Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.
Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.
I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.
What makes this banana bread healthy?
- This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
- This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
- Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).
As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!
Banana Bread Flour Options
This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.
- All-purpose flour
- Gluten-free all-purpose flour blend
- Oat flour*
- Spelt flour
- Whole wheat flour
- Whole wheat pastry flour
- White whole wheat flour
*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.
Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.
Tip: How to Measure Flour
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Bread Variations
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.
Craving muffins instead? Follow my recipe for healthy banana muffins.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.
Watch How to Make Healthy Banana Bread
Healthy Banana Bread
- Author:
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baked
- Cuisine: American
With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).
Ingredients
- ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey (168 grams) or maple syrup (155 grams)
- 2 eggs
- 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup (56 grams) milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9Ă—5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Notes
Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.
Make muffins: Here’s my banana muffin recipe.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).
Judy
I came across this recipe after I had taken out the stick of butter to soften as every other recipe I looked at called for. I put the butter back in the fridge and made this with my 3yo yesterday. We’re over the moon with how moist and delicious it is. We used organic coconut oil, organic unbleached flour, dark maple syrup and added mini morsels and walnuts. Super easy and as healthy as can be. It’s my new go to banana bread. Thank you Kate!
Kate
I’m happy you and your little kiddo loved it. Thanks Judy for your comment!
Kate Boyle
I can honestly say that this is beautiful and delicious l i enjoyed it very much so did my family and friends
Kate
Great to hear! Thank you, Kate for sharing.
Juliana
SOO SOO SOO yummy. I now have fans of ‘my’ banana bread ;)
Thank you for sharing. It’s super tasty just as is, but I typically add more bananas and some chopped/toasted nuts.
Kate
Love that! Thank you, Juliana for your review and comment.
Sonja Miller
I just found your site and am so excited to try some of your recipes. I just made the banana bread and am baking it in my air fryer. This means it’ll be done in 25 minutes!! I just bought a whole bag of ripe bananas so that means I will make a bunch of banana breads and freeze them. Thanks for creating such a yummy recipe!!
Kate
You’re welcome, Sonja! Thanks for sharing.
Nicole Christou
This is the YUMMMMMIEST Banana bread i have made or ever tasted !!!! and i love banana bread my husband says the same thing and he is fussssssy and even asked if it was healthy and i said yes and he was suprised! my little girl 2.5 loves it too and boy is she a fussy toddler thank you thank you cant wait to make it again! have it with my morning coffee and try more of your recipes !!!! xxxx
Kate
Hooray!! I’m so happy to hear that, Nicole. Thanks so much for your review.
Melody
I made this recipe but subbed almond flour for whole wheat. The bread felt too moist and like it had too much oil in it. I made the recipe times 6, so I am going to add more almond flour to the rest of the loaves. Flavor is good, but too greasy and moist.
Kate
Unfortunately, almond flour isn’t a 1:1 substitute. If you are trying to make it gluten-free, I would recommend Bob’s Red Mill GF flour. Thanks for your comment, Melody!
Ana
I made this banana bread the other day and I absolutely loved it. My oven is not very good so it took me a little longer to make but it came out great. I used agave honey instead of maple syrup and it worked really well. Thank you for the recipe!
Kate
Thanks for sharing, Ana. I appreciate the review.
Julie Selvais
I live in Belgium and we’re not familiar with banana bread but … I had some bananas left so I gave this a try (adding some chocolate chips that I found in my cupboard). My kids loved it, even my son who doesn’t like bananas. Of course, I didn’t tell him about the “secret ingredient” ;-)
Kate
Wonderful! Thanks for sharing, Julie.
nic
Yum thanks added sunflower and chia seeds to the top of mine. Delicious!
Kate
Wonderful, Nic!
Andie
This was a very good recipe! I made it for my father, because he is diabetic and can’t have sugar. I used maple syrup, olive oil, and baked it for 55 minutes. It came out perfectly. The reason I put 4 stars is because I think adding more spices, like nutmeg and more cinnamon, would make this perfect. It’s also not super sweet, which is fine by my dad, but I prefer things a little sweeter. I think next time I’ll try adding a little bit of a natural sweetener like Stevia. All in all, though, a fantastic recipe! Thank you for sharing :)
Kate
You’re welcome, Andie! Thanks for your comment.
