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).
eileen
I made this with Bob’s Red Mill One to One flour and it was good but dry. Can I use almond flour?
Kate
Hi! I’m sorry to hear that as that hasn’t been my experience. Have you tried oat flour?
Maria
I made this recipe to share with my daughter who is 16 months. We both have food allergies so I made a few adjustments. I replaced the eggs with chia seeds soaked in water and used green banana flour instead of whole wheat flour. It came out great. My daughter is a picky eater but she loved it.
It did get kind of dry after a day (maybe I needed to add more water to the chia seeds or to add more milk?). To bring it back, I just warmed up in slices in a pan with some butter which she loved. ( :
Thanks for the recipe!
Noice
Awesome recipe! I was looking for something that uses honey instead of sugar, as I have honey out the wazoo and no sugar. I made a double batch and added blueberries and almonds to half and walnuts to half once they were in the pan. Perfect for freezing for a quick breakfast. I am about to make another double batch on this cool autumn day!
Rachna Mehta
Hi Kate, if I don’t have baking soda what can i use?
Kate
Hi Rachna, Unfortunately, you really need baking soda for this recipe.
Amy Louangrath
I’ve been in this predicament. I wanted to make something really badly so I did the replacement which was baking powder. But you need 3x the amount. Example – recipe calls for 1 tsp of baking soda – you will do 3 tsp of baking powder! Good luck!
Ariel Gomez
Did the 3 teaspoons of baking powder work?
Demi
Hi.i want to replace part of the flour with oat flour.how.much should i use?like put.half and half?
Kate
Hi Demi! I haven’t experimented with half of each yet, sorry! If you have enough of one, I suggest sticking with that. If it’s oat flour, check out how much to use in my oat flour post.
Jamie
Hi there- your recipe ingredient list does not call for eggs, yet you use them in the video. I followed the recipe list, so eggs were omitted and the bread was super dense and didn’t rise. Just a heads up- should probably edit the ingredients listed. Thanks!
monstermum
I see eggs in my list. I used the recipe last night (May 31)
Melissa
It’s the 3rd ingredient on the list….
Edina
It tastes AMAZING!! This will be my “go to” banana bread recipe. Highly recommend! Thank you
monstermum
Made this last night with a little modifying (not enough maple syrup so added a little sugar)
I am very pleased to say it turned out Very Well! This will be in my cook book now for those times when I feel like baking. thanks!
Kelly
I usually don’t leave comments, but this was THE BEST banana bread!! Everyone absolutely loved it, and I’m so glad I made it. No changes needed to anything; this was absolutely perfect. Thank you so much for the recipe!! :)
Liza
This was absolutely a hit! Right out of the toaster oven it started to get devoured. Smelled delicious whilst baking and is scrumptious to the last slice. Made with 1 large egg and one chia egg, orange blossom honey and all else to a T. The whole wheat flour gives it a hearty flavor yet it still remains moist and delicate. I will be making again and again!
Carmel
Hi Kate,
Can I use buckwheat flour?
I’ve made it with plain flour and it was delicious. Want to make it again but not sure if buckwheat is ok or there are any measuring guides I need to consider.
Thank you.
Kate
Hi Carmel! I’m not sure if you checked out the other flour options that work well in the post. I would suggest those. Buckwheat isn’t always a great 1:1 and needs adjustments. If you try it with another option, let me know what you think!
Marina
Okay I literally NEVER come back and comment but I’m sorry I had to for this one. I make a lot of different banana bread recipes but this is by far the BEST banana bread recipe I ever made, the moisture? GOD, the taste was unbelievable and it’s healthy!!! I hope this makes your day because honestly I truly never leave comments but this is how impressed I was with this recipe. I used olive oil and crushed up pecans and chocolate chips
Kate
I’m so glad you came back to comment! Thank you for sharing, Marina. I’m so happy you liked it.
Faith
This recipe was just was I was looking for. I used honey but did not have enough and the bread still turned out great!
