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: Cookie and Kate
- 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).
Sandy
Hi, can I add in fresh blueberries with the recipe?
Kate
Sure! Up to one cup should be fine. Your bread may need an extra 5 minutes in the oven.
Joyce
can i bake this in a bread machine???
Kate
Hi Joyce, I’m really not sure. I can’t recall if any other readers have attempted that. Please report back if you try it.
Marnie Faulkner
Hey Kate,
Supermarket substitutions are confusing, they gave me ‘Allinson’s Bread Flour- Very Strong Wholemeal’ and I also have Organic Self Raising Flour. Unfortunately I can’t get Baking Soda!
I had a read through the comments but I’m oblivious to flour/raising agent effects! Any advice on if there’s possible substitutions here would be super appreciated! My current bananas are starting to get beyond even the bread stage haha but I really want to make this! I used to make banana bread a lot but my grandma’s old recipe is all sugar and margarine.
Jay
No, unless it jade cake function. Most of them don’t and work only for yeast type of baking. This function has warming, mixing, proofing, mixing again and proofing and then baking. Way too long for dough with baking powder or baking sofa.
Michelle Collins
This was the first time I made banana bread, I don’t mean to brag but it was a lot nicer than what you’d buy in a bakery, maybe it’s a hidden talent! I added a mixture of seeds, walnuts and dried blueberries. I’ve saved my parents a few slices, daughter of the year!
Thanks Kate for the beautiful recipe.
Michelle
Joyce
Could i use brown sugar instead of honey? running low on honey.
Kate
You could try it, but honey helps provide some of the moisture needed in this recipe.
Jaishree Chauhan
I tried it with half honey and half brown sugar. Came out moist and light!
Cherry-Ann
Wow! This was so good. I wish I could post a picture of how perfectly it baked. I replaced the wheat flour with same amount of spelt flour to make it wheat free and replaced the milk with apple cider (simply because I had no almond milk left).
Thank you! Great recipe.
Smitha
This is an awesome recipe! I follow it exactly as in the recipe and it turns out great! I am not an avid baker but this is one recipe I can make over and over. Thanks for sharing your recipe
Dora
This is my all time favourite banana bread recipe, and I always come back to it! ❤️
Tomorrow I’m making lunch for vegan friends and I’m wondering if the eggs could be replaced with flax eggs to make it vegan? :)
Kate
Hi Dora, glad to hear it! Yes, flax eggs work well here.
Markela
Love love love love!!! This is my go to banana bread recipe! I’ve made it many times and with different mix ins every time. Thank you!
Kelly
This is my go to banana bread recipe. My family loves it and it comes together super quickly.
Kat
Hi! Tried this recipe tonight and it was good but i do have a little problem. I was wondering why my mix-ins all went to the bottom part of the bread? And it isn’t as moist as the others make it out to be? (It wasn’t crumbly, just not mosit all the way through) I used water as I didn’t have milk at the moment, and opted for extra virgin olive oil vs coconut oil. Do you think that contributed to my dilema?
Kate
Hi Kat, Sorry to hear this wasn’t perfect for you. That shouldn’t have mattered for water vs milk and your oil. How did you measure your flour? It sounds like it was heavy, too much flour to liquid. Also, what and how many mix-ins did you use?
Aniyah Kelly
This was really good. I’m just getting into baking and I loved it! I used all purpose flour since I didn’t have whole wheat but it was still delicious. Moist and sweet but not too much. Just the way I like my desserts! 10/10 great recipe.
Marisa S.
This is so good!! My usual banana bread recipe consists of butter and sugar, so I was worried this would taste noticeably less… indulgent? But that wasn’t the case. I ended up using 1 flax egg and 1 regular egg because I was short. Added some walnuts, and a little extra banana as well. Highly recommend!
Jessica
Can I use oat flour instead?
Kate
Hi Jessica, you can if you use 2 1/2 cups oat flour! Works great.
Emily Romano
This sounds delicious! I would like to know if it can be made using a square cake pan instead of a loaf pan. Thanks!
Meg
This is the best banana bread I’ve ever had. I live in CO and the recipe worked perfectly, though I had to bake longer because I added a plantain as well as the bananas. It is so moist and fluffy and I’m so happy it doesn’t have cups of sugar in it! I am rushing my new bananas to ripen so I can make more before I run out! This one is going in the recipe book for forever. Thank you!
