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).
Danielle
Is it good to put cocoa powder to the batter? If yes, how much?
Aimee
Made this for breakfast this morning and wow I was very impressed with the flavor! We undercooked it for personal preference but will definitely make again. Thank you for this recipe!
Kate
Great! I’m so glad you loved it, Aimee.
Victoria Owusu
Can you use all purpose flour if you don’t have whole Wheat flour on hand?
Kate
Unfortunately, it isn’t as simple as a 1:1 substitution ratio. Since they have different densities, they behave differently in recipes. Here’s a great discussion thread on the topic, if you’re up for experimentation!
Charlotte
I made this for my colleagues. Absolutely delicious! I used unrefined coconut oil, pure maple syrup and wholemeal flour and added chopped walnuts too. I also added an extra banana to make it more moist. Turned out perfect. Can’t wait to make this again!
Kate
Delicious! It sounds super-moist.
Chitra
I tried it yesterday..it came out very well.everyone at home loved it..
Kate
Awesome! Thanks, Chitra.
emily
I make this all the time, It usually only lasts an hour after it comes out of the oven. Hands down the best banana bread I’ve ever had.
Kate
Thanks, Emily!
Danica
Hi Kate! I am planning on making your bread this weekend for my one year old’s smash cake! I am not a baker and I was hoping you could help me out with a question. I was planning on using two four inch circle pans and stacking them. How long do you think I should bake them for? Thank you for this healthy recipe!
Kate
Hey, Danica! According to this resource you should bake them at the same temperature, but check more frequently for doneness. There isn’t a hard and fast rule for figuring out timing, so you’ll just have to babysit them a bit.
Ly
Super yum and successful even with those who love junk food :)
Kate
Perfect!
Estelle
Is it possible to substitute the honey for a powdered sweetner?
Kate
No, the moisture in the honey is important for the final texture. You could probably replace it with applesauce or additional bananas.
Estelle
Thanks Kate! I think I’ll try the applesauce substitute the next time I make banana bread
Joelle
I loved it! I love the healthier version on an old favorite! Much lighter than using sugar & butter.
Kate
Exactly! Thanks, Joelle.
Catherine
This looks great but I do wish people would use gram measurements instead of cups. Cups don’t work for me. I want exact!
Kate
I’m so sorry to hear that you’re disappointed by the measurements. Incorporating metric measurements isn’t as easy as it seems; it’s an extra layer of complexity, effort and length. And, it adds more room for human error. I hope to start offering metric measurements on the blog someday when technology makes it a little easier to do so.
Emily
Just made this :) Delish!!
Kate
:)
Leanne
Congratulations on creating the best healthy banana bread recipe I’ve ever tried (and I’ve tried A LOT)! I make this all the time. My kids can’t get enough!
Kate
Perfect! Thanks, Leanne!
Katherine
I’ve been making your healthy banana bread recipe for a while now for my kids (and let’s be honest – myself!). It’s about time I said ‘thank you’. I make it with chickpea flour because we are gluten free and it has a great smooth texture and perhaps a bit more of a nutty flavour. I serve it up with a smattering of fresh blueberries a drizzle of maple syrup – and if we’re being naughty a dollop of vanilla yoghurt/cream. This is such a healthy recipe and a better option for when we really crave a dessert. THANKS HEAPS FROM OZ!
Kate
Your version sounds delicious, Katherine! Thanks. Do you do an even 1:1 ratio swap with the chickpea flour? Thanks in advance!
Becki
Hi Kate,
Would this work with coconut flour? If so, would it be the same quantity as your wholewheat flour?
Thanks
Becki
Kate
Hey, Becki! Unfortunately, I don’t recommend using coconut flour as a substitute for whole wheat, as it behaves really differently in recipes and requires a lot more liquid. If you’re looking for a gluten-free version, I’d recommend using Bob’s Red Mill GF Flour Blend, which is a blend of rice flours.
