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’m not a great baker, but every time I try this recipe, the result is fantastic! I’ve done it without honey as well, and various flour combinations (including chickpeas!) as a treat for my under 1 year old. And she loves it! I’ve recommended it to all my friends
My 13-year-old son and I like to make this recipe. We both love how moist it is! I made it half sweet this time, but I prefer the original recipe :) It usually only lasts a few days since we eat it so quickly lol. Follow it to a T, folks. You won’t be disappointed! Thanks for this <3
You’re welcome, Gianna! I appreciate your review.
Great recipe and so easy to make. I love how it turned out. Used 3 bananas and added walnuts. Made it with maple syrup, so it wasn’t too sweet, which I liked.
Will definitely be making it again.
That’s great to hear, Iva! Thank you for your review.
This turned out great thank you for the recipe! Used whole wheat flour, maple syrup and added half a cup of chocolate chips.
Can I use almond flour
You can make my Gluten-Free Banana Bread (Made with Almond Flour)
Can you substitute Eirnkorn flour? I absolutely love this recipe. I have made it with Gf flour and wheat. Just wondering what modifications I may need with Eirnkorn.
Thank you so much for this recipe. As I bake mostly for my kids snack time I love refined sugar free recipes. A question please, if I make this in a 2lb loaf tin, is it the same cooking time do you know please? Thank you again!
I’m not sure as that size is slightly larger I believe. I would start on the lower time end and then adjust from there. Let me know how it goes!
This is the very best healthy banana bread we have ever eaten! Made with white clover, honey and freshly ground whole wheat flour. Even the grandkids love it, and they don’t know how healthy it is!
I’ve been using this recipe for 6 years! I do use butter instead of coconut oil. It’s delicious and super easy to make! I’ve used all purpose GF flour, all purpose, and spelt all with success.
I love to hear that, Lindsay! Thank you for your review.
I tested this recipe out for the first time with less honey/maple syrup – about a quarter cup or so and 250g mashed banana, so a little more than the recipe calls for – as I wanted to give my baby daughter a taste and it turned out really well. It has a delicate but notable sweetness. I used fine ground wholemeal and love the texture. Possibly one of the best banana bread recipes I’ve come across.
I very rarely review recipes but I just had to review this one because it is THAT good. I used coconut oil, honey, and almond milk in mine. And it was devoured by my family within a day and I already need to make more! MAKE THIS!
I have made this recipe several times and it never fails. FYI, I choose whole wheat flour, olive oil, milk, and honey for the ingredients that have options. Most of the time I have used walnuts. We all have enjoyed the flavor and texture of the bread. Moist as well!
Thank you for sharing how you made it, Nicole!
Could I add zuchini to this recipe do you think? I’ve got both overripe bananas and zucchinis I need to do something with!
I haven’t tried it, sorry! I would be hesitant it would be too wet.
I adjusted recipe slightly for a less sweet version and it turned out so good. Also reduced salt to 1/4 tsp and increased cinamon to 1 tsp. Used 1/4 cup grapeseed oil, 1/4 cup pure maple syrup. For dairy I used 1.4 cup full fat organic yogurt. Flour was 3/4 cup organic unbleached white flour plus 1 cup of whole wheat spelt flour. Added generous half cup of chopped walnuts and this is now our favourite Sunday morning brunch item.
I’m happy to hear it turned out! Thank you for your review, Lora.
I added protein powder, cacao nibs and chopped walnuts. It was gone within the day and now I bake it weekly for school lunches and for my inlaws.
Best banana bread recipe and healthy, added walnuts and chopped medjool dates..and topped with walnuts..turned amazingly delicious
Thank you
You’re welcome, Juliana! I appreciate your review.
Kate your banana bread recipe rocked my world! Best one I ever made. Thank you so much for this recipe which turned out so moist and healthy with the coconut oil. The wonderful smell throughout my bldg. when it was baking, brought neighbors to my door! Look forward to trying even more of your recipes. I have to mention that your blog name brought me to you…. I had an American Eskimo dog named Cookie for 18 yrs. ! We were, known by family and friends as…. Cookie and Niki. Thanks again!
