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.
This is the second recipe I’ve tried of yours – I am so impressed! The apple muffins (to use up some apples) and this bread (to use up blackening bananas) were so simple to make, so nutritious and incredibly delicious. My husband, not a fan of “health” food, loved both. I made this banana recipe tonight with walnuts and craisins and maple syrup – thank you so much! I’m looking forward to trying your beet salad and some main dishes.
Thank you for a great recipe with excellent photos and insightful instructions. This is a winner. I have such anxiety about cooking something for others – but I would love to give this bread as a homemade gift.
I did the cinnamon swirl topping and felt like a celebrity chef!
I used all purpose flour, but next time I will try with the white whole wheat.
What a find – I give it 5 ❤️ ❤️❤️❤️❤️s
I had to cook it 15 minutes longer. I used chocolate chips. It came out good. This is my first time making bread. It was a little bland, but good. I’m just getting started Thank you for sharing!
Can u just double all the ingredients to make two loaves?
I don’t have whole wheat white flour. Can I use All purpose white flour instead?
I really wanted to love this bread. Wondering what I can do to make it more moist and less dense. Flavor was good, not great, and dry, sadly.
Also wanted to know how many servings you are figuring per loaf. Just to make sure I have the right idea calorie wise. Any help would be lovely.
Seriously the BEST banana muffin ever! Tweaked a bit by substituting some all-purpose flour; 1 cup, and 3/4 stone ground whole wheat. It made 12 regular muffins. And used 1/4 cup honey and 1/4 cup maple syrup. I am a crazy foodie, always looking for new delicious recipes, this a a recipe box keeper! ( only used 1/2 tsp vanilla as I feel it can take away from the banana flavor too much, yes I over analyze every recipe)
This was so moist and I used maple syrup and added pecans and it was just the right level of sweetness. The best part was that I never even had to use a mixer as it is so easy. I froze my loaf and it thaws out perfectly as well. Great to take to work for mid morning snack.
I’m not one for resolutions or leaving comments, but this year I’ve committed to start leaving them for your amazing recipes. This seems like as good a start as any! :-)
We LOVED this bread. (Not sure it’s healthy if I consumed 3/4 of it though…heh heh heh) Love that it’s all in one bowl, too!! We successfully substituted gluten-free oat flour for all the flour, used only 1/4 c maple syrup, coconut milk for the milk and olive oil for oil. I also added a splash of apple cider vinegar for a bit more of a rise. Beautiful, moist, perfect sweetness. Well done!!
Hi Kate, I love your recipes and I’ve made your other Banana Bread recipes although I don’t really follow it to the T. ie. I eliminate the salt. I don’t use salt in my cooking/baking. What does salt do to the recipe anyway. Also, coconut oil coagulates even in room temperature so it’s not healthy (although I’m not a nutritionist). I use it for my hair to tame the frizz. Thanks for sharing your talent to the world.
I’m so happy I found your site. This banana bread is amazing! I baked this an hour ago and it’s almost gone. I used oatmeal flour but the cake was still super moist and delicious! I’m looking forward to trying your other recipes. I think Quiche is next. Thanks!
Happy to hear it, Jade! Let me know how the quiche goes :)
I absolutely LOVED this recipe!!! I made it Gluten Free and Dairy Free and it turned out amazing!! I used King Arthur Gluten Free Multi Purpose Flour and I added in xanthan gum. For the milk I used unsweetened almond milk and I used 100% pure maple syrup instead of honey. Absolutely fabulous!! I’ve made it twice now!! Can’t get enough! Thanks for the wonderful recipe!
Hey Liz – so glad you were able to adjust it to your particular needs. Your variation sounds wonderful.
Americans love their cups… How should a poor European, armed only in grams and mililiters, make a successful attempt at a banana bread?
Hi, Magnes – Have you tried using a conversion chart? I found this one via the food blog The Kitchn. Let me know how it works out!
So good! I usedreal butter and whole milk but it can out perfectly delicious!
Hey, Crystal – I’m happy your variation worked out well! Thanks for commenting.
Yum! My New Years resolution was to consume less sugar! But I have such a huge sweet tooth, so thank you for this! I’m going to make this today :)
Two thumbs up for that resolution! Let me know how the bread works out for you :)
This is my first Cookie and Kate flop. This came out unedible for me because I found it dense and dry, as well as too undersweetened. I have some thoughts as to why:
-I used all regular whole wheat flour: a friend recommended to (from now on) use PASTRY whole wheat flour, which is a finer grain, and that will help withe dense and dry issues you get when baking with regular whole wheat flour
-bananas were previously frozen: I defrosted them in the fridge overnight and a lot of liquid separated from them, which I didn’t use when making the bread. Not sure what happens to bananas when they freeze but maybe the sweetness leeches out into a liquid?
Long story short– get some pastry whole wheat flour for future baking!
Nicole, I’m sorry to hear that. The bread shouldn’t have been dense. Any chance you forgot the baking soda or used baking powder instead? Check your measuring method, too—I spoon flour into measuring cups and level off the top, rather than scooping flour into the cups, which can result in up to 50% more flour.