Mim
This recipie is great… however coconut oil is full of saturated fat (the bad Fat). It would be healthier to use butter rather than coconut oil! Definatly stick to olive oil and other plant based fats and stay away from coconut and palm oil.
Kate
Hi Mim, Thanks for sharing your opinion! Coconut oil has a lot of surprising health benefits and add to whole balanced nutrition as to why I prefer to use it in a lot of my recipes. :)
Ebony
Delicious!!! I didn’t have any baking soda, so it looks more like banana cake than bread. However, it’s still very good!! Not too sweet, either!
Kate
Thank you, Ebony!
Bobbie Marcum
Easy to follow, great tasting and my house smells amazing! The family ate the whole loaf in one night.
Kate
Great to hear, Bobbie! Thanks so much for the review.
Courtney
Best healthy banana bread ever! I make it all the time and it always turns out perfect. Everyone I’ve shared it with loves it. I make it exactly as the recipe is written with honey, water instead of milk, and coconut oil. However, I reduce the honey to 1/3 cup instead of a 1/2 and it still tastes the same. Thank you so much for sharing this recipe!
Kate
So great to hear, Courtney! Thanks for the review.
Pooja Kapoor
tried this recipe twice and everyone loved it.. few changes I made – used whole wheat flour & honey & added walnuts.
Kate
Thanks for the review!
Judy
Sooooo delicious!!!
I made this yesterday, a small loaf and the rest of the batter as muffins! Used maple syrup and a tad of honey as I ran out of syrup. Used wholewheat flour except for half cup of white flour and grapeseed oil. Very very moist muffins. Giving the loaf to a neighbor so hoping it’s just as good as muffins. Looking forward to trying more of your recipes!!!
Kate
Thanks for sharing, Judy! I love to hear from you.
Tiara
I have made this recipe and i love it! Want to make it again tomorrow, but was wondering if it would be good with date syrup. Any idea?
Kate
I really recommend honey or maple syrup. I’m not as familiar with date with this recipe.
Rohini
I baked this bread a week ago. It was absolutely delicious. Even though I use coconut oil in my cooking regularly I was skeptical about using it for baking but it was simply too good. This was my first attempt at baking without all purpose flour too. It was so easy to prepare.
Kate
I’m happy you think so, Rohini! Thanks for sharing and for your review.
Kristina S
I’m sad to say this recipe didn’t work out so well for me! I followed it exactly and used coconut oil, almond milk, baking SODA, honey, etc. I used white flour but in your notes it says that sub should be okay. I added 1/2 cup chocolate chips and they all sank to the bottom of the bread. After 55 minutes the middle was done but the edges are crispy and burnt. I’ve never seen chocolate chips sink like that! I used normal Nestle Toll House. Did anyone else have this problem?
Kate
Hi Kristina, I’m sorry to hear that! I’m not sure why your chocolate chips sunk, since the batter is thick. Did you use a metal pan? I wonder if that’s why your edges baked more quickly, but regardless, that shouldn’t have happened!
Kristina S
Kate, I did use a metal pan. I’ll give this recipe another try soon, because I’ve loved all your other recipes that I’ve tried! Thank you for taking the time to respond to my comment :)
Lolly
If you find that your baked goods are coming out overdone on the outside and underdone in the center you may have to check your oven for temperature accuracy.
Invest in a small oven thermometer to see if the setting is accurate, i.e. 325 degrees is really 325 degrees.
It’s common for ovens to be off as much as 50 degrees. I know this because my oven runs high and for years and years I didn’t know what was going on. Rather than buy a new oven, I adjust accordingly. So when the recipe says a 325-degree oven, I have to set it at 275.
georgia campbell
I’ve never been the best baker, and since moving to Australia haven’t been able to replicate the few tried and true recipes I could make. This however has been a resounding success the very first, and next 2 times, I made it. It’s so good that I’m making it this week for the local cancer assistance bake sale. I made your citrus olive oil cake last week and another 5 star recipe. Thank you so much for your efforts, and for sharing your recipes. Most sincerely, Georgia
Kate
I’m glad you were able to make this work! I appreciate the review, Georgia.
