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.
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Healthy Moist Banana Bread Muffins
Trying this recipe as im typing this review, batter turned out well and I cant wait to try more recipes from @GIMMEDelicious! I’m super excited to taste this banana bread! 😍
Do you have a recommended cook time for a 9×13 glass pan?
I would bake for 30 minutes then keep an eye on it after that!
Tried this last night since I had a couple of overripe bananas to use and OMG. This was the best banana bread recipe ever!!! Glad I tried your recipe! Thank you!!
I wanted a recipe that would use up my overripe bananas but doesn’t have loads of refined sugars. This recipe did not disappoint. It was say to make and too very little time to prepare. Thank you.
What will be the baking time if i bake in a round cake pan?
No, for a cake pan the baking time will be much less. Keep an eye on it after 30 minutes.
Delicious recipe, whole family devoured this 🙂
Could I add another banana (1 1/2 cups total) and not mess up the results too much? I made the Cookies & Kate version of this recipe and liked it, but prefer more banana flavor. Your and their recipes only call for 1 cup of banana.
More banana will result in denser bread but I say go for it!
We have experimented with this recipe and have improved on it for us!! We use 3 eggs, 1.5 cups of almond flour, and 1/2 cup of coconut flour, no milk and no yogurt!! We used to make 2 pans at a time, and put in a cup of pecans, a cup of chocolate chips, and a half cup of cranberry chips. Again as I said, we experimented and used teaspoon of cinnamon, and 2 tablespoons of vanilla.. play with your recipe and you can improve it each time. Plus we cut back the bake time to 40 minutes. We also use 2 cups of bananas.
Made with a mixture of blackstrap molasses and sorghum, upped the bananas (I like a lot of fruit,) full fat milk, olive oil, all purpose flour, and used orange infused craisins (they were on sale this week ) as well as some chopped walnuts/almonds. I had a bit of extra batter , so I made muffins with what was left. They turned out beautifully; moist and not too sweet (the molasses adds a bitter sweet element that I enjoy.) I served with a cinnamon-honey butter/ peach preserves and got all 👍🏻.
I choose to make this recipe bacause it was sugar and butter free.
I used honey, yogurt, olive oil and 2 bananas. I think it came out too moist and oily and supersweet!
Plus, I think that the cook time is underestimated or maybe the oven shoud be aired.
Nice recipe though, maybe I just choose the wrong combination of ingredients 🙂
Hey!
Can I replace the honey for brown sugar and the olive oil/coconut oil for vegetable oil?
Thanks!
Great recipe to replace my old sugar laden recipe. Sorry Grandma. Super moist, not too dense and just sweet enough. I am running low on whole wheat flour so I used 3/4 whole wheat, 1/2 cup all purpose and 1/2 cup almond flour. I added a chia egg to add an little extra bind. Turned out really good.
Made this while my In-Laws were visiting, and it was an absolute hit! Used white plain flour, 3 bananas, 0% fat greek yogurt, and a mix of honey and maple syrup (About 1/2 of the listed amount on the recipe). I mixed roughly-chopped walnuts into the batter, and pushed full walnuts into the top once it was in the pan for decoration. The batter was less liquid than I expected, but I didn’t have any trouble spooning it into the pan.
The loaf pan may have been slightly too small for the amount of batter, but it wasn’t an issue.
I baked in in an air fryer at 160°C, initially for 55 minutes. I checked it at 50 minutes, and the skewer came out with batter still on it, while the top was browning a fair bit, so I put foil over the top, and put it back in for another 15 minutes until the centre was properly cooked.
I sliced the loaf, and lightly toasted each slice in the fryer before serving with butter. It was amazing!
Thank you for the recipe!
So happy to hear it worked out for you! 🙂
Brilliant!!! This recipe is everything I love and more, thank you! I used maple syrup, my homemade yogurt, 100% whole wheat flour, lots of cinnamon, and chopped walnuts. It has the most perfect crumb, is not overwhelmingly sweet, and is the perfect slice of comfort. This is my new go-to banana bread recipe!
