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.
I haven’t tasted yet cause its in the oven but the batter was delish
This was my dad’s favorite recipe! Haven’t made it for a year, and came back to confirm ingredient list. But your username made me smile.
I love to hear that, Amber!
Can I use monk fruit sugar instead? Of yes wat is the portion?
I haven’t tried it, sorry!
Please can you tell me how many calories are in a slice?
Kind Regards,
Lydia
Hi Lydia! The nutritional information is below the notes section of the blog.
Thank you so much for this wonderful recipe! I’ve made it a few times now, and it’s always a hit – it never lasts more than 2 days in our house!!!
This was delicious and the best wm no sugar banana bread I have tried over the years. I made it and offered some to my grandchildren who loved and brought it out to be added to the table .
Thank you so much.
You’re welcome, Julie!
I have been making this recipe for a few years. I use half regular/half whole wheat flour. Add-ins are always chocolate chips and Skor bits (similar to Heath bar in the USA). The best recipe, always moist and delicious. Thank you Kate!
You are a miracle worker! I was a little nervous about this, expecting a poor substitute for banana bread, and imagining that I would regret not making it the old fashioned (high in fat, sugar, and calories) way. I decided I’d try it once, and to my shock, it’s amazing!! I didn’t have whole wheat flour, so I used white, but everything else was as the recipe called for. It was delicious! Moist, flavorful, with a tender crust, and wonderful taste. I could hardly believe that it was made a lot healthier! A true winner!
I love to hear that, Traci! Thank you for your review.
I used coffee instead of coffee/milk and it added some depth. :) thanks for the great recipe.
as usual, I can always count on her recipes being the best on the web
Thank you, Jim!
Taste is really good, but for some reason mine turned out a little dry. I only baked for 55 mins, so I’m not sure what happened…
I love this recipe. I actually use four bananas as I like a really moist crumb. I also use 1 cup of all purpose flour and 3/4 whole wheat flour. Finally, I add 1 cup of add-ins. It is delicious.
Mine doesn’t seem to cook properly and the it’s like the bottom is still uncooked or the honey drops to the bottom ☹️ what am I doing wrong?
Oh no! How long did you bake it? Where did you place it in your oven?
This is a delicious banana bread recipe! It’s the only one I use now.
I love to hear that! Thank you for your review, Susan.
Just made it with the addition of dark chocolate chips. It turned out really good!
Great to hear, Lena!
SO good! Tastes just like normal banana bread, but without tons of sugar so I feel comfortable feeding it to my toddlers.
This is an amazing recipe and so easy, even my children who do not like bananas loved it.
That’s great to hear, Nicola! I appreciate your review.
I mastered banana bread with this recipe. I do it now at least once or twice per month and each time I try another combination. (I put less honey, one spoon only, since I have a small child). Everybody love it, Thank you!
This was incredible, thank you for the recipe! I now want to try and substitute the oil with homemade apple sauce, do you know if it tastes much different?
I don’t know without to try it. Sorry!
Fyi I just made this recipe and I used 1/3 cup of applesauce. I don’t miss the oil at all!
This bread was fantastic! Followed the recipe and it turned out moist and delicious! Cooked for 60 minutes perfect….not dry, not mushy at the bottom like some recipes. This my new best recipe for Banana bread!
Oh and the fact it was made with whole wheat flour and honey, so good for you…
Kelly Raymond Smith
Nice banana bread taste, but a little dry. I baked for ~58 minutes. I might add applesauce next time!
The best banan bread recipe I have ever tried!! Its so good I am flabbergasted
Wonderufl to ehar, Charlotte!
Oh my! I was so surprised that this turned out as good as it did. I loved my old “unhealthy” banana bread recipe and I was afraid this one would taste like bland health food, but it was absolutely delicious. It was moist with just the right amount of sweetness. I made it according to instructions using coconut oil and honey. It will be my new go to banana bread recipe.
I’m glad you loved it, Sara!
5 stars. This recipe is a moist tasty banana bread. Mine had chocolate chips in it though so maybe not as healthy but the family gave it a 5 star.
Thank you, Pam!
I make this almost every week, changing up the additional ingredients but usually is walnuts and Whittakers dark chocolate. Super simple recipe but so delicious and moist!
I love to hear that, Raina! I appreciate your review.
This has been my go-to recipe for years now and I have received nothing but compliments when making this for friends/family..so a solid thank you is in order, haha! If I wanted to make a chocolate version of this bread, would I just add 1/2 cup of quality cacao powder to the batter?
That’s great to hear, Val! I appreciate your review.
I make this all the time with gluten free flour, dark chocolate and walnuts and it’s my favourite banana bread recipe! I find it definitely takes 1 hour at least, maybe that’s down to me substituting the flour for GF.
This recipe was perfection! I used AP flour, 3 bananas and added 1/2 cup chocolate chips. I’ll be making the next batch soon. So good!!
Happy to hear you loved it, Anna! I appreciate your review.
I have been making this recipe every week for a while now and it always tastes great. I use almond meal with add in of a large handful of walnuts and sometimes dried fruit. Two months ago I accidentally added cardamon. Now I always add I TSP cardamon and 1 TSP cinnamon. Absolutely delicious. Thank you for your recipe.
You’re welcome, Rosina!
could i use almond flour??
I would suggest my Gluten-Free Banana Bread (Made with Almond Flour)
This recipe is really good. My two boys made it ( 14 and 9 years old) while I supervised. They loved it. We did end up using bobs red mill I bleached all purpose flour because they were all out of whole wheat flour at the store. We opted for olive oil for the oil in it which we use all the time anyhow. I can’t wait to make it again and try some additions. I’m thinking of trying some dark chocolate in it. :) Thank you so much for sharing this recipe.
