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’ve tried just about every banana bread recipe online but this is the best one. Mine turned out very flavourful, moist and soft. For the oil I used extra virgin oil. I was out of honey so I used blue agave nectar, and added chopped walnuts and raisins. Delicious! This is now my go-to.
I am a banana bread lover! I am trying this today using coconut flour (counting my macros) and wheat flour has too many carbs. I hope it’s wonderful!!
Hi Kate. I tried to make this and thought I had followed all the instructions. However, the inside of my bread is guey. After 1 hr in the over it looks very ripe on top and the toothpick came out clean. Any advice? Thank you. Vanda
Absolutely THE best healthy recipe. You would never no it contains no sugar or butter. I used unrefined Virgin coconut oil & added a1/2 cup chopped walnuts & it turned out moist, sweet & perfect. I agree with you that I cannot taste the coconut flavor & I even greased the pan with it. Thank you for sharing! :]
Just starting my journey to eliminate most processed foods. This banana bread looked interesting so I made a batch today and it was fabulous!! My husband, who is picky and leery of “healthy” recipes loved it too. Thanks! This is a keeper :)
Can you look at the recipe on your phone or have a laptop you can bring into the kitchen while you bake?
To save a recipe go up to the search bar and click on the star on the righthand side. That saves it to favorites so you can find it again.
Handwriting it on paper or an index card works too!
I have made this banana bread and it is very delicious.
The texture is not dense (I liked) but not moist. Could it be it has over baked or has it got to do with the extra virgin coconut oil added?
Over all, I like the taste and the used of whole wheat flour which is much healthier – double liked
However, I will reduce the maple syrup next time I make it as I find it on the sweeter side.
Do you think I can substitute applesauce / chia seed / flaxseed in order to cut down 1 egg ?
Thanks Kate for sharing such wonderful recipe
I will make again for sure.
This recipe is fabulous. I didn’t had gluten free flour so I used corn flour instead and add some nuts – it is delicious. My friends were amazed with the taste. Thanks Kate!
Loved the recipe, I made it with whole spelt flour and used very very very ripe bananas and was able to get away with just 1/8th cup of maple syrup. It’s got just a delightful hint of sweetness. I baked it at 350deg in a convection oven for an hour. Perfection! And oh, I veganized it with flax egg and almond milk :)
Hello dear,
I made this one an hour ago! I made it with half apple syrup half honey (to be honest, I have to watch for the cost). I also used water squeezed out of my home-made cheese. It came out awesome! I am very picky in cakes and breads. Like a dog, I smell everything in my food. This bread absolutely is perfect. Because of the apple syrup it has a different, apply flavour and smell. It is just perfect. Thanks
First time I made this recipe I used coconut oil, coconut milk (in a carton, like Silk) and Robin Hood gluten-free flour and it turned out amazing! I’m not the greatest baker and was a little nervous about making something gluten and dairy-free but my boyfriend (who eats gluten and dairy) and I ate it pretty quickly! I realized at the last minute I was out of baking soda so I used baking powder instead (just triple the amount) and it gave it a bit of grittiness, not too bad. I had also added dark chocolate chips. I made it a 2nd time with all the same ingredients but used baking soda and fresh blueberries, awesome :)
This turned out great! First time baking with white whole wheat flour and while there is a subtle difference I still really enjoyed it. I used maple syrup and expeller-pressed canola oil from Whole Foods (is that what you meant by high quality canola oil?). I added chocolate chips and for me I don’t think the bread would be sweet enough without it.
This recipe was my first foray into coconut oil, and am I glad out was! Delicious! Thank you for sharing!
Hi! I tried this recipe today and I was really excited, but I cooked it for an hour and it was still raw in the middle, and I proceeded to cook it for another hour and it was still raw in the middle! Before it went in the oven it looked like your photos, but just didn’t come out the same at all. Our oven tends to be quite temperamental, but I can’t imagine why it wouldn’t have cooked it when it was in for 2 hours? It just burnt all around the edge but from about a centimetre in it was just raw! Do you have any tips/ ideas of why this might be happening? :(
Thank you!
Amazing recipe! Super light and fluffy! I used whole wheat flour, unsweetened almond milk, coconut oil, eggs, and honey.
You are a genius! I made these muffins with applesauce instead of oil because I always try the healthiest route first to see if they’re worth making healthy every time and then adjust accordingly if the taste “too healthy”, but these were SPOT ON! Even the batter was a little hard to resist. Thank you so much for such a BOMB recipe!