Hello Kate!!! I don’t bake, in fact I can count the times I’ve baked in my entire life. Well, making this bread of yours made me feel like a seasoned baker. It turned out perfect both times!! Both times I used honey (Greek thyme honey) as my sweetener and white all purpose flour. The first time I used olive oil and the second coconut oil. I added chopped bananas both times, and the second one I also added chocolate chips. You can’t go wrong!! So delicious and moist!!!! The loaf with the olive oil was baked at 65 mins. I also baked the coconut oil one for 65 mins, I think 60 would had been better, because it wasn’t as moist as the one where I used olive oil, still amazing!!! Also, I have a sweet tooth, but didn’t miss white sugar one bit!! 5 stars from me!!! (I was looking at comments posted to see if anyone used white all puspose flour and how much and couldn’t help noticing a very negative comment about your recipe telling you you should be ashamed for uploading this recipe. Must had been a competing blogger, lol. You should be proud of such recipe!!!!! Thank you).
Georgia, belated thank you for your kind note. I’m so glad you enjoyed this bread. That comment that you mentioned really got under my skin, but yours made up for it! All my best.
I just cooked this and I had it in the oven for 40 minutes, only to open it and have a look o see if it was ready, and the whole top of it was black! I definitely think 55-60 minutes is far too long to cook it!
Hi Jane, sorry to hear that! I’ve made this recipe 15 to 20 times and that never happened. You might want to double-check your oven temperature next time and maybe even invest in an oven thermometer (they’re about $10 on Amazon) to make sure your oven is running properly.
I used coconut oil, used water instead of milk, and left out the baking soda. It turned out very dense and very yummy!!!!!
Happy your version worked out, Polly!
Hey, I was just wondering can I use spelt flour for this recipe? Thanks.
Hi Becca, I know spelt flour has a slightly different moisture content, but it’s probably worth a shot. Please let me know how it turns out if you try!
I made this into muffins and it was delicious! I used Bob’s Red Mill’s all-purpose gluten-free flour and added sliced almonds. YUM!!!! This bread is moist and light with just the right amount of sweetness.
So glad you found it balanced and moist, Grace!
Made this gluten free using Bob’s Red Mill. Also, this was made at high altitude. My daughters love this recipe! Thank you!
Happy it worked out for you & your daughters, Shannon! Thanks for commenting.
This recipe is super easy and just AMAZING!
The flavours are fantastic and I feel better eating it knowing its not as unhealthy as some of the other recipes!
I put dark chocolate chips in mine and it just adds to the flavour. Would recommend it to anyone!
Thanks!
A little chocolate never hurt anyone, amirite? Happy you enjoyed it, Alice!
This recipe is great, to make it vegan, instead of using an egg replacement, I just add a little more banana, use maple syrup, almond milk and cut the flour to 1 1/2 cups. So delicious, thank you for the recipe!
Thanks for the tip for some of our vegan friends out there, Lindsey. I’m glad your version worked out for you!
best banana bread recipee! thank you for sharing :)
You’re welcome, Krissy!
Just made it now! Turned out AMAZING!! Didn’t expect much from it as the ingredients were all very healthy, but is is amazing! Not too sweet though (compared to what I’m used to: banana CAKE, but I guess it is banana BREAD). I defiantly recommend it!
Thanks, Jennifer! Happy it exceeded expectations.
How many colories does the whole bread have?
Hi, Dana-Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Hi, Dana. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Great recipe. Thank you, I was looking for a healthier version that tastes great! You rock. :)
Yay! So glad it worked out well for you, Jodi.
This recipe is AMAZING! I didn’t have coconut oil, so used olive oil. Used whole wheat flour, skim milk, honey and a tad extra of vanilla extract. I couldn’t locate my bread pan, so I used a bundt pan and it was ready in about 45 minutes. The bundt pan version turned out really pretty – I’d recommend it when hosting guests for an amazing presentation! I used chocolate chips in half of the pan, which makes an amazing dessert. I will absolutely be making this again in the near future!
Oh, the bundt version sounds really pretty. Happy your chocolate-y version worked out well!
Thank you for such a delicious recipe!
I made this for the first time last night with whole wheat flour and tweaked a few ingredients as so:
Only used 1/4 cup of honey
Added 1/2 tsp pumpkin pie spices
Used 4-5 small/medium overripe bananas instead of 2-3
I added the honey and coconut oil, then the eggs, then all other ingredients (except the flour, walnuts and bananas)and blended WELL. Next I added the smooshed bananas and walnuts and mixed lightly with a wooden spoon (we like our bread chunky with banana) and lastly, I added the flour and again mixed lightly with the wooden spoon until just mixed. And then into our lightly flour dusted loaf pan!
Came out so much better than any banana bread before!!!! Thanks again!!!
Happy your version turned out well, Ashley :)
This is my new go-to banana bread! I love that I can feel good about feeding this to my children, and my pregnant self. Thank you so much for this delicious recipe!
