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.
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Healthy Moist Banana Bread Muffins
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”
Excellent but flexible recipe. I appreciate the optional ingredients listed, it makes it easy to pull together out of regular things I keep on hand. I can’t recommend it enough and it’s turned out really well all 6+ times I’ve made it. This will continue to be my go to recipe. Thanks!
I add 2 apples instead of milk & it is moist n delicious…thank you
Thank you for this wonderful recipe! The bread came out moist and it was stupendous! Will be coming back this one again 🙂
I cut the amount of maple syrup in half but otherwise followed the recipe. It came out super moist but the flavor was a little too eggy in my opinion. Maybe the additional sweetness would have masked that?
My go to Banana Bread recipe! Baked for the 5th time and loved it! So easy to follow with pantry staple ingredients.
Second time making it! I substituted applesauce for the oil and it turned out great. My go-to recipe for banana bread!
Why is this ‘healthy’? What is wrong with small quantities of butter and sugar, why is honey and oil any better or worse? There is such a lot of ‘healthy’ misinformation on the internet, it is hugely dangerous when you consider that impressionable teens are taking in these messages and misinterpreting them. They then start to restrict all ‘unhealthy’ foods and this can start a very dangerous spiral. Particularly when teamed up with Influencers promoting excessive exercise. Websites like this I am sure are trying to provide a healthy lifestyle with good intentions but please ensure the message is clear and all audiences are thought about. Butter and sugar are not the enemy.
You bring up an important point here! I agree that the term “healthy” is subjective and it is up to each individual to research food and nutrition so that they are educated and can determine their interpretation of what it means to eat in a healthy manner. For me, I tolerate oil better than butter and since I just made pizza balls from scratch last night with butter, I made this banana bread with oil this morning. Doctors and nutritionists are not in agreement about the health of saturated fats or animal-derived fats vs plant-derived fats, but each person can decide on their own based on their own diet. Regarding honey, you’re totally right, it’s again up to each person. Honey is higher in fructose, which is only able to be digested by the liver, like alcohol. But it has antioxidants that sugar doesn’t. So in my opinion, it’s a bit of a toss-up between honey and sugar. I happened to have honey on hand and thought I’d like the flavor it would bring to the bread, so I used that. These are all just my own thoughts because as I’ve said, each person should research and educate themselves and not take the word of any website, product, or person as the ultimate truth when it comes to health.
I made this today, except I put them in muffin tins and it made 12 very healthy sized muffins, I added walnuts and dark chocolate chips. Besides that I followed the recipe exactly, I use three bananas. And some vanilla yogurt instead of milk. They turned out absolutely incredible. Thank you so much. I am pregnant and it wonderful to have something healthy and yummy to snack on.
I’ve tried many recipes and loved this one. Great consistency. Not dry at all, not sure why a couple of people found that, but I used 3 bananas to be on the more moist side.
Our family go to banana bread recipe! I substitute almond flour and use heavy whipping cream when I don’t have yogurt. I learned after several attempts not to overtake! I use honey and olive oil. But will try it with applesauce next time.
This recipe was delicious! However, if you want to make it a lot more healthy (this is what I did), substitute the oil for 1/4 cup of mashed bananas, and substitute the flour for oat flour (1 to 1). It keeps the bread super moist, and is so GOOD!
I love this recipe, it’s definitely become a staple! Instead of just 1 3/4 cup of whole wheat flour I used 1 cup of whole wheat flour and 3/4 of a cup of buckwheat flour and added 2 or 3 extra tablespoons of milk and it tastes amazing.
Another time I baked it I used vegan egg replacer and it worked out great too.
I made this banana bread today. it turned out so good! I used greek yoghurt and sugarless maple syrup rather than honey. And a few dark choc chips to top it off! so yummy! thankyou for this delicious recipe!Just sweet enough without being too sweet!
My favorite!!
I accidentally tried a couple different banana bread recipes when I couldn’t find this one again. Oh how sad I was! The others were good, but they were not this!