Elle
I used this recipe as a guide yesterday! I added white chocolate chips , peanut butter and loads of cinnamon. I didn’t really measure anything just used my own judgement when adding the ingredients. No sugar was added – I just prefer to use loads of Irish or French unsalted butter to add oomph after. I found my batter a little runny so I added extra white self raising flour. I used milk and olive oil and two large eggs and of course bicarbonate of soda and half and half white self raising flour with wholemeal. It turned out really well!! My bananas weren’t very ripe so I figure with super ripe bananas this recipe would be absolutely perfect! Thanks for the guide!
Kate
You’re welcome! Thank you for taking the time to review.
Cheryl
Hey!
I tried to follow your recipe. But it turns out a little dry.
Does super ripen bananas really help to make the bread more moist?
Or do i need to add more oil / additional egg yolk / milk / banana to the recipe?
Kate
Hi Cheryl, I’m sorry to hear you are disappointed. Yes, ripe bananas really make this work the best. I would make sure to use ripe bananas next time and keep an eye on it so you don’t over bake. Be sure to report back!
mindy noxon
Awesome!!
Kate
I’m happy you liked it, Mindy! Thank you for your review.
Max
I made this a few days ago. Never really tried much baking before and this recipe was so easy to follow. Turned out perfectly, so proud of myself. My friends and I agree it was delicious, best fresh out of the oven. Thanks so much for sharing this lovely healthy recipe
Elif Genc
We love this banana bread. Thank you so much. This is the best recipe I’ve tried with whole wheat flour. How do you think I can use hazelnut meal mixed with whole wheat flour in this recipe? Have you ever tried it? Many thanks in advance.
Kate
Hi Elif! I am not too familiar with hazelnut meal, sorry. I do know almond flour doesn’t work well for this in my experience. If that helps at all?
Jonathan
Just made this, replacing baking soda with 3tsps baking powder and omitting the salt – success. (Used maple syrup, olive oil and Whole-wheat flour)
Tasty and very easy.
Kate
I’m happy to hear that, Jonathan! Thank you for sharing.
Janet
Can I use almond flour and what will the measurement be? I can’t find whole wheat flour right now. Thanks
Kate
Hi Janet! Unfortunately, almond flour doesn’t seem to work well in this recipe as you have to change too much to get it to work. I have tried it a few times.
Ana Navarro
Hello,
Your 2X doesn’t have the correct banana number. The grams are correct but number of banans is the same as the 1X. I think I messed up my recipe now because I just realized it after checking back and thinking it was small amount at the time and it is already in the oven now. Woops!
Kim
I keep making this recipe over and over and my family and I still love it! I recommend it to my friends all the time. we like using maple syrup, almond milk, 1 cup whole wheat flour and 3/4 cup GF flour blend. We also alway add dairy free chocolate chips and nuts if we have in the house.
Angel
I don’t know why mine turns out fudgy and super brown (I’m not complaining about it though), but the taste is bomb.
Carolyn
Mine does the same thing it sinks and becomes super dense and almost raw. How do I fix it??
Kate
Hello! Did you make any substitutions, or did you follow the recipe as written? That should not have happened if you followed the recipe closely. Please double-check that you used baking soda (not powder) and that it has not expired. It’s also important to measure the flour properly; the post has tips on that. Hope this helps!
satyajit saha
Hello kate can i use baking powder in place of baking soda?
Kate
Hi! Unfortunately, no you can’t. They aren’t the same and won’t give you the same results.
Bivash
Thank you for the wonderful Recipe.It turned out so tasty and fluffy:-)
Kate
I’m happy to hear that! Thank you for sharing.
Yesenia Beltran
My consistency is really liquidity I usually have a thicker consistency. This has only happened with this recipe is that normal?
Kate
Hi! How did it bake up? It may not be as thick as other bread recipes, but that is ok. It should still bake well. Let me know how it turned out for you!
Laura
Im making this tomorrow and hoping for a few tips. Are the eggs better at room temperature? Which works better s/skimmed milk or water and would Nutella work with this? Thank you. I’m so excited
Kate
Hi Laura, if you can have your eggs at room temp that works well. I like milk in this, but water can work too – see the recipe.