Marianne
Hi – I made this and opened the oven to check on it. The most perfect looking banana bread I’ve seen. And my kids came down to say how good it smelled. While I was waiting to take it out, I decided to order your cookbook. This was too perfect looking. Then I tasted it. OMG. Perfect. I added walnuts and chocolate chips. I’m looking forward to reading your cookbook!
Kate
Hooray on both fronts! Thanks for buying my cookbook, Marianne. Thanks for your review!
Jennifer
I love this recipe! I’m a very picky eater and I finally found a good healthy banana bread recipe. My 2 and 3 year olds love it also! I’ve been making it a lot with all the ripe bananas this summer!
Kate
Great to hear, Jennifer! Thanks for sharing and for your review.
Lydia
My partner – who is a morning donut lover – fell in love with this banana bread yesterday morning! He topped it with some fresh local honey, granola, and banana coins. I even received a text during the day to remind me how good the bread was- thank you so much!
Kate
You’re welcome! I love the topping idea. I appreciate your star review!
densie bain
Hi, I made this banana bread, just took it out of the oven but it didn’t rise the way my normal banana bread usually does ugh. Is it because whole wheat is a heavier flour?
Kate
I’m not sure what you mean? If you followed the recipe, either whole wheat or white whole wheat flour should have worked just fine. Did you spoon your flour into the measuring cups and the lightly tamp and level? If you scoop it in, you can get a denser finished product. Checkout this helpful post from gimmesomeoven https://www.gimmesomeoven.com/how-to-measure-flour-correctly/
hj
Hi! I’m making this right now for a friend…using Bob’s red mill gluten free as suggested. I also have almond flour on hand. Can I do a mix and this still turn out well??
Kate
I would just use Bob’s Red Mill. Let me know what you think!
Laura
Can you please provide an alternative to white whole wheat flour? It is not available in Australia and I find whole wheat flour to heavy for baking.
Thanks
Kate
I’m sorry Laura! I like these flour options to keep it on the healthier side. You could try gluten free options too.
KM
Just made this recipe as I had some bananas lying around. Still came out wonderfully despite converting from cups to metric measurements.
Thanks!
Kate
Great to hear! Thanks for your star review.
Adina
This banana bread was the best I have ever made. No sugar no butter and it tastes delicious! Subscribed to your newsletter now! Thanks!
Kate
You’re welcome, Adina!
michelle
I LOVE IT! and my friend who doesn’t usually like whole wheat baked goods likes it too since it’s really moist! thank you so much :)
Kate
You’re welcome! I’m glad your friend liked it, Michelle.
Pavithra
Thanks Kate! This is a keeper! I used powdered jaggery in place of the honey and increased milk. Used applesauce in place of the eggs. I’d like to make it with part oat flour next time. What is the consistency of the batter that I should aim for?
Kate
I’m not quite sure as I haven’t tried it with oat flour. Oat flour can tend to soak up moisture. Sorry to not be of more help! Maybe search through other reader comments to see if others have tried it. Thanks for your review!
Steph
This isn’t just the first banana bread I’ve ever baked – it’s the first time I’ve ever baked anything! Thank you so much for the wonderful, easy to follow, healthy recipe for late bloomer cooking hopefuls like me! I’ll always remember this recipe for sure! :)
Kate
Hooray!! I’m glad it was successful for you. I appreciate your star review.
Samhi
Hi !
I tried this recipe for the first time and it came out marvelously!
Next time I would like to make it with flax egg but do you have any suggestions to make sure it tastes very similar to the original ?
I’ll be making this more often.
Samhi
Oh also I was wondering if this recipe will double.
Kate
You should be able to use the same ratio to get a very similar result. Let me know how it goes!
Samhi
Thanks !
Vanessa
Loving this recipe and so are my two toddlers. It’s delicious. Thank you!
Kate
You’re welcome, Vanessa!
Katie
Hello :)
Do you think I could make this is a round cake tin as a birthday cake and ice it with a cream cheese frosting? Would you make two batches for a bigger cake?
Kate
Actually, I have a banana cake. https://cookieandkate.com/2018/favorite-banana-cake-recipe/ This should do the trick!
