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).
Tori
Made this today and it did not disappoint!!! One of the best ones I’ve tried! I did realize afterwards that I completely forgot to put any oil in. No idea how it still came out really good. Very moist, although I did add half a cup of fresh blueberries.
Stacy
Thanks for the recipe, looking forward to trying it! I’m hoping to make this in muffin tins since I don’t actually like banana bread *gasp!* Do you know how well these would do frozen and thawed, any suggestions on how long to bake them in the oven for in a muffin tin? I’ll be making these for my 1-year-old and I’m also considering reducing the sugar content, would I need to change up anything else if I stick to 1/4 cup honey instead of 1/2?
Kate
Hi Stacy! Try my Maple-Sweetened Banana Muffins. Let me know what you think!
Tchy
I always make this with half the honey stated in the recipe and still taste amazing. I add some dark chocolate chips too.
Mila
Delicious and well balanced banana bread. I added chocolate protein powder, walnuts and chia seeds. Perfect with my morning coffee or as a healthy snack/dessert. :)
Tzeitel Rosado
I make it with oatmeal flour.It’s delicious!! Thank you for sharing the recipe.
Kate
You’re welcome!
Terry
Good,, but probably won’t be added to my favorite recipes. I made it exactly by the recipe and found it very easy to put together. Used very ripe bananas, honey, coconut oil and white whole wheat flour. Also added chopped walnuts. It just wasn’t quite sweet enough for me. I keep trying “healthy” recipes. Sometimes they work, and sometimes they fall a little short.
Kate
I’m sorry you didn’t love this recipe, Terry. I appreciate your review.
Tchy
Try adding some chocolate chips and using maple syrup. I think that makes it sweeter
Bonny
I followed the recipe, using honey and 1/2 white flour, 1/2 wheat. I added blueberries and walnuts. I have a sweet tooth and it was certainly sweet enough for me!
Anna
I absolutely love banana bread (only homemade ones) and I try to keep it more and more “healthier” and this recipe was it! I added less honey ,still was very good. Can’t believe I ate it all less in 2.5 days
Lynne De Ceuster
this banana bread recipe look delicious! I’m definetly will make this!
Cammie
Mine turned out great! I used all maple syrup and coconut oil. I didn’t have almond or whole wheat flour so I had to use white flour and 1/2 cup of buckwheat. I added chocolate chips also for the kids. Super moist.
Kelly
Made this for the second time today and it was just as good as the first time. I use the coconut oil and honey variation and also add in dark chocolate chips. My kids love to help make it and look forward to a slice for breakfast and dessert! Perfect recipe.
Kate
That’s great, Kelly!
Stutee
I have made this recipe “I cannot even count” no of times and it’s always a hit. I use different flours, sometimes a combination of flours, chocolate chips no chips, nuts, seeds it turns out great every time! I use maple syrup in place of honey as honey should not be heated. My kids love it and whoever tastes it loves it. It’s the best banana bread recipe I have coke across!
Kate
That sounds delicious, Stutee! Thank you for your review.
Marie
I made the muffins first, using syrup. Now I’m making the bread using honey. I would never use coconut oil in anything. Any oil that is solid in it’s natural state clogs arteries. maybe not so important at your age, but I avoid it! Olive oil works fine and it’s good for you.
Yummy!! I noticed some put blueberries in it, so that will be next.
Janie L. Kahan
In the past I have always enjoyed making my famous banana bread with sugar, all purpose flour, butter etc. Recently, I switched up my eating habits and cut out sugar and many other food products that aren’t healthy. Yesterday I had 3 EXTREMELY ripe bananas and told myself I am going to find a healthy banana bread recipe to get rid of this sweet tooth of mine. SURE ENOUGH. This recipe was beyond my expectations. It was my first time ever making a healthy dessert and it surely satisfied my sweet tooth. Thank you for sharing your recipe, Cookie&Kate! I truly admire your passion.
Paula
Absolutely delicious! I made this with my 3 yo helper and it was a huge success. I made it with 1/3 cup of agave because we prefer less sweet and added little pieces of dark chocolate.
Yum!
Diane
I love this banana bread and SO healthy!
Recently it started coming out of the oven too wet, when I’d made the recipe exactly the same as previously
I had a play around with the wet ingredients and discovered it was the honey I was using (too runny). Needless to say I changed the brand and now I’m having no problems at all. Absolutely yummy
Absolutely yummy
Kate
Wonderful, Diane! Thank you for sharing.
Claudia C
Love it !!