BenjaminIllusionist
Smelled heavenly! Tasted heavenly. However, a bit soggy in the middle, and I believe it’s because I used almond Would oat flour be better? Those are just questions; recipe is a definite 10/10
Kate
Hi! Yes, almond flour isn’t a great 1:1 replacement here. Oat flour works well, but be sure to follow my notes on using oat flour as it is a little more delicate.
Kaitlin
I never comment on recipes but I have made this banana bread plenty of times after receiving your cookbook from a friend. It is my go to banana bread/muffin recipe, it is amazing! I’m unfortunately very intolerant to eggs and wheat and have been able to make this recipe with gluten free flour and flax eggs with great results!
Anyone who is making this with Bob’s Red Mill, I will just let you know that the structure is a bit delicate when slicing and serving (the slice was a little floppy). I live in Canada and use my staple President’s Choice Gluten Free All Purpose flour with amazing results everytime. I would suggest trying different GF all purpose flours for anyone that needs it and see which flour yields the best texture/structure.
Thank you so much Kate, everyone loves this recipe (including egg and wheat eating friends and family)!
Sandra
Have just made this banana bread. OMG!!!!! It’s the best banana bread I’ve ever made! Moist & sweet, delicious!
Dawn Gajri
Hi Kate! This is my go to banana bread now! I love that is so much healthier but the taste might be even better than one with sugar, white flour, etc!! I’m also in love with your red Thai curry recipe. Thanks for the amazing healthy recipes!!
Robyn Teni
It is the third time I have made this banana loaf it’s delicious…….I add a little crushed wattleseedsand macadamia nuts or Brazil nuts
Yaminah
What happens if you don’t let the bread cool before slicing?
Kate
Hi! It may be more delicate and not hold up.
pat
I made this yesterday and added chocolate chips. It was great and no one noticed the healthy subs. I just ordered your cookbook and I hope other quick breads are included in it. Take care.
Renita
AMAZING!!! Tried this recipe today and it was really good. Thank you !!! Followed the exact same recipe other than 1 thing, sifted the flour twice. Added some chopped walnuts too. Definitely a keeper.
Anna
Delicious! We used half maple syrup and half honey (because win win :), olive oil and half whole wheat flour and half all purpose. It turned out so tasty, thank you for the recipe! I’m definitely saving this for the next time I have more ripe bananas.
Aitana
Made the vegan version of this recipe (just replaced the egg with an extra banana), oh my god, amazing, instant success with my non-vegan family, turned out moist, flavorful, sweet, and still light and fluffy! Im definitely making more for my in-laws, thats how good this banana bread is.
Afshan Malik
This recipe was absolutely delicious! It finished within hours. I didnt have enough maple syrup or honey so I used both and added a little bit of sugar to it. I also added chocolate chunks and walnuts to the batter. Would definitely make again and recommend!
Kim
Followed the recipe exactly and it turned out perfect!
Ping
Hi Kathryne, I just made this and OMG! It’s amazing! I stuck to the recipe as written with these few tweaks to make it vegan; apple purée in place of the honey, ‘chia egg’, spelt flour, soy milk and threw in a good amount of hemp seed. My toddler loves it! Devouring it this very second. Thank you ❤️
Smita
My daughter shared your recipe with me and she swears by it! I’ve made it a couple of times too and everybody at home absolutely loves the banana bread!
You’ve simplified it, so it’s very easy to make. And it tastes yummy!
Thanks so much!
LULU
Hi Kate! I am vegan and I wanted to use an egg replacement instead of eggs in this recipe. Do you think that would be okay? Thank you!
