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.
The recipe is great. I put in the muffin pan, it took 25 mins. Very yummy and healthy. Thank you Kate.
Yes, these are great as muffins!
325 not 350?
Yes, that’s correct.
I think I may have put a little too much pulp in here. I put in 3 small bananas and about half a shredded carrot. I used chia eggs because I forgot to buy more eggs. It came out really crispy on the outside and almost too moist on the inside, and took about 1hr 20 min to bake. I had also used about 3/4 cup almond flour in place of some of the wheat flour, but that has never made a difference in the past. It was sweeter than I expected, and VERY filling. I may take the sweetener down a tablespoon or two. Will make again, but I need to be more careful with ingredient proportions
Sounds like you’re *almost* there, Amber. Keep me updated if you do it again!
Why is one slice 16g of sugar ? Is that not a lot ? How can I find out by recipe a nutrition facts?
Thank you Anita
Hi Anita, that’s what it came to when I ran it through a nutrition calculator. You can reduce the sugar per serving by eating smaller slices. You’re not going to find a tasty banana bread recipe without any sugar. Also, consider that using whole wheat flour and adding nuts (or serving the bread with some nut butter on top, like peanut butter) will slow down your body’s absorption of the sugar.
Awesome, after trying few others, this was by far the best banana bread I’ve baked. Approved by picky 6 year old daughter.. Thanks Kate!
So glad to hear this, Pinal!
I have made this recipe three times in 2 weeks. I have been trying to find the perfect recipe using coconut oil and maple syrup. I absolutely love this recipe…thank you!
Glad you found this one, Chantal!
Hi Kate,
I made your banana bread this week and to boost the health factor I combined whole wheat flour with some coconut flour and some quinoa flour. It was really delicious – my husband said it was the best banana bread he’d ever had and the kids have enjoyed some in their lunchboxes all week as it stayed moist. We just finished it and I’m checking whether the bananas are brown enough to do another batch. Thanks very much. X
Your packed-with-protein version seems delicious, Lynette!
I made this today, and the picture above of what the batter looked like, was exactly like mine. When I pulled it out of the oven it was extemely dark, and when I cut into it it looks more like a pumpkin bread then banana, very dark..what happened?
just found out why..didnt read the recipe right(didnt have my glasses on) had the oven at 350..oh well
Sorry to hear that Maggie :( I hope you try again! It really is worth it :)
Hi Maggie, I’m bummed to hear that. Honey tends to brown more quickly than other sweeteners, which is why this recipe specifies 325 degrees (that’s pretty low). Is there any chance your oven is running hot? And, did it taste fine?
It’s possible about my oven…it tasted ok I am going to retry it it this weekend.
I like to add ground flaxseed to my banana bread. How much would you recommend adding with this recipe and would I need to change the amounts of any other ingredients if I add it?
Hi Kristin, that’s a good question. Flaxseed tends to absorb moisture, so I imagine it could produce a drier end result. I do know for sure that flax eggs work well in this recipe in place of the regular eggs, so you could try that (per egg, mix 1 tablespoon flaxseed with 3 tablespoons water and let it rest for 5 minutes).
hi kate – i adore your website and love using this banana bread recipe!
i just thought i’d link you to another website that i believe may have stolen/copied this recipe –
Ugh, thanks for the tip, Lucy! Yep- this looks like mine. I appreciate you keeping your eyes peeled for me!
(PS. I removed the link from your comment to insure we don’t send any more readers to a counterfeit recipe).
Yikes, thank you for bring that to my attention, Lucy! I’m going to follow up with that blogger now.
I made this today… it’s great!! I used regular whole wheat flour, olive oil and added walnuts. I caught my husband who “doesn’t like sweets” getting a second slice! I’ll be making more in the future. Thanks for the awesome recipe!
I think he might have to stop denying his teeny sweet tooth :) So happy you both enjoyed!
Just made this for the first time and it turned out perfectly. A lovely recipe thank you! Sara
You’re welcome, Sara!
Good Recipe. It’s healthy enough.
Thanks
:)
Hi Kate!
I was wondering if your oven is conventional or fan-forced?
