’t know how many calories this would have.
Hi Stephanie! The nutrition information is below the notes of the recipe. :)
Kate, thank you. Sorry, I must have missed it. Thank you again my whole family loves it.
The nutrition information doesn’t give the calories, fat or fiber content. I am on WW, so I need to know please.
Hi Kathy! The nutrition information does provide all of those items. Are you able to see the entire nutrition information? You need to allow cookies as this is a plug-in on my site.
My Fitness Pal app is my calorie counting go to. You can import the receipe then modify the ingredients as you see fit. Without the chocolate chips or any other modifications for a loaf that serves 12 I end up with about 190 calories per piece. I slice my loaf into 6 large pieces and then slice those in half down the middle.
Yum! Thank you! I love how you added the automatic 3x ingredients!!! So easy! I tripled it wihout having to use my math brain! I had to combine different sugars (used honey, maple syrup, and a little bit of brown sugar) and oils (used coconut, olive oil, and applesauce) because I did not have enough of one kind for my triple batch. It turned out great! We also added chocolate chips as our mix in. Thank you!
I’m glad you liked that new feature! Thanks for sharing.
Hello, I made your healthy banana bread twice already and I have to say it’s delicious. I never had banana bread so I didn’t know what to expect. The only negative comment I can make is it doesn’t taste of banana at all when baked, Otherwise it’s good. Thank you
Thank you for sharing! I’m sorry the banana flavor wasn’t as strong for you. Did you use well ripe bananas and the full amount?
Can I use Almond Flour instead of whole wheat flour? I know you specified to not use Coconut Flour, but does the same apply to Almond?
Unfortunately, almond flour doesn’t work the best in my opinion. If you need to make it gluten free, Bob’s Red Mill gluten free flour works well.
Okay, just asking because I had some extra almond flour in my pantry. I ended up using all-purpose flour and added ground flax seeds and mini semi-sweet chocolate chips. It turned out amazing! Definitely will be making this recipe again. The only thing I didn’t anticipate was having to leave it in the oven for almost 90 minutes. The center took a long time to bake but it resulted in a crispy outer layer and soft cake inside.
Smelt delicious couldn’t wait to try it before it cooled!! Next time I will add a extra banana wasn’t quite enough flavour even with the ripe bananas used (they could have been bland bananas ♀️ didn’t taste them prior) I used butter instead of oil! Was quite yummy raised well and is moist! We’ll definitely try the recipe again
When you say doesn’t work the best does it still work well or is it a consistency problem or taste?thank you !
Love the look of this recipie! Can’t wait to try it out :) just one question, would it interfere with the recipie too much if i added in an extra banana or two? I’ve got a lot of ripe bananas to get through here at home and if extra can go through this recipe that would be amazing! :)
I wouldn’t recommend adding more. It may not bake correctly. I say you make more than one loaf! :)
Loved this bread. it was very tasty. i’m new at baking. so can you please share a healthy plain chocolate cake recipe?
I was wondering, can cocoa powder be added to the banana bread recipe?
I believe others have used cocoa powder. I would recommend checking the comments to see what others have recommended! Thanks for the review.
I cooked mine in a clear glass loaf pan. Not sure if this is why it turned out overdone burnt-like all around edges at least an inch in. But the center was so thick and tall, was waiting for that to cook and be done. Feel like I have to waste so much of it just to enjoy the true taste. Bummed!
Hi Kris, sorry to hear it! I would recommend using a stoneware or sturdy metal pan. Sometimes batter can bake up too quickly around the edges of glass pans, unfortunately!
This recipe is excellent! I used coconut oil, almond milk, honey, and Bobs red mill 1:1 gf flour. Best banana bread recipe I’ve tried. Thank you so much!
You’re welcome, Kathy!
Thank you so much for the recipe! I found it so helpful and easy to follow and to top it off it’s completely delicious!!
Happy to hear that, Ivonne! Thank you for trying it and for your review.
Greetings from Greece! Thank you for the great recipe, my whole family loves it!
I’m happy to hear that, Christine!
I’ve made this successfully a few times but recently it never cooks properly. I left it in for 2 hours today and it’s still pretty gooey throughout. Any reasons why this might be? Should I add more flour?
Hi Katherine! I’m sorry this recipe isn’t working perfectly for you. What type of pan are you using?
Just a standard sized bread pan. I substituted plain flour/baking powder for self raising. Could this be causing an issue?
Made this yesterday. Just had a slice for breakfast… was deelish! Not crazy sweet but just enough. Love it! I love that it’s all more whole natural ingredients too.