You’re welcome, Niki! I appreciate your review.
Gd recipe as I’ve made it before but be handy if you add boxes to tick nxt to the ingredients. I got a bit distracted while making this, and not sure if I’ve added baking soda in it n added a teaspoon. Not sure if I’ve doubled that amt. Yet to see when its out of the oven.
This was the best loaf of banana bread I think I’ve ever made! I was out of wheat flour, so I used 1 C white flour and 3/4 C almond flour and mixed in walnuts and chocolate chips. I can’t wait to make it again!
I love to hear that, Megan!
Thank you it was delicious! I made two batches
very very good. i just estimated for the most part and it still turned out great. i also paired it with milk. i love that it’s delicious and healthy so i dont feel bad about eating the whole pan.
This is truly the best banana bread recipe. I have used coconut oil, olive oil and avocado oil and every time it turns out perfectly! Love that the recipe calls for honey and we always add extra bananas and chocolate chips. I have one baking in the oven as I type this!!! Xox
Great to hear, Nancy!
I have made this recipe a few times now and always tastes great.
Hi,
I’m excited to try your banana bread recipe but it doesn’t say in the directions when to add the milk??? I have already started this and see you don’t have it down. I hope the milk is supposed to go in it!
Hope you see this.
Hi Rebecca! See step 2. You add it with the bananas.
I’ve been using your recipe for years now, never disappoints, multiple people have said the banana bread is delicious!
I love to hear that, Julia! Thank you for your review.
It was so deliciousssss this is the best banana bread recipe!!!!
I used the version with oat flour that I ground myself and added chocolate chips, baking time was exactly 60 minutes.
I would definitely keep this recipe.
Thank you so much Kate for sharing your recipe.
Kate, this recipe is perfection! I was too sleepy to take the bread out of the oven to cool last night and it continued baking to an even more delicious state in the cooling oven! What a win.
Would this work if I made oat flour ? Trying to get oats in to lower my cholesterol.
Hi Kelly! Yes, this will work with oat flour. Be sure to follow my How to Make Oat Flour for ratios.
Would like to make this banana bread. Please advise size of loaf tin.
Thanks
Turned out amazing! I used half almond flour. How many calories do you think are in a slice?
Hi Maureen, I would recommend my Gluten-Free Banana Bread (Made with Almond Flour)
I love this recipe! I use coconut oil and add in chopped walnuts and dates. Yum! It’s an easy recipe to double, which I always do using overly ripe bananas from the freezer. I slice the loaves, wrap each half in wax paper, and put 3 of the halves in ziplocks for the freezer.
This was so yummy! I used almond flour and added two scoops of protein powder and 3 bananas. Very moist and delicious! Added chocolate chips. Cooked at 350° for 50 minutes.
Absolutely delicious. I used whole wheat flour and good quality evoo. Far better tasting than anything made with sugar, white flour and vegetable oil. I was pleasantly surprised. Ohh…forgot to mention I added chocolate chips and used real butter to grease the pan.
Love it, this is my go to recipe with apple sauce substituted. I am making it today with mostly regular flour and a 1/4 cup almond flour (because I ran out of regular) wish me
Luck… hopefully it doesn’t mess the consistency up too much. Also added some milled flax to add a little oomf! Maple syrup is my go to sweetener for this recipe, makes it really warm. Love all your recipes,
The other Kate :)
I always enjoy your recipes and bought several people your cookbook. ALways a go to
Hi Kate! This bread was delicious but mine turned out really dry, not moist at all but still yummy. I used coconut oil and 2 1/2 cups of Oat flour (which I ground myself from large flake oats). Should I maybe just use already made Oat flour? Any helpful tips or insights so that I can get a moist loaf next time would be greatly appreciated! Thank you! Love all your recipes and use them often and they always taste soooo good (when I don’t screw them up ;)
Did you use my How to Make Oat Flour ratio recommendations?