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).
Lydia Smith
Please can you tell me how many calories are in a slice?
Kind Regards,
Lydia
Kate
Hi Lydia! The nutritional information is below the notes section of the blog.
Anri
Thank you so much for this wonderful recipe! I’ve made it a few times now, and it’s always a hit – it never lasts more than 2 days in our house!!!
Julie
This was delicious and the best wm no sugar banana bread I have tried over the years. I made it and offered some to my grandchildren who loved and brought it out to be added to the table .
Thank you so much.
Kate
You’re welcome, Julie!
Traci Schaunaman
You are a miracle worker! I was a little nervous about this, expecting a poor substitute for banana bread, and imagining that I would regret not making it the old fashioned (high in fat, sugar, and calories) way. I decided I’d try it once, and to my shock, it’s amazing!! I didn’t have whole wheat flour, so I used white, but everything else was as the recipe called for. It was delicious! Moist, flavorful, with a tender crust, and wonderful taste. I could hardly believe that it was made a lot healthier! A true winner!
Kate
I love to hear that, Traci! Thank you for your review.
Elizabeth Rensch
I used coffee instead of coffee/milk and it added some depth. :) thanks for the great recipe.
jim hewitt
as usual, I can always count on her recipes being the best on the web
Kate
Thank you, Jim!
Jill
Taste is really good, but for some reason mine turned out a little dry. I only baked for 55 mins, so I’m not sure what happened…
Beth Warfield
I love this recipe. I actually use four bananas as I like a really moist crumb. I also use 1 cup of all purpose flour and 3/4 whole wheat flour. Finally, I add 1 cup of add-ins. It is delicious.
Kaydee
Mine doesn’t seem to cook properly and the it’s like the bottom is still uncooked or the honey drops to the bottom ☹️ what am I doing wrong?
Kate
Oh no! How long did you bake it? Where did you place it in your oven?
Susan Allard
This is a delicious banana bread recipe! It’s the only one I use now.
Kate
I love to hear that! Thank you for your review, Susan.
Lena
Just made it with the addition of dark chocolate chips. It turned out really good!
Kate
Great to hear, Lena!
Ellie
SO good! Tastes just like normal banana bread, but without tons of sugar so I feel comfortable feeding it to my toddlers.
Nicola
This is an amazing recipe and so easy, even my children who do not like bananas loved it.
Kate
That’s great to hear, Nicola! I appreciate your review.
Julie
I mastered banana bread with this recipe. I do it now at least once or twice per month and each time I try another combination. (I put less honey, one spoon only, since I have a small child). Everybody love it, Thank you!
Emma
This was incredible, thank you for the recipe! I now want to try and substitute the oil with homemade apple sauce, do you know if it tastes much different?
Kate
I don’t know without to try it. Sorry!
Amy
Fyi I just made this recipe and I used 1/3 cup of applesauce. I don’t miss the oil at all!
Kelly Smith
This bread was fantastic! Followed the recipe and it turned out moist and delicious! Cooked for 60 minutes perfect….not dry, not mushy at the bottom like some recipes. This my new best recipe for Banana bread!
Oh and the fact it was made with whole wheat flour and honey, so good for you…
Kelly Raymond Smith
Dominique
Nice banana bread taste, but a little dry. I baked for ~58 minutes. I might add applesauce next time!
Charlotte
The best banan bread recipe I have ever tried!! Its so good I am flabbergasted
Kate
Wonderufl to ehar, Charlotte!
Sara
Oh my! I was so surprised that this turned out as good as it did. I loved my old “unhealthy” banana bread recipe and I was afraid this one would taste like bland health food, but it was absolutely delicious. It was moist with just the right amount of sweetness. I made it according to instructions using coconut oil and honey. It will be my new go to banana bread recipe.
Kate
I’m glad you loved it, Sara!
Pam
5 stars. This recipe is a moist tasty banana bread. Mine had chocolate chips in it though so maybe not as healthy but the family gave it a 5 star.
Kate
Thank you, Pam!
Raina Mitchell
I make this almost every week, changing up the additional ingredients but usually is walnuts and Whittakers dark chocolate. Super simple recipe but so delicious and moist!
Kate
I love to hear that, Raina! I appreciate your review.
Val
This has been my go-to recipe for years now and I have received nothing but compliments when making this for friends/family..so a solid thank you is in order, haha! If I wanted to make a chocolate version of this bread, would I just add 1/2 cup of quality cacao powder to the batter?
Kate
That’s great to hear, Val! I appreciate your review.