Kate
Hi! Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Rupali Hiremath
I did it with the wheat flour so the crumb was a little mushy. Will try with oats flour next time. Also my first cake in the Oven so it was really neat(I think I need to start learning the use of my oven a bit more, it’s a hand me down, simple one but I think I shut it off withthe timer on my watch and didn’t follow the timer on the oven)
Phoenix
Thanks so much for adding the metric conversions! I did it awhile ago, wrote them all down, but in the twenty times plus that I’ve made this, I now have it pretty much memorised. Still, it’s much easier to read it and have it confirmed. I obviously love this recipe. And my partner and neighbours love the results. :) Much appreciated!
Silvia
Just made it because I had some ripe bananas, and I like the idea of not using sugar. It turned out delicious and my daughter says next year she wants this as her birthday cake. Thanks for posting such delicious recipes. I have also tried your butternuts squash soup, which was delicious as well! Thanks again
Lori Acee
This has become a weekly staple in our house!
We are trying to go no sugar, or reduced, so the honey is a nice substitute. Each week we mix up the add-ins! Our favorite is dried cranberrys and pecans in with the bananas.
Thanks for your great combos and healthy alternatives.
This is a great treat or snack vs. junk food or empty calories.
Roos
This is the first time I have ever baked, and it turned out fantastic! I made it a couple of times now. I use less honey, I don’t need it to be super sweet. I now have breakfast with a slice of bananabread, healthy and fast. And I don’t need a midmorning snack anymore, it is really filling. Thanks for your great recipe!
Gwendolyn Stenoien
Hi, I was wondering if I could use almond flour for the healthy banana bread
Kate
Hi! Unfortunately, almond flour doesn’t work well here in my experience.
June
Thank you for this fabulous banana bread recipe! It is so wholesome and tasty. We’ve made it a few times now, and always add plenty of walnuts, and sometimes a few organic raisins or chocolate chips. I often use vegan eggs, and include a quarter cup of flax meal and/or almond flour in the flour measurement. Best of all is the addition of a big handful of blueberries – the frozen little “wild” ones from Maine! Lovely and moist.
Anne
This fantastic banana bread is NOT your typical healthy but dry and boring one that you will only make once. This is amazing and flavorful and moist. There is no reason to make your old recipe again! This is just lovely and wonderful, and you don’t really need to tell anyone picky that it’s not all white flour and sugar. I feel a lot less guilty about eating this one, too :) This will permanently replace my old banana bread recipe.
Kate
Hi Anne! I’m so happy you love this version. Thank you for your feedback, I appreciate it!
Sarah
Moist and so delicious, will definitely make this again
Sam Krishnan
Hi Kate —
Trust that you are safe and well. My kids and I baked this yesterday and it turned out AWESOME!! Thank you so much!
Just wondering whether I substitute barley flour for this recipe.
Thanks and best,
Sam
Kate
Hi Sam!I hope you love it. I find the ones I listed in the post work best.
Shannon
do you know how many calories this bread is?
Kate
Hi Shannon! The nutritional information is below the notes section of the recipe.
Venus
Hello! Looking forward to trying this out! Question: Do you think Whole Wheat Bread flour would work? I accidentally picked up the wrong stuff!
Thank you in advance! Happy baking everyone!
Kate
Hi Venus, I haven’t tired it with this recipe. Sometimes you need to adjust the leavener as the protein content is different. Without testing it, I’m not sure by how much.
Cate
Hi Kate! I made the Banana Bread yesterday and it’s pretty fab! Since whole wheat flour is a pretty rare commodity these days, I used 1/4c of wheatgerm to make up for the missing whole wheat. So, reduced the amount of APF and added 1/4 cup of Wheatgerm. Also, I didn’t quite have the right amount of maple syrup so added 1 tbsp of molasses. And for the oil, I used melted butter. I am not a vegan so I still use butter. :) Anyway, the sweetness level was great. As well, I did not see the need for the 1/4 cup of milk/water as the batter seemed right without it. Thank you for your recipe!! Cate
Britt
Just made this and I was pleasantly surprised… it’s delicious!! I made it just plain to try it out first but I’ll certainly be making it again and maybe adding a healthy streusel or dark chocolate chips on top next time. The only modifications I made was the flour. Unfortunately I didn’t have enough oats to make the required amount (homemade oat flour) so I substituted with half oat flour and half almond flour… I mixed the two flours together and used the 2 1/2 cups as recommended and it tastes delicious! I have a major sweet tooth and this is just perfect with a cup of coffee. It fits in with my newly started diet very well and I’ll be making it again. Thank you!
