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 this recipe today and it was flat as a pancake and not fully cooked inside even though I left it in longer than suggested :( I’ve been super unlucky with banana bread recipes for the last several years, I just don’t know what I’m doing wrong.
I made this today and found the recipe very easy to follow, I just may have left it in the oven too long because it’s a bit dark in colour. Strange thing is that I didn’t leave it in longer than 55 min and when I check at 48 min, the top was still gooey. I am so tempted to remake it again today but I don’t have any ripe bananas. Both of my toddlers love the current version so I guess it was a good outcome after all :) Thank you for the great recipe!
Ive made so many banana breads before this one is great and very spongy, I didn’t have baking soda so I used baking powder instead and added 1/2 cup of shredded coconut, love it thank you.
Oh and I used gluten free products.
When I added the recipe to the myfitnesspal app, it says that 1 serving is over 2,000 calories. Can you please give me a better estimate because I don’t think this is right. I mean it calculated all the ingredients and what not, but I know for a fact that a little slice is NOT 2,000 calories.
Hi Kate! This recipe looks lovely and I’d like to to try it, but I was thinking of adding some carrots and raisins to the batter – do you think that might work okay? Thank you! (:
This is delicious! Have made it today for the second time. As a loaf the first time and as muffins today. I am vegan so I subbed the eggs with 6 teaspoons of Aquafaba. Thanks for a great recipe
Forgot to mention, I added half a cup of chopped walnuts and half a cut of raisins
Just made the muffin version of these with the following gluten-free substitutions:
– For the whole wheat flour, we subbed half hazelnut flour and half all-purpose GF flour (+ the 1 3/4 tsp xantham gum)
I feel so good about the ingredients in these that I will even serve them to my family for breakfast – thank you!!
And we can also enjoy them as dessert with the frosting we just invented with these amazing ingredients:
– 1 can of coconut cream (solids only)
– smidge of coconut sugar
– generous 3/4 cup of natural chocolate hazelnut butter (basically an organic alternative to Nutella)
– unsalted butter
YUM! My child who hates sweets literally picked up his plate and licked it. Thanks for a recipe that will become a go-to!
I made this banana bread for the first time and it is DELICIOUS! Super moist and flavorful. I used sugar-free maple syrup so that’s an even bigger plus! I’ll definitely be making this again. Thanks for the recipe, Kate!
Love your recipe, Kate. Very healthy indeed!!!
I’ve had a go to banana bread recipe for years but it uses butter and refined sugar so I looked for something healthier and found this. I am SO glad I did! I’ve just tasted the first slice and it’s absolutely delicious. I was worried about the amount of honey but it’s perfect – not too sweet but sweet enough and so light. Thank you. Although I’m not sure I’ll mean that later after I’ve eaten another 4 slices ;-)
As a Brit, I never know what size ‘a cup’ is! Any tips? Thank you! :)
Hi Laura! A cup is 8 ounces. I’m not sure if you can find American measuring cups over there, but if you can, that would probably be the easiest way to convert recipes!
I used 1 cup oat flour and 3/4 cup whole wheat flour and made muffins. The batter tastes as good as when it’s cooked! Keeping this recipe for life!
Whoops should have read comments – used coconut flour and did not work! Batter ends up like paste. Bummed because ingredients are very expensive.
I’m sorry to hear that, Kaitlin! Coconut flour absorbs tons of moisture and I would not recommend substituting it for other flours in a recipe.
Just made this and it is amazing!! And tastier than an unhealthy version, thank you!
Oh my goodness. This banana bread is seriously delicious! I decided to make it tonight after my son was asleep so I’m currently enjoying a piece at 930pm. It’s perfect and will definitely be my go-to banana bread recipe from now on!
Made the healthy banana bread with whole wheat flour, applesauce,2 cups chopped walnuts and 1 cup dried cranberries. Perfect in every way. So moist and flavorful. Will make it this way every time. Waiting to try the gluten free recipe next.
wow, this banana bread is great! I honestly was not expecting to like it, I thought the all whole wheat texture would be too much but it manages to be light with just a bit of chewiness (I did not have white whole wheat on hand) I was just a bit shy of 1/2 c honey so I put in a bit more banana and it is still plenty sweet. will definitely make again!!
I was so excited to find this recipe. My 16 month old son loves bananas, but I’m really careful about what he eats. I tried to make him a healthy birthday cake, but it was rubbery so I was a little nervous. I also don’t have bread pans, so I made the recipe and a half and used an 8×8 dish. I was really worried I had wasted my time, but lo and behold..it’s perfect. I had to bake it a little longer. It’s delicious. Tastes just like the banana bread my mom makes and my whole house smells wonderful. Thanks so much for this recipe. Maybe you could do a birthday cake and icing too??
This is the most awesome banana bread I have ever eaten. We love it with chocolate chips added. We eat it for a snack, breakfast or a dessert with ice cream, chocolate syrup and strawberries on top. YUM! I make 3 small loaves a week and give family and friends a loaf. I am so glad I found this recipe.
this is awesome banana bread. I’m making it with sprouted whole wheat flour. my kids love it. thanks. it is super easy to make. love it.
Tried the recipe just now .It was too good .eveyone at home loved it .Thank you.
Made with choc chunks. Delish thanks for recipe
Hey! I baked for the first time today. Tastes delicious,however maybe you need to use 3 tsp baking soda and not half a tsp! My cake isn’t fluffy at all and is very thin.
Hi Niharika, you might check your baking soda to make sure it hasn’t expired. My bread always turns out ridiculously fluffy with 1 teaspoon as written. Did you forget the eggs?