Becky
This is my favourite go to recipe for banana bread. I substitute 1/3 of the flour for porridge oats. I’m not actually sure nutritionally how white wholewheat flour compares. It’s possibly just a Scottish thing but either way it’s a good source of fibre and protein and it tastes amazing. Thanks for the recipe!
Kate
I’m not sure on that one either, Becky, but I’m glad it turned out delicious. Thanks fort he comment!
Ev
Hi, I’m wondering if I can use yogurt in place of yogurt? If yes, how much should I use?
Ev
Sorry, I meant to say yogurt in place of oil.
Kate
I think you mean yogurt in place of oil? If so, from what I’m seeing, it’s better to substitute 1/2 or 3/4 of the oil, but not all of it. Let me know what you decide to do, and how it works out!
Erin
This is currently cooling in my kitchen in New Zealand and the whole house smells divine! Love the low sugar option as I usually feel I’m simply disguising the fact I’m eating banana cake by baking it in a loaf tin but this is genius! Thanks x
Kate
Yes! Well, I’m glad you found this recipe then, Erin. I hope it tastes good!
Kristin @krystynajulia
I have been using the same banana bread recipe since 1990. It was fail proof each time but yours has just replaced it. It’s perfect and on the healthier side. Thank you for your amazing recipes!
Kate
Oh my goodness! What a compliment, Kristin. This is too kind. Thank you!
Penny
I made this today to celebrate my father’s birthday and it was delicious! I added a twist by placing bananas at the bottom of a cake pan to make it in an upside down banana cake. Thank you for the great recipe :D
Kate
Yum! That’s a great idea, Penny.
Lucy
My daughter made your healthy banana bread. Yum, I love it, so delicious. I am waiting for my bananas to ripen. Cannot wait to make it. Thank You. Lucy
Kate
I hope yours turns out just as well, Lucy!
Anne
just pulled my batch out of the oven and had to take a bite…oh you would never know that this doesn’t even have sugar! It is perfectly sweet and moist!! will definitely be making again!
Kate
Wonderful! Thanks, Anne!
Kate
Hi Kate,
Thank you for a great recipe.
I am just making it right now, however I substituted flour with self raising wholemeal flour, so I left baking soda out. My banana bread is taking about 1.5hrs to get cooked, is it smth to with self raising flour?
Thank you
Kate
Sue
My banana bread is in the oven as I type this. I read through several times but I may be misreading as no where in your instructions does it mention to add in the milk or water. I am an experienced cook/baker so it did not create an issue for me but may for someone just starting out. I love your recipes…keep them coming!
Mille
Tastes amazing!
But about how many calories in one loaf?
Kate
Thanks, Mille! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Emma
Hej I think I did something wrong because it was not done. It was mushy and like dough and when it was colling it sank down so much help me??!!! And I did Baked it longer but it did nir help
Kate
Hey, Emma. So sorry this didn’t turn out so great! This sounds like a baking powder/baking soda mixup. That’s usually what happens if the bread just won’t rise or bake through fully.
Veronica
This was delicious! It really was fluffy, moist, and sweet enough. I also love the slightly crunchy top, and soft inside. I love baking healthy but am always nervous about my boyfriend testing the goodies, given his sweet tooth. He loved it! I think this will be my new go-to banana bread recipe, thank you very much!
Kate
I’m glad this passed the boyfriend sweet-tooth test, Veronica!
Jennifer
Thank you for sharing your recipe! I very recently decided to start baking and have been looking for a healthy recipe like this that already has the substitutions. I made both the bread and the muffins and they turned out delicious. Thank you again! =)
-Jennifer
Kate
You’re welcome, Jennifer!
Katie
Hi
Mine didnt rise, should it rise much or does the wholemeal flour keep it down?
Taste delicious though!
Thanks
kate
Kate
Hi, Katie! This sounds like a baking powder/baking soda mix-up, which is most likely the culprit as to why it didn’t rise.
