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.
Loved this recipe, so moist and love knowing my kids aren’t eating lots of refined flour, sugar and butter
I’m glad you love this for your kids!
Yes. I made the banana bread. It came out right & delicious. Thanks.
Great to hear, Fran!
I have been making different banana breads for so many years and this is by far the best recipe. Sometimes I try to go too healthy and sometimes recipes are too sugary, this one is the perfect balance. I used half bread flour and half white whole wheat and it is delicious. My daughter said it was maybe a little too sweet- interesting since it only has honey. I may cut that a little next time, but everyone loved it. Thank you!
You’re welcome, Katie!
This is so good! I substituted almond flour for the whole wheat flour. I was worried about how that would work (never used almond flour before) but it was fantastic. I’ll be making this a lot.
I’m glad it worked with almond flour for you! I don’t typically have luck substituting it. Thanks for your review, Shaun!
Delicious! swapped Wheat flower for Banana flour. It has a very subtle earthy flour, excellent if you need to avoid wheat.Thankyou so much for this amazing recipe.
Thanks for sharing, Janeen!
O-M-G. This Is out of control yummy! Easily best banana bread EVER.
I made it with sunflower oil and tossed in some chopped dates. I sprinkled lots of cinnamon / sugar mix on top before putting it in the oven.
My eyes are rolling around in my head.
The perfect level of sweetness. Super moist. Perfect in every way. This will become my go-to recipe for this. (I’d give this a 10 if there were more stars!)
I’m so glad you loved it, Winnie! Thanks for your review.
I just tried this banana bread. It came out really nice and moist. I like the use of honey rather than sugar. I don’t know if it’s my taste buds, but I also don’t taste the banana as much as I’d like. I think my bananas were well-ripened. I was tempted to use buttermilk since I have some I want to use up. Have you tried the recipe with buttermilk?
Hi Kate,
This is a Great receipe and I’m so excited to make it. Especially for my diabetic mother who can enjoy some of this guiltfree. I was wondering if Oat Flour would work ok as a substitute? I ground up some steel cut oats in my blender and am wondering if I can use that to substitute the white whole wheat flour. Also I’ve never baked with oat flour, so another reason why I wanted to ask before making it. Thank you anyways for this great recipe.
Oat flour can sometimes work as a substitution, but I haven’t tried it with this recipe. Gluten free flour works well, specifically Bob’s Red Mill. But, I’m not sure if that is what you are looking for. I recommend searching the comments to see if anyone has tried it.
So I finally made 2 loafs of this recipe, 1 with whole wheat all purpose flour and the other with oats flour. They both turned out Amazing! I added a mixture of toasted walnuts which add a Really Nice bite to it, dark chocolate chips and chopped dates. It was to die for. Didn’t last more than a couple of days. The only difference I found baking with oats flour is that I had to add a little bit more than the recipe calls for so as to give it the solid structure to hold everything together. Will definitely be making this many more times.
I love banana bread and I love that this recipe eliminates the massive amounts of sugar and butter that most recipes call for.
I just moved from Atlanta to Denver and used to make use this recipe on a regular basis in Atlanta. I have made it once in Denver and it took forever to bake and also came out extremely moist…. ah yes, I forgot to account for altitude. duh! any advice on how to tweek this recipe for baking in the mile high city?
Thanks!
Congrats on the big move! I recommend looking at the comments and see what others have tried with cooking in altitude as I don’t have to worry about that in Kansas City. Sorry!
I made this with GF flour and it was delicious. I baked it in an 8×8 pan which cut down on the backing time. It was the perfect amount of sweet. Ill def make this again
Great to hear, Sarah!
I don’t usually comment on recipes, but this one deserves it. I’ve made this recipe probably about 25-30 times over the last 3 years, and it just can’t be beat. I always add chocolate chips and usually walnuts, but I’ve made several variations of it. Definitely best with maple syrup to sweeten! This recipe just can’t be beat! It is my absolute favorite and go to banana bread recipe.
I’m glad you commented, Taylor! Thanks for sharing your experience and that you loved this one.
Hi Kate – love this recipe! I had enough bananas to make 2 breads so I made one with walnuts and one without. So yummy. I’ve just printed off the blueberry muffin recipe which I will be trying is weekend and looking forward to trying more of your healthy recipes. Thanks!
You’re welcome Eulene!
I have made this multiple times. With nuts, raisins, and dark chocolate chips. I usually double it to make two pans and use a mixture of the honey and syrup. So yummy! We can’t get enough. Thanks so much!
That sounds delicious, Danielle! Thanks so much for your review.
