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 made your banana bread recipe and you’re right – it’s absolutely delicious and will be my go-to forever! Only change I made was I used a gluten-free flour blend similar to Bob’s Red Mill. I found oven at 325 took almost 25 minutes longer to cook – next time I will put the oven to 350 and expect banana bread will be cooked in an hour. I’m having great success with your recipes – THANK YOU!!
You’re welcome!
Made this Banana Bread version with walnuts.
Made the following modifications:
“Bobs” Paleo flour instead of whole wheat.
Eliminated the Honey/Syrup, just went with the sweetness from
the bananas.
Cooked it in my Instant Pot on High for 35 min. Still doughy in the center. Put it back for another 20 min. Perfect & Moist!!!
Was tempted to eat the whole thing in one sitting!
Thanks, great recipe.
!
I’m glad your variations worked, Albert!
The Healthy Banana Bread was a wonderful recipe. And yes, my husband’s eyes were wide with joy! I may even make it again on Christmas morning!
It will sure be a great smell to add to your Christmas morning, too! Thanks for sharing, Margo.
As a friendly gesture, I would like to point out that you repeated the word “together” twice in Instruction 2. Anyway, your recipe is just delicious!
Thanks, Tara! Great catch. Updated :)
This banana loaf never baked through.
I followed the recipe and instructions, bit it was a wet jiggly mess with a lovely shape and crust on top.
I tried this recipe once before, and the same thing happened.
I knew it seemed familiar when I tried it this time, but couldn’t remember why until I pulled it out of the oven and it wasn’t cooked beyond the very outside of it…
Hi Brenda, truly sorry to hear about your experience with this bread. That’s very strange. What kind of pan are you using? Are you certain that you used baking soda instead of baking powder?
Hi. Thanks for replying!
I definitely used baking soda. I used a glass load pan. Last time I used a Teflon with the same problem. I ended up taking the heat to 350 for an additional 15 minutes altogether, and that worked.
My husband’s researches about undercooked banana bread suggested that I may have used too much banana. This makes sense to me.
By the way, I cut the honey “to taste” (used about ⅓ cup, but it was still mighty sweet).
I love this recipe! It is very versatile. I’ve used coconut oil or olive oil. I’ve used honey or maple syrup or molasses. I’ve used real eggs or flax eggs. I’ve used bananas or zucchini or grated carrots or a mix. This recipe always turns out and allows me to use up whatever I have on hand. Thank you so much for this contribution! It’s been my go to for 3 years.
You’re welcome, Haylie! Thanks for sharing.
I made this today and used Trader Joe’s gluten free flour and it was DELICIOUS! I also chose coconut oil and used 2% milk. It’s a little dryer than I typically like but def manageable for being a “healthy” version! One thing I noticed is half the bread (bottom half) is darker than the rest of the bread. The bottom portion seems to be a little dryer than than the lighter portion. Not sure if some of the ingredients (flour) settled at the bottom or what.. nonetheless still really tasty!
Fantastic, Cami! Thanks for sharing your gluten free version. I appreciate it!
Yum Yum! I added choc chips and raspberries! Thanks! :)
You’re welcome, Minna!
Thank you so much for this recipe and the Pumpkin variation also. Simple, limited ingredients, and EASY!! Tasty and moist. I am a pretty good cook, but not great with baked goods. Of course, cookies, brownies and pies are fine. It’s bread, cakes and such. These came out perfect. Do you have a recipe for Zucchini Bread also, healthy version?
I see you found the zucchini bread recipe! Thanks for sharing you liked this one, Debra!
Omg! Thanks so much for this bread. I made it tonight for my husband & he said it’s the best banana bread that he has ever had!!
I also added chocolate chips which gave it a sweeter taste. Can’t go wrong with chocolate.
Thanks for sharing, Rachel!
I made this banana last night. It is low sugar low fat and very delicious, thanks for sharing it.
P.S. I used maple syrup, canola oil, and walnuts.
Thanks for sharing!
This is so good! I’m a banana bread lover & my two family recipes are so unhealthy. I was looking for a cleaner version, tried a few & this is my favorite! I’ve shared it with several people who love it too! Definitely worth a try! I don’t make any other recipe for banana bread now.
I’m glad you love this recipe and was just the option you were looking for, Kiri!
Hello!
I attempted to make your delicious looking banana bread recipe. I used 4 mini aluminum loaf pans instead of one regular pan. However, my bread was much lighter in color (nothing compared to your beautiful glazed look) and no moisture. I followed the recipe to a T. I used unsweetened almond milk, white whole wheat flour, 2 large bananas that are kind of ripened, honey, cinnamon, vanilla extract, extra virgin olive oil, baking soda and salt. Any suggestions on what could of made mine the way it did or suggestions on making it more moist? Thanks so much! I see you have a ton of wonderful comments so I know I must have done something wrong. Hope to hear from you!
Hi Kate! First time I comment, so I apologize. I just wanted to thank you for this recipe. I’ve made this bread a couple times now and it is delicious every time!