Brooke
I absolutely love this banana bread recipe it is the best I’ve ever tasted and I’ve actually memorised the recipe as I’ve made it so much for myself and my young boys! I am not a very good cook at all but I can’t go wrong with this one :)
This may seem like a silly question but do you think it would make a good birthday cake?
Many thanks, Brooke
Kate
Hi Brooke, so glad you’re enjoying the banana bread! I think it would make a great birthday cake if you baked as directed and topped with frosting (maybe cream cheese frosting?). I’ve tried baking it in a cake pan before and it was too delicate so I can’t recommend doing that.
Heather
I absolutely love this recipe! The banana bread was awesome :)
Looking forward to trying more recipes and I like the fact that this was made without the usual mountain of sugar that is usually put into baking.
Kate
Thanks, Heather! Plenty of sugar in those overripe bananas. :)
Julia
Very tasty and flavourful!
I will definitely make this recipe again! Also added some dark chocolate which made it even better!
Kate
Yum! Sounds delicious, Julia.
Celina
Can you substitute the whole wheat flour with oat flour?
Kate
Hi, Celina! Substituting with oat flour can be tricky, because it behaves differently than wheat flour does in recipes. Most resources recommend that you only substitute part of the wheat flour with oat, and even then it’s a lot of trial-and-error. Are you looking for a gluten-free version of this? If so, I’d recommend using Bob’s Red Mill GF flour blend–that’s an easy 1:1 substitution ratio.
Cyn
The Healthy Banana Bread is so delicious, so happy I found Cookie and Kate! Tks for sharing
Kate
You’re welcome, Cyn!
Aedrea
Amazing recipe! I’ve made this a few times for events in my grad program, and people always ask for me for it. I’ve used Pamela’s Products Gluten Free flour cup for cup, and it came out great every time too; for the allergic and regular devourers alike.
Thanks so much for this!
Jasmin
Was looking for a healthier banana bread that I could eat for breakfast, you know – one without the heavy butter and tonnes of refined sugar. I found this one and was a little skeptical that it would be mushy and wouldn’t have much of a cakey, light texture like the ‘healthy’ ones I’ve tried before, but was most pleasantly surprised. Chucked in some raisins, almonds, and a few coconut shreds too from a mix and made it with coconut oil – it was like a banana coconut cake! Absolutely divine and not at the cost of my gut! I can’t rave about it enough. The texture is perfect, it’s fantastically sweet (make sure you’re using riper bananas), and wonderfully moreish. Go Kate!
Kate
I’m so glad this exceeded expectations, Jasmin! Thank you for such a kind comment.
Lisa
Hello. Thank you for the recipe. I followed the recipe but used Bobs gluten free flour and it came out delicious but very very gooey vs the consistency of regular banana bread. Any thoughts as to why it would be so mushy?
Kate
Hi Lisa, I’m sorry to hear that! It sounds like a leavening issue, for sure—did you add eggs and baking soda (not baking powder) as instructed?
C Mary
I made this banana cake but made it Crohns friendly for my husband by omitting the vanilla essence, using healing jarrah honey and using 1 cup GF SR flour and 3/4 cup almond meal. I hen sprinkled the top with coconut. This cake is a hit with family and friends. Thanks for the great recipe! :D
Kate
Awesome! Thank you for including all those notes, too. They could be helpful for our Crohns readers!
Kristin
Kate I had a question on some possible substitutions for this recipe. If I wanted to use a little less honey, would it work to use any other sweetners like stevia and then replace a little applesauce or greek yogurt in for moisture?
Heather Y
Hi Kate. I haven’t had a lot of success with baking but I just made your banana bread and was very hopeful that it would turn out well. However my bread was dense and not fluffy. It does not have a cake like texture. Did I overmix? I was quite careful not to. Another thing. I did not have baking soda on hand so I used baking powder instead. Did that make a difference? Hope you Can help.
Kate
Hi, Heather. Yes, the soda/powder swap is what prevented the batter from rising. Baking soda will make the batter rise–baking powder doesn’t have the same effect.