It makes a great healthy snack for my son who is a wrestler and has to watch his weight. I add blueberries to it and I have even added strawberries! I use unsweetened applesauce in place of oil.
Hi, I was wondering if anyone tried it with almond flour instead of putting the whole wheat flour?
Hi Monica, I just searched through the other comments on the page (using the command-F keys) for almond meal. It seems that almond meal has worked for some commenters, but not so well for others. One suggested adding an extra teaspoon or two of baking soda if using almond meal.
My first time baking with coconut oil. Used maple syrup and added some pecans. Just delicious. Just the right amount of sweetness and heartiness.
I made a double batch of this recipe today and it was delicious! Used 1/2 EVOO and 1/2 Coconut Oil and everyone commented on how delicious it was – thanks!
Made this and it’s great! I did half honey and half sugar free maple syrup and it turned out wonderful! Thank you so much! :)
I made this today using EVOO which definitely adds an earthy tone so next time I will use either coconut or vegetable oil. It was very easy to make and I like the use of 100% whole wheat flour, so healthy and very delish! It even looks just like it does in your pics…thank you and I can’t wait to try more of your recipes!
I tried your recipe, excellent. Added pumpkin seeds, coconut, dark chocolate chips, sunflower seeds & cranberries.
Do you have the nutrition info on this i.e. Calories?
I’m sorry, I don’t offer nutrition details as they vary so much in home cooking. For instance, I would need to know exactly how much of each of your add-ins you used.
I’ve made this banana bread twice and each time I have gotten rave reviews! I made mine gluten free and also used water instead of milk. Still tasted great and the bread was gone within a day!
Hi, I’m in Australia and found this when looking for a new version of a banana cake recipe. I used it for muffins and it turned out amazing. Wanted to try something healthier for my husband and child, didn’t tell them there was no sugar or butter and they loved it. Big hit, thank you very much! Nerolie
Just tried this recipe and was really pleased with it! Mine could have maybe been a bit more banana-y if I let the bananas ripen a little more.. I also had to take a bit of a gamble with what flour to use as here in Hong Kong it’s not always easy finding whole wheat ingredients but worked out great! :D Thanks so much for the recipe! Would definitely use again!
This recipe is so good! I love quick breads and always try to make them without pounds of sugar, and this is a total winner.
I turned this into “lactation-friendly” banana bread by substituting one cup of the flour with rolled oats and adding 2T each of flaxmeal and brewer’s yeast. I added a wee bit more mashed banana so it wouldn’t be too dry with the oats, and it was delicious, and preferable to butter- and sugar-packed lactation cookies!
Whoops! I forgot the important part – 5 stars!
Hi! Thank you so much for this recipe!
I am just curious if folding in the flour or using a handmixer will affect the end result?
Thank you so much!
Just made this recipe with cashew milk and it is delicious!! Made it in muffins for my dairy free toddler and he loves them! Thanks for posting!
This recipe is delicious! Thank you so much.
Amazing recipe, super simple and it tastes fantastic! Thank you for posting this!
Does this bread have a strong cinnamon flavor? My older son loves banana bread but claims not to like cinnamon :(
Could I leave it out, or would I need to substitute something else to replace the lost flavor?
I used the required quantity and it does not have a strong cinnamon flavor ;)
You can just skip it, I think!
I did it! I really liked it. I only change the flour, I used a mixed of amaranto and oats. Delicious!
Thanks for such a great recipe, no sugar love it, I’ve used gutten free flour and mixed almond meal to up the protein and fibre content for my daughter its in the oven now and the smell is amazing. If it taste half as good as it smells its going to be a much used recipe for her school lunch boxes.
Just made the healthy banana bread using whole wheat, honey, half n half, all organic ingredients…also in 4 mini loaf pans…cooking time 40 minutes…testing a slice of warm bread…delicious!!! Thx so much, I googled healthy banana bread and found you, also liked you on fb. Keep up the good work.
HI, I made this cake and it turned out super flat! My friend also made it and came out flat also.. not sure what we are doing wrong??
This was literally the best banana bread I’ve ever made! I ran out of coconut oil so I used olive oil and it was fine. I also used a mixture of honey and maple syrup and it gave it such a good, sweet taste! As far as flour, I used 1 heaping cup of brown rice flour and it worked out perfectly. Added walnuts and it made for a crunchy surprise! Thanks again for the great recipe.
I made your healthy banana cake. Added walnuts. OMG so divine Thank you
Used your recipe this evening and all I have to say is AMAZING! I did swap out the oil with a ff vanilla yogurt and the family was happy as a clam. Thank you for sharing!!
Thank you for this. After spending countless hours and ingredients on rubbish blogger recipes, both sweet and savoury, I finally strike gold. This was delicious and a crowd pleaser. I can add that it freezes really well when frozen in slices. I made it with wholemeal spelt (you use 10% more flour with spelt or 10% less liquid) and I feel I’ve ticked all the health boxes.
This is the best banana bread! It’s super moist and healthy although I accidentally added more milk but it still yummy! My little one likes it as I added dark chocolate chips too. Thanks kate!
-myrel
I just made this and it turned out so good! Thank you!
I used honey and maple syrup. I used a bit less than what the recipe called for but it turned out yummy :)
I will have a problem not eating the whole loaf!!
Thanks, I adapted for my FODMAP food plan and my grandkids had to enjoy, I used coconut oil, coconut milk, maple syrup, 1 cup rice flour and 3/4 cup oat flour, left out cinnamon and I also add some finely grained zucchini , about 2/3 cup, which added an extra 4 min cooking with muffins. Yummy! Passed a five yr boy tastes. So, my adapting would be good for small toddlers since everything is good for babies.