Amber
Just tried this recipe and it’s really good. I doubled the batch because I had a bunch of ripe bananas. I also used the coconut oil and maple syrup options. At the end I used half the double batch with crushed pecans and poured into a loaf pan; the second half I added mini semisweet chocolate chips and poured into muffin tins. Both topped with cinnamon and turbino sugar. The muffins will be on their way to hockey practice for the boys. Sooo good, thank you!
Kate
I love those variations! Thanks for sharing, Amber.
Michelle G
I’ve made this several times now and love it! I substitute 3/4 cup oatmeal(quick) for flour(still used 1cup flour), and I add raisins and a dash of ground ginger and nutmeg. I have consistently needed to bake for more than an hour and 10min. Highly recommend!
Kate
Thank you, Michelle!
Sania
Hi Kate! I tried out this recipe and it turned out great :). However I have a question. If I make the batter for 3 breads, how long can I store it in the fridge for? I like making the batter all together and baking the bread so it’s fresh. That’s all. Thanks a lot.
Brenda Stapleton
Your banana bread recipe is the best!!!!! I also used your hummus recipe, and they both get 5 stars. I’m trying to eat healthier as my cholesterol has always been just a tad high, and I prefer the healthier eating route before meds. So happy to have found your site. Thanks so much.
Kate
Thank you, Brenda! I really appreciate it. I’m glad you like the hummus recipe too.
Anastasia
I made this recipe today and it was sooo BOMB! I used self rising flour because that is all I had, as well as olive oil, and maple syrup. It turned out great, thank you for the recipe!
Kate
Love that! Thank you, Anastasia.
Sharon Dalgleish
Just ate half of mine in one sitting. So tast!!
Kate
Thank you!
Mel
Hi, can I omit the honey/maple syrup from this recipe without changing the quantities for the rest of the ingredients?
Kate
This really needs one of those for flavor and for moisture. I hope this helps! If you have specific needs for omitting, you can see what others have done by searching the comments. Thanks for the review!
Keerthi
Great recipe. I have had so many friends compliment after tasting the bread.
Kate
Wonderful!
Jessica T
I’ve only recently started baking banana bread and this is the fourth healthy recipe I’ve tried (have skipped traditional fatty versions) and WOW WOW WOW so delicious! Made it this afternoon with maple syrup, walnuts and sultanas. Yummo. I was tempted to cancel the nacho dinner I was slated to cook for us and tell my mum: “Dibs on the banana bread, I’m having it for DINNER!!!!”
Kate
Thank you, Jessica! Love to hear that.
Anita
Kate, Kate, Kate!!! Excellent recipe n the outcome was astonishing! I must add your style of recipe writing is clear n concise n also very very warm. In fact, I could imagine you walk me thru the whole process! God bless u, dear!
Anthony
(Cups) aren’t a consistent method of measuring flour. I googled this and depending on the band and type of flour as well as how you transferred the flour into the bowl, the weight of the flour can vary considerably, with as much as a 30 Gramm discrepancy.
Why American recipes use a liquid measuring device for non liquids I’ll never understand.
From my Google scratching, normal white flour weighs about 120, but wholewheat flour more and “stone ground” flour (which I couldn’t find,so I assume it’s premium” weighs 160)
That’s a 40 Gramm discrepancy.
I made the recipe using that method,and it tasted nice, maybe rose a bit more than I expected.
But then again I don’t know how it’s supposed to be.
Please use weight instead of cups!!
Nicole Chambers
I’ve made this recipe so many times I’ve lost count and it’s a hit every time. I make it gluten and dairy free and my coworkers/family members now request it specifically from me for events, pot lucks and holidays. Today, sadly, I’m without the appropriate sized loaf pan but have a few smaller sizes. Just curious if I should say “fudge it” and make muffins or try a few mini loafs???
Kate
You could try the mini loaf, just be sure to watch the time closely. Let me know how it goes! Since you have made so many times, you know the doneness to look for. :)
Elizabeth
Awesome recipe have to try it out. can i use oat flour instead?
Kate
If you are looking to make it gluten free, I would recommend Bob’s Red Mill gluten free flour here.
Zoe
I love the adaptions at the bottom. I always find I’m missing something or have the wrong flour and im googling for ages afterward. Great recipe will be trying this evening!