Kate
I’m happy your combination worked out! I haven’t had as much luck with almond flour, but glad you did. Thank you for sharing, Britt.
Ashley
This is the only banana bread recipe I use! I have made this more than a dozen times. Doubled the recipe last time I made it so I could freeze a loaf. So delicious!
Kate
I love it! Thank you for sharing, Ashley.
Brad Bass
I had plenty of whole spelt flour and plenty of milk to use up. This was the perfect recipe. It was very easy, and the end result was great. Everyone loved this bread. I added chocolate chips, and I recommend that addition. We didn’t have to worry about freezing half of it; it went too fast. I used a convection oven, which allowed me to cut the temperature and baking time (375F; 50 minutes). This is five stars for ease and flavour.
Kate
Thank you for sharing how you changed this recipe, Brad! I appreciate you taking the time to review and comment.
Catarina
Yesterday I saw this recipe and yesterday I did it. It’s absolutely amazing; there’s nothing left and it wasn’t even made 24 hours ago! I had tried some banana bread/cake recepies before, but they never went as awesome as this one. I’m defenitely sticking to it till the end! (My mom already wants to buy more bananas so I can bake it again lol)
Kate
I’m excited it was such a hit, Catarina! Thank you for your review.
Ligita
I love this bread and know the recipe by heart! Particularly in winter I love to bake this for me and my husband to take to work for breakfast – this recipe makes the perfect amount for a week. It is really delicious and not too sweet. We sometimes add 1.5-2 tablespoons of raw cacao powder which makes it deliciously rich. Also, works very well to freeze half the bread to keep fresher/moister for when you want it. Thank you!
Kate
You’re welcome! Yes, this can freeze well. Thanks for your review, Ligita.
Sandra Bell
sHello! I am excited to try this. Can I substitute any flour with buckwheat?
I am going to try it with homemade ground up oats to make the oat flour (I think that is all I have to do), then I am going to try some of it with whole oats mixed in, black walnuts, vegan dark chocolate chips and cinnamon if it’s not already added. I’m also going to use fresh grated nutmeg only because I FINALLY bought some for the first time in my life and I have cooked my entire life (I’m 41). I will report back. In the meantime giving it 5 stars based on knowledge of ingredients.
Cheers,
Sandra Joyce Bell
Kate
Hi Sandra, I recommend using the flours I listed my description of the post. Those I have tested and know they work well. Yes, oat flour will work well. Just make sure you follow my adjustment in how much as oat flour is lighter. Be sure to let me know what you think when you try it!
Rafe
I make this bi weekly and That’s being conservative. I make it gluten free and dairy free using GF Jules flower and oat milk. It’s my favorite banana bread ever
CuriousityBot
Made this recipe with maple as the sweetener, pecans mixed throughout and some pecans sprinkled on top with maple syrup brushed over the top, it tastes amazing!
Jak
Hi, I made two loaves yesterday and just had to add more time ‘til them babies passed the toothpick test. Was yummy! Now I want to sub half of coconut oil with apple sauce. What is the ratio and what other changes (if any) do I need to make? Thanks much!
Kate
Hi Jak, I haven’t tried it so I can’t speak to the results. Typically, you can sub 1:1 in some recipes.
Hababa
Hi Kate, I have never left a comment about any recipe before but I just had to comment on this recipe. I followed it to a T and added some chopped walnuts and dairy free chocolate chips. If WA a devine. Came out moist and not too sweet. It is a keeper. Thank you for the recipe
Alexis
YUMMY
I made this for the first time and it turned out so good! Definitely a keeper. I added chopped walnuts and I used maple syrup and my batter was pretty runny so I skipped the milk/water and it was sooo perfect! And made my whole house smell great!
Thanks for the recipe!