No need to apologize! I’m so glad you loved it. Thanks, Claudia!
ive just tried this banana bread recipe and i’ve been searching for a healthy recipe everywhere. I love how the sugar is replaced with honey!
My banana bread turned out amazing – thank you so much for sharing this recipe! xx
I’m glad it was amazing, Hannah! Thanks so much for your review.
Can we use almond flour
I am doing clean eating…I have tried this…it was super delicious…thanks for the recipe…just wanted to know tht..how many calories it contains approximately?
Hello! I’m glad you like this recipe. The nutrition information is below the notes section of the recipe. You just need to click to expand to see the facts.
is this considered a “diabetic friendly” banana bread recipe?
I’m not sure as I’m not an expert there, sorry!
Kate,
Where did you get the pretty blue baking dish?Love this recipe – I’ve made it a few times now and everyone loves it!
Thanks
Hi Margie! I’m glad you love the bread! Check out my shops page. I have a link to it on there – https://asset-flow.pro/healthy-kitchen-essentials/%3C/a%3E%3C/p%3E
I really like this recipe. Have made it several times now. I always substitute spelt flour and it works great. My high-metabolism 14YO daughter loves it and takes it to school for snacks.
Thank you for your review, Kimberlyn! I’m glad you love it.
Is it weird that this recipe only took 30 mins to cook through? I made it exactly as written and i juat happened to check it at the half hr mark and the top waa getting very brown so i inserted a pick and it came out clean!
Ive mabe BB before and its always taken an hr with allpurpose flour. Does white whole wheat cook faster??
Hi! I’m glad you happened to check the banana bread when you did. That is strange, and I’m not sure why that happened. Are you sure your oven temp was set to 325 degrees Fahrenheit as directed? It could be that your oven runs hot. Oven thermometers are inexpensive if you want to check. Hope this helps!
Hi I noticed you said not to substitute coconut flour & just curious why you dont recommend it? Cant wait to make this.
Coconut flour is tricky! It actually tends to soak up most moisture and you get a dry and crumbly result. It doesn’t bind the same, either.
Just made this with 2/3 c coconut flour, added 1 extra egg and 1/4 extra soy milk and 3/4 cup pecans/walnuts and 1/3 cup honey. Only used 2/3 c coconut flour max. Kept everything else similar and it came out delicious! Thanks for the inspiration!
I made the recipe with oats bran instead of flour, I used the same amount 1 1/3 cup and put pieces of organic dark chocolate in the middle also at the top. It took 50 min to cook. the texture is just incredible. I will try the gluten free version next time.
I’m glad you loved it, Gabriela! Thanks for your review.
I really like this bread I use eimkorn flour maple syrup I love coconut oil in it but I also consider good quality butter a good fat so I use that also thanks Kate
Thank you for sharing, Deborah!
Can I use peanut butter as an add in?
I don’t think that would work well. You can always top your piece with peanut butter once it’s done!
I like to use all purpose flour. Would this be okay in this recipe?
It might work!
I don’t think my dad has left me alone about this bread since I first made it probably a year ago. Anytime there are bananas in sight, or I’m at home, he’ll ask me to make this bread. It’s really a hit in my house and such a comforting bite. For breakfast, after dinner, with a cup of coffee/tea/nog. I recommend this bread to anybody and everybody!!
That’s awesome! He knows what is good, right! Thanks for sharing, Narwan.
I was looking for a banana bread recipe that incl zero refined sugar and a non animal fat! This recipe is moist, delicious & I would highly reccomend it!
This will be my go-to from now on!
I am currently using high quality ingredients which get used up very fast when filling requests for “can you make me a loaf?!” So may need some good EVOO sales and a lower grade of maple syrup ;)
I’m glad this fit the bill, Tannis! I appreciate the review and comment.
Excellent. I did decrease the flour by 1/4+ cup and add 1/2 cup oatmeal as part of my add-ins. Next time I may try decreasing the honey to 1/3 cup, since the bananas add a lot of sweetness (I also added a chopped banana), and try a touch of nutmeg.
Thanks for sharing, Meg!
This recipe is sooo good! It had so many good reviews for a reason!
This is the best banana bread recipe I’ve found!
Made mine with less honey 110g instead of 170g (which is 1/2 a cup) & white self raising flour.
Thanks so much, Caitlin!
Favourite never fail banana bread recipe!
Wonderful, Brigette! I appreciate the review.
I made this before the holidays, took it to a friends house and it didn’t last 10 minutes. It didn’t taste like the typical banana bread but more like a dessert. I didn’t modify it much except to add raisins and walnuts. The best I’ve ever made or tasted. It will now always be my go-to recipe for a quick, tasty, healthy treat. Thank you so much!!
You’re welcome, Nancy! Thanks for sharing.
Delicious! First time made it was over cooked, so check your temp and if in doubt go lower, and I would check the bread around the 50 minute mark! Pulled mine out around then (second time baking) and it was wonderful, moist and tasty without being too sweet. Another great recipe!
