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 9×5-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
Made this with my three-year-old son and, my oh my, was it delicious. Currently heading back to the grocery store for more walnuts to make another loaf. Thank you!
Praveena
I made this banana bread for about 5-6 times now and its always such a hit! I made this using grass fed ghee and it was AMAZING! Thank you for the recipe.
Kimberley
Thank you for this yummy recipe.
I only had w.w. pastry flour. I’m praying it will turn out! Gulp. Let me know your thoughts. Thanks!
Sarah
Made this with 125g crumbed walnuts- was absolutely delicious. Intended on freezing half the loaf and slowly chopping through the other half over the next few days, friends came over for a cuppa and I had to pull the slices out of the freezer. Currently In the middle of making another two batches- one for our friends and another for us!
Cynthia
Hello Kate!
Happy New Year! How can I substitute whole wheat flour for oat flour? Using your recipe, what would the oat flour weigh?
Do you mind sharing this in grams and not cups? I live in a country that does not use cups in measurement.
Thanks
Thanks a lot!
Kate
Hi Cynthia! I’m not sure oat flour would work as a 1:1 without trying it, sorry. For the grams conversions, I don’t convert them. However, I know several readers who have used a conversion chart from allrecipes.com or myrecipes.com.
Paige
I have made this recipe multiple over a dozen times and substituted oat flour for the wheat flour 1:1 and it has been delicious!
Cassidy
Okay, so I started another recipe that called for butter, and buttermilk – which I didn’t have. I came across yours, which sounds wonderful!! Already in the process of melting butter – do you think that’ll still work in place of other oils? I’m going to try it anyways, Let you know how it turns out!!
Aleena
I love this recipe! I’ve started adding 3 bananas and a tad bit more sweetener . It tastes great , very wholesome and not too sweet which I like so I don’t feel guilty about eating it in the morning !
Kate
Thank you for sharing, Aleena!
Rach
Made this twice now, it’s a hit! After I remove it from the tin for cooling I drizzle over a cinnamon glaze so it runs down the sides. 1 cup powdered sugar, 1tsp cinnamon and 2 tbsp milk. Yum yum.
Leah
Hi hi! I am making two loaves, should I adjust the temperature or baking time?
Kate
Hi Leah! It might take slightly longer, but I suggest starting with the recommended temperature and adjusting from there.
Sobia Siddiq
I just wanted to thank you for giving me hope that I am capable of making something so delicious. Loved the ways in which you can change this up too. Opted for walnuts this time, but will definitely be making this again soon.
Kate
You can make delicious things! Thank you for your feedback on this recipe, Sobia.
Sharon
Thankyou kate for your healthy banana bread receipe.So moist & delicious it was a 10 out of 10 here, my family loved it! Your receipe was so easy to follow & look forward to many more receipes of yours thankyou so much.Sharon
Kia
This is delicious! I have made it twice now, and both times it came out perfectly. The second time, I made it for brunch with friends, and they devoured it. Thank you for sharing this recipe!!
AP
Delicious Banana Bread! Best I’ve ever tasted! Recipe is perfect. Thank you!
Kate
You’re welcome, AP!
Eva Gould
Brilliant recipe. Lovely and light. Thank you!
Kate
You’re welcome, Eva!
Penny
Absolutely superb, crispy and also the best recipe I have ever seen thank you so much for your efforts
Sasha
Hi! Can we use oat flour instead of whole wheat? Thanks :)
Kate
Hi Sasha! I haven’t tried this with oat flour and I’m not sure if it will work right. If you try it, let me know. I do know a gluten free all purpose flour works well, if you need it to be GF.
Sarah
Sounds so good! Could I use avocado oil instead?
Kate
I haven’t with this, but I believe that could work.
katarzyna krol
Always delicious.My favorite banana bread recipe.
