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.
Is it good to put cocoa powder to the batter? If yes, how much?
Made this for breakfast this morning and wow I was very impressed with the flavor! We undercooked it for personal preference but will definitely make again. Thank you for this recipe!
Great! I’m so glad you loved it, Aimee.
Can you use all purpose flour if you don’t have whole Wheat flour on hand?
Unfortunately, it isn’t as simple as a 1:1 substitution ratio. Since they have different densities, they behave differently in recipes. Here’s a great discussion thread on the topic, if you’re up for experimentation!
I made this for my colleagues. Absolutely delicious! I used unrefined coconut oil, pure maple syrup and wholemeal flour and added chopped walnuts too. I also added an extra banana to make it more moist. Turned out perfect. Can’t wait to make this again!
Delicious! It sounds super-moist.
I tried it yesterday..it came out very well.everyone at home loved it..
Awesome! Thanks, Chitra.
I make this all the time, It usually only lasts an hour after it comes out of the oven. Hands down the best banana bread I’ve ever had.
Thanks, Emily!
Hi Kate! I am planning on making your bread this weekend for my one year old’s smash cake! I am not a baker and I was hoping you could help me out with a question. I was planning on using two four inch circle pans and stacking them. How long do you think I should bake them for? Thank you for this healthy recipe!
Hey, Danica! According to this resource you should bake them at the same temperature, but check more frequently for doneness. There isn’t a hard and fast rule for figuring out timing, so you’ll just have to babysit them a bit.
Super yum and successful even with those who love junk food :)
Perfect!
Is it possible to substitute the honey for a powdered sweetner?
No, the moisture in the honey is important for the final texture. You could probably replace it with applesauce or additional bananas.
Thanks Kate! I think I’ll try the applesauce substitute the next time I make banana bread
I loved it! I love the healthier version on an old favorite! Much lighter than using sugar & butter.
Exactly! Thanks, Joelle.
This looks great but I do wish people would use gram measurements instead of cups. Cups don’t work for me. I want exact!
I’m so sorry to hear that you’re disappointed by the measurements. Incorporating metric measurements isn’t as easy as it seems; it’s an extra layer of complexity, effort and length. And, it adds more room for human error. I hope to start offering metric measurements on the blog someday when technology makes it a little easier to do so.
Just made this :) Delish!!
:)
Congratulations on creating the best healthy banana bread recipe I’ve ever tried (and I’ve tried A LOT)! I make this all the time. My kids can’t get enough!
Perfect! Thanks, Leanne!
I’ve been making your healthy banana bread recipe for a while now for my kids (and let’s be honest – myself!). It’s about time I said ‘thank you’. I make it with chickpea flour because we are gluten free and it has a great smooth texture and perhaps a bit more of a nutty flavour. I serve it up with a smattering of fresh blueberries a drizzle of maple syrup – and if we’re being naughty a dollop of vanilla yoghurt/cream. This is such a healthy recipe and a better option for when we really crave a dessert. THANKS HEAPS FROM OZ!
Your version sounds delicious, Katherine! Thanks. Do you do an even 1:1 ratio swap with the chickpea flour? Thanks in advance!
Hi Kate,
Would this work with coconut flour? If so, would it be the same quantity as your wholewheat flour?
Thanks
Becki
Hey, Becki! Unfortunately, I don’t recommend using coconut flour as a substitute for whole wheat, as it behaves really differently in recipes and requires a lot more liquid. If you’re looking for a gluten-free version, I’d recommend using Bob’s Red Mill GF Flour Blend, which is a blend of rice flours.
This is my favourite go to recipe for banana bread. I substitute 1/3 of the flour for porridge oats. I’m not actually sure nutritionally how white wholewheat flour compares. It’s possibly just a Scottish thing but either way it’s a good source of fibre and protein and it tastes amazing. Thanks for the recipe!
I’m not sure on that one either, Becky, but I’m glad it turned out delicious. Thanks fort he comment!
Hi, I’m wondering if I can use yogurt in place of yogurt? If yes, how much should I use?
Sorry, I meant to say yogurt in place of oil.
I think you mean yogurt in place of oil? If so, from what I’m seeing, it’s better to substitute 1/2 or 3/4 of the oil, but not all of it. Let me know what you decide to do, and how it works out!
This is currently cooling in my kitchen in New Zealand and the whole house smells divine! Love the low sugar option as I usually feel I’m simply disguising the fact I’m eating banana cake by baking it in a loaf tin but this is genius! Thanks x
Yes! Well, I’m glad you found this recipe then, Erin. I hope it tastes good!
