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
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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.
This is the best banana bread I have made and feel great about feeding it to my family. Amazing alternative for people looking to get away from refined sugar and enriched flours… so happy I found this recipe! I use Greek yogurt in place of milk!
Love this recipe have been using this for years!! I put the batter in cupcake tins and bake for about 20-25 min for little banana bread muffins!
Perfect banana bread. Thank you
I am OBSESSED with this recipe!! I have made it at least 10 times and get so many compliments from family/friends on how good it tastes. This tastes so much better than any banana bread I’ve made with butter and caster sugar or brown sugar. I use coconut oil and honey (I’ve tried with vegetable oil and maple syrup and I definitely prefer the taste using the coconut and honey) and it is just so delicious. Thank you for this amazing recipe!
You’re welcome, Caitlin!
I simply love it! I have shared this recipe with my son. Today after baking I will be sending a picture to him and his fiancée.
Works so well! We have been using this recipe for a few years and everyone, including my kids LOVE it!
That’s great to hear, Lemon!
Using the receipe as shown I use EVOO or canola oil, pure maple syrup, almond milk, and white or whole spelt flour instead of wheat flour. I also add 1/4-1/2 tsp of cream of tartar to help it rise a bit more. It comes out excellent every time.
I used my own freshly milled whole wheat flour, which has a lot more bran and germ than store-bought whole wheat flour. I was worried it would be too dry, but it turned out so fluffy and moist! I also used baking powder, as I didn’t have baking soda; I just increased the amount to a scant 2 tsps and it was fine.Thank you for developing this recipe; I will use this again!
Hi I have been making this banana bread for a few years now and my family love it but recently one of my sons need to be gluten free I have tried with almond flour but just can’t seem to get the ratio right any tips ??
I’d like to know if almond flour can be used also! Has anyone else tried?
Is there a way to make this recipe in the bread maker? Has anyone tried or is there a way with this recipe??
I felt like I should finally leave a comment – I have been making this recipe for years (following instructions exactly) and it always comes out perfectly! I have received so many compliments. It’s just the perfect banana bread!
I’m glad you loved it, Hannah!
Non-baker here. The recipe still came out great! I will make it again and this time try coconut oil and honey instead of vegetable oil and maple syrup.
There are a lot of coconut oil brands: refined, unrefined, organic… Do you have a favorite?
Great to hear, Lee! I appreciate your review.
Hi! Loved the recipe! Can I use Monkfruit instead of honey/maple syrup? And if so, what quantity of it? Thanks so much!!
You’re welcome, Luisa! I appreciate your review.
Just made this recipe tonight for my husband. He loved it! So I’ll be keeping this one for the books, thanks!
You’re welcome, Gina!
Made this last night, and brought into office this morning ,everyone in the office loves it!! I swap 60g of plain flour to vanilla protein powder, and added dark chocolate chips and walnuts. Also glaze the top with icing sugar and water.
Hello, could you tell me if the oven temperature listed is for fan forced? I cooked mine at 165 fan forced and it was ready in 45 mins…I used gluten free all purpose flour so not sure if that would reduce cooking time
It’s meant for a conventional oven, not a fan. I hope that helps!
This is the best banana bread recipe. I make it on repeat and feel good about eating it because it has healthy ingredients. It turns out great every time!!!
That’s great to hear, Katie! I appreciate your review.
SO sweet – I cut the honey down to 1/3 cup and it was still way too much. If I try again, I’ll def lower to 1/4.
My bad, I forgot that American recipes usually have twice the amount of sweetener than everywhere else lol
Love this recipe! I added 2 scoops of vanilla Orgain protein powder and increased the milk. Is delish!
I absolutely love this recipe!! I have tweaked it a little bit for my dietary needs, I’m T2 diabetic.
I use one cup WW flour and the 3/4 cup in almond flour. I don’t use the whole amount of honey, use almond milk and add about 1/4 cup Greek yogurt and also add walnuts.
It comes out so, so good. I cook it in mini loaf silicone molds so I can freeze some!
Thank you so much for this wonderful recipe!!!
Made it today and it turned out good! I did use greek yogurt instead of milk. And olive oil instead of coconut oil.
Thanks again
Great to hear, Jerlyn! I appreciate you sharing.
OMG I love this banana bread. A delicious and guilt free snack.
Great to hear, Rachel! I appreciate your review.
I’ve never commented but have been making this for years with a variety of subs and it always turns out great. Thanks so much for the recipe!!!
This recipe is a staple in our house! Perfect every time. Thank you!
You’re welcome, Sara!
Very surprised at how well this turned out. I used oat flour and rapeseed oil and I was sure my batter was too wet…but it baked beautifully. Crisp on the outside and moist inside.
I have been making this bread for a while but continue to be baffled by the baking temperature and those who made the recipe successfully. After an hour the bread is barely even warm at that temperature! I usually crank it up to 400.
My go to banana bread recipe! I use half oatmeal flour and half whole wheat, yum! I skip on the cinnamon just because I prefer it without. Always turns out delicious!
Wonderful! I made this today as written (used coconut oil and maple syrup). Milk choice was Califia Farms “Complete.” Added toasted walnut pieces and raisins. Very moist and delicious! Thank you!
I’ve made it a gluten free version a few times. I just use gluten free flour instead. My GF friends love it!
That’s great to hear, Jo! Thank you for your review.
I made this banana bread for the first time yesterday. It is delicious! Best healthy banana bread recipe I’ve found so far and I’ve tried a few. Great texture and flavour. Only small thing I changed is I used 3 bananas. Will be making it again!