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.
Thank you so much for sharing the recipe. I keep coming back to make it. It works great with wholemeal flour but the gluten free flour made it all dense and chewy. Not sure why. Any ideas?
Hi Yvonne! I’m sorry to hear that. What type of gluten free flour did you use? I have used Bob’s Red Mill 1:1 baking flour and it has worked really well.
White Wings Gluten Free Flour. Here in Far North QLD we don’t have much choice coming to GF products. Was it maybe the xanthan gum? Thank you so much for taking the time to reply. Was very unexpected. Just as lovely as your recipes
You could always try Amazon too! I know other readers who choose that when they can’t get access to things easily.
Where to find the calories
Hi Jennifer! The nutritional information is below the recipe notes. You need to click to expand. I hope this helps!
Such a yummy cleaned up banana bread recipe. Followed the recipe exactly with extra virgin olive oil as my oil and a sprinkle of yogurt chips on top. Baked for 55min then left the loaf in the oven for an extra ~10min after I turned it off and that was perfect.
Hi, I have made this a few times with Orgran Gluten free flour. (Couldnt get bob’s) it was yummy, except it had a salty after taste. Can I just take out the salt? Thanks for the great recipe!
Hi Danielle, You could. Let me know how that works!
Just had to comment. Soo good. Thank you!
I am not eating white flour or sugar and with this I did not miss either a bit! I love banana bread and thought I would not enjoy a whole wheat version but this works, everyone loved it. I went with exactly your recipe using honey and added a small palmful of finely chopped pecans.
Really delicious. Thank you for doing the work for me and putting this out there. I hope to be baking and sharing this with friends and family often.
Made this today and loved it. Between the cinnamon and the mini chocolate chips I added in, the banana flavor turned out a lot more subtle than I expected for a banana bread. Still really tasty though and definitely something I’ll make again!
Thank you for sharing, Jordan! I’m happy you enjoyed it.
I made it with coconut oil and cut the honey amount in half as neither my wife nor I like things sweet, and added just over a 1/2 cup of pecans. Required just over an hour of baking. We loved it. Next time I’ll add raisins. Thank you.
Thank you for sharing, William!
I baked it first time, with olive oil and very little honey, it turned out delicious
Simply awesome !! I have tried this recipe so many times and every time it turned out great. Thank you so much for this wonderful, healthy banana bread recipe. My kids just love it.
3,400 people do not lie – this recipe is fantastic! I’ve found a few good banana bread recipes, but knowing this one is healthier and absolutely delicious, it’s going to be my only recipe now.
This was delicious! I swapped out 3/4 of a cup of the flour for buckwheat flour, and part of the sweetener was date syrup I made. It was so light and fluffy, but still rich tasting. Best banana bread I’ve ever made. Next time: chocolate chips!
This banana bread is great. I followed the recipe to the tee, using maple syrup as the sweetener and didn’t find it sweet enough. I also used the gluten flour Bobs Mill 1:1 and I believe I couldn’t added less flour, so it can be moist. Will definitely try making it again.
Thanks for sharing, Mary! I’m glad you liked it.
I subbed tahini for the oil and… literally forgot to add flour all together. Honestly, still delicious!
This is my go to banana bread recipe. Love it! I use 1 cup whole wheat flour and 3/4 cup of spelt flour and top with sunflower seeds before I pop it in the oven. YUM
I tried baking this and it came out perfect. The batter seemed a bit dry so i add an extra table spoon of almond milk. I love how the banana bread is not too sweet and perfect with a hot coffee. Yummm!
I’m happy you love it!
Freshly moved out of home.. and no cooking experience… let’s just say my mum was very proud when I sent her a photo of my freshly made Cookie & Kate Banana Bread
Recipe is spot on
Hooray! That’s great, Gabby.
very yummy!!
I had a lot of my delicious home grown bananas so made your recipe my husband found. Used yogurt, half honey, half maple syrup and coconut oil with walnut pieces thrown in. It’s the most moist and delicious I’ve ever made! Thank you! :)
I stumbled upon this recipe and website by searching ‘healthy banana bread recipe’ and oh my word, I’m so glad I did! I’ve now made it 2 days on the trot, it tastes amazing!!