Not sure what I did wrong but my banana bread sunk when I took it out of the oven then completely fell apart as soon as I took it out of the tin! I’ve used a few different recipes and it’s never happened before. It’s also quite gooey but It tastes good though, a little sweet for my liking, but very yummy!
Thank you very much for this delicious recipe.This bread filled the kitchen which such a heavenly aroma.
My family enjoyed munching on this bread. It tasted even better the next day after refrigerating it.
Can I use yogurt instead of milk?
Wow, this is a fantastic recipe! I’ve shared this with several of my friends; thank you!!!
In case anyone is curious, the recipe works with white all-purpose flour substituted 1:1 for white whole wheat flour (which I didn’t have on hand). Also, I substituted 2.5 tsp baking powder for the baking soda, and halved the amount of salt. It still turned out fantastic!
While I was making this recipe, my daughter asked, “Are you making the pumpkin muffins?” Love that she knows the ingredients for those already. We loved this recipe too! We added dark chocolate chips.
Love this recipe. You rock!
First time commenter on a food blog (lovely blog!). I made your mushroom spinach etc quesadillas which were yummy, yummy, yummy. So imagine my glee at finding a banana bread recipe on your site too! Lovely recipe and I can attest that it works with gluten free flour (Bob’s Red Mill all purpose). Thanks for all the wonderful ideas.
This recipe was super easy to make (and that’s saying a lot, for me) and pretty fool-proof. I followed the instructions precisely and added Ghirardelli 60% cacao chocolate chips as my mix-in. Soooo yummy!!
This was the best banana bread recipe I have found. Very good! I did sub 3/4 of the flour it called for with oat flour. Yummy!
This banana bread was amazing! Used grapeseed oil, maple syrup, and regular whole wheat flour. Turned out wonderfully moist and not too sweet – which is perfect for my family. I think it is essential to let it cool for a few hours before cutting in (I did overnight) – in previous recipes I’ve dug in right away the inside ends up gummy..? Anyway, everyone MUST try this. Will be sharing this and your blog, thanks!
Made this recipe with butter instead of coconut oil and used GF flour and some oats. Tastes amazing!!!
Can I use Buck wheat flour instead of whole wheat? X
Best banana bread I’ve ever had! Followed the recipe exactly & was surprised how delicious it was compared to other recipes I’ve tried that called for sugar, butter & all purpose flour! Wouldn’t change a thing & best part…it’s actually healthy!
I have a large party coming up and always try to cook healthy…..
I doubled the recipe,
1 used 1/2 honey and 1/2 home made pure maple syrup
1 used 1/2 melted coconut oil and 1/2 olive oil
1used 1/2 the flour as white flour and 1/2 as Almond meal that i spun together in my food processor first to make the almond meal finer and lighter.
Unbelievable! the muffins were the absolute hit of the day! Everyone wanted your recipe! I gave you credit, of course. But I loved how versatile the ingredients were with my “mix and match” style of cooking.
Thanks ever so…..
Delish!
I just made this recipe yesterday for company. It was absolutely delightful! I made muffins and used apple sauce instead of oil and they turned out so deliciously yummy. I added a few chocolate chips too. The muffins were a massive hit with all the adults as well as my 2 year old daughter! Thanks for the fantastic and easy recipe, I’m now an official fan and can’t wait to try other recipes you have :)
This os hands down, the best banana bread EVER! The o ly problem is that its hard not to eat the whole thing in one day!!!
Can you tell me the nutrician facts on one slice of this bread? Need it for my fitness pal! Ty
Hey Sara, you can easily find the calories yourself by using the website http://www.caloriecount.com
You will have to make a profile, but when you do you can go to tools and then recipe analyzer and just copy and paste the ingredients from the recipe and then click ‘analyze recipe’! Then a nifty little nutrition facts thing will show up just like you see on all food packages.
I use it all the time when I am wondering what the nutrition facts are. It’s great because you can change stuff if you substitute, and then also change the number of servings.
I just analyzed this recipe and if you cut it into 10 slices, it will be about 188 calories per slice. (That is including 1/2 c. chopped walnuts)
Give it a try!
Hi i used coconut flour instead of the flour suggested and it soaked up the liquid almost instantly so then the mixture was gluggy and after baking it staying this kinda soggy consistency and the banana bread fell apart on me ahhahhaha coconut flour not the best choice ?
Hi Kate! I’ve tried 10 recipes and then I stumbled on yours because it asked for healthy ingredients. I tried with olive oil but the coconut oil was much better in terms of flavor! I made this again last night for my picky and fussy toddler and he LOVED it! Thank you so much for this healthy alternative! I had no idea there was such thing as white whole wheat and that maple syrup was so healthy! I’d love to share your link on my site soohistikid.com and on Instagram @isootpanda!