Kate
I’m happy to hear that, Zoe! Thanks for your comment. What did you think?
Melissa
Thank you for sharing this healthy version of banana bread. I used organic unrefined extra virgin coconut oil. And because I was low on honey, I added brown sugar. It could be a matter of personal taste, but I thought mine could have used another banana. Perhaps my bananas were too small? I’ll definitely try this recipe again.
Kate
You’re very welcome, Melissa! Bananas could have been it, or the other subs just over powered the banana. Thanks for your review!
Amy C.
I have made this several times using oat flour, grapeseed oil and coconut sugar and my husband can’t get enough! I usually do 3 eggs with the oat flour though since it’s more dense.
Kate
Thanks for sharing, Amy!
RT
My go-to banana bread recipe! It tastes great, and is so easy to make, with healthier ingredients that I usually have on hand. Except the eggs … I forgot to add eggs this time, but it still came out delicious. :)
Maria Moseley
Thank you! I googled “banana bread sweetened with honey” & found this. I wanted something lower in sugar more than anything else. I made it with your 2011 recipe first, and didn’t use any additions (I didn’t want to waste beautiful pecans if we didn’t like the basic recipe). Well, everyone loved it, saying that the only improvement they could think of was pecans! So, I’m making another 2 loaves this week with Georgia pecans, of course!
Kate
Thank you for sharing, Maria! I’m so happy you love this recipe.
Nina
This is by far my FAVORITE banana bread recipe. It’s moist, much healthier, and easy to make – with many of the ingredients you already have!
Warning: The whole kitchen/floor/house will smell like delicious banana bread, so you might get people asking for a bite (or two)!
Thanks Kate!
Kate
I think that’s a great problem to have! Can I have my kitchen smell like that all fall? Thanks for sharing, Nina!
david f
it seems i have to double the recipe to make one loaf in a 9×5 bread pan. when i do, the top middle never gets cooked before the bottom dries out. how do i fix this?
Jenifer Barker
I make this recipe all the time…. it’s the best.
I’ve even converted friends to this recipe too.
I’m out of plain flour at the moment… would SR flour work too?
Kate
Hi Jenifer, so glad to hear you’re enjoying the recipe! All-purpose flour would be fine, but self-rising flour contains baking powder and the recipe calls for a specific amount of baking soda (not the same ingredient and not the same quantity), so your bread will probably turn out a little funny. I don’t recommend it.
PetaB
I love this recipe. I have baked it a few times using all purpose flour and always end up adding different ingredients like sunflower seeds, chia and grated carrot too. Super yummy toasted on the sandwich press before adding a tiny bit of butter. I always freeze slices, they are too good to go to waste. YUM :-)
Kate
I like that you change it up! Thank you for sharing. I appreciate the review.
Melissa
I am in love with this recipe! My boys love it *read picky eaters* and from my perspective the flavor Ian lovely and the crumb is perfection. This is the recipe I’ve been looking for the last few years!
I used coconut sugar and about five tablespoons of maple syrup to sweeten equaling a half cup, just perfect for us! Thank you!
Kate
I’m glad this satisfies even your picky eaters, Melissa! Thanks for sharing.
Danielle Diener
I have hypoglycemia and can’t have refined sugar or white flour and I was so excited to make these and they came out amazing! Thank you so much!
Kate
Great to hear, Danielle!
Katerina
Hi Kate,
As I live in Australia do you have any guidelines for cooking temperature and time when using a fan forced oven?? It works with degrees Celsius.
Also I’m going to use plain white flour do you think this will work?
Thanks
Katerina
Kate
Hi Katerina, this recipe is written for a regular (not fan forced) recipe, and I’m not sure which adjustments need to be made to make it work. I’m sorry! Plain white flour should be fine, though.
Regan Webb
Hi, is the oven temp for a fan assisted oven or do I need to reduce temp? Thanks
Kate
Hi Regan! This recipe is written for a regular/non-convection oven. Otherwise, that would be specified. I’m not sure how to make this in a convection oven but it sounds like you know what to adjust.
