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 recipe! Turned out so good with crushed walnuts and pecans. Nice taste – not too sweet just right!
This would have to be the very best banana bread recipe ever!!! I love that it’s not sickly sweet.
Thank you for sharing, Lesley!
I had some bananas in need of baking and couldn’t find my usual banana bread recipe so I whipped up this one as a breakfast option for the week and it is absolutely delicious!
I used coconut oil with plain flour and a little bit less honey (purely because we ran out) as well as oat milk. I also added in 1/4 cup chopped walnuts and 1/4 cup chopped pecans for texture.
Definitely a new favourite banana bread recipe and I’ll be adding it to my collection as a healthier option than my usual one.
Tried, used more banana than instructed. Added walnuts. Sooo delicious. Just right on the outside and soft and super moist inside. Will bake again.
This turned out SO good, thanks Kate!! Do you think subbing agave for the sweetener would yield good results?
I don’t have much experience with it, so I can’t say for sure.
This turned out brilliant! Thank you so much!
You’re welcome, Erin! Thank you for your review.
It is always great. It’s a definite go to recipe in bread or muffins. IT never lasts and then I have to make more.
Not sure where I went wrong, but I have cooked it for 55-60mins at 165 degrees Celsius, and the inside is totally uncooked and about 5mm on the top is well cooked. Is there a way I can rectify this without starting again next time (unfortunately I am not the best baker and do not know how I can save it)? P.S. I have placed aluminium foil iver the top and increased the temperature to 180 degrees Celsius, and am monitoring the situation. it smells amazing regardless and I can’t wait to eat it. :)
Hi Laura, Do you find your oven bakes evenly? Sometimes you need to leave it in a bit longer since ovens can vary.
Seriously delicious! I used maple syrup, coconut oil and whole wheat flour, and sprinkled in some mini dark chocolate chips. My picky 4 year old even loves it!
That’s great to hear, Ashely! Thank you for sharing.
Love! So delicious and perfect amount of sweetness.
An AMAZING recipe. I’m a vegan and used an egg substitute and it still came out perfect. Everyone enjoyed it, thank you!!!
This is definitely the best banana bread recipe I’ve ever used and I’ve made it over and over again. Thanks
I’m glad you loved it, Leaza!
I tried several recipes for banana bread and yours turn to be beautiful in my oven. What’s the difference? I would never be able to tell. We all love the consistency and texture of the bread!
I didn’t change a thing, but rounded up the cinnamon to 1 teaspoon because we love cinnamon flavor! I also added raisins and walnut and put some banana and almond slices on the top, sprinkled with some sugar and cinnamon. Yummy!
Hey guys I’ve made this twice now sticking to the recipe 100%! and it comes out dark brown all over and tastes slightly burnt. It still seems a little soggy at the bottom too. It’s in a fan oven at 165.
Help!! I really want this to work because my son loves BB.
I’m sorry to hear that! Does your oven cook warm? This recipe is designed for a conventional oven, not convection.
I make this recipe as muffins all the time. My kids love these. I add chocolate chips and then put less honey in as the chocolate chips make them sweet.
I have made this banana bread dozens of times (both vegan and non-vegan modifications) and each time it has turned out perfectly! I use regular whole wheat flour, coconut oil, almond milk, and maple syrup. I don’t bother measuring the mashed bananas and usually use 2-3 medium-ish sized ones. This bread is so delicious most people are surprised when I tell them that it is 100% whole wheat, with no granulated sugar and no dairy! You don’t need any other banana bread recipe…this one is it! Thanks Kate!
Thank you, Catrina!
I did make it and I’m going to make it again. I lost the recipes and I’m glad I was able to find your recipe again. Thank You for sharing this recipe. It’s
definitely a keeper.
I’m excited you love it!
YUM! I’ve made this 4 times so far (definitely will continue to do so) and it never fails to be eaten by my family within a few days. Thanks for the recipe! :)
You’re welcome, Natalia!
The bread turned out fabulous! I doubled it for two loaves and used applesauce instead of oil and only a 1/2 C of maple syrup for the sweetner. I added about 1 cup of chopped nuts to one loaf and kept the other one plain. I baked them exactly 55 minutes but 52 minutes would have probably been fine too. I do not miss the sugar typical in banana bread recipes. I just enjoyed a warm piece with butter and it was so delicious.I might try it with Flax eggs next time. Thanks for the healthier recipe. I’m taking a loaf for my husband and I when we go camping this weekend.
Thank you for sharing how you made this recipe, Lee! I appreciate your review.
Made this tonight and it is absolutely beautiful, used half maple half honey with some dates and pecan nuts. Thanks for the delicious recipe
This is the best banana bread recipe I’ve ever found! I’ve made so many different kinds; some healthy and some not. I would choose this recipe over any that have butter and sugar in any day…for taste alone! I used oat flour, maple syrup, and olive oil for mine as it’s just what I had but wouldn’t change anything next time. Added walnuts into the batter and chocolate chips on top. Thank you, this will be a keeper forever!
I LOVE, LOVE, LOVE this recipe! I made it egg-free with flax eggs because I ran out of eggs. The sweetness was just right and the texture was perfect! Will definitely be making this again!