Delicious moist banana bread, made it with yoghurt, wholemeal spelt and plain flour and it turned out beautifully.
Thanks for the recipe. The bread turned out great. Can we use bread flour for the recipe?
Yes, it should work!
Delicious!! made it with oat and coconut flour.
Beautifully moist banana cake with firm crust. I used a combo of olive oil, some butter & coconut oil, and because I made it in my friends kitchen, there were no nuts or sultanas. Still great flavour. Also very good toasted.
Loved it Layla.i used maple syrup & whole wheat flour .Thankyou
Thanks for the feedback and for stopping by !! 🙂
Delish!!!
Everyone raved, especially because it was not too sweet.
A couple of tweaks… did not add chips or raisins but added unsweetened coconut to the batter and topped the loaf with oats and cinnamon. A great addition to my recipe box!!! Thank you!!
Hi there,
I’m quite a novice when it comes to anything food-related (except eating it).
You call for fresh, ripe bananas. It’s been engrained in my brain by my family that if the banana is about to reach the point that it’s too ripe, you put it in the freezer until it comes time for banana bread making. Can I use the bananas I have in my freezer or does it make a huge difference if they aren’t fresh?
Frozen bananas will work just fine just be sure to thaw them a little so they incorporate into the batter.
Hello!
I’ve made this recipe at least 6 times since discovering it this year and it’s perfect every time!
I took it to my Sunday school (back in Feb) for our office meeting and everyone was shocked that it didn’t have butter or sugar, yet still tasted amazing!
Thank you for this recipe, it’s become a classic in our household 🙂
So moist and delicious (i used rye flourbread also)! Toddler approved.
Im here from Liza Koshy’s video on her second channel “Liza Koshy too” and it turned out really good for her. just wanted to say that! Also go check her out. Her old videos are the funniest.
I found it terribly bland also. My husband and I have been slathering our slices in peanut butter or cookie butter to give it some sort of flavor. Other than the chocolate chips in the recipe there is no sweetness. It just tastes vaguely like oil. I
Sorry, it did not work out for you! Did you use honey?
I made this with walnuts (no chocolate) and put a generous amount of cinnamon, a teaspoon of sugar in the raw and extra walnuts on top before baking….it formed the most delicious crust! YUM!
Thank you.
Sounds delicious!!
Strange! This was SO moist and tasted like a choc chip sponge cake for me
This is my GO TO banana bread recipe! SO good!! I find this one is even so much better than the unhealthy banana bread recipes. I would highly recommend.
I love this recipe. Quick tips to make it super healthy, I use oat flour, avocado oil, and sugar-free syrup. Also add a little nutmeg, just because I love that with cinnamon. Also adding a little monk fruit sweetener as a healthy alternative to add some sweetness. Overall this makes wonderful banana bread every time!!! and yes I have made it more than once 🙂
I tried this recipe,also replaced eggs with flax seed eggs, came out delicious. Bread’s texture moist and loved the flavor of coconut oil.i would rate 5 stars !! My family is asking me to make it again allready:)
Thanks so much for the detailed feedback, so glad it worked out for you with flag eggs!
I only have a 8.5 x 6 inch aluminium load pan, will this temperature still work? Thanks
Yes, it will work!
I don’t usually leave reviews, but this recipe was so good!! I went to make it and realized I was out of eggs (ugh), so I substituted applesauce and it was delicious. Also used oat milk instead of regular milk/yogurt. Moist and delicious! Thanks!
This banana bread is easy to make, very moist and delicious. The only thing that surprised me was how greasy the bottom of it is. I will definitely make again.
