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.
Love this recipe and make it often! However I wanted to make it a bit lower in fat and use some alternative flours rather than the basic gluten free white flour blend. I ended up using 3 large bananas instead of 2, cut the coconut oil to 1/4 cup and used 1 1/4 cups gf flour blend with 1/2 almond flour. Turned out amazing as usual!
That’s great to hear, Michelle!
Love this recipe! Did exactly what it called for and it came out perfect and moist! Only problem is you’ll tell yourself its okay to keep eating because it’s a healthier version ;) SO GOOD! Thank you!
Turned out amazing! Teen approved also! I used half Einkorn wheat flour and half sprouted millet flour. I mixed in 1/3 cup each walnuts and chocolate chips. Baked for 57 min
I made your banana bread recipe today and it was delicious, the smell was inebriated while was in the oven. I just used olive oil instead of coconut oil. Thank you!
You’re welcome, Sandra!
I made your banana bread recipe today and it was delicious. I just used olive oil instead of coconut oil. Thank you!
Made this with oat flour and a flax egg. Turned out AMAZING! I made two loaves, pulled them out of the oven around 9:30pm. Woke up to one of them already being completely gone! I guess that alone should sing the praise of this recipe. The ingredients are all simple, so easy on the tummy. I did have to bake it a little bit longer than the recipe indicated. And, I added a bit more cinnamon than it called for as well(personal preference). Highly recommend!
The only banana bread recipe I use!!! I add in an extra banana and chocolate chips and it’s just to die for.
Oh my goodness – this is the BEST recipe. So moist and delicious, and I love knowing that it’s healthier! Thank you!
You’re welcome, Ann!
oh Kate you have no idea what this recipe means to me and what joy it has brought to my family! It was the first cake I baked with my daughter – now 6 – and is still her absolute favourite. It’s been our choice for school bday parties and cozy Fall get togethers. It’s been gifted to friends about to set off on roadtrips and my dad swears it’s addictive as he can’t stop himself having just another slice. Thank you!
That’s great to hear, Rute! I appreciate your review.
Delicious banana bread and I just had to make sure I used a kitchen aide mixer as it brought some air into the mix.. kept this not so dense and perfect!! Yum – Yum!
Definitely kept this vegan as you’d shared… sooo good! Thank you~
have to say. I love the zucchini bread made it twice already once with dark chocolate chips the other with pecan. Both were delicious.
Now doing your banana bread
This was delicious! I used a gluten free one to one flour, and butter instead of oil. It turned out so so good!
I’ve been making this recipe all this fall for my son’s cross country team so I make two loaves each week. I have used sugar instead of honey or maple syrup mainly to save money. I’ve used one cup each of white flour, whole wheat flour, and almond flour plus a half cup of ground flax seed. I think I’ve been accidentally using 4 bananas but it’s been fine. I also add a half cup of chocolate chunks. The coconut oil works great. I gently melt it in the microwave for 30 seconds. Thanks for this recipe!!
I tried this recipe with 1 3/4 cups of gluten free flour and I didn’t add the vanilla because I didn’t have any and the banana bread still came out amazing!! I loved it and making it a staple in my house.
It’s everyone’s favorite healthy sweet breakfast at home. It is delicious and healthy.
This is the BEST banana bread recipe ever!! I used pure maple syrup, avocado oil and one half cup of walnuts. This will forever be my go to recipe! Thank you for sharing it!
I’m delighted you enjoyed it, Beverly!
This was so good! I put 3/4 cup of almond flour, and 1 cup gluten free flour, and it still turned out amazing! I definitely will be making this again! ❤️
I LOVE banana bread and am always looking for recipes to make it healthier at home (since the ones sold at bakeries are always sooo decadent). I even reduced the amount of maple syrup and it was the perfect amount of sweetness. Such an easy recipe to follow, added crushed walnuts and topped off with cinnamon! My house smelled amazing and it is the perfect morning pastry or night dessert. It was fun to bake with whole wheat flour which I don’t do often. Amazed at how moist this bread was – and the coconut scent wasn’t overpowering. Will be making on repeat this winter!!