I have a loaf baking now and I can’t wait to taste it. I used unsweetened applesauce instead of oil. I used lactose-free 2% milk, honey, whole wheat flour, and pumpkin pie spice instead of cinnamon. I did fold in 1/2 cup of chocolate chips. I swirled cinnamon on top. I’ll post a picture to Instagram once it’s out of the oven!
Perhaps for a healthy alternative this is okay- it holds well but has a bland/funny flavour. Not for me.
This looks incredibly delicious, Kate…much like all of your recipes. So many of them have become staples in my bulk-cooking for university! Thank you for sharing with us – I am so so excited for your upcoming cookbook!! I know this is probably a tricky question for you to answer if it is not something that you have tried yourself, but maybe you can give me an educated opinion? I’m planning to make this (veganized as always) for a friend, but as a chocolate version. How do you think the loaf would hold up if I used spelt flour, but replaced about a half cup with good quality cocoa powder? I know cocoa powder can often make baked goods dry/crumbly when used in the wrong ratios…
Thank you so much for your help! Keep doing what you’re doing, gifted lady!
Much love from Ireland xoxo
This is the BEST alternative banana bread recipe I have ever tried, thank you!!!!! I have nieces that are allergic to eggs and have used egg-replacer, works perfect! I have also run out of flour and milled oats to a flour consistency and I actually like it better, makes it hearty! I’ve also run out of bananas and used pumpkin, DELICIOUS. And another time used sweet potato. SO GOOD.
Great recipe! Best banana bread I’ve ever made. Could you tell me the nutrition facts on it? I scrolled through all the comments and couldn’t find Calories, Carbs, etc. listed.
Thanks!
I’m sorry, I don’t offer nutrition facts.
Seriously the best banana bread recipe that makes you feel great!!
I tried it with water and gluten-free flour and it was absolutely delicious – soo moist and tasty.
Chucked in some pumpkin seeds to give it a mixed texture too.
Thanks!!
This tasted absolutely amazing!
Perfect banana bread, Kate!
I used half butter and walnut oil, nonfat Greek yogurt for the liquid, unfiltered blueberry honey, white whole wheat/unbleached all purpose flour combo and a half cup of chopped walnuts.
Another keeper along with your crispy baked sweet potato fries!
How much all purpose/whole wheat flour did you use?
I just made this banana cake for my birthday, I added dark chocolate chips and it was delicious! Between the four of us we devoured it and no one guessed it was healthy! Thank you for the great recipe, it’s the best banana bread I’ve made, hands down. I’ll definitely be making it again!
Do you have somewhere on your site where you post all the nutritional information? I am trying to lose weight and so keeping track of my calories etc.
My go-to-banana bread recipe! Kate, you’ve done it again! This recipe consistently makes that perfect, soft, delicious, healthy banana bread I had been searching for. Love the add in of whole wheat flour, maple, and coconut oil for some added health benefits. Hope there are more like this in your cookbook! :)
OMG your recipe is the BEST. I doubled the ingredients and brought it at work. It was sold out. They are even asking for more. I told them sorry my son ate it at home. Going to make more next time.
Loved this! First time I’d ever baked in my life & It came out so good! Just wondering if you can substitute the banana with pineapples?
Hi Kate…..I found this amazing recipe and tried it this morning. I was so hopeful that it would be my end-all banana bread recipe. Unfortunately, we sliced into it and found it to be very dry. The flavor was there, but it was dry. I used organic virgin coconut oil and raw honey. I followed the recipe to a T, and for the life of me cannot figure out what happened. I also cut the time to 50 minutes as our Wolf range is really efficient. Any ideas/suggestions why this happened? Thanks so much!
Hi Jan, I’m so bummed to hear that! I’ve made this bread at least fifteen times myself, and have never gotten a dry loaf. Are you sure you didn’t forget to add one of the wet ingredients? Has your oven yielded dry baked goods in the past? I’m not sure what else it could be.
I could have over beat the ingredients with the mixer. I also used coconut milk (forgot to mention that), but doubt if that would make a difference. It won’t stop me from trying it again though….I’ll keep making it until it turns out perfect!
Wow I just made two batches of this bread with GF self-raising flour and it is delicious. I put organic coconut flakes and pecan nuts on top which give it a lovely crunch, delicious and healthy! Thank you for this amazing recipe :)