Thanks kate
You’re welcome, Kate! Thanks for your feedback.
SO good!!! After a failed attempt from following a different recipe I am so so happy with the result! Loving the added cinnamon and easy enough to bake at uni to! Thank you!
You’re welcome! Thanks for sharing and for your review, Em.
Hi
Is there a way to subsitute the honey/maple syrup? Could we simply add more banana? I want to bake this banana bread for my toddler but find that 1/2 cup of honey still seems quite a bit
thanks!
Hi Coco,
I used 1/4 cup honey since I’m watching my sugar intake and I found that you can just substitute it with more mix-ins (like walnuts, hazelnuts, etc.) worked. I’m assuming adding more banana will also work just as well!
Hi Coco, I would recommend checking the other comments to see what others may have tried. I wouldn’t know without trying it as the honey/syrup helps with moisture as well as flavor.
Two words. THE BEST!!!
Thank you
You’re welcome!
Just made this and I love this! I used 1/3 cup honey instead of 1/2 cup and it tasted amazing. Thanks so much for sharing your recipe Kate, it turned out great.
Great to hear, Ivy!
Absolutely love this recipe. I’m trying to be super healthy so not having butter (I’m not vegan) and sugar is fantastic. It tastes amazing and I’ve even got my other half eating it and he doesn’t like bananas but loved this.
I’m happy this one fit your needs and you loved it, Shaz! I appreciate your feedback.
Brilliant recipe, I added some
Dark chocolate chips
The first time I made it with coconut oil, and it was a big hit! Really liked that it was not too sweet. The second time I made it with olive oil, The taste is good, but it leaves an oily feeling (coating) in the mouth. Odd.
That is interesting. I’m sorry you didn’t love it with olive oil.
Great recipe. Eating a huge slice as I write this, and it’s delicious. Replaced the oil with melted butter and replaced the milk with greek yogurt. Threw in some chocolate chips. So good!
I’m happy both substitutions worked so well, Shannon! Thanks for your review.
I’m sure this bread is wonderful but I feel like I need to leave you a PSA message to not encourage people to bake with coconut oil! Great for topical use but literally the most UNHEALTHY oil you could put in your body. Goggle a cooking oils chart and see for yourself. Unless your ketoing (which is debatably the worst weight loss scheme) or you are trying to see a cardiologist for heart issues as young as you can, do NOT use it in your recipes.
Hi Chad. I appreciate you sharing your opinion. There are great benefits, as well as flavor, coconut oil provides. I offer olive as an option as well based on your preference and dietary needs. Thanks for your review!
I’ve made this recipe about 25+ times and it’s my go-to! My kids love it. But everytime I make it, the bottom is a little overbaked to get the top baked. Do you have any suggestions? I am using an Emile Henry ceramic loaf pan. Thanks!
That’s wonderful, and a lot of bread! Thanks for coming back to comment. That is interesting, and I’m sorry it’s not turning out perfectly! I’m curious if your oven is getting hotter on the bottom and the heat isn’t evenly distributed. Ovens can be tricky! You could try to move the bread a little closer to the top of your oven to help the top get done more even with the bottom. Maybe try that and see! Let me know.
I have made this banana bread countless times. It always turns out. Even this morning when I forgot the oil ha ha ha.
I’m glad it always turns out!
Tried your banana bread – loved it! Kids loved it too.
Great to hear, Jennifer!
Love your banana bread recipe I add blueberries after pouring into pan. You just push them down in to the mix. Such sweet surprise in every bite.
Thanks for sharing, Rick!
This was the first cake I have ever baked and it was such a success I instantly made a second one! Thank you!
Hooray! Thanks for sharing, Karen.
I made this last night and it came out amazing. I won’t wver go back to other recipes you find online with a bunch of added sugar and butter. Next time I may throw some hemp seeds in
Thanks for sharing! I’m glad you loved it, Michelle.
As a Dietitian, I am confused on how this is naturally sweetened. Maple syrup isn’t any more of a natural sweetener than cane sugar or any better for you. Naturally sweetened would mean using something such as unsweetened applesauce.
I’m sure as you you know, the word “natural” is not regulated at all for foods. My intepretation of “natural” is that it is a food that is whole, unprocessed, and unaltered by humans, which often makes it healthier. Quality, pure honey and maple syrup fit this description, whereas white or brown sugar more commonly used in banana bread does not.
Also, honey is MUCH lower on the glycemic index than processed sugar and contains important vitamins and minerals. I would definitely call it a “healthier” substitution!