I try a lot of banana bread recipes and this is it.
Healthier and not to sweet compare to others.
Thank you
Kate
You’re welcome, Claudia! I appreciate your review.
Pamela Wheeler
Followed recipe to the letter and my banana bread ‘looked’ fine but totally lacking on taste. If I didn’t know it was banana bread, I wouldn’t be able to guess it had BA in it. Disappointed ☹️
Kate
Hi Pamela, I’m sorry to hear that. Were your spices old? Were your bananas really ripe? Both those things will impact the end results.
Valerie
Delicious! Just-right density, and just-right sweetness! I use avocado oil in this and all your other recipes calling for oil since I always have it on hand.
Daisy
I’ve made this banana bread several times now and can confirm it is DELICIOUS and moist. I weigh out the ingredients as specified and it never fails. The only ingredient I don’t measure are the bananas – I use whatever 2 or 3 ripe bananas I have. Fave mix ins – sliced almonds and flaxseeds. Thanks for this!
Kate
You’re welcome, Daisy! I’m glad you have made it and such success. Yes, weighing ingredients is a good predictor of success.
Samira Jafari
Our favorite Banan bread! I have made it more than 20 times. I’ve always used date syrope and coconut oil, but change the flour depending on what I have available.
Thank you!
Tchy
I’ve made this over ten times it’s absolutely delicious. It’s more cakey than bread though ☺️
Bongeka
Thanks for the recipe
It was my first ever banana cake it came out beautifully and very tasty
Elena
If I don’t have honey or maple syrup right now, how much sugar should I add?
Kate
Hi Elena, Changing the liquid component will impact your results. What did you do and how did it turn out?
LKinABQ
Just made this and it is delicious! I subbed unsweetened applesauce for the oil, which really cuts the fat, and put in a full teaspoon of cinnamon. Yum!
Claudia
Hello from Germany, thanx 4 this delicious recipe, made it loads of times. I do make muffins instead of a loaf, quicker and nicer, I think, to bring along when we’re invited. Like today, it’s 5 in the morning, waiting 4 my coffee to be drunk and after that, I am ready to get into my kitchen. Quickly made and always lived by everybody.
Have a great sunday
Take care
Claudia
Justine
Thank you for your reply! I understand that baking soda needs an acidic component to create the reaction (lemon juice, yogurt, etc), what ingredient provides that?
Kate
Hi! The ripe banana can provide that same reaction.
L
Can you cook this in a slow cooker?
Kate
This isn’t designed for a slow cooker so I don’t know where you would start. Sorry!
Linda ONEILL
Sensational. I couldn’t stop eating it nor could everyone else with whom I shared it with. I always opt for maple syrup instead of honey, and the whole wheat I use is Irish Extra Coarse Wholemeal flour. I added rough-chopped toasted sprouted walnuts. Other than the additions, I followed your very excellent recipe exactly, and the result was delicious perfection. It’s going to make an excellent baked gift come holiday time.
Kate
Thank you for sharing, Linda!
Amber
This banana bread is delicious! I love that it’s not overly sweet and is pretty healthy. I used maple syrup, whole wheat flour, extra virgin olive oil and added pecans. My husband is pretty picky and he wants me to make it again! My 2 year old also loved it. This recipe is a winner!
Kate
I’m glad you loved it, Amber!
Jeanette Gabriele
I have actually been making this banana bread for over a year now and it’s the best banana bread recipe I have ever made. Everyone loves it!! Thank you and looking forward to trying some of your other recipes
Amber W.
If you are worried about this coming out dense, just know that the batter will be fine provided you do not overmix it! I made the mistake of putting my wet ingredients in a blender and I got dense horrible results that way. BUT when mixed normally with a spoon the bread is the most delicious banana bread ive ever tasted! I also use bobs gluten free all purpose flour (not the 1:1 kind) with stunning results. I make this every week for my family and the loaf never lasts more than a day. Thanks Cookie + Kate!
Josephine
Hello!
This is my go to banana bread recipe that I make often for my kids. Quick question, do you think it would work if I subbed applesauce for the bananas or maybe pumpkin for some variation?
Kate
Hi Josephine! I wish I could help you, but I wouldn’t know without trying it. There is variance in produce. If you try it, let me know!
Joce
This is a great recipe! I’ve made this recipe as written but added a little less maple syrup and a little more banana. It was delicious!! As I write this I made the same recipe again but with the eggs omitted (didn’t have any or any subs… A Google search yielded information that suggested the texture will be different but still good). It smells heavenly, hopefully it’ll be just as good as last time!