I have been using the same banana bread recipe since 1990. It was fail proof each time but yours has just replaced it. It’s perfect and on the healthier side. Thank you for your amazing recipes!
Oh my goodness! What a compliment, Kristin. This is too kind. Thank you!
I made this today to celebrate my father’s birthday and it was delicious! I added a twist by placing bananas at the bottom of a cake pan to make it in an upside down banana cake. Thank you for the great recipe :D
Yum! That’s a great idea, Penny.
My daughter made your healthy banana bread. Yum, I love it, so delicious. I am waiting for my bananas to ripen. Cannot wait to make it. Thank You. Lucy
I hope yours turns out just as well, Lucy!
just pulled my batch out of the oven and had to take a bite…oh you would never know that this doesn’t even have sugar! It is perfectly sweet and moist!! will definitely be making again!
Wonderful! Thanks, Anne!
Hi Kate,
Thank you for a great recipe.
I am just making it right now, however I substituted flour with self raising wholemeal flour, so I left baking soda out. My banana bread is taking about 1.5hrs to get cooked, is it smth to with self raising flour?
Thank you
Kate
My banana bread is in the oven as I type this. I read through several times but I may be misreading as no where in your instructions does it mention to add in the milk or water. I am an experienced cook/baker so it did not create an issue for me but may for someone just starting out. I love your recipes…keep them coming!
Tastes amazing!
But about how many calories in one loaf?
Thanks, Mille! 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. In the meantime, here’s a nutrition calculator that might come in handy.
Hej I think I did something wrong because it was not done. It was mushy and like dough and when it was colling it sank down so much help me??!!! And I did Baked it longer but it did nir help
Hey, Emma. So sorry this didn’t turn out so great! This sounds like a baking powder/baking soda mixup. That’s usually what happens if the bread just won’t rise or bake through fully.
This was delicious! It really was fluffy, moist, and sweet enough. I also love the slightly crunchy top, and soft inside. I love baking healthy but am always nervous about my boyfriend testing the goodies, given his sweet tooth. He loved it! I think this will be my new go-to banana bread recipe, thank you very much!
I’m glad this passed the boyfriend sweet-tooth test, Veronica!
Thank you for sharing your recipe! I very recently decided to start baking and have been looking for a healthy recipe like this that already has the substitutions. I made both the bread and the muffins and they turned out delicious. Thank you again! =)
-Jennifer
You’re welcome, Jennifer!
Hi
Mine didnt rise, should it rise much or does the wholemeal flour keep it down?
Taste delicious though!
Thanks
kate
Hi, Katie! This sounds like a baking powder/baking soda mix-up, which is most likely the culprit as to why it didn’t rise.
I absolutely love this banana bread recipe it is the best I’ve ever tasted and I’ve actually memorised the recipe as I’ve made it so much for myself and my young boys! I am not a very good cook at all but I can’t go wrong with this one :)
This may seem like a silly question but do you think it would make a good birthday cake?
Many thanks, Brooke
Hi Brooke, so glad you’re enjoying the banana bread! I think it would make a great birthday cake if you baked as directed and topped with frosting (maybe cream cheese frosting?). I’ve tried baking it in a cake pan before and it was too delicate so I can’t recommend doing that.
I absolutely love this recipe! The banana bread was awesome :)
Looking forward to trying more recipes and I like the fact that this was made without the usual mountain of sugar that is usually put into baking.
Thanks, Heather! Plenty of sugar in those overripe bananas. :)
Very tasty and flavourful!
I will definitely make this recipe again! Also added some dark chocolate which made it even better!
Yum! Sounds delicious, Julia.
Can you substitute the whole wheat flour with oat flour?
Hi, Celina! Substituting with oat flour can be tricky, because it behaves differently than wheat flour does in recipes. Most resources recommend that you only substitute part of the wheat flour with oat, and even then it’s a lot of trial-and-error. Are you looking for a gluten-free version of this? If so, I’d recommend using Bob’s Red Mill GF flour blend–that’s an easy 1:1 substitution ratio.
The Healthy Banana Bread is so delicious, so happy I found Cookie and Kate! Tks for sharing
You’re welcome, Cyn!
Amazing recipe! I’ve made this a few times for events in my grad program, and people always ask for me for it. I’ve used Pamela’s Products Gluten Free flour cup for cup, and it came out great every time too; for the allergic and regular devourers alike.
Thanks so much for this!
