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.
Great! I just had it. The smell…. we could not wait for it to be done. It was moist and delish. I added shredded coconut on the top and walnuts.
Sounds delicious, Leslie!
I made this yesterday and it was absolutely delicious. I added in chopped walnuts and that gave it a lovely flavour. The sweetness was just right. I really enjoyed the texture. It felt very cafe style. Next time I think I’d add some dates for a richer flavour. All in all amazing recipe, will be making it again in the future.
The best tasting healthy banana bread I’ve ever made, 100% fool proof. Even when I don’t use all the ingredients listed due to them not being in my cupboard at the time such as milk or vanilla extract it still tastes aammmaazing!
Delish! Loved the dairy free option. I used almond milk and olive oil. The taste and texture were perfection. Thank you!
I made this banana bread so many times last fall, so of course I had to make it on our first cool day in D.C. I’ve made the recipe as written and with vegan substitutes, mixed them together depending on what I have at home, and even added in oat flour. It really never fails.
(If you’re feeling particularly indulgent, might I suggest adding in a few dollops of Nutella…)
The best banana bread recipe and so easy to tweak if need be! Thanks for this recipe!!
missed the note not to sub w coconut flour but they turned out as sort of banana blondies… still amazing
This was exactly the less sweet version I was hoping for! LOADED with banana! Kudos for listing all those substitute options. I used AP flour, apple juice instead of water/milk, and I happened to have some coconut oil/ghee. I cheated and doubled the coarsely chopped pre-toasted pecans to a full cup. Thank you for the recipe.
Just realized, I have been making this as my primary banana bread for 2 years and never dropped a line to thank you for the recipe. It’s absolute love, and I make it almost every week. The variations are endless, my kids love it, and all the dietary adjustments included are perfect for feeding particular crowds. I’ve never had a bad outcome. I usually use Penzey’s Pie Spice instead of cinnamon in the batter. I love the extra complexity those few notes add. Thank you again :)
So, so good! I put in peanut butter in lieu of milk or water, which added a very subtle peanutty taste, and I used olive oil and mixed in walnuts. I’ve been enjoying banana bread “sandwiches” with a warm slice of bread topped with peanut butter, fresh banana slices and chocolate chips.
I’ve made this recipe several times now with many variations. My husband and I love it! Today I made it with chopped pecans, chopped dates and a dark chocolate drizzle on top, so yummy!
This bread is absolutely delicious! I used honey and added 1/2 cup unsweetened organic coconut flakes. Incredibly moist!
I’m wondering what I did wrong with this recipe as the banana bread is quite tasteless and not sweet at all. Should I try again and add more honey? Or raisins? I want to love this as I’m looking for a healthy banana bread for my kids.
I’m sorry to hear that, I’ve made this countless times and the whole family loves it. I use 3 very ripe bananas, so maybe your bananas weren’t ripe enough, or maybe just not enough? I’m not sure about adding more honey as the batter might be too wet.
Has anyone tried this with a nut flour? I make my own cashew milk and strain it (yes, I know you don’t need to do that but I like a very thin milk texture) and therefore have the leftover pulp, which I dry. You say not to use coconut flour but what about nut flours?
I made this version and a gluten free at the same time. In the gluten free version, I replaced wheat flour with a mixture of Trader Joes gluten free baking flour (brown rice flour and others), coconut flour and almond flour. I used 1 cup almond flour and the others split the difference. It was a bit dense and didn’t rise quite as tall, but enough. Had to cook an extra 15 minutes (for mini loaves). It was moist and DEEEELICIOUS. Adding walnuts pieces was essential IMO!
Yummy!!!! Doubled the recipe and made mini loaves as well, used plant based milk, added dark chocolate chips to some of the mini loaves, and walnuts to the while loaf. Will pin this one to make again!
Awful gummy. did not turn out. A huge waste of ingredients.
I’m sorry this didn’t turnout for you! How long did you bake it and what type of pan did you use?
Absolutely delicious! I put it on 140 for fan oven for 60 minutes. Used white flour that had in cupboard and bicarbonate of soda (UK name for baking soda). Used soy milk.
Easy to make. Rose in oven really well and very light. No butter, no sugar – healthy! Thank you.
I doubled the recipe, increased baking soda to 1 1/2 tsp, added 1 cup wild blueberries, 1 cup gluten free oatmeal. Cooked in silicone muffin pan for 25 min.
Tasted amazing !!!!!! Great recipe thank you. So much easier than my standard banana muffin recipe and tastes better.