Carlotta
This recipe is fantastic. It’s full of flavor and the texture came out perfect: moist with a delicate crust. Followed the recipe exactly, using maple syrup and whole wheat flour. Its also perfectly sweet (not over or under sweet). The coconut oil works great, does not overwhelm or interfere with the other flavors. I made two loaves, one with dark chocolate chips, the other with walnuts. Both are wonderful, good old fashioned banana bread flavor and yet healthy too. Thank you Kate! Congrats on your gorgeous baby girl, new puppy and Cookie’s continued health!
Kate
Thank you for sharing, Carlotta! I appreciate your review.
Iva
The recipe is perfect! Just made it and my 9yo loves it.
I added a handful of blueberries, some chopped extra dark chocolate and a few raisins soaked in lime juice. Next time I’ll add some toasted walnuts and some orange zest.
Thanks for this recipe!
Kate
Wonderful to hear, Iva!
Susan
Easy to make. Loved your notes in the beginning with incites as to what worked best. I’ve made it twice so far. My loaf pan was smaller than your size, so I made a few mini-muffins too. I added dried cranberries the first try. And cranberries and zucchini the second time. Had to adjust the baking time- but not a problem. And it’s a family favorite now!
Maree Jenkin
Delicious!!!
Maily
Hm, I wonder what I did wrong. Copied the recipe exactly, and baked for only 50 mins. Decided to check it and it was way over done already. Hoping next time I make it I have better luck.
Kate
Hi Maily, I’m sorry to hear that. Is your oven convection or conventional? If it is convection, then that would be why. I hope you try it again!
Stefan Hau
I made this and I absolutely loved it! One thing I would like to say is that I had to add some extra flour, about 100g. I used whole wheat white flour, so I cannot seem to find a reason for the need of extra flour. But anyways, best banana bread ever!
Rachel
The bread turned out gummy… such a bummer. My toddler, whom I made this for, took one bite and put it down. Followed the recipe exactly and not sure why the texture is so off.
Kate
Hi Rachel, I’m sorry to hear that. It sounds like it may need to have baked longer or possibly too much banana. I hope you try it again!
Melissa
I literally make this once a week and it is always fantastic. Occasionally I’ll sub 1/2c almond flour, but otherwise follow the recipe exactly with walnuts. My husband claims he doesn’t like banana bread but loves this. I also use parchment in my loaf pan but that’s only because i hate doing dishes.
Mona
Many thanks for this recipe. I could never get banana bread right, but this worked wonders despite I made a few mistakes Really nice and moist. The only thing I would like to change is honey with sugar to make it sweeter as the kids commented it had less sugar. Any suggestions for that?
Kate
Hi Mona, you can always serve it with a drizzle of honey if you prefer. Thank you for your review!
Carly
I love this recipe. I’ve made it several times. Does anyone know if it would it turn out correct if instead of using the whole wheat flour, I used almond flour instead? Please let me know, thank you!
Kate
Hi! I would recommend my Gluten-Free Banana Bread (Made with Almond Flour)
Sophia
This is the best banana bread I have ever tried. I get so many compliments on it and it’s super easy! I do half the recommended amount of maple syrup (especially with chocolate add ins) and it’s perfect for me! My go to, thank you!!!
Sharon lee
I used coconut flour. Didn’t see the do not use coconut flour until it was to late. Tried to make cookies out of it to hopefully salvage it but they just fell apart. The crumbling mess did taste good though lol
Meagan
Amazing! Definitely will be my go-to recipe for banana bread. Great texture and just the right amount of sweetness. The perfect ratio of indulgence without the guilt of eating something with refined sugar/oils/white flour – which is exactly what I was looking for! I did 1/4 c of both honey and maple syrup (because I couldn’t decide which to use).
Kate
I’m glad this will be your go-to!
Eileen
This is the best and only banana bread recipe you’ll ever need. Munching on mine right now. Can’t get enough!!!
Kate
I’m so glad you love it, Eileen! I appreciate your review.
Donna
This is very good. I used a blend of spelt and oat flours, and I used avocado oil. I sprinkled chopped walnuts (soaked) on top, and I also threw in a few scoops of collagen powder for a protein boost! It is delicious with a dollop of low-fat cottage cheese and a drizzle of maple syrup, and of course a dusting of cinnamon on top.
Joanna
The best banana bread recipe. Delicious, perfect. I make it from all-purpose and wholegrain flour 50/50. Thank you
Kate
You’re welcome, Joanna!
