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
This is the best banana bread recipe I’ve ever used. The baker in always adds ground up Biscoff for a light topping. Sometimes chocolate sometimes without. It’s a bakers dream bread
What’s the pan measurements?
This is hands down the BEST banana bread recipe I have tried! Perfect texture and incredible flavour!! I used olive oil, unsweetened almond milk, dark chocolate chips and maple syrup when we were given options. I will definitely be making this next time I have guests over! 🙏🏼
Can I use butter instead?
Yes, it works too!
How can you say it is sugar-free when the recipe contains 1/3 cup of honey or maple syrup? Both of these are sugars.
I use sugar free syrup instead.
I wanted to share my mistake with you so others don’t repeat it. I melted the coconut oil and then I measured it. Needless to say, the bread probably had at least double the coconut oil and never would form a bread…. I will try it again, though. It smelled great and the mush I tasted was fabulous!
What happens if I don’t put any honey or maple syrup?
I don’t want any sugars. Is honey doing anything else other than making it sweet?
Hi! I didn’t add any sugars and it was perfectly sweet!
This is the best banana bread I’ve ever made! I only had two super ripe bananas, so I upped the greek yogurt to 1/3 cup and added 1/4 milk and an extra 1/2 tablespoon of honey. I used avocado oil for the fat. I weighed the AP flour by grams (210g) and subbed 30g of it for oat flour and 13g of it for coconut flour. I didn’t want to change the flour so drastically, so I only subbed one serving of each kind of flour as an experiment. Turns out I just won’t change a thing next time around from what I did this time. I baked the full time (foil on top for the last 15 minutes) and left in the warm oven for 10 additional minutes to firm up the middle.
Have made so many times and it is always delicious! I have never had leftovers so not sure how to store or how long banana bread can be made ahead of time. Anyone have experience with this recipe?
Can I use zucchini instead of bananas but keep everything else in the recipe the same? I have I’d like made this recipe exactly as it was with bananas and loved it.
Best Banana Bread Recipe ever! I’ve made this recipe numerous times and it’s always a hit.
So moist! Thank you!
It is deserve a try very delicious
Thanks Sandra
How did you calculate calories? How many slices were you dividing your whole loaf into?
Trying it now. Thanks for the recipe!
It’s right up there, “Servings: 12 3/4” slices”