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.
Made this with my three-year-old son and, my oh my, was it delicious. Currently heading back to the grocery store for more walnuts to make another loaf. Thank you!
I made this banana bread for about 5-6 times now and its always such a hit! I made this using grass fed ghee and it was AMAZING! Thank you for the recipe.
Thank you for this yummy recipe.
I only had w.w. pastry flour. I’m praying it will turn out! Gulp. Let me know your thoughts. Thanks!
Made this with 125g crumbed walnuts- was absolutely delicious. Intended on freezing half the loaf and slowly chopping through the other half over the next few days, friends came over for a cuppa and I had to pull the slices out of the freezer. Currently In the middle of making another two batches- one for our friends and another for us!
Hello Kate!
Happy New Year! How can I substitute whole wheat flour for oat flour? Using your recipe, what would the oat flour weigh?
Do you mind sharing this in grams and not cups? I live in a country that does not use cups in measurement.
Thanks
Thanks a lot!
Hi Cynthia! I’m not sure oat flour would work as a 1:1 without trying it, sorry. For the grams conversions, I don’t convert them. However, I know several readers who have used a conversion chart from allrecipes.com or myrecipes.com.
I have made this recipe multiple over a dozen times and substituted oat flour for the wheat flour 1:1 and it has been delicious!
Okay, so I started another recipe that called for butter, and buttermilk – which I didn’t have. I came across yours, which sounds wonderful!! Already in the process of melting butter – do you think that’ll still work in place of other oils? I’m going to try it anyways, Let you know how it turns out!!
I love this recipe! I’ve started adding 3 bananas and a tad bit more sweetener . It tastes great , very wholesome and not too sweet which I like so I don’t feel guilty about eating it in the morning !
Thank you for sharing, Aleena!
Made this twice now, it’s a hit! After I remove it from the tin for cooling I drizzle over a cinnamon glaze so it runs down the sides. 1 cup powdered sugar, 1tsp cinnamon and 2 tbsp milk. Yum yum.
Hi hi! I am making two loaves, should I adjust the temperature or baking time?
Hi Leah! It might take slightly longer, but I suggest starting with the recommended temperature and adjusting from there.
I just wanted to thank you for giving me hope that I am capable of making something so delicious. Loved the ways in which you can change this up too. Opted for walnuts this time, but will definitely be making this again soon.
You can make delicious things! Thank you for your feedback on this recipe, Sobia.
Thankyou kate for your healthy banana bread receipe.So moist & delicious it was a 10 out of 10 here, my family loved it! Your receipe was so easy to follow & look forward to many more receipes of yours thankyou so much.Sharon
This is delicious! I have made it twice now, and both times it came out perfectly. The second time, I made it for brunch with friends, and they devoured it. Thank you for sharing this recipe!!
Delicious Banana Bread! Best I’ve ever tasted! Recipe is perfect. Thank you!
You’re welcome, AP!
Brilliant recipe. Lovely and light. Thank you!
You’re welcome, Eva!
Absolutely superb, crispy and also the best recipe I have ever seen thank you so much for your efforts
Hi! Can we use oat flour instead of whole wheat? Thanks :)
Hi Sasha! I haven’t tried this with oat flour and I’m not sure if it will work right. If you try it, let me know. I do know a gluten free all purpose flour works well, if you need it to be GF.
Sounds so good! Could I use avocado oil instead?
I haven’t with this, but I believe that could work.
Always delicious.My favorite banana bread recipe.
Hello! I made this banana bread with 100% whole wheat flour and it turned out really nice. My family enjoyed it! Just one question though, I followed your recipe to the exact measurements and the batter seem pretty dry. I was scared to put it in the oven, but again, it turned out just fine. I made it again this morning and literally just popped it in the oven. This time, the batter looked even more dry (again, followed recipe to a T), so I added a touch more almond milk. I’ve looked at your recipe pictures and your beautiful batter looks so wet in the bowl and bread pan before going into the oven. Scratching my head over here! Your thoughts would be so appreciated!! Thank you!
GENIUS ALERT! I had questioned in an earlier comment about why my batter was so dry. After going over the recipe and trying to figure out what the heck I did wrong (at this point, the bread was already in the oven for 6 mins), I looked over my counter to my right and saw my mashed bananas sitting in a bowl, just staring at me saying, “HELLOOOOO, Bananas over HERE!! You left us out, you nincompoop!” LOL Of course, I raced to get the bread out of the oven, mixed in the bananas, and threw my nice moist batter back in the oven. PHEWWW!!!! I woke up too early this morning! ANYWAY, the bread was delicious the first time I made it, and I know it will be just as fabulous this time around, too!! WITH THE BANANAS! Have a wonderful day!