Samy Jo
Hey Kate,
I tried this cake out. The taste is amazinggg. I used regular all purpose flour and 3 tbsp sweetener instead of maple syrup.
1 problem though, the inside of the cake was ready at 45 mins but the bottom sides and a little bit of the top burned.
The burned part looks black but its weird as it doesnt taste bad.
I tried it twice, and both time i had a burned bottom. If i leave it for less time, it wont dry from the inside.
Help!!
Miriam Sabien
I faced the same issue. Did u solve yours?
Joyce
Hi there, I used 2/3 of my batter and baked it in the Bake Only setting of my Breville bread machine, and it was fantastic! I replaced the 1/2 cup honey with 1:1 ratio of honey and greek yoghurt as I didn’t have enough honey. Thank you for the recipes! Loved this bake!
Diane
Can you substitute almond flour?
Kate
Hi Diane! I’ve been experimenting and haven’t had great luck with almond flour (though you could try with 2.5 cups almond flour and an additional egg or two—that’s what my next iteration to try). Oat flour (2 1/2 cups) works great.
Nicole Simoneau
Can i use Quinoa Flour
Basheer
This is my first attempt at baking anything. We normally don’t make cakes or breads at home. But I have been wanting to try a banana bread for so long because my daughter loves it. I scoured the internet for an easy yet delicious and healthy recipe and none come close to yours in all categories. It was so easy to mix everything up and bake. And the taste is soo yummmm…. my daughter just finished 2 huge slices!! That’s all I need!!
Thank you so much this recipe!!
Leanne
Made this today with my kids. It was really easy to make and very tasty, will definitely make this again
Honey
Thanks for this post! it’s sounds great! Is it okay to use Whole spelled flour instead and how much should I add?
Kate
Hi there, yes, you can use spelt flour for this recipe (same amount).
Jaimie
Can I use almond flour?
Kate
Hi Jaimie, I don’t find almond flour works as a good 1:1 substitute. I have been testing oat flour (update coming soon) that works well!
Francesca
I made these muffins because I was in the mood for something sweet and healthy. These are so good! I definitely reccomend these!!
Lori Pakulak
I made this and doubled the recipe. I cut back a bit on the honey and used half whole wheat flour and half white flour and it turned out great. It doubled well and wasn’t too sweet. And skipped the cinnamon.
Shan on
How would cooking time and temp change if I do not have a loaf tin, but rather a 9×9 glass cake pan?
Kate
Hi Shan! Typically, when you’re changing the baking vessel, the temp stays constant but the baking time adjusts accordingly. I think the 9×9 would be a good baking vessel here—your bread will probably be done much sooner than suggested in the recipe. Bake until it achieves the visual cues provided in the recipe. Hope that helps!
Diane
Had to use what I have on hand. I didn’t have any honey or maple syrup, so used molasses. Bread came out delicious and with great texture.
Doreen
Thank you for this recipe! It was deeelicious!
Kate
You’re welcome!
Kelly
I love this recipe! The substitutes you suggest are so helpful, too. I’ve been using apple sauce instead of oil and it’s delish. Thank you!
Kate
You’re welcome, Kelly!
Monica
For less sugar i used trivia baking blend and added walnuts. So good
Kate
I’m happy to hear it worked out well with your substitutions.
Crystal
Turned out great, thank you!
I added in walnuts, but ground them down very finely so even my 1.5 year old can eat it. We are eating it first thing this morning while we watch cartoons!
Kate
You’re welcome, Crystal!
Sandra
Hi Kate can you please let me know how much is your 1 cup measurement?
Kate
Hi Sandra! Here are the weights for this recipe:
220 grams flour
225 grams mashed bananas
75g coconut oil
175g honey
Tamara Adams
Can you replace honey or maple syrup with agave?
Kate
Sure, that will work!
Margo
My husband keeps asking me to bake more banana bread. I think the coconut oil make a difference. I also use coconut almond milk. When I asked my husband if I should add more of another ingredient, he says, “Why mess with a good thing?” You have got a good thing here! Thanks!
