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.
Best banana bread I’ve ever made! So yummy, and really fluffy and rose a lot. Big fan of your blueberry muffins too – I make a batch every week!
Hi!
I just made your healthy banana bread and it came out very nice from the outside. It taste good, but I want it more on a moist side. How can I make it moist? I used organic coconut oil and good quality butter mixed already? Maybe I had more flour?
I just saw on your site the proper way to measure flour and will follow your advice next time.
Thank you so much!
Ronnie
Hi Ronnie, Yes, make sure you’re measuring the flour accurately. Also be careful not to over-bake it. You might check your oven temperature with a thermometer and do the toothpick test 5 minutes early. I hope this helps!
Thank you so much Kate! I appreciate your response very much. I googled other ways to make cake and bread moist… by adding mayo? buttermilk instead of milk, yes…,
Instant Clearjel? Yogurt? Sour Cream? More eggs? What do you think of those things that I mentioned? What really works and effective?
Btw, I just got your recipe book yesterday :) and will use more of your other recipes, especially some of the salads.
Best Regards,
Ronnie
This might be weird but I’ve made this recipe so many times, and sometimes it’s a little dry but I just put it in a container and by the next day it’s super moist.
I made this loaf cake and it was absolutely delicious I tweaked the recipe by adding dark chocolate and spelt flour .I am going to try this again using the applesauce which has been recommended for an even lower calorie cake . It’s delicious I share this with friends at work and family. And when you are dieting and dying for cake this is a great choice
Hi!!! question.. when you say to substitute coconut oil with apple sauce would the measurements be the same (1/3 cup – 75g) or would it be a different measurement?? I want to make this recipe so bad but maybe skip on any type of oil/butter. Thank you so much!! ^.^
Hi Mayela, yes, you can substitute the same amount of applesauce for the coconut oil.
Used all whole wheat, half sugar. Very yum!
Hi! This is my favorite banana bread to make. It is so delicious! For some reason, though, the center of my loaf is always raw. Do you have any suggestions?
Hi Erin, is your pan a 9×5? If it is a different size, that can change the baking time. I’d also check your oven with a thermometer to make sure it is at temperature. Use the toothpick test to see if it comes out clean. It can take up to 60 minutes. I only need to extra 5 when I’ve added mix ins like nuts, but don’t be afraid to leave it in for a full hour. I hope this helps.
I’ve made this recipe a couple of times, subbing 1/2 cup monk fruit erythritol blend for maple syrup and it’s perfection every time! Thank you for this yummy recipe!
Very good and easy to make, amazing that there’s no refined sugar
LOVE this recipe! So easy to follow becuase the ingredients list corresponds with the steps. Tastes amazing
Great recipe, my husband loves it. I’ve made it multiple times and received lots of compliments!
Made this twice in one day it was that good! I added some chopped walnuts and chocolate chips. One loaf was made with honey and one with maple syrup, both excellent!
This is the BEST recipe for healthy banana bread!! I use coconut oil, honey, almond flour and add walnuts, it is always a big hit :)
I’ve made this banana bread twice now and it’s turned out really well. Just love it. Thank you.
I’ve never left a recipe comment before…but I make this banana bread every week for my kids’ lunches and have for the last 10 years! They love it and so do their friends. You would think every week they would get tired of it but instead they look forward to every fresh loaf. I use 1/3 cup olive oil and 1/3 cup maple syrup and choco chips, whole wheat flour. It feels like a healthy but sweet treat. Thank you!!
I’ve used this recipe dozens of times and it comes out perfect! My family loves it.
The unrefined coconut oil is perfect!
Amazing and simple banana bread recipe! My go to when I want a healthy and delicious breakfast. I made this in muffin form was great too!
This is my absolute favorite banana bread recipe! Just wondering, has anyone used water instead of milk, curious how it comes out.
My tooth pick came out clean but this morning I went to slice the loaf and the top center was mush! After sitting out over night, is it safe to try and cook the slices on low broil to still consume?
I used a stoneware pan that usually cooks faster. And the element is on the top.
Totally baffled!
Hi Jodi, I’m sorry this didn’t turn out for you. What is the size of your loaf pan? That can make a difference in the outcome. Food safety practices recommend cooking to an internal temperature of 165F to eliminate harmful bacteria, so I would make sure you do that if you try it, but it is hard to say what impact that will have on the final project.
Looking for a healthy choices recipe for my diabetic husband to use with my breadmachine. I will try this and report back. Once I have 2 over ripe bananas :-)
This is my go-to banana bread! It’s so wholesome yet so luscious. I use olive oil for the oil, maple syrup (a little less than 1/2 cup, more like 1/3) for the sweetener, and unsweetened almond milk or soymilk for the milk. I also always add walnut pieces.
Love this recipe, I’ve been testing out various banana bread recipes and yours is by far the best Kate, it’s simple, flavorsome, adaptable, and best of all, the ingredients are healthier than any other I’ve come across. We live where bananas, avocados and blueberries are grown commercially, always looking for recipes using these ingredients. I will be recommending your site and look forward to trying out more of your recipes.
Hi Annie, I’m so glad you enjoyed the recipe, and thanks for sharing that it works with gluten free flour. Out of curiosity, what specific brand, type, or blend did you use?
I used Bob’s Red Mills 1 to 1 flour.
this is first recipe of many of your that I’ve used that is a total failure. I wonder if you have enough leavening in this recipe. Mine was flat and stayed flat throughout the baking time. I am using a new oven – electric, and I substituted GF Bob’s 1-1 for the flour in the recipe.
It is not exactly raw, but not exactly baked either. I even upped the temp to 350 F for the last 15 minutes – I think it should bake more at 375F.