Dear Kate,
I have been baking and sharing this original recipe regularly these past three years, and it has become an absolute favourite, both for myself and the family members for whom I often make it.
In truth, I would like to say that it’s become something deeper for me, since my mother has been unwell these last two years, and I am not always able to connect with her through conversation. So “my” banana bread, as it’s come to be known, is a lovely substitute for those words of love and care which don’t come easily, or which can’t be received easily, during a time of illness. I didn’t set out to make banana bread for this, it’s really just the way things have turned out.
In your descriptive preamble to the recipe, you mentioned the sight of a grown man beaming at your mention of baking banana bread. The sight of a grown man baking the banana bread himself, to share with others, might be different, but still wonderful, thought.
I find the healthful/healthy aspect of this recipe is what makes it so special, and it’s one of the main reasons (apart from the bread being delicious) I’ve gone on making it, thus kind of “making it my own” (though I’ve shared the recipe a few times as well).
When I keep one of two loaves for myself, I often like to think of it as “bread for the journey” (especially when I include chopped walnuts which are so nourishing), not unlike the bread given to the company of ring-fellows by the elves in the epic the Lord of the Rings. Bread which is good for the heart, the body, the senses, and good for giving and sharing.
Anyway, perhaps I am reading too much into this specific recipe, or perhaps I’m sharing part of myself, in appreciation of it, since we know that there are thousands of bread recipes out there! In any case, thank you so much for the recipe–these are some of my reflections to have with bread on the journey.
Wishing you and Cookie & co. all the very best, M.
Thank you for sharing your thoughts. I’m happy to hear my recipes and this banana bread have had such a positive impact.
The only thing I did different from the recipe was I added more cinnamon than what it called for in the recipe. Other than that, I followed it exactly and it came out so good!! I didnt have any walnuts otherwise I would have added them so I’ll have to add them next time bc I will def make this again
I just wanted to thank you for all the hours – on your feet in the kitchen – it must have taken to come up with delicious recipes that don’t contain gobs of sugar and highly processed oils. My family loves this bread and the blueberry muffin recipe you have. So much so that we went to a restaurant recently and upon eating the overly sugary muffins, my 7-year-old said “these don’t taste right…yours are better.” Grateful to you for these delicious recipes that are made out of actual food and nourish our bodies!
This is THE BEST banana bread I’ve ever made.I was never a huge fan of banana bread
but somehow this recipe made me change my tune. Keeping this recipe on file forever. I add chocolate chips to it if I’m feeling naughty.
I’m glad you loved it, Ella!
This is the best banana bread recipe! I used avocado oil for the fat but followed the recipe otherwise exactly as written. It was fantastic! My husband has already requested another loaf. Thanks Kate for all your healthy delicious recipes.
This is my go-to banana bread recipe! I’ve been making it on repeat for 3 years now :)
I love to hear that, Tatum! Thank you for your review.
Loved this banana bread! I made it vegan… just super moist and delicious! Thank you ~
This was amazing. All family members loved it, from the toddlers to the grown ups. I followed the recipe accurately. Used honey and half a cup of chopped pecans. Topped with a “not unhealthy” cream cheese frosting.
Hi there! Do you think I can make 2 breads and keep one out to eat that week and put the other in the freezer for the next week? I can’t wait to try this recipe!!
I’ve made this banana bread dozens of times, and it never disappoints. Always light and crumbly. Thank you for sharing this wonderful recipe, Kate!
You’re welcome, Rita!
Absolutely the best! NO sugar, yay! My husband raves over this bread.
Best I ever baked! I really tried si many ones to find my favorite. And this one… incredibly moist and really delicious Thank you so much for the recipe. I’ll make it again and again
This recipe is moist and delicious! Very easy to follow and had all ingredients on hand!! Thanks for a great recipe!!