Heather
This recipe is a fan favorite in our house and makes an appearance a couple times per month. My grocery store doesn’t sell green bananas, so inevitably, I always have a few spotty bananas kicking around by the end of a two-week period (I chop and freeze as I go). I love that the finished product is not too sweet, and therefore doesn’t leave us feeling too guilty if we have it for breakfast. It’s fabulous as-is, and with miniature chocolate chips swirled in as well. I use flax eggs instead of chicken eggs and plain, unsweetened almond milk. It’s delicious with either honey or maple syrup… honey will yield a sweeter loaf, while the maple syrup will provide a toastier flavor.
Kate
Thank you, Heather for sharing! I appreciate your review.
Niv
This is my first attempt at baking something and it turned out wonderful!The bread’s so moist in the inside and crunchy on the outside. I did add a teeny bit of sugar for the color and crunchiness. Thank you, Katie! I’ve become a fan! :)
Kate
Hooray! I’m so happy to hear that Niv. Thank so much for your review! Love to hear from you.
Brittany Barker
Kate, thanks so much for this amazing recipe. I wanted to tell you that I have used made this recipe at least 20 times over the past couple of years, and that my best batch used pear sauce instead of milk. It’s absolutely delicious.
Kate
That’s amazing! I’m glad it’a a go-to, Brittany. Thanks for sharing!
Kat
What a great recipe, loved it. We added dark chocolate chips and it was delicious. Easy to make with kids also.
Kate
Thank you, Kat!
Julie
I’ve made this for my kids with leftover bananas. My son, who doesn’t even like bananas, absolutely loved this “cake” (that’s what he called it) and he never even guessed there was banana in it.
Kate
That would be a parenting win, right?! Thanks for sharing, Julie.
Andrea Walker
This was an awesome banana bread. For a more varied grain source, I used one cup of whole wheat, then split the remaining 3/4 cup between brown rice flour and almond flour. Also added some flax meal and chia for extra texture. Super yum.
Kate
Thanks for sharing, Andrea! I appreciate the review and how you changed it up.
becca
Hi! Thank you for this. I made it yesterday and tastes good, but is really dry. I followed everything on your recipe. Whole wheat flour, used water instead of milk, and honey instead of maple syrup. Do you know what I may have done wrong?
Kate
I’m sorry to hear that, Becca! How long did you bake it for? Sometimes oven temps can vary.
Debra
Best banana bread EVER! I’ve always had trouble making any kind of quick breads with my fresh ground wheat. I did mix half and half of coconut oil and olive oil. I would like to add walnuts next time I make it. Very moist with a slight crisp on the edges. Simply the best. Keeper. Thank You.
Kate
Thank you for sharing, Debra!
Jill W
Has anyone tried substituting applesauce for oil in this recipe, and had success?
Kate
Hi Jill – I do believe a few readers have tried that! You can search through the comments to see what has or hasn’t worked for others. :)
Laura Cristi Vekved
Starting to feel like winter up here in Alberta. This banana bread helps with the cozy, cold and snowy days. This is by far the best “healthy” banana bread recipe I have ever attempted. Thank you for providing this free on the internet, your recipes are a go-to for this veggie loving lady <3
Kate
You’re welcome, Laura! I’m happy you are loving this version. Thanks for your review!
Kate V
Great recipe! Banana bread came out quite moist and very tasty. I substituted the honey with rice malt syrup and added a crumble of chopped walnuts, rolled oats and cinnamon to the top before baking which gave it a nice crunchy layer on top.
Kate
Thanks for sharing your version, Kate!
Adam Stead
For those from the UK who want to follow this recipe, do you have any idea about what the cup measurements are in ounces or grams?
Gabriella
So.. I made this bread yesterday around noon, and it was gone before sunset! (myself, husband, and our 21 month old in the family) I used a diff recipe a few weeks ago (still used whole wheat flour) and it was so dry and too healthy tasting, we didn’t even finish it. Well, I’m back for this recipe again, they very next day!!! It’s so so soft and perfectly banana-y and not overly sweet. It really is perfect. Thank you so so much for this wonderful recipe. I’m here to print it so I never lose this.
Kate
This banana bread has that impact for sure! I appreciate you taking the time to comment, Gabriella.