Can’t find the whole wheat flour, can work with soft wheat flour or wholemeal plain flour??
Thank you very much
Hi Cindy, you could try soft wheat. Let me know how it works for you!
Dear Kate. This never happens. A healthy recipe that comes out better than any banana bread I have made. For the flour I used 1 cup of whole wheat,half cup of oat and fourth cup of almond flour. I used half cup of maple syrup. I used olive oil only. Also added dates, golden raisins and pecans. All is allowed in your flexible recipe. Thank you. DIane
Hooray! I’m glad you loved it. Thank you for sharing, Diane.
Can you suggest an alternative for eggs as I am a vegetarian
This recipe was so perfect and healthy!!! Awesome in taste and texture
Hello Kate,
I was wondering if I can use Almond flour instead?
Hi Nora, Unfortunately, almond flour isn’t a great 1:1 substitute. If you need this to be gluten free, I highly recommend using Bob’s Red Mill GF 1:! Baking flour. It works really well!
I used this recipe and everyone loved it. As it was all I had on hand…I used 1/2 cup coconut flour and 1 1/4 cup of Bob Mills Biscuit mix. It came out like cake. So fabulous! Thanks for all your great recipes.
I loved this banana bread!! I added some pecan for a bit of crunch and it was amazing.
I was just wondering though: my bread dried up considerably on the second day, even though I packed it quite well. I wonder if I did something wrong… I used water instead of milk/nut milk. Could that have been the reason?
Hi Vanessa! Hmm.. was it sealed in an airtight container? Did you leave it on the counter or in the refrigerator?
Hi Kate! This was my absolute favourite bb recipe but the last few times I’ve made it it’s turned out really oily and it hasn’t risen properly but still has a bitter taste in areas from the baking sofa. I can’t figure out what’s changed! I’m following the recipe to a T! Please help, I love your recipes!
Hi Kristie! I’m sorry to hear that. Have you bought new baking soda recently? Or are you over mixing it?
I wanted to love this and it just didn’t have enough flavor and was on the dry side. Unfortunately, I need to keep searching for a healthier banana bread recipe.
I’m sorry you didn’t love it! Did you use a full cup banana? How long did you leave it in the oven?
Dear Kate,
Thank you for sharing it!
Do you think it’s possible to sub (partly) the whole wheat flour with almond flour? If yes, what would be your recommended ratio?
Many thanks!
HsinYi from the Netherlands
Hi! I wouldn’t recommend it here. I would also need to try it before giving you a recommendation as baking can be tricky!
Thank you for posting this delicious recipe!
I used avocado oil, maple syrup, buttermilk, and 100% whole wheat flour.
I used under !/4 C. less flour because i added 2 T. of chia seeds and what remained in the bottom of my bag of walnuts. I also loved your idea of swirled cinnamon on top :) The recipe made 12 large muffins that baked for 19 minutes on 350 degrees. Next time I will add another ripe banana and see if that makes them a little more moist. Thank you!!!
I’m so bummed because this was one of my least favorite healthy banana nut bread recipes. I used the coconut oil and used 1/2 honey and 1/2 maple syrup. I even doubled the bananas. My loaf came out very bland and very dry. The next day, the leftover 1/2 loaf was almost inedible without being heated up. I’m going back to the applesauce versions. Like them a lot better
I’m sorry you didn’t love this one.
I made this last night and it turned out delicious. Sometimes when I try to substitute whole wheat flour for regular flour the texture changes and makes the dough more stiff but this recipe has the right amount of ingredients because it still had the moist banana bread texture but was way healthier. It does appear drier than the one I make with non whole wheat flour but once you try it , it is very moist. Very happy I found this recipe. Thank you!!
Oh wow! This recipe turned out amazing, thank you so much for sharing!
I’m following a high alkaline diet, so I made the following modifications: used spelt flour, 2 chia seed eggs, and baby bananas as they are on the Dr. Sebi approved list.
We decided to make cupcakes instead of a loaf, thank you to whoever posted the time of 19 minutes, it was perfect!
Hi Cookie and Kate! (So glad I found you both)
I made this recipe twice already using coconut oil both times. Honey, then maple butter. Delicious BOTH times! This banana bread is a game changer. I added coconut flakes second batch around …SO GOOD. Can’t wait to try your vegetarian recipes! Happy crumb catching!
Annarose (and “Bear”)
I’m happy you loved it, Annarose!
can eggs be replaced with silken tofu?
I haven’t tried it, but I don’t think that will work so well. I believe flax egg works well here, Elliott.
Love this recipe! I add in some flax/chia blend to amp up the nutritional value just a bit. Love finding healthy foods that my family enjoys!