You’re welcome, Irene!
This is delicious. I made it with coconut oil and added pecans. My husband and I prefer it to traditional recipes with sugar and white flour.
How can I convert the recipe to fit my 2 lbs bread machine. Please advise, thanks!
I’m not sure as I haven’t tried it, sorry!
Just wanted to add to the chorus of praise for this recipe. Made just as written. It’s amazing. Tripled the recipes for our big family. Gone in 2 days. I love that’s is healthy and I feel good about feeding it to my children. Thanks so much for this!
You’re welcome!
this is the best banana bread.. My go to recipe for years and every time I make it for anyone or they have some at my house they always want the recipe!
Hi Kate
I’ve made this recipe twice now even though I get a tasty brown crust on the outside it’s doey in the middle
Please what am I doing wrong
Thanks Arthur
Hi Arthur, are you sure you are adding the right amount of ingredients? How long are you baking it for?
This is fantastic!! I split my batter into different sections and made mini loads. One I added raspberries, the other blue berries, the other chocolate chips and the other peanut butter. I also made mini muffins for the tiny tots or for the ones that want a taste and not a slice. I’m still working on the time differences (checking every 5 minutes) but can’t get enough of these. THANK YOU!
Hi! Did you figure out how much time the mini loaves need to bake for? Thanks!
I’ve tried several healthy banana bread recipes and this is by far the best. Others I’ve tried are good, but tasted healthy. Heart health, weight loss, and tasty but good-for-you foods are important to my family. We’re currently trying a Mediterranean diet and this banana bread fits it nicely because it uses olive oil and has no added sugar, as well as using wheat flour. It’s really moist, and tastes great. I bake it, cool it, slice it, then wrap individual slices in plastic wrap and freeze them, so my kids (or me) can take one out, pop it in the microwave for 30 seconds and have it for breakfast. I do recommend this recipe and thank you, Kate, for sharing it.
Absolutely delicious
Thank you for your review, Marta!
I’ve been making this banana bread for a few years now. Love that it doesn’t use white processed sugar and it’s so yum. Started off making it for myself, then my husband and I, now I make it for our baby boy. Thank you for this delicious recipe!
I made this today. Used grapeseed oil. Used kamut flour (I grind my own grains). Added walnuts. Big hit with both hubby and myself, yum! Honey gave it the perfect sweetness. Cook time was right on target. Next time I will try a mixture of spelt and kamut flour, to give it a bit stronger wheat taste.
This was SO EASY to make and SO GOOD! I used maple syrup, coconut oil, and a real egg. I also used AP flour because that’s all I had and oat milk. I mixed in dark chocolate chips- but think walnuts would’ve been a great addition! Thanks for this recipe!
You’re welcome, Michelle!
I have been making this recipe for over 7 years now, and it always comes out perfect. Whenever I bring it over to someone, it’s gone within an hour!
I love to hear that! Thank you for sharing, Maria.
Delicious and reliable!! Thank you!
This was absolutely amazing! As good as any non healthy banana bread! Add a dollop of vanilla Greek yogurt and some fresh berries for a delicious nutritious breakfast or snack!
Thank you for mentioning multiple adaptations. I wanted to use just what I had on hand so I substituted sugar free syrup for the honey. I added cocoa powder and made chocolate banana muffins. I will use this recipe to make more sugar free versions in the future
Hi,
It looks like this recipe has been updated since I last made it.
I have always used approximately equal quantities of wholemeal wheat, rye and oat flour. And the oil I use is walnut. I find these two tweaks produce a nice result.
I have used Maple Sugar in the past, but I feel the result does not justify the expense. Next time, for sugar, I will try the Dry Malt Extract I get from the home-brew shop for making beer.
Happy Cooking,
Mike, from Canberra, Australia.
My favourite ever banana bread recipe! Brilliant every time.
Thank you, Clytie!