Holly Davies
Hi Kate, I baked this Healthy Banana Bread of yours, yesterday.
Delicious! I made only one substitution: 1/4 c plain Greek yogurt instead of 1/4 c milk or water.
I have some very sweet, and ripe mangoes from a tree I have access to in June/July. I’d like to know if you think I can bake your Banana bread using a cup of mashed mangoes instead? I’d love to know if you have any suggestions. Spices? Maple Syrup or Honey? Walnuts? Raisins?
Thanks very much, Holly
Jeannie Elias
Best banana bread recipe , almost gave up but tried yours and it’s perfect. Thank you very much finally the right recipe Blessed
Kate
I’m so glad you found my recipe, Jeannie! Thanks.
Kate
Make this bread all the time. I use spelt flower for it and add a lot of coconut, so yummy! ….often dark chocolate chips as well.
Kate
Great! I’m glad the spelt flour works so well, too.
Kira
This banana bread rocks! I’ve made it countless times in my oven and turned out perfectly each time. Thank you!! I just bought a bread machine and was wondering if I can just make it in the machine without changing the ingredients/proportions. Any advice?
Alyssa
Love this recipe. Made it again today, substituting tiger nut flour for half the whole wheat flour. Also added chopped walnuts. Dense, moist and delicious!
Kate
Sounds so good, Alyssa!
Eloise
I don’t know why but I followed the recipe exactly, except I used 2 flax eggs instead of normal eggs and it didn’t cook at all. After 1 hour the mixture was still completely wet and so I left it for another 10 minutes, still wet. I kept doing this for the Next hour and it didn’t cook at all. I don’t know if it was my ovens fault or using the flax egg?
Mckenzie Wilson
BEST banana nut bread ever. Seriously, more moist than regular. Cook time was way less for me then instructed.
Kate
I’m glad you loved it, Mckenzie! Cook times can vary a lot depending on altitude and the type of oven you had, so I’m glad you kept an eye on it!
Nikki
I had some leftover bananas and I’m catering a dairy-free afternoon tea today – this recipe was absolutely perfect! Thank you! X
Kate
Great! I’m so glad you found this recipe, Nikki. I hope your tea goes well!
Rachel
This is THE BEST banana bread!! I highly recommend. I questioned the temperature of 325, and almost put it on 350. 325 was PERFECT though, just in case anyone else out there was wondering! :)
Kate
I’m glad you trusted me on the oven temp, Rachel! It sounds like it came out great.
Andrea
Have you ever made this as a cake? Looking for something “healthy” for my daughter’s 2nd birthday!
Kate
I haven’t personally, but I do know other readers who have used it as a smash cake for their kiddos! Here’s a helpful resource for converting it to a cake size: http://dish.allrecipes.com/cake-pan-size-conversions/
Mikelle
Great recipe ! Just the right amount of sweet . I made mine gluten free , with 1 cup gluten free flour and 3/4 oat flour it turned out great !
Kate
Perfect! Thanks, Mikelle.
Kirsten Moore
I have been making this recipe for a while now and only just re read it.. I had been using baking powder, and the recipe turned out dense, but amazing in flavour. Made this with baking soda and half plain and half self raising flour (because i ran out of plain). I made it in muffin tins, added 1/3 cup coconut, 1 cup mixed frozen berries, and slivered almonds. Turned out amazing! so fluffy and light
Kate
Yes, that’s a common mistake! I’m glad it turned out just right this time, Kirsten.
Priya
Tried this reciepe today.Amazing.
Thanks for sharing
Kate
You’re welcome, Priya!
Carrie
Mine came out dry don’t know why. Used coconut oil, whole wheat flour, milk and cooked it 55 minutes…any suggestions why?
Kate
Oven temperatures can really vary, so it might have been the heat level. Maybe check in about 10 minutes before the time is up, and pop a toothpick in to see what it’s like next time? I’m sorry, that can be frustrating to get the texture just right!