Divya
This banana bread turned out perfect…but If I want to use just egg whites and no yolk.. how many eggs should I use???
Kate
Hi Divya, I’m glad you loved the recipe. You could try using two egg whites. Let me know how it turns out!
Carol The Artist
My cholesterol jumps at the drop of a hat. So, As an alternative to whole eggs I used ReddiEgg, with 5g of protein and zero fat. It came out great!
I also had spelt flour in the house (yeah, still safe in lockdown but short of a few things) so I used that – much like whole wheat it tastes a little ‘earthier’ and satisfying.
Also added some plumped raisins and pecans. I added another 50% Cinnamon, plus ground cloves and ground nutmeg. It is so fragrant!
I’m dropping 1/3 of a big loaf (in a bag on the doorknob) to a 97 year old neighbor who probably wouldn’t recognize me now due to dementia, but her companion can warm it up for her and she’ll enjoy real home-baked goodness. Another third will be mailed with other treats to a shut-in friend up north. I’ll have one third for my immediate family.
Share the love.
Nat
This was great!super tasty and easy to follow. I had to find the US cup to UK weight conversions but someone had already asked for it in the comments. Thank you for sharing your recipe :-)
Kate
You’re welcome! I hope this resource is helpful or you
Rebecca Sewell
Made your banana bread. And it was amazing. So easy to do. Looking forward to trying some other recipes thank you.
Kate
I’m happy to hear that, Rebecca!
Ruth
Hi there! I’m very excited to try this. Do you think ghee would work in place of the oil?
Thanks in advance for your advice.
Best,
Ruth
Kate
Hi Ruth! Yes, I think ghee would work great. Please report back if you try it.
RUTH MAMARIL
Thanks, Kate! I got impatient and made it already haha. (Dee-lish!). But if I try it on the next pass, I’ll let you know.
Sara
We made this for breakfast this morning and my kids gave it two thumbs up! Thanks for your recipes, I love a healthy twist on classics.
Kat
The first few times I made this, it came out amazing! But I don’t know what’s wrong now – my last 2 batches have turned out really dense and even the batter was quite thick when I poured it into the tin. What do you think I’m doing wrong? I made it exactly as is.
Kate
Hi Kat, that’s strange! What kind of flour are you using? Have you made any adjustments to the recipe? If you’re accidentally measuring out too much flour, it could make your batter too thick and your bread too dense. To measure properly, give the flour a stir with a spoon, then spoon it into your measuring cups, leveling off the top with a knife. Hope that helps!
Patricia Williams
I’ve made many banana breads over the years, but I like this Recipe the best. It taste wonderful! I try different flours and different mix-ins and they all taste good. Thank you Kate, and Cookie of course, for sharing your great recipes. You are my go to source for healthy recipes that never disappoint.
Cynthia
Yummy! I substituted 1/4 cup flax meal for 1/4 cup of the flour because we like the nutty flavor (and nutrition) of flax meal… was delicious. Thanks.
Anna
Hi Kate! I’m 11 years old and I have used this recipe for 2 years, but I was wondering if I could use gluten free flour. Do you have any suggestions?
Kate
Hi Anna! I love that you’ve been enjoying this bread for years. You can definitely use Bob’s Red Mill’s gluten-free all-purpose flour here. Or, you can use 2 1/2 cups certified gluten-free oat flour (I have a tutorial on how to make oat flour here).
Amy from Portland, OR
Hooray! The simplicity of the ingredients and all the suggested tweaks, both in the Notes and the Comments, made this recipe a winner while there are so many item shortages. I have been out of cinnamon, so added 1/8 tspn nutmeg and a smidge of all-spice. Worked great! Thank you for a great recipe, Kate.
Eva
Delicious!!! Made it twice in 3 days… yes we ate it that fast. Yum!!!
Elizabeth Tong
I tried your banana bread recipe. Totally love it. So light and moist. This is my first time baking. Thank you so much.
Anita
Hi, Just made the banana Bread. Absolutely delicious!! First time I have made a banana bread. I used oats flour and it took a little over 60 mins to bake. Thank you for sharing your recipe. Next I am going to try your recipe for almond butter!☺️
Olga
Hi Kate – my banana bread turned out very dark brown compared to your picture and it was not the right texture (wet / undercooked). I followed the recipe precisely. Any suggestions appreciated!
