This easy no-fail Healthy Banana Bread recipe makes the most fluffy and moist banana bread you will find at only 238 calories per slice. 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, and I’m sure your family will love it as much as we do!
What Makes This Banana Bread Healthy?
To make this banana bread healthy:
The sugar is replaced with honey
For the butter, we opted for coconut oil. You can also use olive, avocado oil, or even apple sauce.
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.
How to Make Healthy Banana Bread
Make this delicious banana bread by combining the dry ingredients and setting aside. Next, simply combine all the wet ingredients and add in the bananas.
Stir in the dry ingredients and add in your favorite banana bread add-ins. I like to add chopped chocolate, chocolate chips, or nuts.
Lastly, transfer the batter into a greased 9×5 pan, and bake for 50 minutes. You can also bake this banana bread in a small square 8×8 pan for just 20 minutes or until cooked through.
Is Banana Bread Healthy?
Banana bread can be made healthy with simple substitutes that also taste amazing! Replace the sugar with honey or an alternative sweetener, replace the oil with healthier sats, and use whole wheat or almond flour.
What is the difference between whole-wheat flour and white whole-wheat flour?
Whole-wheat flour is made with red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture. White whole-wheat flour which lacks bran color. It also has a milder flavor and a softer texture.
What Mix-Ins can I add to Banana Bread?
There are a ton of things you can add to your banana bread each time to give it a new flavor. I like to add chopped dark chocolate, chocolate chips, nuts, raisins, dried fruit, Nutella, oats, or berries.
Recipe Tip
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, 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 thaw, 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 Healthy Banana Bread Recipes To Try
- Healthy Oatmeal Banana Bread
- Almond Flour Banana Bread
- Healthy Chocolate Banana Bread
- Healthy Coconut Flour Banana Bread
- Gluten-Free Banana Bread
Have some extra ripe bananas and want to try new banana bread recipes? here are a few of my favorite banana recipes:
Healthy 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!
Equipment
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
Do u have a blue berry muffin recipe that’s healthy?
We loved this!! My husband raved about it. Not to sweet. Will definitely make again and again!
would spelt flour and or coconut flour work in this recipe?
I DID HALF SPELT, HALF REGULAR FLOUR. COMES OUT VERY WELL
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?
Measuring it in a solid state should be fine.
I wasn’t too successful in softening the oil, but enough that the result was great!! Thank you for this wonderful recipe!!
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
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.
Thanks for the tips, Hillary !
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.
haha, you’re just like me. I don’t tell them it’s healthy at first to see their reactions 😀
I made this Banana bread today, it’s delicious! Was so quick to whip together. I will be making this again.
You didn’t say whether self raising or all purpose flour- which is it?
It’s always all-purpose flour unless otherwise noted! 🙂 This recipe calls for whole wheat flour.
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!
Can Apple sauce be used in place of the honey, maple syrup or Agava?
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.
Sorry, in place of the honey/syrup, etc.
Worked lovely without adding additional milk. This loaf I made as a holiday gift for a person that is diabetic.
Hi, how long does it stay fresh on counter top? I wanted to carry this for travel made a day in advance! Thank you!
About 3-4 days. We like to wrap it in plastic wrap tightly to keep fresh.
This is great! I add some nutmeg in the batter and sprinkle some coconut sugar on top too.
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!
I substituted the milk/ yogurt for the cottage cheese I had–absolutely wonderful and moist. This is my new go-to!
Oh neat! I was going to try almond milk as a sub to see if it’ll take… the bananas are almost ready!
I have made this several times now with almond milk or coconut milk and it comes out great.
This is awesome. Could I use oat flour (blended oats) as a replacement for wheat? Than you!
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!
can you make this into muffins?
Yes, you can. Be sure to bake them only 15-20 minutes.
Can this recipe be made in a bread maker machine?
I haven’t tried this recipe in a bread baker, but please let us know how it goes if you do.
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.
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!