Tania Bhatia
Perfect recipe with healthier ingredients! Loved it
Kate
Thank you for your review, Tania! I appreciate your review.
Lalitha
Thank you for perfecting the recipe. I’ve made it many times and was a success every time!! We love the crust. So, I usually bake it in a pan to get more of that yummy crust. It also cuts down the baking time in half. Thank you for the healthy banana cake!!!
Kate
Thank you for your review, Lalitha! I appreciate you taking time to comment.
Pat Eckert
I was looking for a recipe for Banana Nut bread without sugar. This recipe did not disappoint. I had 3 very ripe bananas. I used a combination maple syrup and honey, bc I didn’t have enough maple syrup. I used all purpose flower and added walnuts. It turned out moist and delicious. My husband told me he liked it before I told him no sugar added. Thanks for good recipe. I will definitely make this again.
Pat
Kate
Great to hear, Pat! I appreciate your review.
Kelli Rapapor
Normally, I make banana bread with cane sugar and white flour topped with brown sugar and cinammon sprinkle. Since we are changing our eating habits, I decided to try this recipe. Boy am I glad I did. It is absolutely delicious. Thank you for making this and your other recipes so easily available.
Kate
You’re welcome, Kelli! I appreciate your review.
Ash
Came out dark like chocolate cake,what did I do wrong
Maya
Wow, this bread is moist, fuffy and super sweet without sugar! I love how filling this is. Half of it is gone since I’ve baked it! [5 minutes ago] Definitly recommend for the banana lovers and people with sweet tooth<3
Mary Uhl
I really appreciate this recipe. The whole wheat flour and syrup.Thank you!
Kate
You’re welcome, Mary! Thank you for your review.
Dhara Shah
This recipe looks amazing, could I use margarine like smart balance instead of oil?
Kate
Hi Dhara, I recommend this recipe as written with the options provided. I haven’t tested it with other options so I can’t guarantee results. Sorry!
Barbara
I love how quick this comes together! Simple, real ingredients that I don’t feel guilty about eating and sharing with my kiddo. I use avocado oil and always sprinkle some mini chocolate chips in to make it feel a little more decadent. Thanks for all your work on this recipe- we will be over here eating it up with your also super delicious zucchini bread/muffins!!
Kate
You’re welcome, Barbara! I appreciate your review.
Sharmin
Hi. I made this today and it’s soooo good! I followed all of your instructions and I wouldn’t change a thing. I used white whole wheat flour, olive oil and whole milk and added some craisins. It turned out perfectly. Thanks for such a yummy recipe. :)
Rachael
Delicious! I mixed in pecans and raisins and it was wonderful. It was very absorbent when I poured milk over it and very good that way!
Kate
I love to hear that, Rachael! Thank you for your review.
Abby
So delicious! & helps that it’s slightly healthier- I used almond milk, maple syrup & added chopped walnuts & cooked for 60mins
Ellen
I have made this banana bread probably 100 times! It always turns out amazing. I have used gluten free flour and regular flour and they both have turned out incredible. I ALWAYS double the batch! I use syrup instead of honey. The best banana bread! :)
Ellen
Lucy W
Fantastic recipe! I’ve been trying to cut out refined sugar, and this recipe hit the nail on the head. I subbed in king arthur gluten free flour and turned out moist, and delicious. Thank you!!
Kate
You’re welcome, Lucy! Thank you for your review.
AnnaMaria
I made this cake and it was a success. I especially loved to add all the optionals. I also reduced the amount of honey and added a thin layer of homemade jam in the middle after it cooled.I will make this recipe again and again. Thank you for a great recipe! PS-I appreciate that you include the metric conversions.
April
This is our absolute favorite banana bread recipe! It’s even better than the gross ones that are loaded with refined sugar!
Kate
I’m happy you enjoyed it, April! I appreciate your review.
caroline
I doubled the amount of bananas to 400g, and left out the milk/water, and it was absolutely delicious – so so moist and perfect sweetness with all those very ripe bananas! I did half white flour and half wholemeal rye = yummy!
Kate
Wonderful to hear, Caroline! Thank you for your review.
Kelly
Just wanted to share this has been a family favorite for years! I probably make it once a week. My three year old loves to help and almost has the whole recipe memorized!
Erika
Dear Kate,
I was an inexperienced baker (still am) when I tried this recipe, and it has been the only banana bread recipe I ever bake. It is always a hit at home and at work. Love the versatility – I made it with whole milk, then almond milk. Now I make this vegan by substituting eggs with applesauce. I love this recipe so much that I got drunk one night and made a batch from memory. Thank you!