Thank you for sharing, Nicole!
Made this yesterday and I love it. Does any know what the calorie content is? Going through breast cancer treatment and had to keep an eye on things due to the medication that I’m on. At least that way I can enjoy it without worrying about post menopause & treatment weight gain. Many thanks
Hi Sue! You can find the nutritional information is below the notes section of the recipe. :)
I am starting to make now- but do not have whole wheat flour- may i just use white flour? Same amount?
Hi Robin, I haven’t made this with white flour. I would suggest looking at the comments to see if others have tried it. Since wheat is a thicker grain, it can vary from more processed.
In In the oven now Kate- we are heading north to ski with friends- and I tripled the recipe and am baking it in a bundt pan. I had very ripe bananas in freezer – heard they are the BEST to use for any banana bread.I ended up purchasing the wheat flour- instead of using white – added large choc. chips/chopped pecans/cranraisin and raisin -will let you know how all turns out! My Best, Robin
PS: Love the fact that it is all made in one bowl!!!! Added PLUS!
This is my hands-down favorite banana bread recipe! I use maple syrup rather than honey, soak my bananas in coffee before mashing, and throw in chocolate chips. I always make two loaves and freeze one. It defrosts perfectly at room temp.
I made this using EVOO, Bob’s Red Mill gluten free flour, and maple syrup. I also added chopped walnuts. It turned out great! Baked for 57 minutes and was perfect. Thanks for the recipe!
Thank you!
Thia has been my go to recipe for years.
You’re welcome, Nathalie!
Hi Kate! I have now made your Healthy Banana Bread 3 times, and we absolutely love it! In our version we make it with coconut oil, coconut milk, and Bob’s Red Mill Paleo baking flour (to make it gluten free). This recipe is easy, and most importantly delicious. My favorite recipes are from you… thank you so much for helping us to make healthy and delicious meals at home.
Thank you for sharing, Erica!
this recipe made the best banana bread I’ve ever had in my life! tbh I’ve never been a fan of banana bread but I can’t get enough of this one! gonna make another one tomorrow as I ate the whole loaf in a day. thank you for sharing this!!!
You’re welcome, Steve!
Great recipe and easy to modify. I used black strap molasses instead of honey and will try oat flour next time.
Thank you.
You’re welcome, Margo!
Hi Kate,
My coworker brought me a slice of this banana bread when she made it. I remember thinking its so good and that I’ve got to try it. Finally 3 years later I got around to making it! I’m so happy with the outcome. Unlike the other recipes, I love that this recipe isn’t packed with sugar and I don’t feel any guilt when I have it for breakfast. My mom loves this as well and has become a new favorite at my house. Thank you so much for coming up with this healthy banana bread recipe and for sharing it with your readers!
I’m glad you made it, Lisa! Thank you for sharing.
Hi,
I’ve made this recipe many times and love it! Although recently I’ve tried to make it a couple times with flax eggs instead and haven’t managed to get it right. It doesn’t rise as much and is underbaked but the outside is done well. Would you suggest anything for this? Maybe at a lower temperature for longer?
Thanks!!
Hi Alice, Hmm that’s interesting! Are you making the flax egg or are you buying them in the store?
Hi Kate!
I’m making the flax eggs myself! Thanks
Hello! I just took my banana bread out of the oven and it looks really pale (and somewhat dry). I used honey, added chocolate chips, and put it in the oven at 325 for 55 minutes. Any reason why it would be so pale?
Hi Paula, What type of flour did you use? Does it seem done in the middle?
Hi! I love the recipe but the measurements are really confusing and to convert everything is a hassle, I suggest putting the gram measurements too!
Kate, I am recently retired and new to baking (though not to eating baked goods). What you say “grease” the pan, what should I use? Will Pam cooking spray work?
Hi Ed, I don’t tend to use that type of spray. I usually use butter or coconut oil seem to work well.
I’ve made a variation of this banana bread recipe over a dozen times now and it’s one of my favorites. To make it vegan, I use 1/2 cup unsweetened apple sauce and add 1/2 tsp baking powder and reduced the maple syrup to 1/3 cup. It turned out as a great vegan option when i don’t have flax seeds. I am also a very big fan of your cookbook and have tried many of your recipes and have found them so yummy and easy to make vegan!
Thank you for sharing your variation, Julie!
Thanks Kate. The blueberry muffins are wonderful. Can you tell me how to get them to be a bit more crispy on top?
Hi Ed! I’m not sure you want them more crisp with the risk of drying them out. But you could sprinkle some turbinado sugar on top and/or possibly leave in the oven for a little longer. But be careful to not over cook!