Bridget Hollen
I absolutely love this recipe! Thanks for sharing.
Kate
You’re welcome, Bridget!
Molly
I used half maple syrup, half honey and these were the best healthy banana muffins I’ve ever made! They keep so well in the fridge for a few days and still somehow taste so moist. I shared this with all my friends already, thanks for the great recipe!!
Kate
You’re welcome, Molly! Happy to hear they kept so well, too.
Peggy
Hi Kate! Any suggestions to replace the banana? Maybe dates?
Best,
Kate
I think any fruit or veggie puree would work just fine, Peggy!
Wendy Johnson
Kate, can I uses spelt flour instead??
Carrie
This is the yummiest, easy bread ever!! Make it almost every time I get together with my grandchildren!! They LOVE it, too!!
Kate
Hooray! This bread is known to be gobbled up very quickly when kiddos are around.
Kev Owens
Hi Kate! Love this healthy recipe! Just made it yesterday and good thing I doubled the recipe because the first loaf was gone right away! I changed only 2 things; I used GF all purpose flour blend 1:1 because my gf is GF (girlfriend is gluten free) ha,ha :) and I added 1tsp. of organic chia seeds for the amazing health benefits! (I use chia seeds in all my soups, breads, and smoothie recipes). So happy to have found your site!
P.S. I am a retired professional photographer and your food pics are spectacular! Keep up the great work!
Allie
I’ve made this recipe countless times, and it never disappoints. I usually use honey and whatever oil I have on hand (often not coconut, but everything I’ve tried works). The only change I sometimes make is to replace the milk with 2 shots of espresso. I read about making banana bread with coffee a few years ago, and since we’re coffee aficionados in my house, we love it with the slight coffee flavor!
Kate
Oh my goodness, I’ll have to try that espresso swap! That sounds amazing.
Anastasia
I really appreciate how you give tips on modifications to your recipes- how to make it vegan, gluten free etc. I’ve been making your gluten free oat waffles and banana bread for a couple years and they rock. I just went vegan recently and you make it really easy to transition my old faves :) thank you. I love your site.
Kate
I’m so glad you enjoy the notes and flexibility of my recipes, Anastasia. I try to make it easy to adapt to different dietary needs!
Simi
Love this recipe!
Kate
Thanks, Simi!
Ian
Our favourite go-to recipe in our house. And it’s flexible too: in a pinch we’ve used chocolate milk and it works perfectly too.
Kate
Thanks, Ian! Chocolate milk sounds delicious in this!
Claire
What about using sprouted spelt flour?
fiona
Can I use wholewheat bread flour?
Chris
Just found this great recipe. I used wholemeal spelt flour and it is delicious. Thank you so much for a simple to make yummy banana bread recipe :)
Katie
You were right, this really is the best banana bread ever! It tastes AMAZING. Thanks for sharing this tremendous recipe.
Mariel
Wonderful recipe! Copied it to a tee and it came out perfect! Added some sprinkles for a fun effect. Thanks soooo much
Shelley
Used quinoa flour instead and it made an interesting taste treat. Love this banana bread have only made it with maple syrup need to try with honey next time!
Carla Bisagni-Holmes
This is similar to one that I make with brown sugar, half whole wheat flour/half unbleached white, and wheat germ, but I like the idea of using maple syrup as a sweetener, and white whole wheat flour too. I might have to try this! Also, cinnamon chips, coconut, or dark chocolate chips are delicious in banana bread, but that might push this into a slightly less healthy capacity. I also like to add a bit of ground flaxseed and unflavored protein powder as well for a bit of an extra boost (my husband and I are weightlifters). This looks like yumminess!
Aline Rodrigues Cecilio
Hi Kate,
I made this banana bread and it’s delightful! Do you think I could use rice or oats flour to make it gluten free?
Thanks,
Aline
Kate
Hi, Aline! I recommend Bob’s Red Mill 1:1 GF Flour Blend. That should work perfectly!