Erika
Neha
This is my go to banana bread recipe!! Found it back in 2015 when I was in school and was trying to find a way to convert my super mushy bananas to avoid eating them, and also wanted a recipe that did not use 5cups of sugar! Since then, this recipe has been with me and I’ve made this with so many variations! 7yrs later, I have a 2yr old who (also like me) does not like bananas but loves this bread!! Thank you Kate for this amazing super easy, super yummy recipe!
Kate
I love that you have been making it for so long! Thank you for your review and support, Neha.
kait
absolutely delightful! i added blueberries and sugar free chocolate chips and it was the best. thank you.
Kate
You’re welcome, Kait! I appreciate your review.
PalB
I wish there was a way to share a photo in the comments. We followed your recipe to make this scrumptious banana bread and had to freeze it from preventing to eat the whole loaf in one go. We made it by using flex eggs. I ran out of coconut oil so used a mix of EVOO and whatever was left for coconut oil. We also ran out of maple syrup and used a mix of honey and maple syrup. My kiddo hasn’t stopped asking for it every morning for breakfast. This will be on repeat at our home.
Kate
Wonderful to hear, Pal! Thank you for your review.
Sibby
This is fantastic! I used 1.5cups Oat Flour and 1+cup Almond Flour with maple syrup. I also folded in sliced almonds and cooked for 60 minutes. Best banana bread I have ever had. Thank you so much!
Alina
Just like everything else on here, this is sooooogood
Kate
Glad you enjoyed this as well, Alina! I appreciate your review.
Emily
I’ve made this banana bread twice now. It hits the spot everytime! after adding dark chocolate chips, it was the perfect level of sweet for me. I hate when fruit loafs are packed with sugar and leave you with a headache. This one is perfect. Was out of honey so opted for agave which was delicious. One thing I will say is I love bananas and the first time I made it, I felt as if it could be more ‘bananay’ so this last time I opted for 3 medium-large ripe bananas instead of two and it was perfect.
Kate
That’s great to hear, Emily! I appreciate your review.
Lauren Douglas
Absolutely amazing! I will never make normal banana bread after finding this recipe, thank you!
Kate
You’re welcome, Lauren! I appreciate your review.
EllisClair
This is my go-to for banana bread and banana muffins! super forgiving recipe, and great with nay number of different mix-ins. I haven’t found anyone who doesn’t love it.
Kate
Hooray! I love to hear that, Ellis. Thank you for your review.
Cheryl
I made this using a combination of unbleached all purpose flour and whole wheat flour since that is what I have on hand, maple syrup, substituted the oil with unsweetened apple sauce. Turned out moist and delicious. My loaf pan is dark coated so the bread was perfectly cooked in 45 minutes. Will definitely make again. I may try plain Greek yogurt in place of oil and add some chopped walnuts. Thanks for a delicious, healthy recipe!
Lisa
This banana bread is super tasty and so easy. Love that I can use bananas that were probably destined for the bin. I used half a cup of combined honey and agave. Wholemeal flour. Added walnuts and a few dried cranberries. Delicious.
Kate
I’m happy to hear you enjoy it, Lisa!
Anna Lee
I made this last night with half a cup of chocolate chips. It was perfect!
Kate
Great to hear, Anna! I appreciate your review.
DOROTHEA J HOFER-SCHUELER
I made this bread today. However, I used 4 ripe peaches and 2 1/4 cups flour. Oh my gosh is it ever good. Thanks for sharing this recipe.
Bonnie
Delicious! I made it with whole wheat flour and maple syrup.Added a swirl of cinnamon and some raw pepitas just before baking. Your recipes are always sensational Kate, thank you.
Kate
You’re welcome, Bonnie! I appreciate your review.
Ashley
Have you or anyone tried using a paste made from soaked dates instead of honey or maple syrup?
Kate
I haven’t, sorry!
Raina
Made this banana bread today and it turned out perfectly, I added some dark chocolate pieces and walnuts too. Definitely the best banana bread recipe I have tried in a long time!
Kate
Great to hear, Raina! I appreciate your review.
Saliha Fatima
Hands down the best healthy banana bread recipe ever!!! I have tried this today and it turned out better than I expected. I was using another recipe earlier and my healthy bread always came out a little rubbery. This recipe gives you a perfect soft loaf that you can’t even tell made of whole wheat. I added walnuts and some chocolate chips and the sweetness was on point for my taste buds. Thanks for sharing this amazing recipe Kate!
