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

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healthy Moist Banana Bread

4.9 from 48 reviews
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Serves: 1 loaf

Ingredients

  • 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

Instructions

  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!

Notes

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

114 Comments

  • Nicky Monaghan

    I have made this today. I just had a slice warm with some greek yogurt and blueberry puree and it was delicious. I used rapeseed oil and slightly less than you say but it was still moist and extremely tasty. I’ll definitely be making it again soon.

  • Caitlin

    I made this yesterday. I buy bananas every week for smoothies, banana chips, banana frozen yogurt & banana coco milk for my little one. I was running out of ideas for the rest before they spoiled. I hate wasting food. I also haven’t had much success in the past with banana loafs, they have almost always came out raw in the center. ???? I came across this recipe and decided to give it one last try… and SUCCESS!!!! ???? It didn’t make it to the next day. I do have a question: Can you use carrot or zucchini instead of banana??

  • Prisca

    O MY GOD!! I JUST MADE THIS BREAD AND THE TASTE IS OUT OF THIS WORLD ????. WHOEVER SAID HEALTHY IS BORING HASN’T TASTED THIS. FEELS LIKE A TREAT ????

  • Caressa Johnson

    I made this – its really good however mine isn’t as banana’y i think my bananas were a lil too far gone – i do like the ingredients and the fact i know theres no white sugar in it though. I gotta find some people to give some of this bread to – lol.

  • Angie

    I made this and substituted half the coconut oil with applesauce & it was great! Next time I would use less honey but my bananas were really ripe so maybe that’s why. All my kids loved it!

  • BT

    Hello, if I were to make this but double the recipe and bake it in a 9 by 9 inch pan, how long should I bake it for and in what temperature?

  • SA

    This was great! It definitely tastes healthy (I used blended steel cut oats instead of whole wheat flour so that may be a contributor) but is really delcious given there is no unnatural sugar. I’m a fan!

    • Sharon Varley

      I want to try your steel cut oats version. Did you just put them in a blender to get a more flour like consistency? Love this recipe! Baked at temp for time specified and came out perfect.

  • Michelle

    Hi, I love your Banana Bread, it’s wonderful but the three times I’ve made it’s burnt. The time always seems to long so I shortened it. And I used stated temp of oven. Any suggestions?

  • Marise

    I am interested to find out whether I could replace or substitute the whole wheat flour with oatmeal? Tks for any suggeestions.

  • Laura

    This looks great – I was thinking of making it into muffins though (plus I always have trouble with banana bread baking all the way through). What adjustments would you suggest to baking it as muffins for temp and baking time or have you not tried that?

    Thanks!

  • Marise

    Can I substitute the gluten free flour or whole wheat flour with oatmeal? Your response is much appreciated. Thank you

  • Annyka

    Made this yesterday, and it turned out so great! I would definitely make it again, although I used oat flour (ground up some rolled oats on a blender) and added heaps of cinnamon + raisins & cashews and it tasted really, really good. I also baked it in 160 C for 50 mins! Thank you for the recipe!

  • Maria

    Wow, this bread turned out really well for me! Very moist and rich, not too sweet. I made a lot of tweaks (forgive me, I simply cannot follow recipes :p). My changes were: 1 cup WW Pastry Flour, 3/4 cup Coconut Flour. 4 Bananas. 3 Eggs. 1 Teaspoon Cinnamon and a generous grate of fresh nutmeg (I like spices but honestly, it did come out highly spiced). It fit perfectly in my pan measuring 9.25 x 5.25.
    I used Greek yogurt, and Walnuts instead of Choc. Chips. otherwise I followed as written, including the temperature and baking time. I noted the comment regarding the low oven temp. but when I use Virgin Coconut Oil I always bake at 325 since it is prone to burning at higher temps.

  • Michelle

    Finally!
    Finally I’ve found a wonderfully moist delicious Banana Bread Recipe. With NO sugar and NO white flour.
    Thank you very much.

