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 don’t have baking soda, can I use baking powder or omit? Or something else?
You really need baking soda for this to work well, sorry!
Thanks so much for the recipe. We’re enjoying it right know. It’s delicious! Added some chia seeds and walnuts :P
Thank you so much for the recipe! I used white flour and added choc chips. As both a foodie and health-conscious individual, I am usually skeptical when it comes to baking “healthy recipes” with alternatives for butter and sugar but I will say that this bread was delicious! I will be sure to try more of your recipes!
Amazing! I made this with white flour I already had as I couldn’t get a hold of any whole meal (or any flour for that matter). I added choc chips, chia seeds, and some toasted coconut flakes. I also topped it with a sliced banana with a bit of brown sugar. I found that I had to bake it about 15 minutes longer than said, but I do have a very old oven. Overall, amazing recipe, will definitely be making again.
This is the best banana bread recipe I ever made! And the ingredients are all accesible and simple❤️ What I do is, I mix in the oats until they become ‘flowery’ and I use it instead of wheat flower :) it is perfect each time!!
Can’t wait to try this out!!! I love banana bread but have been wanting a healthier alternative to all the butter and sugar in traditional recipes.
Can wholewheat flour be substituted with buckwheat flour?
Hi Cara! I hope you are able to try it soon. I’m not sure about your substitution, as I haven’t tried it.
Amazing!!! So yummy
HELP! I don’t know how it’s gone wrong.. I followed the recipe exactly, except that I used one large and two small bananas instead of two large. I baked it in the oven for 60 minutes at 165 degrees c, then took it out and did the knife test to see if it was cooked in which is wasn’t so added it back to the oven for five minutes. I then did the same again and it still wasn’t cooked so left it in for ten minutes. It still wasn’t cooked so left it in for another 10 minutes, did the knife test and it came out clear so took the cake out, left it to cool in the tin for ten minutes and then left it to cool a further twenty minutes outside the tin on a wire rack. I then sliced into the cake and it was wet and almost raw and gooey inside. I don’t understand why it’s gone like this when all the other reviews are positive except one or too with the same issue. I’ve picked at the top of the cake which is cooked (almost burnt) from how long it was in the oven and it tastes so so good so would love your advice on how I can try and make it again without having this issue? Thank so much, Lauren. X
Oh no, Lauren! I’m sorry to hear that. Did you banana yield the one cup? If it didn’t you might have had too much banana. Or, your oven temperature could vary. Unfortunately, ovens can do that. Is that something you have run into in the past?
Thanks so much for your reply! No I didn’t yield the banana into the cup as don’t have any but I did google the weight they should be and used that, I think that must be it and with a combination of my oven maybe not being hot enough. I’ll try the recipe again soon with less banana and a slightly higher oven temperature. Thanks again, Lauren x
I made this 3 times with the same result If over gooey wet middle (once used Applesauce). today I made it without oil and only 1/4 maple syrup – perfect bake!!!!!
Moist and delicious! Not too wet in the middle either.
Can you use oat flour instead of regular flour?
You can! Just be sure to let the bread cool completely (or close to it). The oat flour makes it more delicate when warm.
Amazing!!! Such an easy recipe and very helpful to have these recipes as we can’t find plain flour in NZ due to lockdown craziness. Added walnuts which is a must!
could I substitute the oil for peanut butter?
Hey Sarah, I haven’t tried that, but since peanut butter is much thicker, I think you would end up with a much more dense result.
I baked the bread quite a few years ago and I had to say this is my go-to recipe. Great recipe and I look for no others since! :)
Gonna make half of this later!
Love this. Made it plenty of times. I’ve started to get a bit brave and add in things like frozen blueberries, nuts, raw cacao powder – a sprinkle of hemp seeds. Whatever I have on hand that I think will work.
I have to say, the cacao really adds a nice hint of chocolate whilst still being healthy!
This recipe sounds amazing..
All I have at the moment is self raising whole meal Flour, is this ok to use?
Hi Liyana, I’m sorry, self-raising flour will not work well here—this recipe is designed for an exact amount of baking soda (not baking powder).
Hi! I only have access to self raising flour but have all other ingredients. Can i substitute self raising for whole wheat? If so, do I then leave out the baking soda? Thanks
Hey Kirsty! I’m sorry, self-rising flour is not a good option here. Self-rising flour is typically made with the following ratio: 1 cup flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This recipe calls for baking soda (not baking powder), so the rise would be affected.
I’m confused (I think)? Doesn’t this recipe use baking SODA – NOT powder? Please advise; I apologise if I read it wrong!