Sally
I make this all the time with gluten free flour, dark chocolate and walnuts and it’s my favourite banana bread recipe! I find it definitely takes 1 hour at least, maybe that’s down to me substituting the flour for GF.
Anna
This recipe was perfection! I used AP flour, 3 bananas and added 1/2 cup chocolate chips. I’ll be making the next batch soon. So good!!
Kate
Happy to hear you loved it, Anna! I appreciate your review.
Rosina Antenucci
I have been making this recipe every week for a while now and it always tastes great. I use almond meal with add in of a large handful of walnuts and sometimes dried fruit. Two months ago I accidentally added cardamon. Now I always add I TSP cardamon and 1 TSP cinnamon. Absolutely delicious. Thank you for your recipe.
Kate
You’re welcome, Rosina!
Rianna Robles
could i use almond flour??
Kate
I would suggest my Gluten-Free Banana Bread (Made with Almond Flour)
Stephanie Phillips
This recipe is really good. My two boys made it ( 14 and 9 years old) while I supervised. They loved it. We did end up using bobs red mill I bleached all purpose flour because they were all out of whole wheat flour at the store. We opted for olive oil for the oil in it which we use all the time anyhow. I can’t wait to make it again and try some additions. I’m thinking of trying some dark chocolate in it. :) Thank you so much for sharing this recipe.
Gina
Made 4 loaves exactly as written, but forgot vanilla. Delicious and moist!
Kate
Great to hear, Gina!
Ellen
I almost never leave reviews but this is a staple in our house now so I feel like I must. I went in search of a healthy banana bread recipe a couple months back after my elite athlete son had 2 shoulder surgeries in 6 weeks time, and was going to be doing a lot of sitting around and feeling sorry for himself (who doesn’t need comfort food in a situation like that?). I stumbled upon this one. My son and husband now ask that I make this every week! I have probably made it 10 times. I make it exactly according to the recipe for the most part. Sometimes I use 1/2 cup honey and sometimes 1/4 cup honey & 1/4 cup Lakanto maple syrup. It’s a hit either way. Thank you!
Amanda
Thank you so much for this recipe! I have searched for and tried many varieties and options for a cake without added sugar that still tastes like a treat. This one has definitely been our favorite, and is now our go-to recipe for birthday cakes for our little ones.
Kate
You’re welcome, Amanda! I’m happy to hear you enjoyed it.
Alex
This was amazing!! And i used a gluten free flour combination. 2cups white rice, flour, 1 cups millet flour, 1 cup tapioca flour 1 cup potato starch with 4 tsps xanthum gum and it really worked together, I have millet and ground it with my coffee grinder and voila. All together this a hit!
Kate
That’s great! Thank you for sharing, Alex.
Rachel
I was looking for a version of banana bread that I wouldn’t feel guilty feeding to my 7 month old son. I was skeptical, especially since I elected to use olive oil and maple syrup…I thought it was setting the stage for some funky flavors for sure. But WOW! This is such tasty bread! It got a good crust on top but stayed perfectly moist inside! When I make this again in the future, I will absolutely use walnuts…highly recommend this recipe for those wanting a guilt-free banana bread alternative! Picky baby approved!
Kate
I’m glad you loved it, Rachel! I appreciate your review.
Lo
Babies under one should not have honey. Most jars should display the advisory.
Rachel
I used maple syrup but thank you for your concern.
Jay
Hey Kate,
Tried this recipe and followed everything but wanted to go 100% oat flour so I used your method of multiplying by 1.42 (so 225g * 1.42). Also opted for maple syrup.
While it tasted great, the bread came out crumbly and slightly dry since I only usd oat flour. Do you have any recommendations for how to improve this for next time? Should I be using more coconut oil? Any advice would be super appreciated!
Thanks!
Kate
I’m sorry to hear that! Maybe you baked it for too long.
ZanyBlaze
Made this with chocolate chunks in it and yip, 60mins exactly. I had no cinnamon unfortunately but was still delicious, easy and went down well with my health conscious partner
Kate
Thank you for your review, Zany!
Gina
I followed your Banada Bread recipe using a blend of almond and oat flours, and olive oil. I also pre-soaked 1/2 cup organic walnuts in 1/4 cup water to soften them as I suffer from IBD. Results: delicious and well received in the gut! I shared it with friends and they gobbled them up! Thanks for sharing your tips and recipes!
Julie
I’m late to this party! I tried this recipe with brown rice syrup, GF flour. I increased the syrup just a little, and reduced the milk as well. I also used half oil, half applesauce. Extra ripe bananas were used. The result was BLISSFUL!