  • Gretchen

    I think the cooking temp is too low at 325 degrees. At 1:15 it was too gooey in the middle and would not set.
    Using my old family banana bread recipe as a go-by (which has the same volumes of bananas and flour), I would highly recommend 350 degrees for 1 hour.

    The edge pieces were amazing tho.

  • Asha Bijj

    Made this recipe today and after the bread baked for a half hour, I realized that I had completely skipped the coconut oil!!! I peeped into the oven and saw it was slowly rising and had this beautiful golden brown top. So I let it complete the suggested bake time & patiently waited for it to cool and finally sunk my teeth into a slice….let me just say, by far, this is the most delicious banana bread I have eaten…and I”m not a big fan to begin with. It was to die for..even without the coconut oil which makes it more fat free and healthy! Thank you for your awesome recipe. I would give this 10 stars.

    • Vi

      Hi, I’m trying to leave the oil out of this recipe and just wanted to know exactly what ingredients you used? Maple or honey? Milk or yogurt? White flour or not? Thank you!

  • Nuks

    I have tried various Banana bread recipes but by far this is the best one I made. I was looking for a recipe without sugar and the use of honey was brilliant. I used walnuts because i like the crunch. So i roasted the walnuts before putting it in the batter and it made it better. Took about 50 minutes to cook and it definitely was moist.

  • Aminah

    I just made this today and it turned out to be really soft used Greek yogurt and put walnuts and dark chocolate chips. I also used olive oil instead of coconut oil. On top I sprinkled left over walnuts and muscovado sugar.

  • elizabeth

    Just made this and it was so good! We used yogurt and coconut oil and a few raisins and it was just perfect. Love that it takes honey and not sugar. I will definitely be making this again! Thank you so much xx

  • Kynd

    I used this recipes to make muffins because I didn’t have a loaf pan. I cooked it for about 30 minutes before checking it and it already became too dry by that point. If you use this for muffins, I recommend checking with toothpick around 20 minutes to see if it’s ready. Not as moist as I’d like it but still good enough!

  • Momina

    I’ve made it twice already.. However I do add a bit of brown sugar alongside the honey and coconut oil.. It’s absolutely divine! Love this recipe.. Thank you for sharing.

  • Emilia

    Any recommendation for baking temp/time when baking in glassware? My bread turned out rather pale,dense raw/oily in the center as well. I used greek yogurt, maple syrup, coconut oil. Still tasted delicious but I want that beautiful B-bread color!!

  • Marti B

    What a nice suprise – a healthy version of B bread. We are moving back into our remodeled kitchen and the wheat flour has not been found yet. I used half unbleached white and half bran. I used coconut oil, honey, vanilla, cinnamon and the rest as you recommended. I did add a half tsp of baking powder because of all the bran. I finished it with small bits of pecans and a half cup of craisins. The dough was very tasty (yes I have “licked the beaters” for over 60 years) and it baked up just like a normal B bread. We can’t wait to cut into the bread. Thanks Montana Marti

  • 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.

    Bluebird

  • 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 🙂

    • Elena Shawl

      Thanks for the info about cooked honey. That’s a well-researched article and I for one will follow the advice and stick to eating it raw! I used Maple syrup in my last cake and it was delicious but definitely gave a strong maple flavour. I was hoping , with honey, to neutralize that and let the spices shine through (especially the tonka bean I added). I imagine heating maple syrup is fine…? I’ll research it.

      • Elena Shawl

        Yes, I found confirmation that maple syrup can tolerate being heated to high temperatures.
        (https://mockingbirdmeadows.com/2013/11/19/reasons-you-should-never-cook-with-honey/)
        When I adapt a recipe to use it I follow these guidelines that I found on the internet some time ago: 1) 1 c sugar can be substituted with 3/4 – 1 1/2 c syrup depending on how sweet you want it. 2) for every cup of maple syrup you use a) decrease liquid in recipe by 2-4 T b) add 1/4 – 1/2 t additional baking soda c) decrease oven by 25 degrees.

  • 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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