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.
It tastes delicious but fell apart into a crumble pile when I took it out of the pan. Easy to make! Maybe the next loaf will stay together.
Great to hear, Renae!
I made this for my boyfriend because I don’t like bananas but I still had to try, haha. It was so freaking delicious I had to get another slice! I’ll definitely be making these more often, thank you for such a wonderful recipe!
I’m so glad you even liked it, Sandy!!
I tried this recipe yesterday and it was delicious! I used maple syrup, regular whole wheat flour, and added chocolate chips.
Thank you for sharing, Christina!
Just so-so for me. Not as moist and tasty as others I’ve made. Chocolate chips and walnuts help!
I’m sorry you didn’t love it! How long did you bake it for?
I believe just short of an hour
Just made this recipe with my freshly ground soft white wheat. DELICIOUS! Definitely going into my regular rotation. Used pecans…I love nuts.
Fantastic, Deanna!
Can I use a sugar-free maple syrup? I love the Mrs. Buttersworth’s sugar free syrup. Thank you! -Jennifer
Hi Jennifer, That should work too.
Hello, I am gluten free. I had a favorite banana bread recipe that required regular sugar and dairy. I was hesitant but my dr’s report said ‘cut it out’. So, I found this recipe. I de’glutenized’ the banana bread recipe by using brown rice flour; Put in 3 mini loaf pan making 1 walnut, 1pecan and 1 plain. They were AMAZINGLY perfect and just enough sweetness. I now have a healthier version to replace my old favorite. THANKS!
Thank you for sharing! Bob’s Red Mill 1 to 1 gluten free is also a great option for baking!
Delicious!! It is one of the best banana breads I have made in a while and the recipe is absolutely adaptable, too. :) I used wholemeal spelt flour and flax eggs, it was so soft and delicate and a little bit moist, too.
I’m so glad you loved it, Adriana!
This banana bread turned out great. I used maple syrup, olive oil, and I also put walnuts. The bread was definitely a
I’m glad you loved it, Sabrina!
Great recipe! I added some raisins and some extra banana inside, my grandma loved it! I’ll use this recipe again! Thank you! :)
You’re welcome, Arlene!
Seriously, this is the best banana bread ever! I made it on the weekend and it was gone in 2 days! I’ll be making some more today but thinking of doubling or tripling the recipe so that I can freeze some for a quick and easy breakfast when I’m in a hurry. Don’t think it will last that long though!
Thank you so much for this great recipe. Definitely a keeper!
You’re welcome, Carole! Thanks for your review.
I have been using this recipe for a couple of years with no variation, and it is the best banana bread I ever made. Today, I added 1/2 can pumpkin and some dark chocolate chips, and it was even more delicious and so filling! It added about 5 minutes to the cook time, but it turned out great.
Thank you for sharing, Patti!
This is my go-to banana bread. It’s moist, crunchy at the edges, soft inside and delectable. I add walnuts and a few chocolate chips.
Thank you for sharing, Michelle!
Hello Cookie and Kate,
I hope this message finds you both well.
Thank you for your wonderful reciepes I just simple love your work.
Penny also bakes with me, every now then she has a taste test.
She doesn’t seem to complain, by the way Penny is our Kelpie..
Kate what I did want to ask was, I have got hold of some organic wholemeal spelt flour, if I was to use this in your banana bread recipe to replace the wholemeal flour, would the measurements stay the same?
Thank you!
Alexandra.
Hi Alexandra! I haven’t used spelt flour so can’t tell you from experience. However, I believe some other readers have with luck. Let me know if you try it!
The texture and moistness is amazing, but it is bland. I will try it again, with more honey to give it that sweetness it’s missing.
I’m sorry you didn’t love it, Lane! I appreciate your feedback.
I made this to take to church this morning. It was a hit! So tasty! I have two more loaves in the oven right now. I added a skosh more oil and a couple tablespoons of ground flax and it turned out sooo yummy you would never know how healthy. I used avocado oil from Costco and it was very neutral. It was the PERFECT amount moist and tender while still holding its shape. I have two more lives in the oven as I write, one identical to the first and one with some chopped nuts, dried cranberries, and chocolate and peanutbutter chips. I am going to portion them up and freeze and also bring some in to my lucky coworkers tomorrow. Thank you for this WONDERFUL recipe.
Thank you for sharing your take on this recipe, Joni! I appreciate your review.
Made this today with King Arthur gluten free flour and it turned out wonderful! My younger brother who has a strong aversion to anything the least bit healthy said he couldn’t even tell the difference between this and my older, more unhealthy bread recipe. First time trying one of your creations, but far from last!
Wonderful, Mikayla!
What is the nutritional values?
Hi Terri! You can find the nutritional information below the recipe. Make sure you allow cookies in your browser.
Does this also work with just regular all purpose flour with everything the same?
I believe some readers have tried it, it would likely work!
hi. can you get the ingredients in gramme and mls please.
Hi Daniel, sorry I cook in US measurements. I recommend using an online converter. I believe myrecipes has been helpful in the past for readers.
This is soooooo good! The best banana bread recipe ever!
Thank you, Cinara!
This recipe was amazing!! I followed it perfectly and the end result was amazing. I put a lot of cinnamon on top before baking, and it was so amazing!! Thank you so much for this recipe!! It is officially a favorite!
Wonderful, Reena!
Definitely the best B bread recipe of all time. I find myself making it over and over again and people r constantly asking me to send the recipe. I do use malt extract instead of honey and I love adding chunks of banana. Thank you for this Kate!
You’re welcome, Debora!
I think this will be my go-to banana bread recipe! Love that I didn’t feel bad about lots of refined sugar yet it still had plenty of sweetness and wonderful flavor. I used maple syrup instead of honey and added chocolate chips. Delicious!