Thanks for sharing! Ovens can vary, so good tip!
Hi,
I make this banana bread for my family all the time. I love to freeze the slices and then take to work for a snack. Today I wanted to make low carb and high protein substitute. I substituted 1/3 of the fliur with almond meal ( just ground up some roasted almonds myself) and it turned out delicious!
Great to hear, Naila!
So mad at myself. I made it with coconut flour before reading to not use it. It seems every time I make anything with coconut flour I seem to mess it up. So now I have an entire batch of wasted stuff. Good recipe I’m sure. I’m just not the brightest.
Oh no! Coconut flour doesn’t typically work as a 1:1 substitute. But believe me, you aren’t the first! Let me know if you try it again.
I’ve made the vegan version several times now and love it! I found that using a teeny bit less flour makes it turn out a little more moist for me? My favorite mix-in combo is walnuts and chopped up medjool dates. This banana bread also freezes really nicely. I like to freeze individual slices and just heat them up in the microwave whenever I have a craving.
Has anyone ever tried this in a bundt Pan? I made as a loaf as indicated and it came out great but I’d like to make it a bit more ‘special’ to send as a healthy birthday cake for my toddler and her friends at nursery.
We tried this recipe and it was very disappointing. We were very excited and it turned out very bland and flavorless, which was sad. Would not recommend.
Hi Pam, I’m sorry to hear you didn’t love it. Were your bananas ripe? I know that can impact the banana taste for sure.
Has anyone ever tried this in a bundt Pan? I made as a loaf as indicated and it came out great but I’d like to make it a bit more ‘special’ to send as a healthy birthday cake for my toddler and her friends at nursery.
You should try my banana cake! I designed that recipe as a healthier cake option. https://asset-flow.pro/2018/favorite-banana-cake-recipe/%3C/a%3E%3C/p%3E
Best banana(black walnut) bread ever!
Thank you!
Awesome recipe! This worked really well. It was rather sweet because I had 3 overripe bananas and I used all of them. So next time I’ll either reduce the amount o honey or the bananas. Thank you for such a wonderful recipe with so many different possibilities!
You’re welcome, Shalom!
Hi, Kate
When the recipe calls for 1 3/4 cup flour is this asking for simply 3/4 cup of flour or 1 + 3/4 cup of flour?
Thank You
Great question! It’s 1 cup + 3/4 cup. I hope that helps!
The whole family is going off processed sugar for January and everyone raved over this treat!
Great to hear, Kim!
Could you convert this recipe into grams? It would be a big help. :)
Sorry! I could in US measurements. I know, I know it’s silly!
Fabulous! Had all of the ingredients except for the whole wheat flour. Used unbleached all purpose flour and added chopped almonds.
Baked the entire 55-60 minutes.
Thanks for sharing, Barbara!
Hey.
I’ve already tried your recipe 3 times and I LOVE IT.
I’m so happy I found it
I’m so happy you found it too, Ola! Thanks for the review.
Tasty recipe – thanks for sharing! I followed the recipe pretty closely. I baked mine at 350 for an hour – turned out good – the loaf was baked clear thru (not usually the case for my banana breads)
I’m excited this one worked for you, Karen!
This recipe is delicious! I made it and my husband can not stop saying how yummy it is! I am a pastry chef in Grand Rapids Michigan, and this is the best healthy banana bread recipe I have ever tried!!!
That’s a big compliment on both fronts! Thank you, Maija for sharing.
Delicious! This’ll be my new go-to for banana bread for sure. I opted to use coconut oil, maple syrup (since my babe isn’t quite a year old yet and can’t have honey), and a flour blend of 1 cup whole wheat, 1/2 cup almond and 1/4 cup flax meal. Turned out perfect, and I didnt miss the butter or sugar at all. As soon as the munchkin has teeth I’ll play around with adding almonds or walnuts and/or dark chocolate chips. Thanks, Kate!
Thanks for sharing, Amy! I’m glad you were able to make it work well with your adjustments.
The best banana bread ever! So moist and tasty and they freeze so well. Because it doesn’t contain any sugar, I have no issues feeding this to my children and they love it! I look forward to making more of your recipes!
Thank you, Amy!
Hi, would wholegrain spelt flour work? I have a packet of it in the cupboard and it goes off at the end of the week! Thanks.
I think a few others have tired it, but I haven’t myself. I don’t typically cook with spelt flour. I recommend searching the comments to see what has worked!
Do you think I can use oat flour as a substitute?
I haven’t tried it, so I don’t know if it will work. If you are wanting to make it gluten free, I recommend an all purpose gluten free flour. Bob’s Red Mill works well.
I did make this with oat flour substitute (exact exchange). I did use extra mashed banana (3 bananas total) for a little extra liquid. Came out moist and phenomenal! Love this recipe. I didn’t do any extra add ins, but I did use mini organic chocolate chips on top. I used the maple syrup, coconut oil, and unsweetened vanilla almond milk to make this. Love that this is a healthier option to traditional banana bread… we call this recipe “banana cake” in our family!