Victoria
Hi can I use rice bran oil for the banana bread instead?
Kate
Yes, I think that will work well!
Isabella
Absolutely perfect. It’s not too sweet, not too overpowering with flavor, and it’s still healthy. My family and I love it. Also so convenient to make with whatever was laying around my house.
Wyler
I have FINALLY found my go-to, staple banana bread recipe! I have tried countless variations over the years, but all of them just weren’t quite right. Leave it to Kate to make the perfect banana bread! I have made this bread exactly as the recipe calls for, which is heavenly. I have also played around with a few things: it worked out well for me to sub buckwheat flour for a gluten-free option (I just used a little less than 1 3/4 cups, as it is definitely more dense). I also have subbed 2 flax eggs and 1/3 cup of maple syrup instead of 1/2. But, this recipe is incredible!! I’ll never use another banana bread recipe again. Thank you, Kate!!
Sara
This has become my go-to banana bread recipe! I have a loaf with chocolate chips in the oven right now. Thanks for yet another fantastic recipe, Kate!
Libby
Just made this banana bread vegan with flax eggs (2tbsp ground flax w/ 5tbsp water whisked and set for 5 min) and almond milk. Turned out perfect!!!
Michelle
I only have bread flour, will that work?
Kate
Hi Michelle! You could try it. Bread flour has a higher protein content, which means that your bread won’t be as light and fluffy as mine. Be very careful not to stir the batter any more than necessary.
Michelle
Hi Kate! I just made it this afternoon with all purpose flour and it turned out great! My friends and family loved it and asked for this recipe! It was a little tougher than I would have liked, so I will definitely try with bread flour next time. Thank you, I can’t wait to try more of your recipes!
Kate
Hi there! I’m so glad! Bread flour will make the bread more tough, so I’m not sure that’s what you’ll want to use for the next batch. Check out my flour measuring tip in the post and be sure to not to stir the batter any more than necessary. Hope that helps!
Jean Beck
love this recipe.Not my normal type of cooking, but while in lock down
I decided to make this banana bread.My family of 4 adult siblings just loved it. I made made three since. I recommend this recipe as a average baker to anyone.
ana
Did this last night and I luvvit! Thank you for making it so simple and so good!
Lindsey Chapais
Love love love this recipe!! I have shared this with many family & friends and everyone loves it!! I use 3 bananas, oat flour and walnuts! We love it!
I used 1-3/4 cup oat flour and it always turns out amazing!
R
LOVED this recipe! Recommended it to tons of my friends too, and it’s come out great for everyone who reported back.
If you’re adding in chocolate chips, I’d recommend using a darker chocolate, since the bread is pretty sweet with the honey already. I also had to bake slightly longer, about 65 minutes.
Sharon
We love this banana bread! I have lost count on how many time I’ve made it. I use avocado oil and bake it in mini loaf pans. On the top, I sprinkle mini chocolate chips or chopped pecans. It’s a hit every single time I make it. (There is usually a loaf or two stashed in my freezer!)
Yvette Perry Banks
Thanks for this Kate! I love your recipes! Thanks for putting in the time needed to test them for us! :-) Where on Earth can one find Whole Wheat flour these days. I’ve been searching for weeks. Sadly, I may have to buy a mill.
Kate
Hi Yvette! Thank you. :) Can you find oats? You can turn oats into oat flour in a blender or food processor, and I love this recipe made with oat flour! I’ve gotten lucky and found some whole wheat flour at a smaller, health-oriented grocery store near me, so you might check smaller stores.
Rebecca
I want to say I have actually been making your banana recipe for a few years now. I have a very small kitchen with not a lot of appliances since they take up room. It’s one of the best easiest recipes I have every made and soooo delicious!
I do use regular flour (since I have it on hand) and olive oil. It makes 2 pans that I have.
Elizabeth
I love this recipe! I cut down on the sweetness by using ⅓ cup of honey and it still tastes great.
Rayanna
Love this recipe! This is the only way I eat bananas, and I’ve probably made this over 20 times in the last couple of years
I usually do 1/3cup honey/maple syrup and always add in nuts, and sometimes chocolate chips.