We loved this banana bread! I upped the ingredients according to how a friend once told me to improve on a boxed cake mix. I.e. a vanilla protein drink instead of milk plus the same volume of vanilla yogurt. I also used a quarter cup of protein powder for some of the flour, three bananas, olive oil and an extra egg. Result was incredibly moist and quite delicious with both chocolate chips and walnuts added in. Would definitely make again and looking forward to enjoying with coffee and tea over the next few days.
Made this healthy loaf but was not impressed with the results . I have been baking for years. Loaf was too dry not moist at all for my liking. 1 used 1 cup of white an 3/4 cup of whole wheat flour. If you are giving options of different types of flour than may be you need to give options on liquids used that we can increase or decrease depending on the flour used. Needed more liquid in the batter.
How would you cook mini loaves? What temperature for how long?
I made mini loaves and they came out great at 28 minutes.
I love this recipe! I know that I’ve asked this question before in the comments, but it won’t let me load the previous comments right now. Would you please let me know your recommendation for baking mini loaves? What temperature for how long? Thank you!
This was really really good. It came out moist and tasty. I used a 9×9 tin pan so they came out about an inch high (that way we had smaller servings to last longer)
I stuck with the recipe mostly but added pecans and choco bits. I topped it with date sugar. I used whole milk and einkorn whole wheat flour. The bananas were on their last legs so they were extra sweet.
My favorite banana bread recipe so far
I followed the recipe changing nothing and it is a 10/10. I did not have any issues whatsoever with the timing.
My go-to banana bread recipe. Very forgiving, relatively healthy, and you can’t taste the whole wheat. Thank you!
Hi, it’s delicious, but you do realise that vanilla extract is packed with sugar – and heated honey is pretty much pure sugar?
What is wrong with heated honey? Besides the temperature you hear the honey is not enough to make it “bad” or whatever those articles say.
Honey, sugar, glucose is pretty much same thing. Let’s not demonize food.
I’ve made this recipe about 10 times now. I love it, and it turns out perfectly every time! Thanks!
Definitely needs more than 55 minutes, I think recipe should be updated to at least 65 minutes at 325 unless you update temperature to 350.
I want to make this recipe using mini foil pans. Your recommendation for temperature and amount of time…THANKS
Can’t wait. I have a bunch of bananas screaming to be baked.
Good but coconut oil is one of the most unhealthy oils. The Fad has passed
I’m sorry you’re you’re sadly mistaken. Go back to your research, an add “monolaurin” to your list, in lieu of Covid issues. Coconut oil is better than ever.
wowwww! so moist!!! i have been making 1 a week for the past 3 weeks. i need to lean the recepie even more so I can continue eating a lot of it without getting fat! I had chocolate chips, dry raisins and walnuts. I use cashew milk. Will try whole wheat flour, protein powder and coconut oil eventually. Thank you!!!
I’m pretty inexperienced when it comes to baking but was very happy with this, the best banana bread I’ve had.
Here’s what I used from the recipe, plus a couple of minor substitutions based on what I had available:
– rapeseed (canola) oil instead of coconut/olive oil
– half honey and half agave syrup
– milk instead of greek yogurt
– for flour; half plain and half seeded wholemeal (the added texture from the seeds works really well in my opinion)
– added 1/2 cup dark choc chips
– added a small sprinkling of cinnamon, sugar and sliced banana on top of the batter before going into the oven.
Will definitely use this recipe again, thanks!
Yum, thanks for sharing your alterations!
This came out super crumbly (Can’t even cut off a slice) but tasted great. Going to try to use almond flour and/or an extra egg and see if it turns out better.
This is my second time making this recipe. The first time I might have had a bit too much wet ingredients, so it was a bit too moist, but this time I nailed it. The batter was a bit thicker. But the last one was really, really delicious! I especially love how the coconut oil blends the flavours nicely and really isn’t overpowering at all. The honey is a nice replacement for refined sugar.
Hi, 238 kcal is for the all cake or just a piece?
That is for 1 slice.
Hello – I made this tonight and I do love the taste. However it is a little too moist, almost like it is not all the way done. I cooked for 55 min and the outside seemed like if It cooked any longer it would burn. I inserted a toothpick in the center and it came up clean.