Thank you! :)
Hi Livia, it’s conventional (regular oven). Even if I had it, I wouldn’t use the convection setting for quick breads like this one.
This recipe was seriously amazing. I am so excited to bake it for my family and friends. Even with the healthy substitutions, it tasted so rich and full and was the perfect treat alongside some cold milk. Thank you for this recipe, I am such a fan and I am super excited to try out your zucchini bread next :D
I’m so happy you enjoyed it! Let me know what your family & friends think, ok?
I just wanted to say that butter is not at all unhealthy. It just needs to be grass-fed!
Making this tomorrow. Thanks!
Let me know how it goes!
It was supers considering I had not baked for quite a while. I replaced honey with home made date syrup and partially substitute d wheat flour with oats.
Homemade date syrup sounds amazing in baked goods! So happy you enjoyed this.
This was an EXCELLENT recipe! Your former version of healthy banana bread was my #1 go-to recipe before, but this tops everything. I love all the healthy ingredients, the crumb was wonderfully moist and fluffy, and I especially love that this banana bread has just the right amount of sweetness. (The average baked good is always too sweet for me.) Way to go!
Hi Kate!
I Followed every instruction to the T. The crust came out beautifully but the dough inside was still soft and soggy. Any idea on what could have went wrong maybe?
Hmm, I’m sorry to hear that! It sounds to me like the bread needed 5 to 10 more minutes in the oven.
This was the second cookieandkate recipe I’ve made and it was a winner! I’ve tried a bunch of other banana bread recipes and this one is the best-awesome and healthy!!!
I’ve tried five banana bread recipes in the past couple months for my kids and this is the one I feel best about making for them. Thanks so much for this recipe!
This recipe is AMAZING!!! I used maple syrup (I think it’s a little sweeter than honey) and used frozen bananas. The frozen bananas seem to contain more liquid, so I had to bake it for 75 minutes. Just made my second one in a week. Thanks for sharing this!
Is it possible to substitute the honey/maple for brown sugar?
This recipe was seriously the best banana bread I’ve ever had. Thank you!~
This is by far the best banana bread I have ever made… I replaced the flour with 50% wholemeal and 50% LSA mix – turned out perfectly!
Great!
This recipe is simply amazing! I even got a little lazy with the coconut oil (it was in more of a creamy state than a liquid state) and the bread still turned out great!
Yes! Mostly fool-proof, this one :)
I love this recipe! It’s healthy, easy and super delicious!!
Thanks so much, Edlyn!
I tried this recipe adding dried cranberries granola and chocolate chunks just on top with a little swirl of honey. It was amazing. It gave it a beautiful twist!!!!!! It’s hard to believe how healthy and delicious it is. BIG HIT !!!!!
Great! Those toppings sound delicious, Fanny.
I make this almost every weekend. It is always a hit! I often use silan (date honey) instead of honey, which works really well, and I’m extra generous with the chocolate chips. Love your blog! :D
Thanks, Sara! Your variation sounds awesome.
This is the BEST banana bread recipe I’ve made!! I am going to make these over the “sugar” recipes I’ve made in the past! Love them!!
Awesome!
Hello,
I only had a cup of white flour and used Buckwheat flour for the remainder, then I completely missed the milk/water. I used avocado oil, made this into 6 big muffins, and added pecan pieces as the add in, and they turned out really well. Might get quite dry with time, but so far they are excellent warm out of the pan.
Thank-you all of the amazing recipes!
Shannon
Great! Happy to hear it worked out for you, Shannon.
Excellent banana bread recipe! Again poofy! Im just going to run through all your recipes for baking. This, the banana muffins, and the apple muffins have all been delicious!! I recommend them to everyone. Thank you!
Awesome! I’m happy they were just as good as your first couple batches :)
So good! The ingredients are great. I love that you added the flax egg suggestion which makes it even healthier, it adds Omega 3s and lots of fiber. I used flax eggs instead of eggs, agave for the sweetener, added some walnuts and chocolate chips & it turned out wonderfully! Texture is perfect. Thanks for the recipe.
Yes! I love hearing when the vegan alternative works out just as well as the original recipe.
