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
Can i use a cake pan instead of a loaf pan?
LOVE this recipe – I recommend using Greek yogurt, 4 bananas, doubling the cinnamon, using half maple syrup/half honey and substituting 3/4 of the all-purpose flour for hemp flour for texture:)
Came here bc of Liza koshy
Stayed because of how good it looks. Cant wait to try it.
I’m here for the same reason. I’m bookmarking this because I want to try it.
Thanks! So happy to see new readers on the website, please do stick around for more recipes!! <3
I went straight to the comments to see f there was anyone else
Just made today and turned out fantastiC.uSed the coconut oiL and honey.used banana light greek yogurt,pecans and raisins.very moist.will make again!this is added to my fAvorites!
this is seriously the best of the best when it comes to banana bread–healthier alternative or not I would pick this one every single time!! Its so so good!!
A wonderful basic recipe! I made a few alterations and it still turned out perfectly. Baked about 5 min less, used only 1/4 cup honey, substituted chunky, natural peanut butter for the oil, added 1/8 cup ground flax but lessened flour by same amount, used chopped pecans and currants. Sprayed pan with coconut oil and it slid right out.
Very tasty! I used a convection oven and it was a touch dry around the edges and cooked in about 20 mins. I added shredded zucchini in with the bananas, peanuts and about 40g of cocoa powder. Was not super sweet, but I liked it. Sprinkled coconut on top too. Will make again!
This recipe gets 5 stars! It turned out perfect!
Hi, great recipe. how do I substitute sugar for HONEY/Maple SYRUP and maintain the cake ratio. Thank you in advance.
awesome
We made this with 1/2 honey and 1/2 maple syrup. We had some leftover peanut butter frosting, which we did not regret using on this delicious bread. Thanks for the recipe, we will DEFINITELY be making it again!
fantastic! Excellent recipe! I Used coconut oil, greek yogurt, maple syrup, chocolate chips, half whole wheat flour, half all-purpose and very ripe bananas (nearly all black skin) –this is a keeper recipe–new favorite banana bread recipe! Baked at 325 and it browned beautifully.
I am sorry I am yelling but my caps lock wont go off. This was a great recipe and I wanted to review it before i forgot.
i cooked it on 350 for 50 minutes which was perfect
i went with the yogurt and the olive oil and didnt put in any nuts or anything.
like i said im so sorry for yelling. if anyone can tell me what i did wrong with this caps lock please tell me. augh
maple syrup not oil and i guess this just types in caps. who knew!
This is my favourite banana bRead recipe! It tastes delicious every time! I love using the coconut oil as you can’t even taste it. This recipe turns out greAt as muffins as well. I usually include Lindt 70% chocolatE, dates anD Fresh/ dried figs. Thanks so much! 🙂
I made it with maple syrup And walnuts, yum! Very popular at my place.
Made his in My egg bite molds. Baked in my crockpot express. Dessert 10 minutes high. Npr for 5 minutes. Uncover right away. Release from nolds onto a racK. Enjoy!
Very good, but not very moist. I live in a dry climate, so i added 1/2 a cup of coconut, and they turned out great!
I’m using a fan-forced oven, should i adjust the temperature? Thanks 🙂
banana bread looks delicious. I will try it for sure.
Can i make this bRead into muffins. And if ao what isbthe cooking time and temp you Would RECOMMEND!?
Yes, you can make them into muffins by dividing into 12 muffin cups and baking for about 18 minutes.
Delivious. Added dates and walnuts instead of chocolate chips.
This is the best banana bread recipe!! It even works well if you use gluten free cup for cup flour!!
This was a delicious banana bread! the only glitch was the baking time. Mine needed another 20 minutes, and it made the bottom a little too brown. I will use two smaller pans next time and cook accordingly.
Prepared and baKed this exactly as written with coconut oil, honey, and yogurt as my Choices and it came out perfect. Baked in 50 minutes. I used 2 bananas and next time i’ll Use 3 as their flavor Was somewhat overshadowed by the chocolate chips. Still delicious, moist and easy. (I think mom’s recipe just got permanently replaced!)
I made it yesterday and, after 1:10h in the oveN, it came out still slightly uncooked in the middle and burned on the bottom. It didn’t turn out fluffy like in the pic, but a dense, oily slab. It tastes good, but there’s something inherently wrong with the batter.
I used an oven thermometer and set it to 325F according to the recipe. Maybe it’s because I mixed the ingredients using a stand mixer and may have overmixed them? Any ideas? I like the flavourS, just not the consistency.
Just made this ! Turned out amazing ! Thank You
My 5 year old son made this banana bread today (under my supervisioN) and it was amazing! Really moist and tasty. We used chocolate chunks, chopped pecans and pumpkin seeds with 100% wholewHeat flour. Great recipe.
Best healthy version of banana bread ive ever made
This is just devine! And super easy!! I will definit save this recipe & make it again!
I made it many times by now and I useD oat flOur instead. I have to say that I do not add any sweetener most oF the time and each time it turns out Amazing. I love this reCipe, thank you so much for sharing it.