Heidi
Did a random Google search for a banana bread and liked the sound of this one… I have to search no more, this banana bread is moist, delicious and simply delicious. Thank you BTW I made two loaves, one with raisins and one with dates… mmmm
Kate
Yum! I’m so glad you found what you were looking for, Heidi.
Kristina Jensen
This is now my favourite banana bread recipe! I used chia seeds (2 tbl plus 6 tbl water) instead of eggs
Kate
Great! Glad to hear the chia eggs worked just as well, Kristina.
Lola
Thanks for this great recipe! I’ve been trying out quite a number of different banana bread recipes lately, but none of them really lived up to my expectations. This one, however, is definitely gonna be a keeper! I used honey, sunflower oil and water, and added pecans and some berries on top. I baked them in a cupcake tin and they came out perfect! For my next batches, I want to make a version with chocolate chips and larger banana bits, and another one with more nuts and dried cranberries.
Ashley
I followed this recipe to a T and it came out a doughy consistency rather than batter. I subbed almond milk and coconut flour, so if you follow this recipe, I suggest not using coconut flour. I read the comments below about not using coconut flour AFTER mixing everything and popping it in the oven.So maybe a note in the recipe above could be a helpful so people don’t make my mistake!
Kate
Yes, coconut flour will *not* work with this at all. It sucks up all the moisture!
Suma
Hey the video uploaded seems to show pumpkin instead of bread.
Nevertheless the recipe is great and the banana bread turned out delicious..thank you!
Kate
Whoops! I’ll get on that. Thanks, Suma!
Dana
I love this bread. Easy and delicious – no mixer needed! I used white whole wheat flour, canola oil, maple syrup and orange juice instead of milk. I added chocolate chips and blueberries. It’s perfect!
Kate
Ooh, I’ll have to try that orange juice swap-out. Sounds citrusy and delicious!
Ry B
Ran out of coconut oil, stopped using olive oil in general, so going to try the only remaining oil in the cupboard – avocado . . . ?
Kate
I think that would work, Ry!
Ry
Avocado oil works, but both times the bread stuck to the pan. However, both times 100% whole wheat flour was used instead of the recommended flour and one of those times. Coconut oil is best.
Ry
*. . . and one of those times I used more banana because I had only one egg.
Ayana
I made this this afternoon and it came out amazing. LOVED IT! I have two more overripe bananas I don’t want to get rid of but will be using to make a second batch! <3
Kate
Hooray! Thanks, Ayana!
Amber
This is the banana bread recipe I live and bake by! Thank you for sharing and providing a healthy alternative to banana bread.
Kate
You’re welcome, Amber! Happy to hear you like it.
Beth Grissom
Just made this and it is amazing!!!!! I have been eating nothing but whole wheat flour and no refined sugar for over a year…. have dropped 65 pounds and this Ian the best banana bread I have made!!!! What a delicious treat! Thanks so much. Beth
Kate
WOW, Beth! Congratulations! What an amazing accomplishment. I’m so glad you enjoyed the banana bread!
Finn
I made this recipe for my partner and forgot to buy eggs! Made it any way and it came out perfectly. What a wonderful recipe x
Suma
this is a fail proof recipe. My five year old does the mixing all by herself and the bread still turns out fabulous! What’s more, you can eat it guilt free thanks to the relatively healthier ingredients
Kate
Aw, that’s so sweet! I’m so glad you both enjoy the bread, Suma.
Giudi
Hi Kate!
This is my favourite banana bread ever! Thank you so much for sharing this recipe!
One question: to make it vegan, what could I swap the eggs for?
Thank you!
Cyn
I tried 1 cup of whole wheat flour + 3/4 cup of almond flour. The bread turns out well, moist and tasty. I put tiny cheddar cheese cubes in the mixture and sprinkle some grated cheddar at the top. I like this combination. Next time I may try replacing with all almond flour as gluten free bread is a healthier option.