First time I’ve ever made banana bread and it turned out PERFECT, super impressed! Thank you so much for sharing such a great recipe, I’ll be sure to try some of the others too! :)
Anyone who is thinking about trying this recipe, don’t think – just do it! You won’t regret it!!!
I very rarely succeed in baking but this recipe turned out amazingly!! Delicious banana bread that me and my toddler devoured in a few days. Will be trying more recipes from C+K!
Just curious, do you use a fan forced oven or conventional oven? I baked three loaves yesterday with my daughter using the ingredients for 2 (as my pans were smaller than the one suggested) and it took 45 minutes at 155 degrees Celsius.. (in a fan forced oven) So easy and deliciously yummy I gave a loaf each to my girlfriends and passed on the recipe.. will definitely make this again!! Thanks Kate ;)
Hi Ros, I use a conventional oven! So glad to hear your bread turned out well.
This recipe was really nice, I added chopped pecans and oats and served it warm with crunchy peanut butter spread on some slices which melted in my mouth, Yum! thanks for posting :)
This is great! Looks beautiful coming out of the oven, and tastes amazing, I got quite a few compliments from the people I shared it with. Thank you for sharing your recipe!
So G@@D!! Followed recipe as shown. Tastes & smells heavenly!! I wish it was less calories & next time I’ll replace the egg & oil with alternative as well. The flavor & ease of baking will carry this a long way. So impressed. Your version is way worth the calories. So Yummy & easy!! Doesn’t taste fake or artificial in anyway!! Thank You so much!!
One of the best banana bread recipes I’ve ever had!
I made this today and it was delicious! I am not good at being but even I could do this
Your recipe is great. I just wonder if we can substitute whole wheat flour with almond flour without changing the flavor and texture of the bread?
Thanks Grace! Almond flour typically doesn’t substitute well for wheat flours, since it’s gluten free and made of nuts instead of grains. I did just hear from another reader that replacing half of the flour with almond flour worked for her, if you’d like to give that a try.
Banana & walnut loaf has always been my nans signature dish, which I always thought was relatively healthy until I saw the ingredients (eek!), so I thought I’d try this one. It has quickly become my go-to baked good as my friends and I love it!
I made the Banana Bread recipe today. I used honey & whole wheat flour. I thought it was very good, My husband thought it was a little dry. Next time I will cook it for 50 min. I may try it with the maple syrup.
OMG!! Literally took 5 minutes lol
This is the best, moist, no fail recipe for banana bread! I’ve already made a dozen times and always get compliments.
Just made and tasted it. It’s amazing. I tried it with sprouted whole wheat flour and I’m very happy with the result. Next time I’m gonna make it with sprouted spelt flour. Thank you for sharing such a great recipe
The banana bread was delicious! Light, flavourful, easy to prepare.
I added raisins, dried cranberries and chopped walnuts. I had a friend over for tea and the bread. She enjoyed it so much she asked if she could take a piece home! How lovely.
Delicious – great texture and easy to make. I used a bit less honey and subbed spelt for wholemeal flour and it worked great.
Kate – could you add weight/gram conversions for us in the UK?? That would be super helpful.
Thanks, Hannah! I’m so glad this recipe worked out for you. I hear you on the metric measurements and hope to come up with a solution soon.
Great recipe- I used 1 1/4 cups of whole wheat flour and 1/2 cup of white flour and it was super moist!
I made the recipe according to the directions without add-ins and baked it 65 min. The toothpick came out clean, but when it cooled and I cut into it, the bottom half inch had a bit of a gooey texture. The flavor is great and for this loaf I just toast the pieces before we eat them. But, I’d like to make it again and have it some out right. Do you have any advice for next time? Maybe bake it at a higher temp?
Hey Mitchell! Thank you for your feedback. That is strange. It sounds like your loaf needed just a *few* more minutes in the oven. Hope that works! You might also check that your baking soda has not expired.
Can you use whole wheat pastry flower for this recipe as well if that’s all that I have? Is it the same thing as white whole wheat flower?