Hi Janice, I’m wondering if your baking soda was old and thus less effective — this recipes is usually foolproof. If the oven is new to you, you might want to test the temperature with an oven thermometer.
Second Cookie + Kate’s comment. I’ve been using this recipe for years! I use the EVOO, maple syrup, and whole wheat flour options. It’s a fan favorite in my house with or without chocolate chips. Try it as muffins, a loaf, or even as a flat round cake in a springform pan.
Just baked this using the ingredients stated. Used Avocado oil and threw in some sultanas. Added a few choc drops on the top. Looks really good…darker than using normal flour. Cant wait for it to cool down! Thanks for posting
Can I sub the milk for yogurt?
Hi Gia, I recommend this recipe as written. But if you want to try yogurt, based on my experience and research I would reduce the amount by 1/4 cup and add 1/4 cup water, and I would use regular yogurt over Greek style.
This is the best banana bread I have made in some time! We loved the nuttiness of substituting oat flour by grinding it in a food processor. I added chocolate chips and used the coconut oil. It was amazing and the entire family loved it. Thanks for your consistently delicious recipes, Kate!
I made this and it’s the best banana bread recipe I’ve tried so far!! It is so moist and soft. I used 20g less honey and it’s the perfect sweetness! (I’m Asian lol)
Hello I am just curious why there is milk in this banana bread. I have never seen milk in a banana bread recipe. I also want to use 3-4 bananas like I normally would. Would that mess up the recipe? I have to cut all sugar from my diet except natural sugar. So my Dr. told me about this website.
Hi Cecilia, most banana bread recipes I’m familiar with call for buttermilk or milk. This recipe calls for 1 cup of bananas, but how many bananas that takes will depend on their size. Not all of my recipes are sugar free, but you’ll find that most baked goods use natural sweeteners like honey or maple syrup.
Hello! Turned out delicious but a little dry. Where could I have gone wrong?
Hi just wondering what is the carbs and protein in this bread please x
There is a plug in that lists the nutrition information. Click the tab to reveal it.
This is delicious! Not too sweet like a lot of banana bread recipes. I did run into an odd situation though – I doubled the recipe so I could make a loaf and also a bunch of mini muffins for my kids. The end result was one 9×5 loaf and six mini muffins (mini being like an adult size bite). If I hadn’t doubled it, it wouldn’t have made even one loaf. Wondering if anyone else experienced this.
Hi Erin, I’m glad you enjoyed it! I use the Fiesta Loaf Pan, 5-3/4-Inch by 10-3/4-Inch for my loaf size.
Absolutely delicious! I see why the spoon and scoop is important. I missed that step and packed my flour too tight. Made the bread a bit too dense…but still delicious!
Simply DEEEEEEELICIOUS!!!
I’ve made this recipe several times, as written and with edits, it adapts well and is always super delish as is your Banana Bread with Almond Flour. Moist, flavorful and not overly sweet! Perfect! THANK YOU!!!
Is the oven temp for fan oven or standard oven please?
Hi Marion, my recipes are written for a standard oven, not a convection oven.
I used teff flour and 4 bananas ( I needed to use them all) and flax meal instead of eggs and kefir instead of milk. Chopped pecans as add on. The bread is delicious!
YIIPIEEE
Firstly, highly rate this recipe – I’ve made it so so many times and it’s delicious! We change up the add ins depending on what we have in hand. Question for Kathryn: do you know what would the variation to the recipe be for using self raising flour?
Hi Steph, this recipe calls for baking soda, not baking powder. Self-raising flour can be used in recipes that call for baking powder and salt (omit the baking powder and salt, and add 1 tablespoon of flour), but I don’t recommend in this recipe.
I have made many banana bread recipes, and this is hands down the best. Great, reliable whole wheat recipes are hard to find and this one fits the bill!
Can I bake this in a bread maker? If so suggestions on what setting to select? One says “sweet” and I was thinking that one. TIA!
Hi Marissa, I’m not familiar with your model of bread maker, but if there are instructions for making a batter loaf cake, that is the setting I imagine would work.
I always come back to this banana bread recipe. Love it. Although trying to increase the protein content. Could we add cottage cheese and how much would you suggest?
Hi Bre, I haven’t experimented with that and it would take some adjustments to other ingredients. I prefer to serve this with nut butter or yogurt to round out my protein intake. If you try adding cottage cheese, I’d love to hear about the results!
Oh my deliciousness!!! This bread was amazing! I used King Arthur Gluten free flour and it turned out amazing! I doubled the recipe and made one loaf with banana pieces, walnuts and chocolate chips and the other one just banana pieces and walnuts. So moist and the perfect amount of sweetness. For sweetener I used maple syrup. Thank you so much for such a great balanced recipe.
Hi Alexis-Ann, thanks so much for sharing your experience. I’m glad you enjoyed the recipe!
Would I be able to replace the oil with yoghurt instead? Looking to up the protein level of this recipe. Can’t wait to make it! This will be my Sunday bake for this week :)
Hi Gabi, I recommend the recipe as written. If I was going to develop this as a banana yogurt cake, I would start with adapting my blueberry yogurt cake.
This was delicious! My daughter gave me the recipe because she liked it so much! I used melted coconut oil, white whole wheat flour, honey and 1% milk in my loaf. I also added 1/2 cup of nestle choc chips. Delicious!
I’ve tried countless banana bread recipes and this is my (and my family’s) favorite! I also appreciate the measurements in grams, that way I can put my mixing bowl on the scale and just keep pressing the tare button each time I add an ingredient (= less dishes to clean)!