Hi Ter, Yes this uses baking soda. :)
Is Bicarbonate of soda the same as baking soda? I can’t find baking soda anywhere
Hey Beth, yes they are the same thing!
I only have whole wheat pastry flour – saw that the recipe was tweaked but might have had that previously? is the pastry flour okay to use?
Hi Pooja! Whole wheat pastry flour works, for sure. Your bread will be a little delicate while it’s warm, so let it cool before handling.
I followed the recipe as it is and it turned out to be delicious!! Moist, just the right amount of sweetness and nice and airy. I added some walnuts to add a little bit of crunchiness and dark chocolate chips. It was my first attempt at making banana bread and I was extremely satisfied. This recipe is definitely a keeper! Thank you for sharing it.
This is the first thing I’ve ever baked in my life and it was a huge hit! Love that it doesn’t use sugar or butter and has so many options! I rarely write reviews but I had to for this because I know this is going to be a staple recipe for my family. Thank you!
I just pulled this beautiful bread out of the oven. I made it exactly as written and it is perfection. Today l used Paul Bragg’s olive oil, organic maple syrup and added 1/2 cup each of walnuts and Eden foods organic dried cranberries.
P.S. I make this whenever I have ripe bananas. It’s my go-to banana bread recipe. Thanks for all of your great recipes!
I don’t have whole wheat flour can l use plain flour?
Also can l add oat bran?
Hi there, yes, all-purpose flour will work well here. I haven’t tried adding oat bran, but I think that you could safely add up to 1/2 cup.
Can you double to baking powder as a substitute for baking soda?
Hi Titi! Baking soda would be best. I’ve made similar quick breads with a combination of 1 teaspoon baking powder and 1/2 teaspoon baking soda, so perhaps you could get by with 1 or 1 1/4 teaspoons baking powder. Please report back if you try it.
I love this recipe! I pair a slice (75 grams) with some blueberries for a healthy <350 calories breakfast! It really feels me up and keeps me full.
Can I use almond flour?
Hi Janet, I don’t typically recommend almond flour as a 1:1 substitute. I am working to see if oat flour will work!
Kate this is the second time I’m baking this bread and it is the best banana bread ever. They are so moist and yum. I added chopped dates for one bread and raisins and choco chunks on another for my bill’s family . Will be making it again and again. Thanks
This is absolutely delicious!!! I used a whole meal flour so I didn’t need to add baking Soda. I found walnuts goes well with banana. I also added coconut chips on top for decoration. It’s moist and soft, almost cake rather than bread. Thanks for the wonderful recipe. I know I will be cooking this for many times in future.
I’ve made this several times but at 350 degrees for 55-60 mins. I’ve tried at 325 degrees per the recipe but it needed an extra 20 mins. Most other banana bread recipes suggest 350 degrees for 55-60 minutes. Works perfectly. I also add a 1/2 teaspoon of baking powder as I found the bread doesn’t always rise properly with just baking soda
I made a double batch of this last night. We had some for breakfast thismorning. SO GOOD. My other half says its the best banana bread he has ever had. I have portioned the rest and stored in freezer.
Thanks for a fantastic recipe and happy Easter
Made this tonight per recipe. It is tasty and an easy banana bread recipe. For mix-in I used 1/2 cup of walnut pieces. Walnuts add texture to quick breads which I enjoy. This bread will be good warmed with butter and scrambled eggs in the morning. It’s also a great snack or take along in day pack as trail food.
Thanks for this recipe! Made this with the same ingredients except that I couldn’t find baking soda easily in stockholm. Used baking powder. The yummiest and healthiest banana bread! Used coconut oil and maple syrup. So easy, Healthy and yummy!
My go to banana bread recipe!! This was the first thing I ever baked, and what a success :)
Can I use oat flour in the recipe instead? I have previously used all purpose flour.
So happy to hear it, Dakshee! Thank you for letting me know. Yes, oat flour will work (equal amount). It just won’t rise as high. Be extra careful not to handle the bread when it’s warm (let it cool in the pan), since it’s more delicate while warm.
Hi! Could i use almond flour instead of white flour? Super excited to make these! :-)
Hi Lydia! I don’t typically recommend almond flour as a 1:1 substitute. Oat flour works well enough in this recipe, if that helps (you can make your own oat flour from old-fashioned or quick-cooking oats by blending it into a very fine flour in a blender or food processor). The bread doesn’t rise quite as high and is extra delicate while warm (let it cool in the pan before handling).
Great recipe – easy to make, I did have to bake for 15 minutes more. My oven is almost brand new, so just needed the extra time. Other than that really good. Thanks
If i want to add extra fresh Slices of bananas, do i add that in the mix or on top of the mix before baking?