Gwynn
I bought your cook book and this is one of my favorite recipes. Not only does it taste great, it is also quite quick to throw together. I have added what you have suggested, but the last two times I added flax seeds. Once ground flax seeds and the next time the whole flax seed. Both came out great. So if you want to add some more fiber to the recipe this is my suggestion. Of course it is fantastic as it is as well.
Thanks for a great cook book I use it all the time.
Carrie Landers
I’ve been making this recipe regularly for over a year, using Einkorn flour and ground pecans. We always have some in the freezer. It’s not too sweet and is the best banana bread my husband and I have ever had.
Keating
Could you please state the flour in grams or ounces? TYIA
Kate
Hi there! I’ve added those details to the ingredients within the recipe. If you don’t see them, your page is caching—try refreshing the page or check again in a few minutes. Sorry for the trouble!
Lisa C.
I’ve been experimenting with banana bread and this one is hands down my favorite. I use maple syrup (because I am Canadian lol), almond milk and coconut oil and the result is delicious and healthy breakfasts all week!
Cheryl Doyle
I made this recipe yesterday using yogurt rather than milk. It’s excellent!
Amy
This is one of my favorite recipes from the cookbook! I make it into muffins for easier eating (I freeze them).
Anita
Can I use almond flour instead of the wheat flour?
Kate
Hi Anita! Almond flour is not an easy substitute for other flours, since it’s made with nuts instead of grains. I’ve been experimenting with almond flour in this recipe and haven’t quite nailed it yet.
Camille
This is my 2nd or 3rd comment I just love this recipe so much!!! I’ve played around with variations and substitutions and found this is the best for my liking / the healthiest I can make it without sacrificing flavour or texture : 1/4 cup applesauce + 1.5 tbsp coconut oil (doing only applesauce leads to a gummy bread), 1/3 cup maple syrup instead of the 1/2 called for (sweet enough for my liking!) and 1/4 water. The rest as written! I can’t believe how good this banana bread turns out even with so little fat and sugar!!!
Tasneem
Looks amazing And easy- a huge plus. I Will have to try with GF flour as my kids are all GF.
I’ve been hunting for a healthy date bread recipe. Do you think I could sub softened dates for bananas? Many date bread recipes require you to soak the dates in a liquid anyway. But most recipes are loaded with more sugar.
Love your site and with meat shortages you have become a regular source of dinner inspiration as I persuade my family to eat less meat.
Kate
Hi there! I’ve tried a lot of variations on this bread, but never tried a date bread—sounds delicious! I would probably replace the mashed banana with yogurt (to maintain a similar moisture balance), and consider the softened chopped dates an add-in. Something like this bread crossed with these muffins. Let me know if you give it a try!
Dee
Hi Kate,
Can I use coconut flour instead?
Kate
Hi Dee, unfortunately coconut flour doesn’t work as it just soaks ups all the moisture.
Gail Kavanaugh
I made this Banana Bread yesterday, and it was gone by sundown! My family loves it and asked me to make another really soon. I used honey, all-purpose flour, and added golden raisins. I also followed your suggestion to sprinkle cinnamon over the top before baking. Using a knife tip,I drew a pretty pattern on the top. I totally forgot to take a picture. Sorry!
Kasia
HEY!
I substituted the whole-wheat flour with coconut flour, since I hardly ever read the comments below… :)). I used 1 cup and added 2 extra eggs, which is what you usually do in this case scenario.
The loaf has not risen as much as in your pictures but oh my…
It was absolutely sensational!!!
Thanks for sharing! :P
Megan
I love this recipe – the one from your cookbook is a staple in our house. But, I am really picky about bananas and don’t want any chunks in the bread, so my mom actually came up with the idea to put the banana through a potato ricer -works perfectly every time :).
Diana
I think this is the most descriptive website for recipes and i would like to thank you because you can cleary see the effort put. Good job! I also appreciate the fact that you listen to all the feedback in the comments. Again, good job!