Tammy
Hello! I made this banana bread with 100% whole wheat flour and it turned out really nice. My family enjoyed it! Just one question though, I followed your recipe to the exact measurements and the batter seem pretty dry. I was scared to put it in the oven, but again, it turned out just fine. I made it again this morning and literally just popped it in the oven. This time, the batter looked even more dry (again, followed recipe to a T), so I added a touch more almond milk. I’ve looked at your recipe pictures and your beautiful batter looks so wet in the bowl and bread pan before going into the oven. Scratching my head over here! Your thoughts would be so appreciated!! Thank you!
Tammy
GENIUS ALERT! I had questioned in an earlier comment about why my batter was so dry. After going over the recipe and trying to figure out what the heck I did wrong (at this point, the bread was already in the oven for 6 mins), I looked over my counter to my right and saw my mashed bananas sitting in a bowl, just staring at me saying, “HELLOOOOO, Bananas over HERE!! You left us out, you nincompoop!” LOL Of course, I raced to get the bread out of the oven, mixed in the bananas, and threw my nice moist batter back in the oven. PHEWWW!!!! I woke up too early this morning! ANYWAY, the bread was delicious the first time I made it, and I know it will be just as fabulous this time around, too!! WITH THE BANANAS! Have a wonderful day!
Cindy
Can’t find the whole wheat flour, can work with soft wheat flour or wholemeal plain flour??
Thank you very much
Kate
Hi Cindy, you could try soft wheat. Let me know how it works for you!
Diane Reitz
Dear Kate. This never happens. A healthy recipe that comes out better than any banana bread I have made. For the flour I used 1 cup of whole wheat,half cup of oat and fourth cup of almond flour. I used half cup of maple syrup. I used olive oil only. Also added dates, golden raisins and pecans. All is allowed in your flexible recipe. Thank you. DIane
Kate
Hooray! I’m glad you loved it. Thank you for sharing, Diane.
Palak
Can you suggest an alternative for eggs as I am a vegetarian
Reshma
This recipe was so perfect and healthy!!! Awesome in taste and texture
Nora
Hello Kate,
I was wondering if I can use Almond flour instead?
Kate
Hi Nora, Unfortunately, almond flour isn’t a great 1:1 substitute. If you need this to be gluten free, I highly recommend using Bob’s Red Mill GF 1:! Baking flour. It works really well!
helena lines
I used this recipe and everyone loved it. As it was all I had on hand…I used 1/2 cup coconut flour and 1 1/4 cup of Bob Mills Biscuit mix. It came out like cake. So fabulous! Thanks for all your great recipes.
Vanessa
I loved this banana bread!! I added some pecan for a bit of crunch and it was amazing.
I was just wondering though: my bread dried up considerably on the second day, even though I packed it quite well. I wonder if I did something wrong… I used water instead of milk/nut milk. Could that have been the reason?
Kate
Hi Vanessa! Hmm.. was it sealed in an airtight container? Did you leave it on the counter or in the refrigerator?
Kristie
Hi Kate! This was my absolute favourite bb recipe but the last few times I’ve made it it’s turned out really oily and it hasn’t risen properly but still has a bitter taste in areas from the baking sofa. I can’t figure out what’s changed! I’m following the recipe to a T! Please help, I love your recipes!
Kate
Hi Kristie! I’m sorry to hear that. Have you bought new baking soda recently? Or are you over mixing it?
KG
I wanted to love this and it just didn’t have enough flavor and was on the dry side. Unfortunately, I need to keep searching for a healthier banana bread recipe.
Kate
I’m sorry you didn’t love it! Did you use a full cup banana? How long did you leave it in the oven?
HsinYi
Dear Kate,
Thank you for sharing it!
Do you think it’s possible to sub (partly) the whole wheat flour with almond flour? If yes, what would be your recommended ratio?
Many thanks!
HsinYi from the Netherlands
Kate
Hi! I wouldn’t recommend it here. I would also need to try it before giving you a recommendation as baking can be tricky!
Michele
Thank you for posting this delicious recipe!
I used avocado oil, maple syrup, buttermilk, and 100% whole wheat flour.
I used under !/4 C. less flour because i added 2 T. of chia seeds and what remained in the bottom of my bag of walnuts. I also loved your idea of swirled cinnamon on top :) The recipe made 12 large muffins that baked for 19 minutes on 350 degrees. Next time I will add another ripe banana and see if that makes them a little more moist. Thank you!!!