Hooray! I’m happy to hear that, Michelle.
Too hot to use the oven- perfect in the bread machine- 1 hour and 10 minutes cooking time. Love this recipe!
Thank you for sharing!
This my fourth time using this recipe. Our family have enjoyed them as muffins. It is now my “go to” banana muffin recipe.
Thank you so much for sharing it.
You’re welcome, Trish!
I can’t see the nutritional information, can you please post it? Thanks!
Hi Chrissy! Make sure you allow cookies in your browser as this is a plug-in on my blog. I hope this helps! Let me know if you still have issues.
Lovely banana bread recipe. Do u think I can maybe substitute wheat flour for oat flour?
I haven’t tried it. I would see if others have tried it by searching the comments.
It was absolutely delicious
I’m happy to hear that, Carla!
It did not taste good. Maple syrup and olive oil probably the cause of it. Use sugar and butter.
I’m sorry you didn’t love my version, Ish.
Loved this recepie its very healthy and don’t feel guilty after eating it. Thank you so much its delicious and good for me!
You’re welcome!
I can’t thank you enough! This bread is delicious and so good!! Delightful easy! Do you have a wheat bread recipe?
Hi Georgia! I’m glad you loved it. Unfortunately, I don’t have a plain whole wheat bread recipe.
This is the best banana bread I’ve ever made. Thank you for the recipe! We love trying different mix-ins each time we make it. Me and parent-approved!
You’re welcome, Sarah!
Made this today with chia/water subbed in for eggs, self raising flour (instead of plain flour and baking soda), added a 1/3 cup dark choc chips, used rice bran oil, and reduced the maple syrup to 1/3 cup. It was a tiny bit drier than I expected but may be because I reduced the maple syrup..? It was still delicious though! Thank you!
You’re welcome, Amanda!
I made this recipe with vegetable oil, whole wheat flour, chocolate chips, and walnuts and it was delicious! The only issue I had was that it was very dry on the outside and the middle of the loaf was very gooey and the batter hadn’t cooked all the way. Do you have any suggestions for how to get the bread to cook evenly?
Hi Eliza, sorry to hear it didn’t cook evenly! How long did you leave it in? What size and type of bread pan did you use?
I baked this banana bread as a healthy alternative and I unfortunately only mixed in 1 and 1/4 cups on flour as opposed to 1 3/4!! I realized the half a cup difference while it was already baking in the oven. It still smells delicious but I’m wondering how I can save it!
Oh no! How did it turn out?
Failed a lot of banana breads but this was the first one that came out good. Five stars!! Not super sweet which is great!
Fantastic to hear, Hannah!
I made this banana bread yesterday and I was kind of nervous while I was mixing everything together because it just kinda smelled and tasted like olive oil but I sent up a prayer and tossed it in the oven. Thank goodness I didn’t throw in the towel because it tastes amazing! When it came out there was no more oily taste or smell and the bread is absolutely delicious. Plus since it’s healthier I have zero guilt eating a slice! Thank you for sharing this recipe!
I’m happy you loved it, Brooklyn! Thanks for your feedback.
I make this recipe now weekly for my family. My toddler and husband love it. So easy and delicious. People are always surprised that this is so healthy.
Thank you for your review, Brittany!
Two loaves in my oven now and they smell great. I have tried many of your baking recipes and have loved everyone. Thanks for your recipes!
You’re welcome, Trish!
For the gluten free flour recommendation, are you referring to the Bob’s all purpose gluten free blend or the Bob’s 1 to 1 gluten free baking blend?
The 1:1 works great, but I believe people have used the all purpose prior to the 1:1 coming out and it worked too.
I made this recipe by 1/2 loaf (5.75 in * 3.25 in * 2 in) and succeeded! What surprise me is the fresh scent of fruit (it lasts even after I put it in the fridge!), which I’ve never found in the banana bread at the market. I used extra virgin olive oil from Costco yet I found no herbal note after baking. I used half honey and half brown sugar as sweetener and it worked fine. 1/2 loaf took around 50-55 baking time. Watching the dough roses higher than itself was amusing…
Thank you for sharing, Shan!
best recipe ever
Thank you, Samara!
SOO GOOD. Honestly probably better than the typical banana bread recipe but it’s healthier!
Thank you for your review, J!
Hi Kate,
I am just wondering if whole grain flour would work in place of whole wheat flour?
Many thanks :)
Hi Holly! I believe it should work. Do you know which grains the whole grain flour makes up?
Hi Kate,
Oops just checked and what I’ve got is actually wholemeal wheat flour – so I think this is perhaps the same as whole wheat flour?
Haha just checking :)
Thanks!
Love it!I use a lot of nuts and dried cranberries – work great for me.
I’ve share this recipe many times – everyone is happy!
Thank you!!!
You’re welcome!
You’re welcome, Daga!
Used Maple syrup and unsweetened chocolate almond milk and Bobs glutinous free flower
Thank you for sharing, Bill!
Just made this bread for an upcoming vaca, but it looks too pretty and smells too good to wait to try it! Ha! Added a half cup of sugar free chocolate chips, and used agave syrup since my hubby needs to limit his sugar. The crust is absolutely gorgeous! Can’t wait to dig in and share it with my family :)
Thank you for sharing, Pamela! I appreciate your review.
This is the best banana loaf recipe I have made yet! My kids absolutely love it and even the husband who doesn’t like bananas eats it!
A win for the entire family! Thank you, BB.
Thank you for this recipe now that I’m trying to eat clean lol
I am really surprised that it’s moist and absolutely delicious!
Xoxo
You’re welcome!