Hey Annie! Either option should work. I’ve seen people top their bread with long, thin strips of banana, which is pretty. If you want moist bits of banana in the bread, gently stir in the banana slices before pouring into the loaf pan.
This is a great recipe! It’s very forgiving if you have a different amount of bananas, and I like to add in Greek yogurt for a bit of extra moistness (suggestion from Bon Appetit).
Amazing!! Made it exactly as the recipe says, and added chocolate chips. Will be making this again
Made this today but replaced the egg with Ricotta and it was a hit with my 11 month old! (Who is allergic to egg) I did have to use 3/4 cup white flour as I ran out of whole wheat. Delicious! I’ll definitely make it again.
Sounds great and we will bake some tonight. Is it possible to substitute almond flour or flax flour for the whole wheat?
Hey Michael! I don’t typically recommend almond flour or flax flour as a 1:1 substitute because they behave very differently from regular flour. Oat flour works well enough in this recipe, if that helps (you can make your own oat flour from old-fashioned or quick-cooking oats by blending it into a very fine flour in a blender or food processor). The bread doesn’t rise quite as high and is extra delicate while warm (let it cool in the pan before handling).
Great recipe! Very simple, healthy and delicious. My family loved it. Thank you so much for the recipe.
Can you sub oat flour in this recipe?
Yes, oat flour will work (equal amount). It just won’t rise as high. Be extra careful not to handle the bread when it’s warm (let it cool in the pan), since it’s more delicate while warm.
Made this as a project to use up two black bananas. I used refined coconut oil, half honey/maple syrup, water, and replaced 1/4C flour with PB2 (dehydrated peanut butter powder); added in mini-choco chips & some old, forgotten pecans :P Tasty and not too sweet.
Hi Kate
Please tell me if I can use Jaggery powder instead of maple syrup and honey
Hi Kate. Only had 2 little bananas I found at the back of the fridge so I halved the recipe and further reduced the honey and oil by a tablespoon each. Topped with a crumble – tablespoon each rolled oats, shredded coconut, chopped pecans, brown sugar and oil with a dash of cinnamon. Baked beautifully at 30 mins. Kept the husband away for 20 mins before he ripped into it and ate half. I’d say it was a success! Moist tender crumb and not too sweet. Will definitely try hiding more bananas so I can make this again. Thanks for the lovely recipe. Keep safe over there from us lot in Queensland Australia.
This turned out great! Thanks for sharing!
You’re welcome, Emily!
Can I use Organic Brown Rice Flour?
Hi Nayley, I wouldn’t recommend it as a 1:1 substitute. I have been testing out oat flour. It doesn’t rise quite as well and is delicate when warm, so I would let cool before cutting into it. If you have a high powered blender, you can make oat flour by processing rolled oats. I hope this helps!
Hi! I made this with Bob’s Red Mill Gluten-Free All-Purpose Flour (the red bag.) It would probably be better with King Arthur Measure for Measure, but that’s my next attempt. For other variables, I used flax eggs in place of the eggs, maple syrup, and oat milk.
It’s really delicious! You don’t know how long I’ve been looking for a great gluten-free, vegan banana bread. This one does the trick beautifully.
Thank you for sharing! I know Bob’s Red Mill baking 1:1 flour works really well. I have been testing it with oat flour. It seems to work well, just delicate when warm and doesn’t rise quite as much. Be sure to let cool completely if you try it!
I usually don’t leave comments and ratings but this banana bread recipe is just hands down the absolute best. It turns out perfect every single time! My mom loves this so much every time there are ripe bananas hanging around she asks me to make “that banana bread”. Thank you so much for the recipe <3
Thank you so much for this recipe! :))
Thanks for the recipe. I used Coconut Oil, maple syrup, almond milk, 1/2cup Almond Flour and 1&1/4 cups Oat Flour. I was so impressed with the results. Will definitely make this again, absolutely delicious.
I’m happy your combination of flours worked well, Charisse! I appreciate your review.
I love this bread! I use maple syrup and a little less coconut oil, and add in 3/4 cup plain Greek yogurt. Super moist and yummy!!!
You’re welcome! I’m happy you loved it, Niki.
Can I use oat flour? What would be the substition amount? Thxs!
Hi! You can. Use the same amount as specified in the recipe. The bread won’t rise quite as high and will be more delicate while it cools (be sure to let it cool in the pan before handling). Still delicious!
Delicious recipe! Came out perfect—moist but light without the buttery aftertaste which I’m not a fan of! I was hoping to make this recipe for some family who are vegan. Can you suggest any substitutions for the eggs?
Hey Zee, so glad to hear it! Flax eggs made with ground flax and water should work. Check the recipe notes for suggestions!