Annie S.
I’m so bummed because this was one of my least favorite healthy banana nut bread recipes. I used the coconut oil and used 1/2 honey and 1/2 maple syrup. I even doubled the bananas. My loaf came out very bland and very dry. The next day, the leftover 1/2 loaf was almost inedible without being heated up. I’m going back to the applesauce versions. Like them a lot better
Kate
I’m sorry you didn’t love this one.
Ruslana
I made this last night and it turned out delicious. Sometimes when I try to substitute whole wheat flour for regular flour the texture changes and makes the dough more stiff but this recipe has the right amount of ingredients because it still had the moist banana bread texture but was way healthier. It does appear drier than the one I make with non whole wheat flour but once you try it , it is very moist. Very happy I found this recipe. Thank you!!
Shannon
Oh wow! This recipe turned out amazing, thank you so much for sharing!
I’m following a high alkaline diet, so I made the following modifications: used spelt flour, 2 chia seed eggs, and baby bananas as they are on the Dr. Sebi approved list.
We decided to make cupcakes instead of a loaf, thank you to whoever posted the time of 19 minutes, it was perfect!
Annarose Curley
Hi Cookie and Kate! (So glad I found you both)
I made this recipe twice already using coconut oil both times. Honey, then maple butter. Delicious BOTH times! This banana bread is a game changer. I added coconut flakes second batch around …SO GOOD. Can’t wait to try your vegetarian recipes! Happy crumb catching!
Annarose (and “Bear”)
Kate
I’m happy you loved it, Annarose!
Elliott
can eggs be replaced with silken tofu?
Kate
I haven’t tried it, but I don’t think that will work so well. I believe flax egg works well here, Elliott.
Nicole Tomaszewski
Love this recipe! I add in some flax/chia blend to amp up the nutritional value just a bit. Love finding healthy foods that my family enjoys!
Kate
Thank you for sharing, Nicole!
Sue
Made this yesterday and I love it. Does any know what the calorie content is? Going through breast cancer treatment and had to keep an eye on things due to the medication that I’m on. At least that way I can enjoy it without worrying about post menopause & treatment weight gain. Many thanks
Kate
Hi Sue! You can find the nutritional information is below the notes section of the recipe. :)
Robin Guzzo
I am starting to make now- but do not have whole wheat flour- may i just use white flour? Same amount?
Kate
Hi Robin, I haven’t made this with white flour. I would suggest looking at the comments to see if others have tried it. Since wheat is a thicker grain, it can vary from more processed.
Robin Guzzo
In In the oven now Kate- we are heading north to ski with friends- and I tripled the recipe and am baking it in a bundt pan. I had very ripe bananas in freezer – heard they are the BEST to use for any banana bread.I ended up purchasing the wheat flour- instead of using white – added large choc. chips/chopped pecans/cranraisin and raisin -will let you know how all turns out! My Best, Robin
PS: Love the fact that it is all made in one bowl!!!! Added PLUS!
Kali
This is my hands-down favorite banana bread recipe! I use maple syrup rather than honey, soak my bananas in coffee before mashing, and throw in chocolate chips. I always make two loaves and freeze one. It defrosts perfectly at room temp.
Lauren
I made this using EVOO, Bob’s Red Mill gluten free flour, and maple syrup. I also added chopped walnuts. It turned out great! Baked for 57 minutes and was perfect. Thanks for the recipe!
Nathalie Rauzon
Thank you!
Thia has been my go to recipe for years.
Kate
You’re welcome, Nathalie!
Erica
Hi Kate! I have now made your Healthy Banana Bread 3 times, and we absolutely love it! In our version we make it with coconut oil, coconut milk, and Bob’s Red Mill Paleo baking flour (to make it gluten free). This recipe is easy, and most importantly delicious. My favorite recipes are from you… thank you so much for helping us to make healthy and delicious meals at home.
Kate
Thank you for sharing, Erica!