Omg!! I just made this with coconut oil, 2/3 c. apple sauce instead of eggs, almond milk, & maple syrup. This is THE best banana bread recipe AND it’s healthy AND it’s vegan!! Thank you for this. Saving the recipe. This is always going to be my go-to!
You’re welcome, Annah! I’m glad you loved it.
I adore this recipe. Total wholesome comfort food for a duvet day. Now I also love the flavor of coffee, and would like to incorporate it, would coffee essence instead of vanilla work? What do you suggest please? ❣️
You could try it, but I really like vanilla here. Helps the banana flavor really come through.
I used this recipe for the first time today. My family loved it, especially my dad. He’s type 1 diabetic, he didn’t need to adjust his insulin after eating. Apparently I’m baking this for him every week!
Hooray! I’m so glad it worked for everyone, Adam.
My kids love this recipe, after trying several healthy banana breads, this one is the best. Especially when I replaced 1/4 cup of flour with unsweetened cocoa. We keep making it every two days, it’s gone in a day! Greetings from Greece
This is a wonderful bread. I used whole wheat pastry flour and coconut oil. Just sweet enough, moist enough without added butter.
Does not disappoint! Thank you!
Do you have a favorite brand of maple syrup?
I have to say, first, I never leave reviews. Second, I’ve made banana bread a thousand times (ok maybe not exactly that many) but something is always off with it and then try to make it with whole wheat flour and it’s a disaster. However, this recipe was awesome! Really outstanding – great taste and texture. So happy I have a go-to whole wheat recipe now. Thanks Kate!! One question – I used maple syrup to sweeten. If I wanted to cut back on total sugar but not the sweetness, what’s your best recommendation? Sorry if you’ve answered that question 100 times…
This is an amazing recipe and absolutely delicious. I was using another recipe with white sugar and regular flour and it didn’t have near as much flavor as this one. I’m only using this recipe from now on.
Can i use whole grain oat flour?
Holy smokes, this by far my favorite banana bread recipe. I did half and half of white whole wheat flour and spelt flour and added chocolate chips and walnuts. The texture is what I love about banana bread and it was truly moist. I praise your recipe.
What is the nutrition information for this recipe? I can’t seem to see it under that category!
I made the banana bread yesterday, and we already ate all of it. I had to convert the cups to grams because I don’t own cups. The bread was so delicious! I used 175 grams of maple syrup, 75 grams of oil, 65 grams of milk, 210 grams of flour and two bananas.
Thank you for sharing, Mona!
This is AMAZING, best “healthy” banana bread I have tried! So good :)
Thank you, Stephanie!
This recipe is fantastic. I’m having the most amazing banana bread I’ve ever tried!
I’m so happy you love it, Olya!
Great recipe!! Best healthy banana bread I’ve ever made, so easy and delicious.
Thank you!
Good recipe, however I’d like to point out a few things.
To really make this recipe ‘healthy’ you’d have to remove flour altogether as it is highly processed and sprayed; regardless if it’s white, bleached, organic (which is sprayed with organic pesticides like heavy metal) or whole wheat.
Second, grass fed butter is a great healthy choice. I’m glad to hear you like to use cold pressed naturally refined coconut oil as it has a higher smoke point than most oils. However vegetables oil (which isn’t from vegetables) and other grain/seed oils are either highly processed, rancid, and/or bleached (yum). Another option if someone did not want to use coconut oil is avocado oil as its smoke poii t is over 500°F and therefor keep the quality of the oil. Heating oils beyond their smoke points basically turns them in plastic covers for your cell creating inflammation and other diseases.
Overall good recipe! I was looking for a high healthy fat banana bread so I’ll be making my own adjustments but was happy to see coconut oil as that was what I was hoping to use. I’d like to also try this with peanut/almond butter, and using a highly concentrated chai for the water/milk portion! :)
Hi Jen, thanks for sharing your opinion and for review of the recipe. I do think this bread is healthy, especially healthier than most (as you guessed by the name). :) Although flour is processed, if you are mindful of the type you buy, moderation is a good approach to well balanced lifestyle.
This looks fantastic! Could I possibly use coconut sugar instead of the honey or maple syrup? Would that change the texture of the bread? I’m hypoglycemic and have to be careful with honey, etc. The coconut sugar is great b/c it metabolizes much slower…I just worry it won’t come out right. Can you let me know if you think this would work? Excited to try it! :)
The honey/syrup aids in the moisture of the bread. I would love to hear if you try it!
Hey Katherine! I tried this out tonight and actually added two extra super ripe banana and made two small loaves. DELICIOUS! And the family enjoyed it as well. Big fan, cant wait to try out your other recipes :)
I’m so happy you loved it! Thanks for your review.