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
This is my go-to banana bread. I’ve made it at least five different times over the past year. I opt for using plain Greek yogurt, maple syrup, and olive oil, and I add extra cinnamon. So so moist and delicious!
Have tried many recipes in the past, by far best banana bread I’ve made in 10 years! Need to find others from this website.
I made your banana bread. It was delicious. My husband and I finished it in 2 days. ☺️
I am new to baking – I feel like I followed this recipe right, but the mixture once all put together, was not so much a batter, but moist crumbs. I put it in the oven and once done, it was still moist crumbs. Any idea what I might have done wrong?
What moist ingredients did you use? Are you sure you have used the right amounts? Did you mash bananas well? It sounds like you have used not enough moist or too much dry ingredients
I’ve made many banana breads but this is by far my most favorite! Could not believe there was no added sugar. I swapped the flour for oatmeal that I blended until it got to a flour consistency, and used olive oil and full fat Greek yogurt. This will be my new go to recipe for banana bread. No doubt!
Great to hear that! Thanks for stopping by 🙂
Just made this for the first time. Taste is great. However, my bread/loaf was very dense.
Any thoughts on what I may have done wrong??
In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. — I did this — I am wondering if that was too much
This is by far the best bread I have ever made, and people LOVE it!! Zero modifications (except maybe a few extra chocolate chips! 😉). I’ve probably made it 50 times. Perfect the way it is!!
I’m not sure why the bread turned out dense. The only thing I can think of is that it wasn’t whipped long enough. Did you change anything in the recipe?
This was really good and very sweet and all I did was put the bananas in the oven for 20 minutes as suggested. I even used sugar free syrup instead of regular syrup and it still turned out really sweet!!!
I used a hand whisk. Did you use an electric beater? If the power is too high it can be overdone. Are you sure you used the right amounts?
Sorry, this was meant for the previous post whose bread turned out too dense
I’m in shock, this bread is the best. I’ve made many banana bread recipes in the past, full of sugar. This has no sugar and it’s delicious and moist. It’s actually better with no butter or cream cheese smeared on it. There’s nothing I would change about the recipe. I still can’t get over no sugar. Who knew whole grain and honey would marry like this! Just add some olive oil, walnuts and blueberries… heart healthy as you can get. Thanks for a great recipe!
So glad to hear that, Judy!! 🙂
I followed the recipe. I hate it when people give something 5 stars then their review contains 8 changes. My family is used to me cooking healthily so they aren’t “butter or death!” Everyone likes this one. My husband said it tasted like pudding, but that was good. The coconut oil does give it a different flavor/texture but it wasn’t bad, just different. I used real maple syrup and was generous with the cinnamon. I chose ” convection bake” so I’m glad I checked it early (~42 minutes). The center was cooked. I would definitely do this one again.
Is this better with yogurt or milk?
yogurt 🙂
Ooops banana bread is in the oven and I forgot to put in the maple syrup. Fingers crossed it still turns out good!!
How did it work out for you? I was thinking of substituting the honey for unsweetened applesauce since I’m making this for a diabetes grandmother. But if I can leave it out completely I might just do that.
HI. This is my first comment EVER and I felt the need to because this banana bread was SO delicious, I bake a lot and I have made hundreds of banana breads before but this one is the best one yet. BY FAR!!!!!
Tried and tested, awesome ! And thanks ❤️❤️
Enjoy!
Delish! I doubled the bananas, used 1 tsp of kosher salt, half the maple syrup, and used chopped walnuts AND chocolate chips. It’s beyond good. It did take and extra 20 minutes to bake but I’ve found that to be true with most banana bread recipes.
Hello,
I wanna try this recipe tomorrow and my question is how much is the flour cups in gramms. Is it 1 and 3/4 or only 3/4 cup ?!
The flour is measured in cups and it’s 1 and 3/4 of a cup.
Cup Of four is 125-130 gms. Depends on density. There are multiple converters on Google
Can you use almond flour instead of whole wheat ?
I have not tested this specific recipe with almond flour but I do have an almond flour version. Please search for “almond flour banana bread” in the search bar to find it 🙂
This is a great recipe, I’ve used it countless times. Varied it with the chocolate, nuts, sometimes dried blueberries or sour cherries. Changed the flour ratio, one in the oven right now with a white/oat flour mix.
Hi, is it US cups? to convert to gramms 🙂
Google the conversion! That is what I would do. How many grams in 1.75 American cups of flour?
I cup of flour is 125-130 gms depending on what flour, which. Changes density. Multiple converters on Google
Just made this exactly like the recipe and it was perfect!!! So yummy. I just have a question is the whole cake 238 calories or a slice 😅
It’s says 238 calories is for 1 slice. They say you get 12 slices
Can I use oat flour?
okay i don’t leave many comments ever
but this recipe is so good, the only thing i changed was i used a gf flour mix, and this is probably the 4th or 5th banana bread recipe i’ve tried and it’s SO GOOD AND SO MOIST! i might eat it all today!!!
Thanks so much for taking the time to leave a review!
I’ve used this recipe many times and it has always turned out perfectly! It really is “no-fail“ and everyone in the family loves it.
So glad to hear!
Great recipe and very moist. Made some slight modifications: Added half a teaspoon pure almond extract, half teaspoon nutmeg, one and a half teaspoon vanilla extract, 1 tsp cinnamon.
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!!