Steve
this recipe made the best banana bread I’ve ever had in my life! tbh I’ve never been a fan of banana bread but I can’t get enough of this one! gonna make another one tomorrow as I ate the whole loaf in a day. thank you for sharing this!!!
Kate
You’re welcome, Steve!
Margo
Great recipe and easy to modify. I used black strap molasses instead of honey and will try oat flour next time.
Thank you.
Kate
You’re welcome, Margo!
Lisa
Hi Kate,
My coworker brought me a slice of this banana bread when she made it. I remember thinking its so good and that I’ve got to try it. Finally 3 years later I got around to making it! I’m so happy with the outcome. Unlike the other recipes, I love that this recipe isn’t packed with sugar and I don’t feel any guilt when I have it for breakfast. My mom loves this as well and has become a new favorite at my house. Thank you so much for coming up with this healthy banana bread recipe and for sharing it with your readers!
Kate
I’m glad you made it, Lisa! Thank you for sharing.
Alice
Hi,
I’ve made this recipe many times and love it! Although recently I’ve tried to make it a couple times with flax eggs instead and haven’t managed to get it right. It doesn’t rise as much and is underbaked but the outside is done well. Would you suggest anything for this? Maybe at a lower temperature for longer?
Thanks!!
Kate
Hi Alice, Hmm that’s interesting! Are you making the flax egg or are you buying them in the store?
Alice
Hi Kate!
I’m making the flax eggs myself! Thanks
Paula
Hello! I just took my banana bread out of the oven and it looks really pale (and somewhat dry). I used honey, added chocolate chips, and put it in the oven at 325 for 55 minutes. Any reason why it would be so pale?
Kate
Hi Paula, What type of flour did you use? Does it seem done in the middle?
Maria Dwane
Hi! I love the recipe but the measurements are really confusing and to convert everything is a hassle, I suggest putting the gram measurements too!
Ed Youmans
Kate, I am recently retired and new to baking (though not to eating baked goods). What you say “grease” the pan, what should I use? Will Pam cooking spray work?
Kate
Hi Ed, I don’t tend to use that type of spray. I usually use butter or coconut oil seem to work well.
Julie
I’ve made a variation of this banana bread recipe over a dozen times now and it’s one of my favorites. To make it vegan, I use 1/2 cup unsweetened apple sauce and add 1/2 tsp baking powder and reduced the maple syrup to 1/3 cup. It turned out as a great vegan option when i don’t have flax seeds. I am also a very big fan of your cookbook and have tried many of your recipes and have found them so yummy and easy to make vegan!
Kate
Thank you for sharing your variation, Julie!
Ed Youmans
Thanks Kate. The blueberry muffins are wonderful. Can you tell me how to get them to be a bit more crispy on top?
Kate
Hi Ed! I’m not sure you want them more crisp with the risk of drying them out. But you could sprinkle some turbinado sugar on top and/or possibly leave in the oven for a little longer. But be careful to not over cook!
Yvonne
Thank you so much for sharing the recipe. I keep coming back to make it. It works great with wholemeal flour but the gluten free flour made it all dense and chewy. Not sure why. Any ideas?
Kate
Hi Yvonne! I’m sorry to hear that. What type of gluten free flour did you use? I have used Bob’s Red Mill 1:1 baking flour and it has worked really well.
Yvonne
White Wings Gluten Free Flour. Here in Far North QLD we don’t have much choice coming to GF products. Was it maybe the xanthan gum? Thank you so much for taking the time to reply. Was very unexpected. Just as lovely as your recipes
Kate
You could always try Amazon too! I know other readers who choose that when they can’t get access to things easily.
Jennifer Jones
Where to find the calories
Kate
Hi Jennifer! The nutritional information is below the recipe notes. You need to click to expand. I hope this helps!
Katelynn
Such a yummy cleaned up banana bread recipe. Followed the recipe exactly with extra virgin olive oil as my oil and a sprinkle of yogurt chips on top. Baked for 55min then left the loaf in the oven for an extra ~10min after I turned it off and that was perfect.
