This easy no-fail Healthy Banana Bread recipe makes the most fluffy and moist banana bread you will find! It contains NO processed sugar or butter and comes together in just a few minutes!
It’s finally here! We are a huge fan of banana bread. Somehow, 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, dense, and full of flavor. I made a batch and 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!
HOW TO MAKE BANANA BREAD HEALTHY
To make this banana bread healthy:
The sugar is replaced with honey
for the butter, we opted 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.
HOW TO STORE BANANA BREAD
This banana bread will last at room temperature for 3-4 days. To store, place a paper towel in an airtight container or ziplock bag and top your bread with another paper towel. Be sure to seal the bag or airtight container.
To Freeze: You can leave the loaf whole and just wrap it and store it in a freezer-safe bag or container until you’re ready to eat it. You can also slice it and freeze it as well. To unthaw, just move it to the fridge for a short time or take it out of the freezer and set it out on the counter. It will unthaw quickly and easily.
More Delicious Banana Bread Recipes To Try
healthy Moist Banana Bread
Ingredients
- 2 eggs
- 1/2 cup melted coconut oil, or olive oil
- 1/3 cup honey or maple syrup
- 1/4 cup milk or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas, about 2-3 medium bananas
- 1 3/4 cups white whole wheat flour or regular whole wheat flour, or plain all purpose flour
- ½ teaspoon ground cinnamon, optional
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup dark chocolate chips, or chopped walnuts, raisins, optional
Instructions
- Pre-heat oven to 325F. Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside.
- 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.
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
GET THE MUFFIN VERSION HERE!!
Healthy Moist Banana Bread Muffins
Hi, can you please suggest supplement for eggs?
Thanks in advance.
Hi! My son has an egg allergy. I ALWAYS bake with this substitution which works great and adds a little crunch:
1 egg= 1 T. chia seeds + 3 T. water. mix. let sit 5 min. to gel.
Blessings!
Can you pls specify the measurements of the loaf pan used.
Thank you
It says in Step #1 of the instructions to grease a 9×5 loaf pan.
Perfect!! Didn’t add chocolate chips just walnuts and used whole wheat flour found at Target! Will be adding some almond butter on top of my slice! Thanks for the recipe!!
I just made it today..added chocolate chips and walnuts..i used all purpose cake flour as there was no whole wheat flour ..taste so good n moist..Perfect banana bread recepi..love it!
I can’t see the recipe on the website – is it possible to share the recipe?
Thank you 🙂
Sorry about that. We’ve fixed the issue. The recipe should show up now!
I’ve made this recipe twice now and it’s an absolute hit. Love that there’s no sugar and it’s still very moist and tasty. Thanks for sharing the recipe ????
Honey and Maple Syrup ARE PURE SUGAR. I can’t.
Yep!!! Recipe dies sound good but I agree.
Honey and maple syrup are more natural forms of sugar, versus bleached, refined, granulated sugar (which is what comes to mind when people hear “no sugar”–table sugar). To explain it so that you “literally can even”, one example is asking someone if they prefer honey or sugar to sweeten their tea.
YOU CAN ALSO USE DATE SYRUP. HEALTHIER THAN HONEY
I love this recipe :))) I replaced the flour by oat flour and it still tastes delicious! I also added chopped walnuts + raisins/dates to the mix and served it with some Greek yogurt, mmm!
Thanks so much for sharing
I tried it. Its delicious. Your recipes are superb. Thanks for sharing.
would replacing 1/2 of the flour with almond flour work with this recipe?
I did this and it worked great!
THX!!
BEST banana bread recipe!! Tastes so good. I use slightly less oil and combine olive oil with coconut oil and use big chunks of dates instead of choc chips!
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.
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??
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 ????
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.
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!
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?
I haven’t tried baking it in a 9×9 pan but I would just keep in eye on it while it’s baking to avoid burning.
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!
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.
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?
Try lowering the oven temp by 10 degrees and see how it bakes.
I always put a piece of foil on top of my quick. Reads about 35-40 minutes after it has been baking to avoid it becoming burnt. This allows you to cook it longer without getting your bread so burnt.
I am interested to find out whether I could replace or substitute the whole wheat flour with oatmeal? Tks for any suggeestions.
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!
Can I substitute the gluten free flour or whole wheat flour with oatmeal? Your response is much appreciated. Thank you
Excellent. Kids (6 yo and 3 yo) loved it too. This one is going in the books!
I made this a few weeks ago. Fantastic. Very moist and the coconut oil worked great! Thanks 🙂
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!
It did not disappoint! Definitely one for the books.
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.
whoops, I forgot I also added 1/4 cup unsweetened flaked coconut. Yum!
What other flours can I use instead of whole wheat? Self raising or plain? Thanks
THE BEST BANANA BREAD EVER! FOOL PROOF!
Finally!
Finally I’ve found a wonderfully moist delicious Banana Bread Recipe. With NO sugar and NO white flour.
Thank you very much.
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.