My boyfriend just made this bread and it’s fantastic! I had my tonsils removed a few days ago, so I’ve hardly been able to eat anything. This bread totally made my day. Sharing with everyone I know!!
Oh, I’m so glad! Feel better soon, Natalie :)
Delish!!!!!
:)
A very yummy moist banana bread! I didn’t have whole wheat flour so I used 1 cup spelt and 3/4 almond meal! Threw in some chopped pecans and used rice malt syrup instead of honey. The coconut oil worked well too! Quick to make too with a crunchy top!! I’ll be keeping this recipe thanks!!
You’re welcome, Michelle! I’m so glad your version worked out well.
I tried it to the letter & whoohoo! it came out so well. A little crusty top just as we (me and my hubby) like it and moist inside. I hate the smell of ripe banana and to eat bananas in any recipe but boldly took up to it and it did not smell like the ripe banana. It smelled great. Could eat guilt free. Thanks Kate
You’re welcome, Anusha! So happy you loved it.
This totally hit the spot!! I’ve been looking for a better alternative to all the recipes out there calling for up to 1 cup of sugar per loaf. And since this makes in one bowl with no standing mixer, I will definitely be making this often. I ended up eating 3 slices in one serving.
I used regular flour since that’s what I had on hand. Used half and half, honey/maple syrup. Almond milk. Mostly coconut oil (still amazed that I couldn’t even detect this at all in the end product. I’m pretty sensitive to coconut oil), subbed a bit of butter..because I couldn’t resist but I think next time I’ll do coconut oil all the way. Folded in 1/2 c. semi-sweet choc chips.
DELICIOUS! Thanks for the awesome recipe!!!!
Awesome! Sounds like this checked off all the requirements, Tina :)
Nom nom i love your banana bread …i reduce the sugar, use coconut oil and add walnuts …easy and so yummy ….thankyou
Great! I’m happy you like it, Heather.
I just made this using Trader Joes GF flour blend and maple syrup and it was amazing!
Yum! Sounds delicious.
I love your recipe!
Thanks, Mahee!
Love your blog! Tried this recipe today and the flavor was great! However my bread was crumbly and tasted slightly eggy. Could you tell me how i can fix this next time? Thanks!
Hi Varsha! That’s strange. Eggs usually prevent breads from being too crumbly. Did you use whole wheat flour? I measure my flour with the spoon and swoop method—spoon the flour into the cups and level off the top with a knife. If you scoop the flour right into the cups, you can end up with too much flour, which would explain the crumbly bread.
This bread is amazing!! I have made it 3 times this week alone!
I’ve tried a couple of variations but love adding blueberries and coconut, as well as a lemon and strawberry loaf. Brought more banana’s to make more!!
Those flavor combinations sound so tasty, Kristen!
I made a double batch of your banana cake with olive oil. Chia seeds and chocolate chips.
Delicious.
Your version sounds really great, Peggy!
hello! it looks wonderful! could you please let me know how big or small is your cup ? weight measurement will be perfect please!
The Kitchn has a great reference tool. I hope that helps!
I want to try and make this into a 6″ smash cake for my daughter. Do you know how long I would need to bake it and at what temperature? Also how many 6″ cakes do you think this would make?
Almsot forgot to ask… Is this banana bread recipe soft enough for a 1 year old to break apart and eat?
Hi, Vish. According to this reference, it should yield eight cups, or two six-inch round cakes.
Have just put it in oven, looks great as an alternate healthier version of typical banana bread
I hope it tasted great, Nadia!
Was so simple but yielded great results. Genuis!
Thanks, Grace!
Hi! Do you have a cup-grams table anywhere on the site? Thanks! Looks delicious, I’ll try it as soon as I will get the proper quantity of each ingredient (I bet we don’t have the same cups or spoons, but I am sure we have the same grams :) or pounds or ounces or whatever you like)!
Hi, Arturo. I’m working on creating a reference just for that, but in the meantime, the Kitchn has a great resource here.
I made this today with only a small change. I didn’t have whole wheat flour so I used a combo of white, rye and almond flour. It was fantastic! It disappeared rather quickly! MMM!