Angie
Made banana bread for the first time. It was heavenly. Easy to make. I made in a 8*4 pan and a smaller loaf pan so it baked before 55 minutes. But such a healthy option, j wouldn’t mind giving to the kids everyday. Thumbs up for posting healthier versions of desserts.
Amy Austin
I highly recommend this recipe for gluten free people using gluten free flour. I find that not every recipe comes out just a tasty with gluten free flour, but this one really does. You can also use ghee in place of the oil. Just a wonderful, not too sweet banana bread!
Kate
I’m glad you think so, Amy! I appreciate you taking the time to review.
Sarah
Wonderful. I hadn’t made banana bread for years. This worked really well – I used coconut oil and white flour. I also used oat milk and as much honey as I felt – as I don’t like things too sweet. I upped the ante on the banana – putting in three medium sized ones. I added chopped walnuts at the end to the mixture and sprinkled some on top. I didn’t have cinnamon – but next time will use. I found the temperature tricky. I have a fan oven and put the cake in at the start on 160 degrees centigrade, however it was cooking really quick so I turned it down to 140 degrees after 10 minutes. I think next time I’ll do it for an hour at 150. Any tips on temperature very welcome! I’d also like to add maybe a little gloss finish on the top – any ideas how I would do that? Thanks.
Kate
Thank you for your feedback! The adjustments you made could impact the cooking time for sure so I’m glad you kept an eye on it.
Art
Hi Kate! I am vegan and was wondering if this recipe could be made with an egg replacement. Would that mess up the recipe?
Kate
Hi Art! I provide all the substitution recommendations below the instructions in the notes section (for future reference). Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Palak
This recipe is totally full proof! Made it over 6 times in last 6 weeks haha :)
I have tried optional add ons like walnuts, dark chocolate, peanut butter swirl.
I reduce maple syrup to a little over 1/3rd cup and added tad bit nutmeg. It freezes sooo well.
Next time I will try candied ginger with my walnuts.
Emily Schaefer
I made it vegan, used oat flour, no vanilla, 3 bananas, no flax eggs & it was absolutely the best healthy banana bread I’ve had! This recipe is a keeper, thanks so much!
Ina
This is the second recipe from Kate’s website I am making. Amazing results, I follow everything exactly as recommended and super happy about the way it comes out. Thank you for putting so much effort into it!!! Loving it all! Best banana bread ever! I also enjoyed the oat flour waffles on Sunday morning. Best recipes!
Dakshee
Hi! This has been my go-to recipe for almost a year now. Everyone in my house loves this!
However, I haven’t had any successes with the recipe the last couple of times.
I followed the exact measurements, didn’t overmix and even baked in a new oven this time (thought my old one was causing this to be raw). But the bread is almost raw in the middle. It rose perfectly while baking but the inside is dark brown and mushy.
Any reasons why this may be happening? I’ve experimented with a silver cake tin and a dark loaf pan. Neither worked :/
It’s funny cuz this exact same recipe was always a hit till last year!
Kate
Hi! I’m sorry you are having issues. It sounds like it isn’t getting cooked all the way through. Have you checked your oven temperature with an oven safe thermometer. I wonder if it isn’t heating evenly? Let me know!
Dakshee
I haven’t yet, but I think it’s time to invest in one!
Though we baked another vanilla sponge cake in the same oven, at the same temperature, along with the banana bread. And that cake turned out perfect :(
Aaryan Midha
Just made it with the exact same recipe except I added walnuts and cranberry’s. It was cooked perfectly but was lacking a little sweetness. I would recommend adding more honey or bananas if you have a bit of a sweet tooth like me!
Cyrus
delicious ^^
Daniella
LOVE this recipe! I make it weekly and always have it around when visitors pop over. It never disappoints! I add some strawberries or blueberries to the mix as well which makes it really moist.
Nikki
Hey there! This was a great recipe and the bread turned out great! I added chia, flaxseed, and hemp seed (+chocolate chips and almonds) and the bread is still pretty moist and doesn’t taste healthy! (a good thing because the taste is super important to me) As a teen, I think this was pretty easy to make! (you can use monk fruit sweetener if you don’t want to use honey!)