Was looking for a healthier banana bread that I could eat for breakfast, you know – one without the heavy butter and tonnes of refined sugar. I found this one and was a little skeptical that it would be mushy and wouldn’t have much of a cakey, light texture like the ‘healthy’ ones I’ve tried before, but was most pleasantly surprised. Chucked in some raisins, almonds, and a few coconut shreds too from a mix and made it with coconut oil – it was like a banana coconut cake! Absolutely divine and not at the cost of my gut! I can’t rave about it enough. The texture is perfect, it’s fantastically sweet (make sure you’re using riper bananas), and wonderfully moreish. Go Kate!
I’m so glad this exceeded expectations, Jasmin! Thank you for such a kind comment.
Hello. Thank you for the recipe. I followed the recipe but used Bobs gluten free flour and it came out delicious but very very gooey vs the consistency of regular banana bread. Any thoughts as to why it would be so mushy?
Hi Lisa, I’m sorry to hear that! It sounds like a leavening issue, for sure—did you add eggs and baking soda (not baking powder) as instructed?
I made this banana cake but made it Crohns friendly for my husband by omitting the vanilla essence, using healing jarrah honey and using 1 cup GF SR flour and 3/4 cup almond meal. I hen sprinkled the top with coconut. This cake is a hit with family and friends. Thanks for the great recipe! :D
Awesome! Thank you for including all those notes, too. They could be helpful for our Crohns readers!
Kate I had a question on some possible substitutions for this recipe. If I wanted to use a little less honey, would it work to use any other sweetners like stevia and then replace a little applesauce or greek yogurt in for moisture?
Hi Kate. I haven’t had a lot of success with baking but I just made your banana bread and was very hopeful that it would turn out well. However my bread was dense and not fluffy. It does not have a cake like texture. Did I overmix? I was quite careful not to. Another thing. I did not have baking soda on hand so I used baking powder instead. Did that make a difference? Hope you Can help.
Hi, Heather. Yes, the soda/powder swap is what prevented the batter from rising. Baking soda will make the batter rise–baking powder doesn’t have the same effect.
Hi Kate, I baked this Healthy Banana Bread of yours, yesterday.
Delicious! I made only one substitution: 1/4 c plain Greek yogurt instead of 1/4 c milk or water.
I have some very sweet, and ripe mangoes from a tree I have access to in June/July. I’d like to know if you think I can bake your Banana bread using a cup of mashed mangoes instead? I’d love to know if you have any suggestions. Spices? Maple Syrup or Honey? Walnuts? Raisins?
Thanks very much, Holly
Best banana bread recipe , almost gave up but tried yours and it’s perfect. Thank you very much finally the right recipe Blessed
I’m so glad you found my recipe, Jeannie! Thanks.
Make this bread all the time. I use spelt flower for it and add a lot of coconut, so yummy! ….often dark chocolate chips as well.
Great! I’m glad the spelt flour works so well, too.
This banana bread rocks! I’ve made it countless times in my oven and turned out perfectly each time. Thank you!! I just bought a bread machine and was wondering if I can just make it in the machine without changing the ingredients/proportions. Any advice?
Love this recipe. Made it again today, substituting tiger nut flour for half the whole wheat flour. Also added chopped walnuts. Dense, moist and delicious!
Sounds so good, Alyssa!
I don’t know why but I followed the recipe exactly, except I used 2 flax eggs instead of normal eggs and it didn’t cook at all. After 1 hour the mixture was still completely wet and so I left it for another 10 minutes, still wet. I kept doing this for the Next hour and it didn’t cook at all. I don’t know if it was my ovens fault or using the flax egg?
BEST banana nut bread ever. Seriously, more moist than regular. Cook time was way less for me then instructed.
I’m glad you loved it, Mckenzie! Cook times can vary a lot depending on altitude and the type of oven you had, so I’m glad you kept an eye on it!
I had some leftover bananas and I’m catering a dairy-free afternoon tea today – this recipe was absolutely perfect! Thank you! X
Great! I’m so glad you found this recipe, Nikki. I hope your tea goes well!
This is THE BEST banana bread!! I highly recommend. I questioned the temperature of 325, and almost put it on 350. 325 was PERFECT though, just in case anyone else out there was wondering! :)
I’m glad you trusted me on the oven temp, Rachel! It sounds like it came out great.
Have you ever made this as a cake? Looking for something “healthy” for my daughter’s 2nd birthday!
I haven’t personally, but I do know other readers who have used it as a smash cake for their kiddos! Here’s a helpful resource for converting it to a cake size: http://dish.allrecipes.com/cake-pan-size-conversions/