Not sure how some people’s came out dry unless they accidentally baked at a higher temp, or maybe if they only used 2 bananas instead of 3 (I happen to always use 3,) or if they just used too much flour or way oversized? I don’t know. Mine turns out amazing!
I don’t like using flour out a bag since I make a big mess when I bake – also I just like oats. So I measure out 1 3/4 cups oats in my blender and then add a generous amount of cinnamon with the salt and baking soda. I blend it all into a powder and set it aside while I mix the eggs, honey, vanilla, yogurt (I use Two Good vanilla yogurt typically, sometimes Greek Yogurt) and oil (I like to use vegetable or canola oil instead) and stir by hand with a spoon for the 2 minutes as directed. Then I pour the dry ingredients into the wet and either squeeze the bananas into mush by hand or break the bananas into pieces and blend them in the blender. I always use 3 bananas. Then I add chocolate chips and crushed walnuts or pecans, and I stir until just combined.
After I pour into the loaf pan, I coat the top with cinnamon and bake for 58-60 minutes. I have made this a bunch of times and 50-55 isn’t enough for my oven for whatever reason.
One time I did add all the wet ingredients including the bananas, into the blender after blending the dry ingredients to see if I could streamline a little more. It still came out *good* but the texture totally changed and became more of a condensed bendy texture rather than the delicious moist gooey crumbly texture I like. So maybe if someone is blending all the ingredients in a blender, it might make it less moist. But if you like a kind of factory made texture, you might like it all together in the blender.
I love warming a slice up in the microwave and spreading some butter over a slice. Mmmmm. Whole family loves this banana bread. Thank you for this recipe!!
** I don’t know what I meant by “oversized”. I think might have meant if someone “way overmixed”? Lol.
Just baked this morng…. A real keeper recipe! With my oven, i had to bake for an extra 10min . Turned out moist & golden. Thank you Molly!
Followers this recipe exactly and it turned out dry 🙁
I have made this several times as moist muffins. I’ve used 3 ripe bananas, dark chocolate chips and now raisins (my husband’s favorite)! Molly, I read all and appreciated your enthusiasm, but I never use the microwave nor vegetable oil nor Canola oil. Canola comes from Canada’s genetically modifying Rapeseed oil and selling the US on it. We’ve taken the modified seed and planted it in organic soil so now we’ve got “organic Canola” oil! There is no “Canola Tree”/plant. Vegetable oil is overheated and not from vegetables, and microwaves heat everything by bombarding with microns that change the twist of the DNA. In 7 years all the cells of our bodies are renewed at least one time, so the idea is to build up your body with the proper foods so that you feel better even as you age! It takes awareness and effort but is well worth it!
People are afraid of microwaves but it’s simply just heating food up by friction. It’s the water molecules in food, has nothing to do with DNA.
So delicious and without sugar!
We made this tonight and it was terrific. I added a handful of chia seeds, which made it even more moist. I would have liked a little more flavor, but I attribute that to having no chocolate chips to add to it. (Side note: who runs out of chips?! That’s just lame!) To avoid a dry bread, DO NOT OVER-MIX! That seems to be the most common mistake when ending up with a dry baked good. Thanks for this fabulous recipe. It will be my new go to banana bread recipe!
Great recipe, super moist!
This was amazing. I needed to extend the cooking time, but probably just my oven. Thanks!
Hi can I sub the flour for oat flour? Will it be the same quantity or more??
I haven’t tried these muffins with oat flour so I can’t really say but in general, when baking with oat flour, you would replace them with an equal amount!
Hey Jessica, I always do mine with oat flour. I hate dealing with regular flour bc of how it puffs into the air and makes a mess when I bake, so I simply throw some Bob’s Red Mill Oats into my blender until they reach the 1 3/4 cup line and grind them up into a powder. I also throw the cinnamon, baking powder, and salt into the blender to make the dry ingredients step easier.
Would it taste the same using coconut or almond flour? Or would that ruin the taste?
It would change the consistency and flavor. Here are the variations: https://gimmedelicious.com/coconut-flour-banana-bread
Cece – I don’t know how you feel about oat flour, but I always use out flour for this recipe and it turns out completely delicious.
this looks de-li-cious!