Danielle Millington
Hi, I have made this a few times with Orgran Gluten free flour. (Couldnt get bob’s) it was yummy, except it had a salty after taste. Can I just take out the salt? Thanks for the great recipe!
Kate
Hi Danielle, You could. Let me know how that works!
Heather
Just had to comment. Soo good. Thank you!
I am not eating white flour or sugar and with this I did not miss either a bit! I love banana bread and thought I would not enjoy a whole wheat version but this works, everyone loved it. I went with exactly your recipe using honey and added a small palmful of finely chopped pecans.
Really delicious. Thank you for doing the work for me and putting this out there. I hope to be baking and sharing this with friends and family often.
Jordan
Made this today and loved it. Between the cinnamon and the mini chocolate chips I added in, the banana flavor turned out a lot more subtle than I expected for a banana bread. Still really tasty though and definitely something I’ll make again!
Kate
Thank you for sharing, Jordan! I’m happy you enjoyed it.
William Havert
I made it with coconut oil and cut the honey amount in half as neither my wife nor I like things sweet, and added just over a 1/2 cup of pecans. Required just over an hour of baking. We loved it. Next time I’ll add raisins. Thank you.
Kate
Thank you for sharing, William!
Sneha
I baked it first time, with olive oil and very little honey, it turned out delicious
Purvi Patel
Simply awesome !! I have tried this recipe so many times and every time it turned out great. Thank you so much for this wonderful, healthy banana bread recipe. My kids just love it.
Jenny Lauder
3,400 people do not lie – this recipe is fantastic! I’ve found a few good banana bread recipes, but knowing this one is healthier and absolutely delicious, it’s going to be my only recipe now.
t
This was delicious! I swapped out 3/4 of a cup of the flour for buckwheat flour, and part of the sweetener was date syrup I made. It was so light and fluffy, but still rich tasting. Best banana bread I’ve ever made. Next time: chocolate chips!
Mary
This banana bread is great. I followed the recipe to the tee, using maple syrup as the sweetener and didn’t find it sweet enough. I also used the gluten flour Bobs Mill 1:1 and I believe I couldn’t added less flour, so it can be moist. Will definitely try making it again.
Kate
Thanks for sharing, Mary! I’m glad you liked it.
C
I subbed tahini for the oil and… literally forgot to add flour all together. Honestly, still delicious!
Tess
This is my go to banana bread recipe. Love it! I use 1 cup whole wheat flour and 3/4 cup of spelt flour and top with sunflower seeds before I pop it in the oven. YUM
Aruni
I tried baking this and it came out perfect. The batter seemed a bit dry so i add an extra table spoon of almond milk. I love how the banana bread is not too sweet and perfect with a hot coffee. Yummm!
Kate
I’m happy you love it!
Gabby
Freshly moved out of home.. and no cooking experience… let’s just say my mum was very proud when I sent her a photo of my freshly made Cookie & Kate Banana Bread
Recipe is spot on
Kate
Hooray! That’s great, Gabby.
kalyn b
very yummy!!
Beverly Galvin
I had a lot of my delicious home grown bananas so made your recipe my husband found. Used yogurt, half honey, half maple syrup and coconut oil with walnut pieces thrown in. It’s the most moist and delicious I’ve ever made! Thank you! :)
Vijay D
I stumbled upon this recipe and website by searching ‘healthy banana bread recipe’ and oh my word, I’m so glad I did! I’ve now made it 2 days on the trot, it tastes amazing!!
First time I’ve ever made banana bread and it turned out PERFECT, super impressed! Thank you so much for sharing such a great recipe, I’ll be sure to try some of the others too! :)
Anyone who is thinking about trying this recipe, don’t think – just do it! You won’t regret it!!!
Sasha
I very rarely succeed in baking but this recipe turned out amazingly!! Delicious banana bread that me and my toddler devoured in a few days. Will be trying more recipes from C+K!