I did substitute the flour with a paleo flour by red mills. I am not sure if that had something to do with it. I used the same measurements. I am not a baker, so maybe the measurements are different when you change flours?
Anything you could advise for the next time? I love moist but would like it to be a little more firm.
Thank you!
The paleo flour may have played a role in the texture. I would bake it a little longer next time to be sure!
I think it’s a great recipe. Followed it exactly (used all purpose flour, yogurt and honey, where given options) but ended up baking for closer to 65 minutes. I think next time I’ll increase the amount of honey, I used dark chocolate chips and the bitterness of it was screaming for a touch more sweetness!
Can you add nuts to this? Thinking of walnuts.
Hi! Thank you for the lovely recipe. I followed it to a T, but then after being in the oven for 55 minutes and left for 10, the bottom half was still super undercooked. I put it near the bottom of the oven and the oven was heated for a long time before I even put it in… the mixture looked great… any thoughts as to why it was still undercooked? I really want to get banana bread right 😂🙈
Are you using a glass pan? How many bananas did you use?
Same for me. Super raw in the middle.
Glass pan. two small and one large banana.
Can I make this with almond flour?
can I substitute apple sauce fir honey or syrup
Made this tonight and it was better than any banana bread I’ve ever made!!! It’s certainly a keeper. I
Hi, I have made this bread and it’s super delicious, but we found it a bit sweet(as one of my family member is diabetic) . If I reduce the honey/maple syrup do I have to substitute with any other liquid ingredient? Also I want bake it as a cake for my husbands birthday will a 9” inch pan be good?
Definitely switch out honey/maple syrup as these are on the high glycemic index, which would not be recommended for anybody who is diabetic and managing their blood sugar. I would instead use monk fruit extract or coconut palm sugar, nowadays these are available in health retailers and major markets.
Keep in mind monk fruit extract is 150x more sweeter than regular sugar so I would use 1/8 cup.
Coconut palm sugar 50x less sweeter than sugar so I would isntead use 1/2 cup.
Happy baking 🙂
Hello. Would Apple Sauce be a good replacement for the oil? And if so, how much?
Thanks!
I used 1/2 cup of applesauce and it worked fine. The taste was not as rich, but not bad.
Yes, it works! 🙂
This is easy and delicious!!
Made it as an experiment to see if a baked good without sugar or butter could still be good. I was definitely skeptical. Not only is it delicious, but the best banana bread I’ve ever made!
Wow, what an easy, tasty and healthier banana bread. I love the fact that it doesn’t require sugar, and the coconut oil doesn’t affect the taste. I love to put raisins in my banana bread. It is delicious!
A easy fantastic recipe. Fluffy and light👍
Can I use oat flour?
I haven’t tried the recipe with oat flour so I honestly can not say 🙁
Yes, tried it and it’s still delicious!
Can I use motor oil instead of coconut oil?
Hahaha! I guess you could use motor oil if your car asks for healthy banana bread!!😱
I hope you know how delicious and healthy coconut oil is for YOUR system!
This has been my go-to banana bread recipe for a couple of years now. I’ve shared it with others and they’re making it for their families now as well. I want to make small loaves of this bread to share with neighbors. Do you have any guidance on temperature setting or bake time for mini loaf pans?
So happy you like the recipe, Kelsey! Try baking them for 25 minutes and keep a close eye on them after that.
Best (no exaggeration) banana bread ever! I always despised banana cake because it was either too dense or too “bread” like. And somey the banana smell was over-powering (I know that’s like a duh when trying a banany bread)! But this banana bread hit all the right spots – moist, in between of cake and bread texture, subtle smell of banana and the right sweet. I put 1/4 cup of cocoa (reduced flour to 1.5 cup), I decreases the oil by 4 tbsps and added 4 tbsps extra Greek yogurt.