Jenna
My family loves this banana bread recipe! I make it exactly following your recipe, but I make it in a pan that’s slightly wider because it means more of the crusty top and less baking time. I just made it last weekend and my son was so happy–he said that it’s the BEST banana bread. Luckily, it’s also healthier than the usual stuff :)
Ruth A Ramji
Hi
I made banana bread for the first time last week and used this recipe… I do not bake but love banana bread… Being a diabetic I do not eat it much… Was looking for a healthy option and this ticked all the boxes… It came out really well too… So thank you:) I have kept it in the freezer as you suggested so that I can enjoy it for a long time
Karyn
The recipe sounds delicious but I was wondering if I could substitute monk fruit sweetener for the honey?
Kate
I actually don’t have much experience with monk fruit, sorry! From my brief research, it’s dry so that would’t work. You really need the liquid sweetner to help with moisture.
Bekah
So disappointed! This came out incredibly wet for me, even after giving it an extra 30mins in the oven. Left it in the tin after removing from oven for over 15 mins and it still sank in on itself.. bummer!
Martha
You didn’t measure the ingredients right. Mine comes out differently every time I cook because I eyeball the measurements.
Bekah
Hey Martha, I’m not sure how I’d measure the ingredients wrong when using measuring spoon’s/cups/scales?
This was the first time making this recipe so I didn’t eyeball the measurements.
Not sure what went wrong but unfortunately it didn’t work for me this time round.
Lata Pai
Thanks for the recipe… this was so DAMN good. This is a keeper.
Bonnie Axelsen
I just made this with half the recipe because I didn’t want to have too much in the house, but kept both bananas and used regular flour. I now realise looking back I completely forgot the eggs!! But it still turned out moist and yummy! So now I have a sugar free, dairy free and egg free banana bread recipe – amazing :)
Nadia Pavlovich
Got this recipe on an email and it was exactly what I felt like. So delicious, I used pear sauce instead of honey and it was still delicious :)
Kate
Thank for sharing, Nadia!
Jane Martin
Yum! I made two loaves today – one with and one without chocolate chips. I have to cook without eggs (anaphylactic person in the house), and I find that although most things work out ok, they tend to want to come apart easier. I’m a big fan of parchment paper, it keeps breads and cakes together better. I cut a piece of PP big enough to extend over the long edges of the loaf pans. All you need to do is unstick the short ends of the loaf and then the whole loaf comes out easy peasy!
Elizabeth
This is my go to banana recipe! I always swap the eggs out for flax eggs. I also double the cinnamon and add a tsp of all spice. Today I thoroughly stirred the mix with all of the ingredients and the bread came out fluffier than normal, which isn’t typical of quick breads.
Kate
So great to hear. I’m happy it worked out well for you, Elizabeth.
Trishy Cee
Love this! Making it in iso in Sydney, Australia.
Just wondering if the oven temp of 165 is for fan oven or normal?
I’ve been getting a bit of burn right on the edges so wondering if that’s why. (I’ve been using 165 fan-forced)
Thanks so much.
Kate
Hi! This is for a normal oven. :)
Danica Zivkovic
This was the first time I baked banana bread, and it is delicious! I used oat flour and honey, and love love that it is a super healthy option! My husband was delighted too! Score 10/10!
Steve
Thank you for noting the measurements in metric as well as US. That will make things much easier and more likely to be made.
Martha
It tastes AMAZING! This and your roasted cauliflower soup are simply one of my favorite recipes ever!
Jan
Hi Kate. Love all your recipes and stories. I’m vegan and gluten free. Can I use oat flour and flax eggs or oat flour and Bob’s red Mill vegan eggs? I do not have a gf blend handy.
Kate
Hi Jan! I have not had a chance to try the oat flour/egg alternative combo yet, so I’m not entirely sure how it will turn out. If you give it a shot, please let me know!
Jan
Hi Kate. I did try with oat flour and flax eggs and it came out perfectly. I added .25 cup arrowroot flour for the binding. It was all gone before I could take a picture
Shelly
I have another recipe for banana bread from very long ago and when
I make it l make it into my mini muffin pans for my grandchildren and
bake only for 15 minutes..I would like to try this healthy recipe and
wonder if the timing would be the same. Mine uses a whole cup of
sugar so this sounds so much better. Looking forward to your response.Thank you,
Kate
Hi Shelly! Typically mini muffins usually take half the time. I would suggest using my banana muffin recipe.