Mira
Can I make this recipe with ripe frozen bananas?
Kate
Hi! You will want it to be thawed first.
Sarah Pike
This banana bread recipe has become my go to in a staple in my house! My three-year-old picky eater approves!
Kate
That’s great to hear, Sarah! I appreciate your review.
Michelle
Love it so easy to make and it’s delicious
Kate
Great to hear, Michelle! I appreciate you taking the time to review.
Lenore
Best banana bread recipe with lots of alternatives to suit dietary requirements
I added pecans
So moist and tastes amazing
I’m making it again tomorrow
Kate
Wonderful to hear, Lenore!
Tina
I made this and found that everything about it was wonderful except it was not quite sweet enough. Would just adding more honey do the trick?
Kate
Hi Tina, I’m sorry you didn’t find it sweet enough. How ripe were your bananas? You could try maple syrup next time. Sometimes others find that flavor on the sweeter side.
Stacie Munyon
I made this banana bread last week and EVERYONE said it was the best they’ve ever had!!
Today I subbed pumpkin for the bananas and added a little brown sugar on top…it’s divine!!
You are my go to for delicious recipes
Sally
The best banana loaf I make it time to time for my family and friend. Thank you for your recipes x
Kate
You’re welcome, Sally!
Krystal
Delicious Only change I made to the recipe is used a little under 1/2 cup of honey and maple syrup mix. I will try again!
Kate
Great to hear, Krystal!
Sara
Wow. Can’t believe this tastes as good as it did! Legit better than any other banana bread I’ve ever tried, and with clean ingredients – bonus! Never doing it any other way again. I added walnuts which elevated the flavors even more. I also used half maple half honey as opposed to just one of them.
Kate
Great to hear, Sara! Thank you for your review.
Prerna sehgal
Hey!! This bread is sooooo good…we loved it..
Thanks for sharing the recipe..
Please share some more healthy cake recipes
Dynasty
Ummm… butter is actually a good fat, and a lot better than vegetable oil. But love the recipe.
Cas
This has been my go to bb recipe for a while now. Always slightly vary with either maple syrup, chickpea, walnuts.
M
The bread came out dense and it’s not that sweet, tried with more banana. :( did the recipe twice.
Kate
Hi M, I’m sorry to hear that. How did you measure the flour? Did you spoon and level it? Be sure to not over stir it as well!
Kelly
Hi there. Does anyone else have difficulty with the middle of this remaining undercooked? I end up with a raw portion in the middle, at the top of the bread. Any suggestions?
Kate
Hi, sounds like you need to bake longer. Did you use the size of pan suggested? Sometimes ovens can vary and heat inconsistently.
Justina
I am going to bake it 3rd time! Since I found this recipe, no need to look for another option because it is super easy to prepare and the taste is just perfect.. thank you for sharing!
Kate
Love to hear that, Justina!
Liz
How much less of maple syrup or honey can I use without affecting the texture? I see in the reviews that some used less and one used 1/3 c agave.
Thanks so much, Liz
Kate
Hi Liz, for best results I recommend this recipe as is. Sorry!
Wendy C
I made this today substituting sugar free syrup for the honey and its fabulous! And 51 calories less per slice! (I did the math)
Angie
And quote from my 4 year old, I love banana bread. It is sweeter than cookies, marshmallows and muffins. He helped make it after school today and couldn’t wait for it to cool enough to get a slice! Will definitely be making this recipe again!
Kate
That’s great to hear, Angie! I appreciate your review.
Alessia
Amazing recipe. I made this last week and I finished it in three days! Easy, quick and delicious.
I wanted to remake it today for my cousins, but I am all out of maple syrup. How much white sugar should I use instead? I would like to maintain the same level of sweetness and not overdo it.
Amanda
SO GOOD. My first try and it turned out beautifully. I have yet to try a Cookie & Kate recipe that disappoints.
Kate
I’m happy you are loving it, Amanda!
Haley Mills
Can I use coconut sugar in place of the honey?
Kate
Hi Haley, I recommend this best as written. I hope you try it!
Deb
Hi. I just made this bread and it smells delicious (haven’t cut it yet). I came here to suggest that people watch their baking time. Mine was done (well done) at 45 minutes…and I had added nuts!
That said, I can’t wait to try it. Thanks for the recipe!
Kate
You’re welcome, Deb! I’m happy you enjoyed it.
ruth
Thank you for this recipe!