Hi Lexie! You can definitely use whole wheat pastry flour for this recipe (it generally works well with quick breads and muffins). It has a lower protein content and is more finely milled than white whole wheat flour. It would not be suitable for yeasted recipes like pizza crust, fyi.
Absolute delicious Was just perfect. Will definitely be making it again.
I need a last minute, fairly healthy birthday loaf!! I’ve made your banana bread before and it’s delicious- do you think it’d work with cocoa and a bit of extra sugar as chocolate banana bread?!
How fun! Try my banana cake recipe! I haven’t tried adding cocoa to it, but you could add cocoa to the frosting if you’d like—you’ll find those details in the frosting recipe notes.
Hi! I’m a 71 yo single guy still learning that I can’t go about baking the same way I do my kick-ya-butt chili, ie, some things in life really are best being treated like a formula (I recently learned that my bright idea of omitting salt is the reason my muffins never rose — who’d guess). That said, I did change a number of things — I used oat flour and, being a little too close to Type 2 (and not having much of a sweet tooth with breads and muffins), skipped the honey & maple syrup. I added cranberries and chopped walnuts and plenty of ceylon cinnamon both in and on top. And for my taste it came out perfectly — the dark flavor of the oat flour with the banana sweetness — I will be making THIS often. I just made it and ate 4 slices, and tomorrow will toast several for breakfast with butter (and maybe peanut butter). What a hoot!
Hi,
I made this. I love the taste!! I just thought it would be a little more moist. Is there anything you suggest for this?
Thank you,
Michele
Hi Michele! How do you measure your flour? I recommend the spoon and swoop method, which means that you give your flour a stir before spooning it into the measuring cups and leveling off the top with a knife. If you scoop the flour into the cups, you could end up with up to 50% more flour, which would then make your bread dry. That would be my top tip!
I usually just pour it in.
Thank you for the recipe for the banana bread. This is the second time I make it, but this time I used maple syrup instead of honey and used whole wheat pastry. It actually tasted a lot better and it turned out great… even my husband really enjoyed it. I have tried a lot of your recipes and I haven’t been disappointed. Thank you so much for sharing.
Hi there,
Is it possible to use self raising flour instead? Or coconut flour?
Thanks
Hi Jamie, I would strongly recommend against either of those substitutions—the recipe would need to be significantly altered to make those work. Sorry!
I make this bread at least once a month and absolutely love it! It is has become my go-to recipe for banana bread.
Thank you for this simple and delicious recipe. I’m making a loaf every week now! The family loves it. I tried some variations like adding rum soaked dried fruits (needs some extra sugar), substituting 1/2 cup of the flour with almond meal and using multigrain ‘atta’ flour that I got from an Indian store. It stores outside for 4-5 days.
Great recipe! I added in 1/2 cup of walnuts, dark chocolate, dates and whole rolled oats and took close to 75 minutes to bake but it turned out beautiful! Moist and hearty with terrific flavor! Thank you Kate! From Janice
Thanks so much for this recipe! You weren’t kidding when you said they are moist- the container had condensation in it when I opened it a few hours after storing them!
I made a few changes to mine and they still came out perfectly:
melted butter instead of oil
1/4 cup of maple syrup (instead of 1/2 cup)
whole wheat *pastry flour
1/4 cup dark cocoa powder instead of cinnamon
topped with a sprinkle of chia seeds
made muffins instead of bread
What about using almond flour? I dont have whoke wheat flour.
Hi Sue, all-purpose flour will work here. Almond flour typically doesn’t substitute well for wheat flours, since it’s gluten free and made of nuts instead of grains. I did just hear from another reader that replacing half of the flour with almond flour worked for her, if you’d like to give that a try.
I made this and it turned out great, I was a bit sceptic though. My family loves it and I couldn’t be happier. I made it with maple syrup, 1 cup instead of 1/2 as we are all sweet tooth and added about two handfuls of roughly ground walnuts and all purpose flour . Thank you for the recipe.
I discovered this recipe last month and have made it 4 times already! LOVE it, tastes perfectly “normal,” but with less guilt (especially when going for a second slice). Love the honey and coconut oil. And I’m always a fan of walnuts in it! Thank you for the wonderful recipe!!!