Ros
Just curious, do you use a fan forced oven or conventional oven? I baked three loaves yesterday with my daughter using the ingredients for 2 (as my pans were smaller than the one suggested) and it took 45 minutes at 155 degrees Celsius.. (in a fan forced oven) So easy and deliciously yummy I gave a loaf each to my girlfriends and passed on the recipe.. will definitely make this again!! Thanks Kate ;)
Kate
Hi Ros, I use a conventional oven! So glad to hear your bread turned out well.
Carolyn Parker
This recipe was really nice, I added chopped pecans and oats and served it warm with crunchy peanut butter spread on some slices which melted in my mouth, Yum! thanks for posting :)
Amy
This is great! Looks beautiful coming out of the oven, and tastes amazing, I got quite a few compliments from the people I shared it with. Thank you for sharing your recipe!
Stephanie Oster
So G@@D!! Followed recipe as shown. Tastes & smells heavenly!! I wish it was less calories & next time I’ll replace the egg & oil with alternative as well. The flavor & ease of baking will carry this a long way. So impressed. Your version is way worth the calories. So Yummy & easy!! Doesn’t taste fake or artificial in anyway!! Thank You so much!!
Brandi
One of the best banana bread recipes I’ve ever had!
Priya
I made this today and it was delicious! I am not good at being but even I could do this
Grace
Your recipe is great. I just wonder if we can substitute whole wheat flour with almond flour without changing the flavor and texture of the bread?
Kate
Thanks Grace! Almond flour typically doesn’t substitute well for wheat flours, since it’s gluten free and made of nuts instead of grains. I did just hear from another reader that replacing half of the flour with almond flour worked for her, if you’d like to give that a try.
Rebekah Cox
Banana & walnut loaf has always been my nans signature dish, which I always thought was relatively healthy until I saw the ingredients (eek!), so I thought I’d try this one. It has quickly become my go-to baked good as my friends and I love it!
Patti Fagin Bassell
I made the Banana Bread recipe today. I used honey & whole wheat flour. I thought it was very good, My husband thought it was a little dry. Next time I will cook it for 50 min. I may try it with the maple syrup.
OLIVIA SMITH
OMG!! Literally took 5 minutes lol
Mary
This is the best, moist, no fail recipe for banana bread! I’ve already made a dozen times and always get compliments.
Aditi
Just made and tasted it. It’s amazing. I tried it with sprouted whole wheat flour and I’m very happy with the result. Next time I’m gonna make it with sprouted spelt flour. Thank you for sharing such a great recipe
Lynda
The banana bread was delicious! Light, flavourful, easy to prepare.
I added raisins, dried cranberries and chopped walnuts. I had a friend over for tea and the bread. She enjoyed it so much she asked if she could take a piece home! How lovely.
Hannah
Delicious – great texture and easy to make. I used a bit less honey and subbed spelt for wholemeal flour and it worked great.
Kate – could you add weight/gram conversions for us in the UK?? That would be super helpful.
Kate
Thanks, Hannah! I’m so glad this recipe worked out for you. I hear you on the metric measurements and hope to come up with a solution soon.
Aliza
Great recipe- I used 1 1/4 cups of whole wheat flour and 1/2 cup of white flour and it was super moist!
Mitchell
I made the recipe according to the directions without add-ins and baked it 65 min. The toothpick came out clean, but when it cooled and I cut into it, the bottom half inch had a bit of a gooey texture. The flavor is great and for this loaf I just toast the pieces before we eat them. But, I’d like to make it again and have it some out right. Do you have any advice for next time? Maybe bake it at a higher temp?
Kate
Hey Mitchell! Thank you for your feedback. That is strange. It sounds like your loaf needed just a *few* more minutes in the oven. Hope that works! You might also check that your baking soda has not expired.
Lexie
Can you use whole wheat pastry flower for this recipe as well if that’s all that I have? Is it the same thing as white whole wheat flower?
Kate
Hi Lexie! You can definitely use whole wheat pastry flour for this recipe (it generally works well with quick breads and muffins). It has a lower protein content and is more finely milled than white whole wheat flour. It would not be suitable for yeasted recipes like pizza crust, fyi.
Monica West
Absolute delicious Was just perfect. Will definitely be making it again.