I forgot to add that when I doubled the recipe I doubled everything except the baking soda (used 1 1/2 tsp). Also I used 1/2 cup honey and 1/2 cup maple syrup for the sweetener. So good!!!
I doubled the recipe except the baking soda (used1.5 tsp baking soda), I used 1/3 coconut oil and 1/3 olive oil, 1/2 cup honey and 1/2 cup maple syrup, used almond milk, I went heavy on the banana, used namaste gluten free flour, added 1 cup wild blueberries and 1 cup gluten free oats. I cooked these for 25 minutes At 325 in silicone muffin pans. This was the best recipe I’ve tried for banana muffins. And it was way less complicated than my standard recipe. It’s my new quick treat for my boy who can’t eat refined sugar, dairy, corn, gluten, soy (my 5 year old has Crohn’s Disease. Thank you for the awesome recipe. My other three kids who can eat everything said they were amazing. SCORE
This recipe was pretty good, but I didn’t think it had enough banana flavor and mine was a little too dry. If I made it again I would omit some of the flour and add banana chunks. Still, a great recipe! Thanks!
Hi Maren! I wouldn’t suggest omitting and of the flour. You might want to check your cooking time and decrease by some.
I bake my bread in 5×3 mini loaf pans (3) for this recipe, I baked them for 33to 38 minutes. They turned out great.
Thank you for sharing, Cathy!
Moist, perfect sweetness, great instructions
Thank you for the recipe. I baked this last night using oat milk, oat floor + tapioca flour, less than half a cup of coconut sugar (more of 1/4) and avocado oil and it taste so good. My husband couldn’t stop eating it. I thought I could keep it for few days but it looks like it will be gone tonight. I tried other recipes before but I’ll stick with this one from now on. Thank you again.
Thank you for sharing!
Absolutely delicious! This recipe is my new go to banana bread.
Banana bread was excellent, I made the recipe again using some pears. Both breads were delicious.
Delicious with only the 2 eggs for dairy,I used water,I used organic honey and coconut oil and a little flaked coconut and left over home made chunky applesauce along with lots of walnuts. It is so delicious and moist. I also used a bundt pan and this cake,bread was done in half the time. Will mak3 again the same way. Out of this world deliciousness.
Super straightforward ingredients! I actually used pumpkin spice instead of cinnamon (because I had forgotten to restock it!), but otherwise followed the recipe to a T. The bread came out perfectly moist and flavorful! This will definitely be my go-to banana bread recipe from now on!
Wonderful to hear, Annie!
Hi, I’ve made this recipe countless times, for my husband and myself and I want to say thank you. I made it for my in-laws recently and they loved it, it went in a day. I want to make the x2 recipe in one glass dish, but I’m not sure how long to bake it and what temperature to use
Hi! I’m not sure how this will do in a larger dish, sorry! I would suggest doubling it and then baking in two bread loaf pans. You can bake it at the same time! Should take similar time.
This is the best recipe. With three kids to look after, it’s so quick and easy to get in to the oven. I did want to ask, do you use a fan forced oven?
I use a traditional conventional oven.
Hi: I wanted to make this for a friend who is diabetic, is it safe? Thank you for your help.
cheryl
I’m not sure as I know everyone varies, sorry! I have the nutrition information below the recipe notes.
Oh my word! THE best banana bread I have ever made!! And I’ve tried sooo many. Added bonus that this is actually healthy.
Can I ask, when storing in the refrigerator, what type of container to use please? Or do you just wrap it in plastic wrap?
You can wrap it or in an airtight container you have. Just make sure it’s cooled down.
Hi, I made it today and it is delicious !
I omit the vanilla and milk and reduced a bit the maple syrup, but I still find it very sweet.
If I omit maple syrup altogether, will it ruin the texture of the banana cake?
The texture is moist and fluffy which I love.
Thanks
I wouldn’t recommend it, sorry! I love this as is, but do what you find works best for you.
We LOVE this banana bread recipe! I use a coconut oil that leaves a strong coconut flavor to most foods, but I found if I leave the bread wrapped overnight before cutting (which is the best way to enjoy quick breads anyway) the coconut flavor mellows and does not overwhelm the banana flavors. I’m so glad to have a healthier recipe that uses only whole wheat flour. The bread was moist and tasty and the recipe was quick and easy! Thanks.