My 3 year old grandson is allergic to just about everything. So when I saw this recipe with all the options I had to try it. I used the following options. Sunflower oil, chia seeds for the eggs and used water instead of milk. OMG! I couldn’t believe how good it was. I usually add walnuts, but I couldn’t because he has a nut allergy. I found I didn’t miss the nuts because the chia seeds gave it just enough crunch. He will be here for a visit in 2 weeks. So I sliced and froze most of it for him to have while he’s here. This is a definite keeper. Will be my go to recipe for banana bread from now on!
I’m so glad you were able to make this work for him! Poor kiddo. Thanks for sharing and for your review, Linda.
Instacart accidentally gave me three bunches of bananas instead of three bananas, so I made this banana bread! It was delicious and I brought a loaf to work and my coworkers all enjoyed it as well. The recipe was also so easy to triple, so thanks for that!
I had that with garlic recently! So much garlic. I’m glad you were able to make use of all your bananas! Thanks for the review, Emma.
Yr recipe is superb! Easy to make & very delicious ! Family & neighbours love it. Is it possible to use same recipe but substitute banana with carrots & walnut?
Thank you, Alicia! The banana actually really helps with the overall moisture of this bread. The carrots wouldn’t provide the same effect. Maybe try my zucchini bread!
This is seriously the best recipe ever!! It turns out amazing every time. I have used olive oil but typically will go with canola. Either way is great. Have also used different kinds of flour. Latest version was 1 cup all purpose, 3/4 cup almond. Always add about 1/4 cup chocolate chips. It’s the best- thanks for sharing!
Thank you for sharing, Katelyn!
I have made this recipe and followed it exactly and it hasn’t risen at all and looks very dark… where am I going wrong? I used a proper loaf tin, followed everything exactly as you instructed
Did you make sure you used baking soda? I’m sorry it didn’t turn out.
This happened to me too – the bread rose fine but is very dark in colour all the way through – actually it looks like the bread in the video, but not in the pic for the recipe (which looks golden outside, and lighter with an option texture in the middle). My loaf also sank a bit around the edges on cooling. Everything else as instructed (yes, added baking soda, not powder). What could cause this?
I make this bread all the time as written. People love it and if i take it to work its always gone. I have one in the oven right now :)
Thank you for sharing, Danielle!
Seriously amazing, and so fool-proof! Being a novice baker I was scared I’d mess up with the use of healthier ingredients, but it’s so freaking moist. A MUST try recipe.
Love to hear that, KT! Thank you for taking the time to review.
Nice recipe…Oat flour works great too and when I’m able I like to use walnut oil.
Thank you for sharing! I’m glad the oat flour worked well.
Accidentally put in double the amount of honey required but the banana bread still came out awesome, thank god haha.
Tips from my experience:
– make sure to read the ingredients list correctly. LOL
– mash the bananas really well! A tiny part of my bread had raw banana in it so be careful.
– don’t fill up the pan all the way. Mine overflowed a bit so only fill it up 3/4 and you’ll be good.
I will definitely bookmark this recipe for future use :D
Oh no! I’m glad it was still ok. Thank you for sharing, Veronica.
No problem!! I just found your blog recently and I really love it. I like that all the recipes are vegetarian, healthy, and pretty simple/not a ton of ingredients.
I’m not a good cook or baker yet I made this banana bread and it turned out amazing so thank you so much :D
I think I’m going to make another recipe of yours (maybe a pasta salad?) for a barbecue I’m going to this Memorial Day. I know it will turn out great!
Hi! This recipe’s looking great and I’m excited to give it a go this weekend! Substituting the oil with applesauce tempts me, so I’d like to know if the amount of applesauce should be equal to the amount of regular oil you mentioned in the recipe (⅓ cup)?
I believe that has worked well for others!
Turned out beautiful
Thank you
You’re welcome, Jill!
What would happen if i threw an avocado in? Would it still work ok?
Trying to add in healthy fats for my toddler! So it would be to add in not to replace anything. So my question is it wouldn’t ruin it or change the consistency too much as in to make it inedible?
That would be interesting. I honestly haven’t thought about trying it, so not sure!
I made this recipe…I tripled the quantities as I had lots of over ripe bananas. The loaves turned out HUGE… but are so delicious & have enough sweetness. I added walnuts, raisins & choc chips. Will definitely make this again. Thankyou for sharing this recipe.
I’m glad you loved it, Sharon! Thanks for your review.
Hi, Kate,
Before I say anything about the banana bread recipe I just wanted to say that you are beautiful inside and out and you beam with beauty through your entire website which speaks about your food and your love for all. I’ve not tried the banana bread as of yet but I feel and predict that I’m going to have so much fun because of the options.
Can’t wait.
Regards,
Becky
You’re so sweet, Becky! I appreciate your comment.
Honestly amazing! This banana bread turns out so yummy every time I make it.
Thanks, Meeral!