Can I substitute coconut flakes for the coconut oil, which I have but expired last year or so ago. Yikes!
Or unsweetened applesauce for the oil, which do with many of my baked goods!!
The coconut flakes can not be used as a replacement for coconut oil but the applesauce should work!
I used two bananas and chopped walnut and followed the recipe; it turned out to be great.
Great recipe. Love not using butter or sugar. It was my first time using coconut oil. It worked out well. People who are rating this bad expect the bread to be sweet. It’s more of a hearty bread. Spread natural peanut butter to make it even more delicious.
Anyone add chia seeds or flaxseed?
Instead of honey i used mustard, and instead of flour i used sand. ran out of chocolate chips so I put some bird seeds instead. It was AWFUL, bad recipe
If you used high-quality whole wheat bread and high-quality chocolate chips, your bread maybe would’ve tasted better.
tried again with tomatos instead of bananas and ketchup in place of the mustard, still no good!
Can I use canola oil instead of olive or coconut ?
Yes, it should work!
Yes, it will work!
Just made this and it’s delicious!!! Already half way gone and I just took it out of the oven 30 minutes ago 🙂 highly recommend!
Just made this- delicious! Just the right amount of sweetness and moisture. To be honest mine was not cooked all the way through after 55 minutes so I put foil over the top for an additional 10 min in the oven and kept it on for 20 min after and it was cooked perfectly. Really good recipe will be making again!!
Will this work with almond flour?
Great recipe! Will defos be keeping this one and making again!
I tried this recipe today and I use a mix of white flour, whole wheat flour and oat flour. I didn’t have honey or maple syrup so used cane sugar the bread is perfect. My husband needed a bit more sweetness but I liked it and I think it’s perfect for my toddler.
Thank you
Doing this recipe for our daisy baking badge during this pandemic shut down. We have to be dairy free since Momma is still feeding a baby with dairy intolerance. Substituted the milk with oat milk and used vegan chocolate chips! Amazing! We love it and the kids and I had so much fun making it!
Can I use almond flour instead of the options suggested?
We haven’t tried it with almond flour and because the texture of almond flour is heavier than ap flour I would imagine the ratios would be different.
I have started to make this every week. We love it so much. And I left out the maple syrup and honey one time, and it was still good. Moist. Yummy. Delicious.
Tried this recipe and copied it exactly and after 1hr 30mins was still not cooked and looked good at first but then sank half the size. Very poor waste of my time and money on the ingredients. Don’t try this recipe
Think you may be the problem. Made this heaps of time, including right now & it’s perfect.
Can I sub plain flour with self raising flour and leave out the baking soda?
We haven’t tried it but it should work! 🙂
if i used spelt flour, do i need to sift beforehand?
Hi can someone tell me what the flour measurements are I don’t u set stand whether it’s 13-14 or 13 and a quarter thanks
It’s 1 and 3/4 cup.
Can I use oats as a substitute for the flour?
Yes, try replacing 3/4 cup of the flour with oat flour.
I substitute gluten free oats for the flour, avacado oil for the oil and two chia “eggs” for the eggs and it’s delicious!
Hey Layla,
I was wondering how could I incorporate peanut butter in this recipe?
Thanks!
That’s interesting! I’ve never though about adding peanut butter but I will definitely add it to the list of recipe testing for a future recipe! Since the peanut butter is liquid, it will change the texture of the bread so I would need to do further recipe testing. For now, maybe making it as a peanut butter swirl bread would work.
You may have added too much banana. Did you measure it out?
Sadly, your body does not see any difference between sugar and sugar in honey. So this is no more “healthy” than any other banana bread. Might be great, but don’t think it’s more healthy
I used local honey, which has health benefits including helping combat allergies. So I’d much rather have that than white sugar. 😁
I found it takes way too long too cook as well but I used chia eggs. So I cooked it on convection bake @ 350 and that worked much better!