I rarely bake sweet things – I’m more of a savory kinda guy. But this has become my go to when I have ripe bananas hanging around and want to make something to enjoy with coffee. It’s so consistently perfect! I’ve even lightened the recipe by using applesauce instead of oil and sugar free maple syrup in place of the honey. (OK, regarding the latter I realize there is absolutely nothing real about sugar-free maple syrup but it does the trick especially in this recipe…)
I had to tweak your recipe because I don’t have everything listed.
I know you said not to use baking powder, but I figured I either had rotten bananas going in the trash or I could experiment!
The only changes I made were: 3 bananas instead of 2; baking powder instead of soda; sugar instead of honey; a 9×13 pan instead of a loaf pan
It came out great! More like a cake than bread, but both my girls loved it!
Thank you for making awesome recipes that can be flexible!! I plan to make this exactly as the recipe is written when I have all the ingredients.
Hi there,looks amazing! Could I get the ingredients in gr, or at least the cup volume, as I am not really comfortable with cup recipes? Thanks
Hi! Sorry, I don’t provide metric conversions. You can always use an online converter.
I’ve made this today what a treat Very tasty and moist this is now my favourite banana bread recipe! I’ve added less syrup and some raisins and it was perfect! Thank you for the receipe
You’re welcome, Nik!
Hi Kate,
Can I substitute honey or maple syrup with agave or unsweetened applesauce? If so, should I keep the 1/2 cup in the original recipe?
Hi Helen! I haven’t tried either myself, but I know several readers have tried variations with success. I recommend searching the comments to see what others recommend!
This recipe is great! We used greek yogurt instead of milk and increased the bananas to 3. It turned out fantastic. And the smell while it was baking was mouthwatering. Thank you
Love this Banana Bread which has now replaced my excellent family recipe. My sister-in-law had it on hand when I was visiting, and it was love at first bite! I use regular whole wheat flour, olive oil, and add both roasted pecans and raisins. Used Maple Syrup the first time will try it with Honey today. Even better after being frozen in slices (to keep me from devouring it all the first day).
Thanks for sharing your variation! I’m happy to hear this is a family hit, Sue.
i just made this banana bread in cambodia. it’s moist, perfectly sweet from the honey and bananas, and…FLAT. yep. when i took it out of the oven, it looked like your photo! i used a toothpick to test it, not wanting to dry it out/over cook it. but after letting it cool, it’s like it deflated. i call it “banana brick” lol. it’s still delicious! i’d like to use this recipe again…any ideas on what i did wrong? i used veg oil and soy milk. i’m wondering if there’s any difference for high humidity climates?
thanks very much for the recipe xx
Hey Kate,
I love baking and made this banana bread as my non-guilty sweet fix. I am trying to eat clean but have a HUGE sweet tooth. Your recipe is a great balance!
I made this with Maple Syrup (which is a little expensive here in India :( ) adding dark chocolate chips and pecans into the mix. It tastes divine – too bad cant add some whipped cream or icecream onto a warm slice, haha..
Thank you so much for the clear instructions. Love your recipe! Excited to try more from your blog.
Cheers!
Thank you for sharing!
Mine did not rise much. Only half the pan. :(
Oh no! What type of flour did you use? Did you use baking soda?
So good. I used to bake regularly as a hobby but haven’t for ages. Made this last week for the first time and it was amazing. Made again yesterday and added another banana as I like a serious banana flavour. Plus dark chocolate chopped into chunks and walnuts. Thank you for helping me very back into baking.
I followed this recipe to the T but ended up with pockets of dry flour. To avoid this, next time I will sift the dry ingredients into it while I mix with a spoon.
Sorry to hear that! You can try a whisky, if you didn’t already. That might help.
This was great !!! I put half honey and half agave sweetener ( I ran out of honey !) and it was delicious!!
Omgosh this was so good. When I saw your dairy free recipe for banana bread I went out the next night and bought loaf pans just to make this. It turned out great and my husband’s jaw dropped when I said there’s no butter in it. Muahahah.
Thanks for this healthy and delicious Banana Bread
recipes…. this recipe is great! and Easy to make.
Thanks once again for this recipe!!
You’re welcome, Sun!
I made this yesterday for the 5 & I year olds I nanny (SO picky) and they LOVED! The recipe I usually use has a cup of sugar and they liked this one better! I am going to make this for myself this weekend with extra walnuts! Thank you for this amazing, healthy(ish) recipe! It’s my new go to! Also shoutout KC!!
Can you use almond flour instead?
Your banana bread is excellent we love it. I had some pears and tried your recipe using them and we weren’t disappointed.