Sarah
I need a last minute, fairly healthy birthday loaf!! I’ve made your banana bread before and it’s delicious- do you think it’d work with cocoa and a bit of extra sugar as chocolate banana bread?!
Kate
How fun! Try my banana cake recipe! I haven’t tried adding cocoa to it, but you could add cocoa to the frosting if you’d like—you’ll find those details in the frosting recipe notes.
Bob
Hi! I’m a 71 yo single guy still learning that I can’t go about baking the same way I do my kick-ya-butt chili, ie, some things in life really are best being treated like a formula (I recently learned that my bright idea of omitting salt is the reason my muffins never rose — who’d guess). That said, I did change a number of things — I used oat flour and, being a little too close to Type 2 (and not having much of a sweet tooth with breads and muffins), skipped the honey & maple syrup. I added cranberries and chopped walnuts and plenty of ceylon cinnamon both in and on top. And for my taste it came out perfectly — the dark flavor of the oat flour with the banana sweetness — I will be making THIS often. I just made it and ate 4 slices, and tomorrow will toast several for breakfast with butter (and maybe peanut butter). What a hoot!
Michele
Hi,
I made this. I love the taste!! I just thought it would be a little more moist. Is there anything you suggest for this?
Thank you,
Michele
Kate
Hi Michele! How do you measure your flour? I recommend the spoon and swoop method, which means that you give your flour a stir before spooning it into the measuring cups and leveling off the top with a knife. If you scoop the flour into the cups, you could end up with up to 50% more flour, which would then make your bread dry. That would be my top tip!
Michele
I usually just pour it in.
Adriana
Thank you for the recipe for the banana bread. This is the second time I make it, but this time I used maple syrup instead of honey and used whole wheat pastry. It actually tasted a lot better and it turned out great… even my husband really enjoyed it. I have tried a lot of your recipes and I haven’t been disappointed. Thank you so much for sharing.
Jamie
Hi there,
Is it possible to use self raising flour instead? Or coconut flour?
Thanks
Kate
Hi Jamie, I would strongly recommend against either of those substitutions—the recipe would need to be significantly altered to make those work. Sorry!
Melanie
I make this bread at least once a month and absolutely love it! It is has become my go-to recipe for banana bread.
Pratik Varma
Thank you for this simple and delicious recipe. I’m making a loaf every week now! The family loves it. I tried some variations like adding rum soaked dried fruits (needs some extra sugar), substituting 1/2 cup of the flour with almond meal and using multigrain ‘atta’ flour that I got from an Indian store. It stores outside for 4-5 days.
Janice
Great recipe! I added in 1/2 cup of walnuts, dark chocolate, dates and whole rolled oats and took close to 75 minutes to bake but it turned out beautiful! Moist and hearty with terrific flavor! Thank you Kate! From Janice
Stephanie
Thanks so much for this recipe! You weren’t kidding when you said they are moist- the container had condensation in it when I opened it a few hours after storing them!
I made a few changes to mine and they still came out perfectly:
melted butter instead of oil
1/4 cup of maple syrup (instead of 1/2 cup)
whole wheat *pastry flour
1/4 cup dark cocoa powder instead of cinnamon
topped with a sprinkle of chia seeds
made muffins instead of bread
Sue
What about using almond flour? I dont have whoke wheat flour.
Kate
Hi Sue, all-purpose flour will work here. Almond flour typically doesn’t substitute well for wheat flours, since it’s gluten free and made of nuts instead of grains. I did just hear from another reader that replacing half of the flour with almond flour worked for her, if you’d like to give that a try.
Diana
I made this and it turned out great, I was a bit sceptic though. My family loves it and I couldn’t be happier. I made it with maple syrup, 1 cup instead of 1/2 as we are all sweet tooth and added about two handfuls of roughly ground walnuts and all purpose flour . Thank you for the recipe.
Kristen
I discovered this recipe last month and have made it 4 times already! LOVE it, tastes perfectly “normal,” but with less guilt (especially when going for a second slice). Love the honey and coconut oil. And I’m always a fan of walnuts in it! Thank you for the wonderful recipe!!!