Thank you for sharing a very tasty recipe with options for numerous substitutes!!! It was a hit in my household last night and this morning for breakfast! Haha
You’re welcome! I’m glad it was a hit.
Added walnuts + chocolate chips. Absolutely incredible!! Hard to find a banana bread recipe that beats this one :)
Sounds delicious, Sydney!
I am a failure when it comes to baking , but I never give up, I tried this recipe today and followed each step literally, and it’s the perfect one! I actually can bake I am so impressed! Thanks a lot for a wonderful, delicious and accurate recipe!! Keep them coming ❤️
I’m glad you tried this one and it worked well for you! I appreciate the review.
This recipe looks delicious! As a Type 1 Diabetic, I’m interested in the nutritional information. When I click on the link to display the information, nothing appears. Do you mind sharing the total carb count? Thank you, in advance!
Hi Cody! Make sure you allow cookies in your browser. Sometimes it can take a second to load, too, depending on your connection. Let me know if you still have issues!
Is it possible to make these as muffins? How would the baking time and temperature differ? Thank you! Can’t wait to try it!
I have banana muffins, you could make! https://asset-boost.pro/healthy-banana-muffins-recipe/%3C/a%3E%3C/p%3E
Thank you!
What quantity would I need to make a round cake instead of a loaf?
Hi Roseanne! I wouldn’t make this into a cake. But, I do have a banana cake: https://asset-boost.pro/favorite-banana-cake-recipe/%3C/a%3E%3C/p%3E
Very good recipe,I made today a banana bread using this recipe and added only dried cranberries and sprinkles on top chopped walnuts and is delicious.
Thank you !!
Thanks for sharing, Zofia!
First time to try this recipe and I loved it! Not too sweet but still delicious! I used olive oil and almond milk. I also added chia seeds for some crunch! :)
Thank you for sharing, Marvin!
My husband had no idea that this recipe was healthy….he ate half the loaf before dinner started! He is a blue collar Hungry Man type obviously….Thanks for a great recipe!
He really must have been hungry! Thanks for sharing, Suellen.
Great recipe! It will be my go to banana bread recipe going forward. I halved the amount of honey cause I am trying to reduce my sweet intake and it still came out great! But next time I will use the full 1/2 cup of honey . Looking fw to trying this recipe again.
Thanks, Vivienne!
I love this recipe! I make it GF all the time and have been experimenting with dairy and non dairy milks. I don’t add honey or maple syrup, but use a little bit of swerve. Last time it was a little on the dry side so today I added a bit of natural yoghurt to add some more moisture.
I’m excited to see how it turns out!
I’m glad you love it gluten free! Thank you for sharing, Dee Dee.
Update: it’s the best ever! So moist and fluffy!!!
Just did this recipe today and it turned out amazing. I did one batch of muffins and had a little extra and decided to make a loaf of bread too!
I added macadamia nut milk, and probably 4x the amount of cinnamon because I love it and they turned out soooo yummy. Thanks again!
Oh! I also put in some almond and maple granola to give it a crunch and that added a little something different!
Sounds delicious, Alley!
Thanks for recipe
You’re welcome!
The best has tasting banana bread! I will be making this with eggs and the vegan option for my sons gf. So delicious and moist.
I’m glad you loved it, Krin!
I made this and it was absolutely delicious.. I popped some raspberries on the top and it was divine.
Sounds amazing! Thanks for sharing, Lisa.
Made this in a 8×8 pan today and it was amazing! Obviously had to cut back on the cooking time (was about 20 mins vs 50) but turned out great! Used water in place of milk and did avocado oil since that was all I had and knew that was fine too. Thanks! I also added a touch less honey and still thought it was pretty sweet, so others are welcome to test that out too. Just taste the batter first :) Can always add more.
I’m glad you loved it, Julie!
This is an awesome recipe- so easy and always delicious. Thank you
You’re welcome, Su!
Hi Kate,
Is it okay to use baking powder instead of baking soda ?
– Gayathri
No, you will want to use what is stated as they are not the same.
I would love to make this recipe but can’t because the ads will not move from over the ingredients. Can’t see the amounts.
You can click the exit button on the top corner or you can choose to not allow ads altogether (it’s a setting in your browser)
Thank you for this recipe, I made it with wholemeal spelt flour and maple syrup and it’s amazing!!!
Thanks for sharing, Vicki!
I used Bob’s Red Mill all purpose gluten free flour and it turned out a treat!
Hooray! I’m glad you loved it, Brigid!
This is fantastic!! I made a triple batch and baked it in mini loaves instead of the normal loaf tins.
I didn’t have enough vanilla but still tasted great!
I topped some of the loaves with cinnamon and rolled oats, some with nuts and some with chocolate chips.
Everyone in my house loved them!!
Thanks for sharing, Mandy!