It’s a really good “treat” without all the processed ingredients-perfect for kiddos and growing a chubby baby, I think :) So glad all of you enjoyed!
I’m on a low FODMAP diet so used maple syrup, gluten free flour and added walnuts and this is hands down the best banana bread I’ve ever made. And I’ve made many. Even beats the full fat/sugar recipes. Thanks so much for this Kate!
Awesome, Melanie! So glad this tops your list :)
Yummy! I made this receipe using an extra banana instead of the oil (as I didn’t have any) and it worked really well too!! I don’t think it was as fluffy as it may be using the oil but was delicious none the less :)
Sounds extra banana-y, Emma :)
Thoughts on using coconut flour? Could you use an almond milk?
Sorry Jessica, coconut flour is a major game changer and I can’t recommend ever substituting it in a baked good recipe that isn’t already designed for it. You could use almond milk for the liquid, though.
This is the best banana bread I’ve ever made! And no added sugar! I couldn’t believe how sweet it still is. I followed the recipe exactly using coconut oil, real organic maple syrup, and skim milk. It’s delicious!!
Yes! Happy you loved it, Jamie :)
Awesome, Agatha! Happy your kiddo enjoys it, too :)
This banana bread is exceptional! It’s SO moist and delicious. In fact, probably one of the best banana breads I’ve ever had. I added walnuts and a 3 bananas instead of 2. You should definitely try this, it’s my new favorite recipe! Thanks!
Thanks, Karen!So happy you enjoyed :)
I’m making this banana bread as we speak with coconut oil, and gluten free flour, and honey. Can’t wait to try!
Let me know how it turns out!
This is the first recipe I’ve ever commented on. It is so worthy of a rave review. Absolutely delicious, you can’t even taste the difference, tastes exactly like traditional banana bread. Crunchy on top and so moist. This is my go to banana bread recipe from now on!
YES! You don’t have to sacrifice taste when using healthy ingredients :) I’m glad this is on regular rotation now, Kellie!
Could you make this without honey/maple syrup? I’ve given up sugar for a month (after the holidays you know)! Looks wonderful!
Thanks
Hi Tanya, I think you might be able to replace it with additional mashed bananas or applesauce.
Made with a mix of coconut and oat flour. Used unrefined virgin coconut oil because I love a coconut flavor and added fresh blueberries!! Had to cook about 65 minutes. Turned out very good.
Yum! Sounds great, Bonnie.
I was very skeptical about this recipe because of the whole wheat flour. I avoid using whole wheat flour in baking because it typically makes baked goods too dense for my taste. However, I had regular whole wheat flour on hand so I risked it and I am in LOVE with this recipe. I brought it to work and everyone loved it!They could not believe there was no granulated sugar in the recipe. The whole wheat flour has a nutty flavor that goes so nicely with the bananas. I also added chopped pecans (because I love nuts in baked treats). This is now my go to banana bread recipe. Thank you for sharing!
Have you tried this recipe for zucchini bread; sub the bananas for zucchini? The only think I could imagine is that it might need a tad more sweetener and cinnamon…
Whole wheat flour can be a bit tricky, but the nutritional benefits & taste are worth it when you get it right. Re: zucchini bread-I’d say that you would want to add more liquid to the recipe if using zucchini over bananas. If you check out my Healthy Zucchini Bread recipe, you’ll see I’ve doubled the milk/water amount and you’ll want to include more of the zucchini than you would the banana. And you’re right-more cinnamon. Other than that, they are rather similar-even the sweetness is the same! Let me know how it works out, okay?
LOVE this banana bread!! This is our second batch in a week, it’s so moist and tasty. We modified slightly, we divide the honey and maple syrup 1/4 cup of each, the flavour is awesome. Thank you!
I’m glad it worked out for you!
The banana bread turned out wonderful. I made a few changes,used applesauce instead of coconut oil and used egg replacer. We are trying to stick to a plant based diet. Enjoying the bread with our coffee.
The banana bread turned our great. Substituted cocon it oil with applesauce and eggs with egg replacer.
Wonderful! Can I use rice malt syrup? If so how much? Cant wait to make this again!
Hi Carol, I don’t use rice syrup because I’m worried about its potential arsenic content. If I were to try, though, I’d maybe start with 1/2 cup.
I used vegetable oil, baking powder instead of soda while altering the proportions slightly, and half honey + half sugar. It turned out great! Soft, and full of flavor. This recipe is definitely going to stick.
Yum!
Delicious. I have tried several of your baked goods’ recipes and enjoy them all. In this case, I used a little less honey than the recipe called for and it came out perfect. I also am trying your trick to slice it and then freeze – perfect way to not waste any.
Yes, it freezes really well. Let me know if you try it!
The best banana bread ever ! Love it !
:)
Used applesauce instead of oil, and added 1/4 cup each of raisins and walnuts. It turned out absolutely delicious! So moist yet so scrumptious. Wonderful recipe.
Oh, so great that worked for you! Hopefully other oil-conscious readers see this tip and try it themselves!
Absolutely delicious and super moist!! Thank you!
You’re welcome, Frances :)