This is not true. Our body’s find it difficult to deal with refined sugars and our brains don’t even recognize some of the more unusual ones and sugar alcohols. Unrefined sugars are less inflammatory.
Finally found the perfect healthy banana bread! Used coconut milk as milk substitute and turned out great. Thanks for sharing.
Any suggestion onto why it went “flat” ? Turned oven off with bread in it and when o took the bread out it lost all its height…
The best recipe! Do you have a modified version for muffins? Or does this work well in muffin form?
Yes! https://gimmedelicious.com/healthy-moist-banana-muffins/
THANK YOU FOR THE RECIPE, I MADE IT YESTERDAY AND MY FAMILY LOVED IT! QUICK QUESTION… CAN I SUBSTITUTE REGULAR MILK WITH ALMOND MILK?
Yes, you absolutely can! It works great either way 🙂
BeSt healthy bAnana bread recipe that ive tried so far! Soooo moist and tasty i would 100% recommend making this to anyone who is a huge banana bread lOver!!! Obsessed 🙂
Thanks for the 5 stars, Melissa! SO happy you love the recipe <3
Best (no exaggeration) banana bread ever! I always despised banana cake because it was either too dense or too “bread” like. And somey the banana smell was over-powering (I know that’s like a duh when trying a banany bread)! But this banana bread hit all the right spots – moist, in between of cake and bread texture, subtle smell of banana and the right sweet. I put 1/4 cup of cocoa (reduced flour to 1.5 cup), I decreases the oil by 4 tbsps and added 4 tbsps extra Greek yogurt.
I love this recipe and have been making it for a few years now. DO you have a muffin version?
Where is the measurements for the milk? I’m I missing something? I don’t see it anywhere. TIA.
It is listed under the honey in the recipe box.
THIS IS SUCH A WONDERFUL RECIPE! i’VE USED IT FOR ABOUT TWO YEARS NOW AND IT IS GREAT EVERY TIME! iT IS IN THE OVEN RIGHT NOW AND WE CAN’T WAIT. THANK YOU SO MUCH!
Thanks for the 5-star review, Nicole! Happy you are enjoying this recipe 🙂
hi , can i use spelt four instead of the whole wheat?
I have not tried it with spelt flour but have had other people use it and have had positive results!
This was a delicious healthier banana bread! Not too sweet which i like. I used maple syrup and also subbed 3/4 c white flour since i ran out of whole wheat. I wouldn’t skip chocolate chips on this one!
Hii can i use virgin coconut oil instead of just coconut oil?
Yes! it should work fine 🙂
I love this recipe but this morning find that I only have extra virgin olive oil. Anyone tried this or will the flavour be too strong? I love it with coconut oil but i’ve run out.
I just made it with extra Virgo in olive oil. I was worried the taste would be too strong, but I didn’t even notice!
Used almond milk instead of regular milk. Turned out amazing! This is fail proof indeed. Its so moist even tho i used 100% whole wheat flour
I’ve never commented on a blogpost before but i just wanted to say i’ve used this recipe for a few years and it’s always been a hit, an easy recipe and absolutely delicious, thanks for sharing!
I’m flattered that you stopped by to comment, Rabiah! Happy that you have been enjoying the recipe for years <3
what is the difference between using honey vs. maple syrup? how long will it stay good in the fridge?
In terms of texture, there really isn’t much difference. It’s more of flavor preference. For fall and winter, I highly suggest using maple syrup but in the end, I would just use whatever I have on hand!
Thumbs up here! i USED SOUR CREAM INSTEAD OF MILK, AND GLUTEN FREE FLOUR. bECAUSE OF THE gf fLOUR, I ADDED A TEASPOON OF XANTHAN GUM AND AN EXTRA HALF TEASPOON OF BAKING SODA. iNSTEAD OF CHOCOLATE CHIPS, I THREW IN A HANDFUL OF OATS AND A TABLESPOON OF NATURAL PEANUT BUTTER. OMG… DELISH!!