Made 4 loaves exactly as written, but forgot vanilla. Delicious and moist!
Great to hear, Gina!
I almost never leave reviews but this is a staple in our house now so I feel like I must. I went in search of a healthy banana bread recipe a couple months back after my elite athlete son had 2 shoulder surgeries in 6 weeks time, and was going to be doing a lot of sitting around and feeling sorry for himself (who doesn’t need comfort food in a situation like that?). I stumbled upon this one. My son and husband now ask that I make this every week! I have probably made it 10 times. I make it exactly according to the recipe for the most part. Sometimes I use 1/2 cup honey and sometimes 1/4 cup honey & 1/4 cup Lakanto maple syrup. It’s a hit either way. Thank you!
Thank you so much for this recipe! I have searched for and tried many varieties and options for a cake without added sugar that still tastes like a treat. This one has definitely been our favorite, and is now our go-to recipe for birthday cakes for our little ones.
You’re welcome, Amanda! I’m happy to hear you enjoyed it.
This was amazing!! And i used a gluten free flour combination. 2cups white rice, flour, 1 cups millet flour, 1 cup tapioca flour 1 cup potato starch with 4 tsps xanthum gum and it really worked together, I have millet and ground it with my coffee grinder and voila. All together this a hit!
That’s great! Thank you for sharing, Alex.
I was looking for a version of banana bread that I wouldn’t feel guilty feeding to my 7 month old son. I was skeptical, especially since I elected to use olive oil and maple syrup…I thought it was setting the stage for some funky flavors for sure. But WOW! This is such tasty bread! It got a good crust on top but stayed perfectly moist inside! When I make this again in the future, I will absolutely use walnuts…highly recommend this recipe for those wanting a guilt-free banana bread alternative! Picky baby approved!
I’m glad you loved it, Rachel! I appreciate your review.
Babies under one should not have honey. Most jars should display the advisory.
I used maple syrup but thank you for your concern.
Hey Kate,
Tried this recipe and followed everything but wanted to go 100% oat flour so I used your method of multiplying by 1.42 (so 225g * 1.42). Also opted for maple syrup.
While it tasted great, the bread came out crumbly and slightly dry since I only usd oat flour. Do you have any recommendations for how to improve this for next time? Should I be using more coconut oil? Any advice would be super appreciated!
Thanks!
I’m sorry to hear that! Maybe you baked it for too long.
Made this with chocolate chunks in it and yip, 60mins exactly. I had no cinnamon unfortunately but was still delicious, easy and went down well with my health conscious partner
Thank you for your review, Zany!
I followed your Banada Bread recipe using a blend of almond and oat flours, and olive oil. I also pre-soaked 1/2 cup organic walnuts in 1/4 cup water to soften them as I suffer from IBD. Results: delicious and well received in the gut! I shared it with friends and they gobbled them up! Thanks for sharing your tips and recipes!
I’m late to this party! I tried this recipe with brown rice syrup, GF flour. I increased the syrup just a little, and reduced the milk as well. I also used half oil, half applesauce. Extra ripe bananas were used. The result was BLISSFUL!
Great to hear, Julie!
Made this today. Love the ingredients, simple and delicious! Thanks!
You’re welcome, Maureen!
Hi, I have tried this earlier and it came out really good ,but this time the batter became too sticky like yeast has been used and bread did not taste that good. What could be the reason for this?
I’m sorry to hear that. Did you use something that went bad?
Mmm! Another perfect recipe made it with “chia eggs” chia seeds in place of eggs, and swapped 1/4c ww flour for powdered low fat peanut butter. Batter was delicious too!
Great to hear you enjoyed it, Katherine!
Cheers, our family just finished a second double recipe loaf.
Phenomenal recipe! I am shocked that this is a relatively healthy recipe, it tastes so darn good! It is a much more subtle banana bread, but is still absolutely delicious. The dough is perfectly most and is a lovely texture. I used a heaping 1/2 teaspoon of cinnamon in the batter and then added a total 1/2 cup mixture of chopped toasted pecans and walnuts. I also mostly used honey with about a tablespoon of maple syrup. I also used oat milk as my milk/water option. I highly recommend using well ripened bananas — if you need them more ripened overnight, stick the them in a paper bag with an apple or two and put them in a warmish place and it helps a lot! This is definitely going to be a go-to recipe for me now!
Curious when to add the1/4 of milk/water in the recipe list
Made this tonight with cranberries, walnuts and dark chocolate chips. It is a delicious banana bread. Moist and very tasty!
This came out so perfect, I didn’t have enough maple syrup so used about 100grams of it and didn’t seem to affect the bread, soo moist and yummy. My family is in love. I also used half wholemeal/regular!
the best I’ve ever eaten – greetings from Scotland
Great to hear, Anna!
I thought this banana bread was amazing! i would not change a thing
I made this bread and it makes us happy! We found ourselves in need of something grab & go, and this works well. I confess to throwing everything except the flour into the blender and then mixing the flour in a bowl with a spoon. That didn’t mess anything up. So that’s an idea for people with hands issues and a Vitamix. I would love to know about substituting sweet potato for some or all of the banana, or apple. I’ve always made healthy food but have never been a baker. Thank u so much for your healthy food ideas! Your salad with greens, apples, pomegranate seeds is a regular here, with substitutions depending on availabilities.
My go to when the bananas get a tad too brown. Love this recipe!!
Thank you for your review, Alyisa!
I make this banana bread recipe almost every other week for my kids and they love it. I put 1/4 cup of mini chocolate chips and 1/4 cup of chopped walnuts. I put two good slices in their school lunches. Thank you so much for the healthy recipe!
You’re welcome, Nora! Thank you for your review.
What’s your thought about adding a scoop or two of vanilla protein powder…I’m looking to make a healthy and complete breakfast bread for my elderly mother.