Heather
I’ll admit that I’ve already rated this recipe– as written– 5 stars. But I’ve read the comments and I’ve seen a lot of questions about whether different flours would work. I made this, this afternoon with the following modifications:
– 1 cup whole wheat flour
– 3/4 cup almond flour (because that’s how much I had).
– Added an additional 1/2 tsp baking soda
– Used real eggs rather than flax eggs (I normally use flax eggs when baking hearty quick breads, but I was afraid that the reduced gluten content may pose a problem).
Here’s what happened:
– It took 7 minutes longer than normal to bake (55 to 62)
– It was perfectly moist
– It rose beautifully
– It tasted divine
If you want my advice, if you’re planning to make a huge modification, don’t change lots of things all at once. Removing almost half the gluten from a recipe is a big deal.
Kate
Thanks for your detailed comment and review, Heather!
Jen
Made this last night- Loved it! So easy to make and almost certain you already have everything you need in your pantry for this. My favourite thing is there is no white sugar! It’s the perfect amount of sweet- if you prefer a sweeter cake would suggest you add more honey and riper bananas. Will be making again! Thank you :)
Kate
That’s wonderful, Jen!
Jess
Could you substitute non-fat Greek yogurt for the oil? People often substitute yogurt instead of milk, but I’m wondering if the oil is absolutely necessary… Thanks!
Kate
Hi Jess! I do believe other reader’s have tried this. It can be helpful to search through other reader comments to see what they have done!
Brenda Canning
I have been making this recipe for about a year and it is the best tasting banana bread I have ever eaten.
Kate
Thanks for commenting, Brenda!
Maxine
I followed the recipe for healthy banana loaf and it was one of the easiest recipes to make and everyone enjoyed it, when I served it I coated the top with fat free and sugar free mango yoghurt , that added a little bit more sweetness to it , 5star fantastic
Kate
Thank you for sharing, Maxine and for your review. Enjoy!
alexi willemsen
My wee daughter and I followed your wonderful recipe today and it turned out perfect! We substituted wheat flour for spelt and topped up our mashed banana with half of a very ripe mango. We also added a large handful of chopped walnuts. It’s so moist and fluffy. My toddler feels very proud having made this with me and we’ll certainly bake it again!
Kate
How fun to make this with your toddler! Thanks for sharing, Alexi!
Yolande Mirza
My husband made this last night with a cup of walnuts, almonds and dark chocolate. Just so it’s not too healthy :-)! An absolute winner! We made the recipe 1.5 times, and just baked it 10min longer.
Kate
Sounds like a great way to change it up, Yolande!
Holly
Absolutely delicious! Made it with half spelt flour half white as that’s what I had on hand. Added dark chocolate chips and fresh raspberries. Used kefir for the milk.
Thanks for a very versatile recipe!
Kate
I’m happy it worked with spelt flour! I will have to maybe try that in the future.
Shira Shefer
This recipe is a favorite in our house, I like to replace one of the eggs with unsweetened applesauce and it comes out great!
Kate
Thank you for sharing, Shira!
David Noel
Kate, this was fantastic! I followed the recipe exactly as you have it posted. Loved the Trader Joe’s white whole wheat flour. Added walnuts too. This will be my new favorite banana bread to make. Thank you for another great recipe. Your hummus is also a hit with my husband and I. Can never keep enough of it around!
Kate
Thank you! I’m so happy to hear it.
eilidh paton
I made 2 batches of this in the one day after the first one I made was devoured. It’s delicious and so light. Its my new banana loaf recipe to follow.
Kate
Lovely, Eilidh. Thanks for your comment and review.
Miki
I’ve made this a bunch and have always gotten rave reviews from friendship/family. Thank you!!!
Kate
Wonderful, Miki!
Reena
I tried this recipe but substituted white flour with gluten free oats and almond flour. AMAZING. The best banana bread recipe I have ever made or tasted. Im forever grateful. Thankyou.
Kate
I’m glad it worked for you! I know others who are looking for a gluten free option will appreciate this comment. Thanks so much, Reena!
Larisa
I did everything according to the recipe. But my read was really soggy and seemed like did not baked through
Kate
I’m so sorry to hear that! How long did you bake it for? I know sometimes ovens can vary with actual internal temperature.