Maria
This past Sunday was the 2nd time I’ve made banana bread following your recipe. The first time I didn’t think it came out too great, a bit dense, (added chocolate chips), in my opinion, but still delish…everyone loved it. I didn’t move the rack up one in the oven, that may have been the problem. This time around, I moved the rack up one, and made two loafs. 1st loaf per the recipe, 2nd loaf I added blueberries……both came out really good. I look for healthier choices. Next loaves, I’m going to use the applesauce and coconut oil.
Thanks for sharing!
Madhu
This is my go to recipe for bana bread now. I made it both with and without eggs and dairy. Substituted eggs with flax meal + water. Yesterday, I made a double batch and reduced the oil to half without any addition of apple sauce. Also substituted honey with a quater cup of brown sugar (so that I can give my baby a taste if he insists). Still was very delicious with the right amount of sweetness, soft and moist. I always used whole wheat flour (chapati atta) that we use to make Indian breads at home. Thank you so much!
Kelsey
Delicious! Guilt free! And easy to eat the entire loaf at once, so be careful of that!
dangfunp
Hello from Thailand! I tried your recipe today using oat flour and rice bran oil. It turned out delicious!
Valentina
Thank you for this recipe Kate! I made it for my 1 year old daughter and she just loved it! I did not add salt, but it still came up so flavoursome.
Ry
Used natural applesauce in a previous bread – adds sweetness to a letter bread. Instead of walnuts or raisins, this time I am trying bits of frozen pineapple (w/ oil rather than applesauce to give it some balance/weight). Note: When using applesauce, it appears the bread requires a few less minutes to bake.
Alex
Whenever I’ve made banana bread in the past it NEVER cooks evenly. This was my final hurrah at it AND IT TURNED OUT AMAZING! It cooked all the way and was so moist and delicious. I added pecans and a few extra spices. Will make this again for sure!
Ruth Le Roux
This turned out great. I used half banana and half mashed parsnips and used brown rice syrup instead of honey. Also added dried pineapple. Will definitely make again.
Jane Caron
I made this banana bread this week as a compromise with my kids. They love Oma’s banana bread recipe, but it uses sugar. We sweetened this one with half maple syrup and half agave syrup and added a bit of dark chocolate. Otherwise, we stuck to the basic recipe. It was a complete hit, and this recipe has replaced Oma’s. Thank you!!
lindsay
Hi Kate your recipe looks amazing! i just have a quick question…i am hoping to make this for my baby, I would like to omit the honey/maple syrup but im nervous it will affect the turn-out.. do you think i could sub-in apple sauce instead? Or is it ok just to omit the maple syrup or honey all together?
thanks!!
Lindsay
Caitlin sockolov
Absolutely delicious!
Shammich
I typically avoid commenting/rating recipes if I don’t follow them exactly (or at least close) the first time, but I must say this is one of the better breads I’ve ever made that uses only whole wheat flour. Threw in slices of banana per your suggestion, fantastic. Further, this recipe is rather forgiving if some ingredients are not on hand (and if you use some logic).
The adjustments:
1. Honey/maple syrup: replaced with 60 grams DARK brown sugar mixed with a few tablespoons very warm water
2. Oils/fats: mixture – 70 grams (50 coconut oil, 10 EVOO, 10 butter)
Great base recipe, will experiment. Planning to use leftover baked squash in place of mashed bananas next.
Excellent!
Tiffany
This banana bread is fantastic! My little boy and husband both loved it! It didn’t last through the weekend in our home. I had forgotten to mix in mini-chocolate chips while making it, so I sprinkled them on top. My husband said the only way to have improved it was to have had them mixed throughout. This will be our go-to for banana bread, and I love not feeling guilty feeding it to my kid.
Maggie
Wow.. this is the most amazing cake I have ever tried! Can hardly believe I MADE IT MYSELF!! Made it for my 1 year old who loved it but I think mummy’s gonna have most of it!
Question: do you think I could make it with Quaker instead of flour??
Thanks for the recipe!!!