I’ve made this successfully many times and lately have been subbing 1/2C coarse wheat bran for flour in order to increase fiber. It comes out light and fluffy (which is surprising because it’s bran) and even more delicious. I’ve started making the same substitution with the Healthy Blueberry Muffins also!
Made this and turned out absolutely beautiful, I even sprinkled some granola on top (oat and honey flavor) to give it a crunchy top. Do you know how many calories are in this if used with oil? Thank you, Brooke
Hi Brooke, I provide the nutritional information below the notes. If you need something else or change ingredients, I suggest using a different calculator online.
I used butter scotch chips and regular flower (didn’t have whole wheat)… It was delicious!
I forgot the eggs!
Oh no! I hope you are able to make it again.
Made this recipe, delicious. Added several mix in’s: chocolate, craisens, crushed mix nuts, coconut, and pumpkin seeds.
Sounds delicious, Bernadette! Thank you for sharing.
This turned out so good!! Perfectly moist and I like that it’s healthier than most banana bread recipes I see. Will definitely be my go-to bb recipe from now on!
I made this using vegetable oil and maple syrup. I also added pecans! It’s delicious!
Do you have nutrition information available?
Thanks!
Hi Lisa! Nutritional information is below the notes section of the recipe.
This recipe is perfect. Followed it exactly and loved every bite!
That’s great to hear, Rebecca! Thank you for your review.
Turned out perfect ! I’m NOT a baker but had too many Bananas lying around to pass up the opportunity. Swapped the honey for maple syrup, and (unfortunately) white flour over whole wheat just based on what I had on hand. I love that this uses coconut oil. Added an oat/brown sugar crumble to the top for fun.
Will absolutely make again, this time with some choco chips!
Thanks for the recipe!
Just made this for my wife because she is watching what she eats and she’s in love with it! Thanks for putting this recipe out! I’m sending my email so if you have any more tasty healthy recipes, please send them over my way!
Hooray! Thank you for sharing, Lacey.
I made this bread with white whole wheat flour, substituted the oil for applesauce, added chopped pecans and dried cranberries. Very good. A little different flavor from a traditional recipe, I think due to the wheat flour and a little drier, but still moist and very tasty. I was wondering if the calorie count on this is different since I used applesauce instead of the oil. Wish I could leave pic of it, but I don’t have an instagram account.
I liked this bread! Very tasty, healthier, and easy to make. I added chopped walnuts, raisins, and a little flaxseed for extra nutrition. Like some other commenters, mine came out a little drier than I like, but I am going to make it again with a bit more milk and oil, or a different oil (I had grapeseed so used that) and see if that helps!
I LOVE this recipe! Made it so many times now and it has never failed me yet! I even bake it on the stove in a pot covered with a lid and it turns out nice there too!
However I must admit I did try it with the Oat flour once and it didn’t turn out great but not sure if that was down to me blending my own oat flour or the fact I baked it on the stove (or both!).
Despite the oat version this is an amazing recipe and it’s lovely that it has no refined sugar but is so delicious. Thank for sharing! Xx
Oh no! I’m sorry to hear it didn’t work with oat flour. Be sure you are following my How to Make Oat Flour. I appreciate your feedback, Naomi!
This has been my go-to banana bread recipe for a few years. :) I just use less sweetner, and vanilla instead of cinnamon. :) Usually dark chocolate chips as an add-in.
I love to hear that, Jenny! Thank you for sharing.
Great recipe.. came out perfectly. Love it and I don’t think it’s gonna last long in my house
Delicious
I use oat flour with chocolate chips and either walnuts or pecans. So delicious and turns out perfectly for me every single time. Every recipe I make of yours is simply the best! Thank you for all of them
SO GOOD. But be careful: if you hit the 2X button, it does not double the NUMBER of bananas (only the cup measure)
I am excited to try it, but I cooked it at 325 for 45 minutes and it was overcooked. Any tips?
Hi Mia! It sounds like you needed to cook it longer. It can take 55-60 minutes. See the final step in the instructions.
Very easy steps to follow
Thanks for sharing
Can I substitute apple sauce for maple syrup in order to keep the moistness but cut out the sugar for my toddler? Thank you!
Hi Lauren, I haven’t tried it so I can’t say for sure. If you try it, let me know how it turns out for you!
Best recipe. I sometimes use all purpose flour and I do use vegetable oil instead of the others, and add a 1/2 cup of it instead of 1/3. Also add a sprinkle of nutmeg. Best best recipe!!!
I’ve made this once and loved it – now I’m wondering if I can double the recipe and bake it in a bundt pan?
You can try it. Let me know what you think! Or try my Favorite Banana Cake.
We love this! So yummy. Can you do these as muffins, too?! I wonder if the temp would need to be different and of course assume the baking time would be less.
Hi Lindsey! I recommend my Healthy Banana Muffins
This is the best banana bread ever. I made according to the recipe and it is so moist and delicious. Great bread for my Mediterranean diet.
I love this banana bread recipe and make it all the time! Do you have any idea of how long it may need to cook if made in a round 9” cake pan?
Hi Bunny! I recommend my Favorite Banana Cake
Make this all the time and have experimented with additions such as blue berries and walnuts. Great versatile recipe. I have used 4 bananas recently and it makes it more moist.
My go to banana bread recipe.
Love to hear that, Gillian! Thank you for your review.