Anne
I just spent an hour tracking down this recipe! I baked it months ago, had perfected the details over 2 or 3 attempts. Then my friend’s birthday came along; I wanted to make this banana bread for her, but I couldn’t find it again! I ended up making another, but it was inferior in every way: fine crumb when I wanted rough, rubbery instead of airy, couldn’t taste the molasses, used baking powder instead of baking soda, had way too much sugar… I’m so delighted to have found yours again! Safely bookmarked, this time! :-)
Kate
I’m sorry you couldn’t find it! The search bar in the menu at the top always helps me find what I’m looking for! Search by keyword. Or, you can use the ingredient list too. Thanks for sharing, Anne!
Gerrie Wodicka
Made your delicious banana bread. Added walnuts & some blueberries . It was very moist & I liked the recipe so much I went to Amazon & ordered your cookbook!
Kate
Wonderful to hear! Blueberries in banana bread, interesting addition!
SAMANTHA J WELLINGTON
So easy and delicious. I made the first loaf plain, per my son’s request and the second with chopped pecans and chocolate chips per a co-worker’s suggestion. Can’t wait to bring it into work to share.
Kate
Sounds like a great combination, Samantha! Thanks so much for sharing.
Laura
My husband and I just loved this banana bread recipe. Fantastic!!
Kate
Wonderful, Laura!
Katie
I spent quite a lot of my time trawling the internet looking for a butter free banana bread. Gave this recipe a go and it was perfect. I felt like I was eating banana bread I’d order from any cafe. I used honey, olive oil, plain white flour, and added chopped walnuts. I cannot fault it. This recipe is definitely getting printed to add to my collection of recipes I never want to loose! If you are looking for the perfect banana bread recipe look no further; this is it.
Kate
I’m happy you came across this recipe, Katie! Thanks so much for sharing your experience and providing a review.
AJ
Kate, this recipe is SO good! Perfect for baking with a toddler & just the right amount of sweetness. We make it with whole meal spelt flour & it’s delicious! Works every time.
Kate
Great, AJ!
logan
can i replace whole wheat flour with almond flour?
Kate
Hi Logan, Almond flour isn’t a great substitute. If you want to make it gluten free, see my notes below the instructions Thanks so much!
Deb
I made the low fat Banana bread and love it its super moist and very tasty and I love the healthier options thanks so much
Kate
You’re welcome, Deb! I’m excited you liked it so much.
Theresa Gavin
The first time I used thus recipe I didn’t have any cinnamon or baking soda but I’d promised my sister some banana bread. So I used two teaspoons of baking powder and the remaining ingredients and it was still a success. I’ve just made my second one with all the ingredients and on both occasions the bread was moist and light. Thanks, I’ll be trying the other recipes soon.
Kate
Thanks, Theresa!
Janet Scott
this banana bread was awesome! I will definately be making it again, and have shared it on facebook.
Kate
Great, Janet!
Elizabeth
Love this recipe! Makes a very good healthy version of banana bread. My only notes were that I thought it could use more spices. I would add more cinnamon and possibly more salt. Next time I’ll try substituting the oil for applesauce!
Kate
I think that’s great to adjust based on your taste, Elizabeth! Thanks for sharing.
Almita Nino
I love these recipes so healthy and taste yummy. From Alma
Kate
Thank you, Almita!
Matthew S
Everyone absolutely loves this recipe. I have made the pumpkin bread, zucchini bread, and now the banana bread. I can say it is the best tasting banana bread I have made yet.
I use unbleached bread flour, add roasted pecans and walnuts, and use vanilla bean paste rather than the extract. This time I add half a ripe medium sized banana sliced thinly. It is making my whole house smell incredibly delicious. The aroma alone should be bottled up and sold as an air freshener.
Thank you so very much for sharing this recipe with us Kate. What an incredibly wonderful treat your recipes provide.
Kate
You’re very welcome, Matthew! Thanks for sharing your experience and providing a review.
Mae Ling
I FINALLY found a recipe that works and is moist and yummy! I’ve been testing recipes and every single one would come out to be a soggy mess. I like the cinnamon in this one too.
Thank you!!
Kate
I’m glad you found this one and that it worked for you! Thanks for sharing, Mae. :)