Saman
Can i use egg whites instead of egg?
Kate
Hi Saman! You need the full egg here to work well. Or, you could use flax egg too.
Cici
Hi Kate, made your recipe today with oat flour, oat milk and flaxeggs because of dietary restrictions. Its very moist and tasty, I made cinnamon icing on top and decorated it with crushed walnuts. One question though the recipe is asking for baking soda but not for acid to activate the baking soda. My bread didn’t rise that much. Even though I like it moist I’m not sure if it’s just wet. As it isn’t airy.
Kate
Hi Cici! Did you follow my oat flour recommendation? You will need slightly more as it is lighter. That could be what happened. Trust me, the baking soda works here even without a major acid like lemon juice, etc.
Cidi DS
Hi Kate yes I did I added 2 1/2 cups of oat flour. Nevertheless it was the tastiest. Next time I’ll use apple sauce instead of oil.
Blaire
Made this this morning with spelt flour & added organic dark choc Chips. Tastes incredible! Partner said “best banana bread I’ve ever had”
Thanks, great recipe! Xxx
Erin
This is the best banana bread recipe! I also love your banana muffins!! Thank you!
For anyone at high altitude (I live at a little over a mile above sea level), I’d recommend raising the oven temp to 375 degrees F for both this and the muffin recipe and adjust bake time accordingly. I tried it at 325 the first time and got a paler, gummier result.
Also, half the baking soda and add 1 T extra flour per recipe for high altitude.
Jody Kremzar
This is my “go to” recipe…FINALLY!! I have searched (and made) literally hundreds of banana bread recipes and THIS IS IT!!! I even have the recipe memorized!! I cheat and use a cinnamon and sugar coating instead of flour to the loaf pan!! A few extra calories, but soooo Yummy! THANK YOU SO MUCH!! In all my 58 years…this banana bread is second to none!! It is deliciously MOIST and POPS with so much flavor!
BTW, I use olive oil in this recipe and I substitute Greek yogurt for the milk.
Grigory
Hi, Kate!
I am not much of a cook, but wanted to try making banana bread and came across your recipe and it worked out great. Thank you so much for sharing this recipe and the notes and tips you provided.
Next step is a vegan version :)
Lakshmi
I have made this recipe twice already and its’ a hit with our family. I use more walnuts and chocolate chips, say 1 cup total of two mix-ins. Thank you for coming up with and sharing healthy and delicious recipes.
Kelly Hawes
Love this recipe! It’s so delicious that I replaced my go-to high fat recipe with this one and no one noticed!!
Sammy-J
I made this banana bread over the weekend exactly as per the recipe. I added mix-ins of good quality dark chocolate chips and some pre-toasted walnuts. I doubled the recipe to share with my parents and in-laws. It was a total hit, very moist, delicious and loved by all! I’m convinced this is healthy because I used whole wheat flour, good maple syrup and ripe bananas. That’s gotta be better than recipes that call for refined white sugar, right? I’m convinced but somehow my husband isn’t. Oh well, it’s still delicious and I’m going to keep making it! Thank you!
Kate
I’m happy to hear it was a hit, Sammy! Thank you for sharing.
Olivia
If I choose to make this without the honey or any kind of added sweetener, will it still be the same result? :)
Kate
Hi! Unfortunately, you need to sweetener in this as it acts as a liquid and helps with overall moisture as well.
Laura
Pretty much made this as directed but added a tbsp of LSA mix and half a cup of dried dates torn up a little as I wanted to check there were no pits remaining. Delicious. Could tell they were ready when the smell of honey filled the house.
Krishnendu Shil
Thank you for this fabulous banana bread recipe! It is so wholesome and tasty. We’ve made it a few times now, and always add plenty of walnuts, and sometimes a few organic raisins or chocolate chips. I often use vegan eggs and include a quarter cup of flax meal and/or almond flour in the flour measurement. Best of all is the addition of a big handful of blueberries – the frozen little “wild” ones from Maine! Lovely and moist.