Rachel
Everyone is making banana bread, but I’ve never found one that was good enough to repeat. This is it! This is now pinned in my “Recipes Worth Repeating” section of Pinterest. I really appreciate that it was all done in one bowl, and I definitely feel better giving this to my kiddos since it’s coconut oil and honey. I added the chocolate chips, and it was amazing so warm soon after the 10 min cooling time.
Kate
Hooray! Thank you for letting me know this is on your repeat list. I appreciate it, Rachel.
Marcela
This is my favorite recipe! I’ve baked this banana bread almost once per week since I bought your book. I love it! Thanks Kate!
Vivianne
Wonderful! Thank you so much for sharing. I used 3 bananas, half coconut oil and half homemade apple sauce and followed the rest to the dot.
My husband who criticizes all what is healthy devoured half of it right away.
We decided with the kids that this will be a weekly treat for the family
Rand
I followed your recipe in every way except I didn’t have whole wheat flour; it turned out great! This after having tried many, many recipes! Thank you so much!
Kate
You’re welcome, Rand! I’m glad this one worked well for you.
Andrea Toth
Any suggestions for lowering the sugar?
I love banana bread but would prefer less than 10 g sugar per serving
Kate
Hi Andrea, sorry I don’t have a suggestion as changing that would impact the recipe. You could always decrease how much per serving you consume.
Connie
Hi Kate – love the recipe and it tasted lovely but slightly undercook inside. So a few questions..
1. I have a fan oven, what temperature should I bake in celsius please?
2. Should I just scoop the flour in as directed or does it need to be sifted beforehand?
2. In your opinion what works better in the recipe milk or water?
Any help would be great. I want to try again tomorrow and perfect it!
Kate
Hi Connie! Sounds like your bread needed just a few more minutes in the oven. I’m glad you’re enjoying it!
1) My recipes are all designed for regular (not convection) ovens, and I’ve heard that convection results have not been as reliable for this bread. I would bake on regular mode following the temperature guidance within the recipe, if possible.
2) I’ve just added a section to the post with flour measuring guidance. If you’re measuring by weight, I’d just give the flour a stir to loosen it beforehand. It’s even ok if the batter has a few lumps before baking (over-mixing will produce a tough bread).
3) I always list my preferred ingredient first, so I’d go with milk if you have it. If you don’t, water will work very well, too! I don’t know if you’d be able to tell much of a difference in the final product.
Rachel
This was delicious!! I have made it following the original recipe before and love it, this time I substituted Buckwheat flour (Gluten free) for the flour and agave for the honey. It worked perfectly. Thank you!
LeeAnn
I was a bit skeptical about using whole wheat flower for banana bread, but I followed the recipe exactly using white whole wheat flour, maple syrup and folded in some chocolate chips. Delicious!!
LeeAnn
I was a bit skeptical about using whole wheat flower for banana bread, but I followed the recipe exactly using white whole wheat flour, maple syrup and folded in some chocolate chips. Delicious!!
Marianne
Really good! I used canola oil, maple syrup (you write in your book “hard to find outside of the USA”, but just so you know, most of the production is from Canada, and can be found at any grocery store here, with different grades! Here I recommend medium or amber grade), 2 very ripe bananas and whole wheat flour (not white). Baked in a toaster oven 50 min, even with 1/2 cup of added chocolate chips. Maybe the smaller size of the oven helped it cook faster…
Fama
Dear Kath I am looking long time for healthy banana bread, I find your recipe.I back it today the results was amazing. I never eat such a this oil less and natural sweet (I use maple syrup and orang zest, mix of olive, sunflowers oil and butter, walnuts and chocolate cheep and whole-wheat flour + two teaspoon semolina. Is very light and delicious bread.
Thanks a lot
Tahra
Tried the banana bread today and turned out great. Doubled the recipe and didn’t realise how much I’d make. Only had 100g if honey so used dates and a little sugar to make up the sweetness. Also used atta – whole meal chapatti flour. It was light and fluffy like a cake but was a darker that ur pic’s, might be due to dates and brown sugar i used. Also used almond milk.
Cathy
Thank you so much for all these yummies.
Lauri
Hi Kate,
Can you use stevia instead of maple syrup or honey and if so, how much?
Thanks!
Kate
Hey Lauri! I’m sorry, I’m afraid not—this recipe relies on the maple syrup/honey for proper moisture balance.