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

4.8 from 59 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


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141 Comments

  • Melanie

    This was a hit with the entire family! We think it tastes better than typical banana bread. Very moist and flavorful. I’m glad I found this recipe. Thank you!

  • Mimi

    I had small bananas so I used four small bananas however it made it made it very wet and uncooked I know I should have used two or three however maybe specifie small-medium bananas.
    I will make it again though but what size of banana works best for you ?

  • Velinator

    Thanks for this recipe. Putting the nanners in the oven to ripen was brilliant!

    Made this a few days ago & it took much restraint not to eat the whole loaf at once! This bread is so moist & delish. Even though I love chocolate, I’m a purist when it comes to banana bread & substituted chopped walnuts. I can’t wait to make it again (the bread disappeared after a few days). I wonder how that happened?! Guess I have to force myself to make it again (sigh) & solve the mystery.

    P.S. Do you have a healthy recipe (that tastes decadent) of Nanner Pudding?. It’s one of my faves.

    Bake on!

  • Patricia

    “Really” Perfect banana bread recipe. Printed and added to my cookbook for safekeeping 😀
    I am not that good at cooking and tried some recipes before that didn’t turn out good. Baked this one a couple days ago and it voila, pretty, moist, delicious bread! So happy and ready for the next batch. Thanks for sharing your recipe!

  • Sharon

    I thought I had found the perfect healthy banana bread recipe elsewhere but I was wrong since this is the perfect one. I have made it twice already and it’s a hit with the family (even the picky ones in the extended family). Son even asked to take some home with him but his Dad had already eaten most of it except two pieces which son gladly accepted. Guess that means I should make some again this weekend before he visits again. Maybe I should make two loaves. lol Thank you for the great recipe.

    • Layla

      I’m so happy to hear your son likes this healthy banana bread, Sharon! my daughter actually likes it more than regular banana bread as well so I make it for her all the time.

  • simone

    I am mid-prep and can’t see when to add the greek yoghurt….im assuming i mix it in with wet ingredients? fingers crossed it works as I’m a bit of a kitchen nuffy. hope its right!

  • Heather

    I made this today as 6 jumbo muffins and baked for 40 minutes. They were delicious! I used regular AP flour vs. WW. I skipped the chocolate too since I’m trying to use these as a sugar free alternative (honey is ok…just not refined sugar). I’ll definitely make these again!

  • Anne

    Hands down the best banana bread recipe. It was wonderful. I am always trying recipes with white whole wheat flour, without refined sugar or artificial sweeteners, but a lot of them don’t seem to work out that great. So happy I tried this one. You nailed it!

  • Jill

    Such a delicious recipe. I’ve made it twice, first with honey and walnuts, second time with maple syrup, dark chocolate morsels and banana slices. Both with almond milk. It makes a dense, soft, velvety loaf that is not too sweet – less like banana “cake” which is what most banana bread recipes are – but just really good satisfying banana bread.
    For some reason loaf cake recipes always take me much longer to bake than recipe calls for, probably bc my altitude/climate. This was no exception; the bread was perfect at 80 minutes.
    Thank you for a keeper banana bread recipe that is healthier than many alternatives.

  • Amber

    I have made this a few times just as the recipe is using whole wheat flour, honey, and Greek yogurt (without chocolate chips). I have five kids 12 down to 1 and every single one of them love it and get so excited each time I make it. Hubby says it’s delicious as well. Definitely my go to recipe every time I make banana bread/muffins!

  • Simhan

    I’m not much of a baker, but this turned out delicious even with my level of expertise! Followed the recipe exactly and did not use walnuts and cinnamon as my wifey dear does not like those ingredients. She loved this as my New Year’s Eve bake off. A wholesome and healthy start to 2018! Cheers and warm regards

  • Robin R

    Might be a silly question, but when you use the coconut oil, do u measure it out in the solid state then melt it……or do you just melt enough to make 1/2 cup of liquid?

  • Jackie

    Hi There!
    I made this exactly as given( coconut oil,milk and choc chips and walnuts) and it seems to be the best banana bread I’ve ever eaten!!
    Thanks
    Jackie

  • hillarystiles

    This is a perfect banana bread recipe! I doubled it and made one loaf and 12 muffins. Since I actually love whole fats, I used Kerrygold butter in place of the oil (would have done half coconut oil but was out) and organic 10% cream in place of milk. I used maple syrup as the sweetener and organic unbleached all purpose flour. I cut up one fresh banana and mixed into the batter along with chocolate chips before baking. Truly delicious on every level! Next time maybe I’ll try it out with full fat coconut milk. Thanks for sharing.

  • Veda Burnett

    Positively amazing. I didn’t tell my family this is a healthy version at first. They raved it was the best bread I ever made. I used vanilla fat free Greek yogurt. It was a good choice. This recipe is a keeper.

  • Rose

    Great recipe! Did all it as is except subbed
    all purpose flour. Per recipe I did honey, and almond milk not yogurt, and 1/2 cup dark choc chips. Made muffins and sprinkled the tops with cinnamon sugar I had hanging around. They are fantastic! Great texture. Not super sweet but with the chocolate, they’re perfect. Not sure I’d like them as much with the WW flour haha but I might try it if I have some around. Will be making again!

    • Sylvia

      I am using it in place of the sugar for this recipe today. You add the same amount of applesauce that it calls for in sugar, and reduce the liquid in the recipe by 1/4 cup. Since 1/4 cup is all the liquid this recipe calls for, I’m going to mix it together without it and if it seems too dry, I’ll add a little milk by the tablespoon.

  • Shweta Neglur

    Hi, how long does it stay fresh on counter top? I wanted to carry this for travel made a day in advance! Thank you!

  • Diana

    I like adding flax seed and nutmeg to the ingredients. Also, I use lots of bananas instead of sugar to sweeten the bread! I switched to wheat flour years ago and the bread comes out very dense but so yummy!

  • Cher

    Instead of the coconut oil, I used good quality local olive oil (I live in Spain, so it’s always fresh and flavourful) , along with toasted chopped walnuts and dates instead of the chocolate chips and 50:50 honey and maple syrup. Fantastic recipe!

  • michele

    Easy peasy lemon squeezy. I used gluten free flour and baking powder, canadian maple syrup, soy dairy free yoghurt and dates and walnuts. The dates sweeten the cake instead of the chocolate chips.
    Totally yummy.

    • Sus

      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!

  • Gia

    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!!

  • Baljit

    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!

  • Kylie Wagenvoort

    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 ????

  • Laura

    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

  • Rachel

    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!

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