Jess
Delicious!!! Used what I had: all-purpose flour and Enjoy Life mini chocolate chips. Entire family devoured the bread. Yum!!!
Mel
Just made this! I cannot even do a packet mix cake without messing something but, but this… turned out so well!!
We didn’t have enough oil, so I used half olive half coconut, didn’t have enough flour so it was a mixture of spelt, plain and self raising flour and I used a bit more banana because my 3 year old did the measurements haha
I added raisins and pecan nuts because that’s all we had. It is so delicious and moist which I didn’t think it would be because we didn’t have enough oil
Have already sent this recipe out to friends! Thank you for helping me successfully bake something
Trish M
Hi Cookie & Kate,
I’ve made this delicious Healthy Banana Bread quite a few time now so I thought I would let you know how thankful I am for such a fantastic recipe. Not only is it healthier than all the others I’ve made but it’s also moist, I have made this my go-to banana bread recipe as no other one compares.
So, again thank you, and I’ll be sure to pass it on.
Sian
Delicious!
marta
hello, I love your receipts! However, as Italian, I’m not used to cups measurements and the banana bread I’ve already made hundreds of time is really not growing the way it should and I think is because of the wrong measurement. can you share the quantities in grams ? thanks a lot!
Kate
Hi Marta! I don’t provide conversions, but here is a great chart to help you.
TW
It’s not too bad. Followed everything other than I used the pure maple syrup option rather than honey… Luckily I added some chocolate chips because it’s pretty flavorless. May try adding some honey and a little more banana next time. It needs something to sweeten it up a bit.
Claire
This is the best banana bread recipe thank you for making something healthy! After making it several times I have now reduced honey to 1/4 cup and added more banana to it!
Debbie in Austin, TX
This recipe is amazing moist, just sweet enough and delicious! I am trying to cut down on white sugar and white flour, and I was so surprised at the results doing just that. I used olive oil, 1-1/4 c whole wheat flour and 1/2 c white flour, then a half-half mix of pure maple syrup and high quality honey. I put 1/2 c walnuts in the batter and sprinkled more on top. I also added a half banana extra b/c I like it to taste very banana-y; and I took advice of another commenter and sprinkled cinnamon-sugar on my crisco coating on my non-stick pan. This latter made for a lovely looking bottom crust! I will be making this recipe from now on! Thank you!!
Anncy
This is an excellent recipe and my go to for banana bread recipe since I’ve found it. I have made it twice already. I swapped the coconut oil for olive oil since this is what I had. My husband and my son loved it so much. Not too sweet, not too dense, not too greasy. Just perfect and moist. Thanks !
Joyce
what setting of the oven do you use to bake your banana bread? my oven has a lot of different ones and I’m not quite sure which one to use (I rarely use the oven)
Kate
Hi Joyce! Standard conventional oven is what this is designed for. I hope this helps!
Mallory Martinez
My all time favorite banana bread recipe hands down!!! I have tried so many others and I keep coming back to this one. I will sometimes swap the honey/maple syrup out for just plain white sugar and it works just as well! I also sometimes swap out the oil for butter and it also works great! But the recipe is perfect just as it’s written, only change to fit what I have on hand!
Swaathishree Sridhar
I mixed half maida and half wheat flour and the bread turned out fantastic!! Everyone loved it
Ashley Brenna
Hi! Can you please explain why in this recipe you use baking soda (with g/f options), but in your most recent recipe banana bread recipe with almond flour you use both? I love baking with gluten free flours- but never know which one to use & why… In general, I have a tough time getting them to rise. :( Thanks in advance!
Kate
Hi Ashley! Yes, I anticipated some would want to know so I have it outlined in my gluten free banana bread post in the body of the post. I hope that helps!
Diana
So good! I used 4 small very over ripe bananas that I put in the freezer. I omitted the milk because the bananas were so watery. I did use vegetable oil because I was out of coconut oil. Will make again