Healthy Moist Banana Bread

This no fail recipe makes the best moist and tastiest banana bread you will find! It contains no sugar or butter! healthy Moist Banana BreadIt’s finally here! We are a huge fan of banana bread.  Some how, we always end up with 3 to 4 very ripe bananas just sitting on the counter. Bananas that are too ripe to eat, but are perfect for baking. You know what they say, when life gives you ripe bananas, make banana bread.

But seriously, ripe bananas are a dream in banana bread and make the best banana bread ever. This healthy banana bread is everything you want in banana bread. It’s moist and dense and full of flavor. I made a batch shared a few slices with my friends and they could not believe it was “healthy”. This recipe is a keeper for sure and I’m sure your family will love it as much as we do! healthy Moist Banana BreadTo make this banana bread healthy, The sugar is replaced with honey and for the butter, we opted in for coconut oil. As for the flour, whole wheat flour works wonders.

Another very important ingredient is the ripe bananas. Ripe bananas are super sweet so the riper the better. If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
healthy Moist Banana Bread

healthy Moist Banana Bread

4.9 from 11 reviews
Prep time:
Cook time:
Total time:
Serves: 1 loaf


  • 2 eggs
  • ½ cup melted coconut oil (or olive oil)
  • ⅓ cup honey or maple syrup
  • ¼ cup milk or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate chips (or chopped walnuts, raisins), optional


  1. Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside.

  2. In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside.

  3. In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in the bananas, flour mixture and chocolate chips (or any other add ins of choice.

  4. Pour batter into greased pan, sprinkle with some more cinnamon, raw sugar, or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy!


To make this bread gluten free: Use Bob's Red Mill gluten free flour.
For dairy-free/vegan: use almond milk and flax eggs and maple syrup.
*Trader Joe's has white whole wheat flour that is also great in this bread.
Recipe inspired by allrecipes and cookie and kate

healthy Moist Banana Bread


  • Sheri Vick

    Just made this today! I used the stevia sweetened chocolate chips, almond milk and honey. Also, added 3TBS buttermilk (idea from long time favorite recipe). Loved it!

  • Manu

    I just finished making it and it couldn’t be better. Very easy and healthy recipe. And it tastes yummmmm….. thank you.

  • Kristina

    Wow just made this and it was perfection. Used coconut oil, maple syrup and greek yogurt. Thank you so much!! My new go-to!

  • Gayle Bluebird

    I made this recipe yesterday using quality white flour with 1/4 cup more than wheat. I added blueberries ( I learned to dust them with flour before adding and cran raisins. I used maple syrup though expensive I happened to have a bottle and coconut oil. I mixed it in my nutribullet. The response was great!! Had several people over and they all raved. Thanks.


  • Karla-Louise

    I have just made this and was so looking forward to see how it turned out, but unfortunately was far too moist/greasy yet I followed the instructions exactly (I used extra virgin coconut oil and honey), I was so gutted 🙁 any ideas as to why this may be? Most banana breads I have had have not been this moist and oil like…

  • Natalie

    Absolutely beautiful! Thanks for a great recipe! I went with olive oil and maple syrup (had my doubts, but was out of honey so decided to try it), and it turned out perfect (and I am not a good cook by any standard and tend to under or over cook everything!). I didn’t have any vanilla so I added a pinch of nutmeg. Don’t know if this changed anything but it was delicious!
    I tried a sugar free version of banana bread once before and it was dry and lacking flavour, got thrown in the bin, but this was a winner with the whole family. Thank you 🙂

  • Caroline Bradley

    I have had mine in the oven for 1 hour 20mins and it still seems to be a bit raw inside? What did I do wrong?!

        • Layla

          Although I haven’t tried spelt flour for this recipe, in general, you can use spelt to substitute for up to half of the usual flour. Spelt is more water-soluble than wheat, so you may need less liquid than with whole wheat flour. The higher level of gliadin, the protein that makes dough stretch, also means that the dough can spread a lot. Using less liquid can help prevent this. You can try using 25% less liquid next time and see how it turns out for you.

    • Layla

      There are 212 calories per slice. All the nutritional info can be found under the recipe. It’s 3rd party so it may take a minute before it shows up. Enjoy!

  • ruth sinclair

    Im a uni student and have used this recipe this morning to clear up some bananas. It smells AMAZING!! and tastes so good too! Its gone down a treat with everyone in my hall. Thank you

    • Layla

      up to 4-5 days in the fridge or 2 on the counter. I cut the bread and wrap each slice in plastic wrap (or place in ziplock bag). I then re-heat in the microwave for just a few seconds to melt the chocolate!

  • Shira Reeves

    In the oven now. Smells great. it rose a lot. I rechecked the recipe for pan size. It says 9×15. I think you meant 9×5? Zooming on the photo the pan appears to be labeled 9×5. Looking forward to tasting it!!

  • Amelia Shifflett

    My toddler is the pickiest eater EVER, so I try to hide a lot of fruits and vegetables in bread. I was so happy when I found this one. It’s not loaded with sugar but the honey makes it just sweet enough. I sliced it, spread peanut butter on it, and he was asking for MORE! Great recipe, thank you for sharing.

  • Paz

    Just made this recipe today, and it turned out great! My go-to banana bread recipe involves a stick of butter and a cup of sugar (and regular flour), so I was a little nervous about this one! I used olive instead of coconut oil, and almond milk instead of cow’s. I skipped the chocolate chips and added sliced bananas and extra cinnamon on top. Husband and toddler approved! Thanks for a great recipe! 🙂

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