Kate
Great to hear, Julie!
Maureen Abele
Made this today. Love the ingredients, simple and delicious! Thanks!
Kate
You’re welcome, Maureen!
Harmeet
Hi, I have tried this earlier and it came out really good ,but this time the batter became too sticky like yeast has been used and bread did not taste that good. What could be the reason for this?
Kate
I’m sorry to hear that. Did you use something that went bad?
Katharine in Virginia
Mmm! Another perfect recipe made it with “chia eggs” chia seeds in place of eggs, and swapped 1/4c ww flour for powdered low fat peanut butter. Batter was delicious too!
Kate
Great to hear you enjoyed it, Katherine!
Katharine in Virginia
Cheers, our family just finished a second double recipe loaf.
M
Phenomenal recipe! I am shocked that this is a relatively healthy recipe, it tastes so darn good! It is a much more subtle banana bread, but is still absolutely delicious. The dough is perfectly most and is a lovely texture. I used a heaping 1/2 teaspoon of cinnamon in the batter and then added a total 1/2 cup mixture of chopped toasted pecans and walnuts. I also mostly used honey with about a tablespoon of maple syrup. I also used oat milk as my milk/water option. I highly recommend using well ripened bananas — if you need them more ripened overnight, stick the them in a paper bag with an apple or two and put them in a warmish place and it helps a lot! This is definitely going to be a go-to recipe for me now!
Candice
Curious when to add the1/4 of milk/water in the recipe list
Pam
Made this tonight with cranberries, walnuts and dark chocolate chips. It is a delicious banana bread. Moist and very tasty!
Shelly
This came out so perfect, I didn’t have enough maple syrup so used about 100grams of it and didn’t seem to affect the bread, soo moist and yummy. My family is in love. I also used half wholemeal/regular!
Anna Besford
the best I’ve ever eaten – greetings from Scotland
Kate
Great to hear, Anna!
Kim
I thought this banana bread was amazing! i would not change a thing
Melliny Lamberson
I made this bread and it makes us happy! We found ourselves in need of something grab & go, and this works well. I confess to throwing everything except the flour into the blender and then mixing the flour in a bowl with a spoon. That didn’t mess anything up. So that’s an idea for people with hands issues and a Vitamix. I would love to know about substituting sweet potato for some or all of the banana, or apple. I’ve always made healthy food but have never been a baker. Thank u so much for your healthy food ideas! Your salad with greens, apples, pomegranate seeds is a regular here, with substitutions depending on availabilities.
Alysia Cole
My go to when the bananas get a tad too brown. Love this recipe!!
Kate
Thank you for your review, Alyisa!
Nora
I make this banana bread recipe almost every other week for my kids and they love it. I put 1/4 cup of mini chocolate chips and 1/4 cup of chopped walnuts. I put two good slices in their school lunches. Thank you so much for the healthy recipe!
Kate
You’re welcome, Nora! Thank you for your review.
Robin Levy
What’s your thought about adding a scoop or two of vanilla protein powder…I’m looking to make a healthy and complete breakfast bread for my elderly mother.
Michelle
Love this recipe and make it often! However I wanted to make it a bit lower in fat and use some alternative flours rather than the basic gluten free white flour blend. I ended up using 3 large bananas instead of 2, cut the coconut oil to 1/4 cup and used 1 1/4 cups gf flour blend with 1/2 almond flour. Turned out amazing as usual!
Kate
That’s great to hear, Michelle!
Rachel Morland
Love this recipe! Did exactly what it called for and it came out perfect and moist! Only problem is you’ll tell yourself its okay to keep eating because it’s a healthier version ;) SO GOOD! Thank you!
Luba
Turned out amazing! Teen approved also! I used half Einkorn wheat flour and half sprouted millet flour. I mixed in 1/3 cup each walnuts and chocolate chips. Baked for 57 min
Sandra
I made your banana bread recipe today and it was delicious, the smell was inebriated while was in the oven. I just used olive oil instead of coconut oil. Thank you!
Kate
You’re welcome, Sandra!
Sandra
I made your banana bread recipe today and it was delicious. I just used olive oil instead of coconut oil. Thank you!
Jessica
Made this with oat flour and a flax egg. Turned out AMAZING! I made two loaves, pulled them out of the oven around 9:30pm. Woke up to one of them already being completely gone! I guess that alone should sing the praise of this recipe. The ingredients are all simple, so easy on the tummy. I did have to bake it a little bit longer than the recipe indicated. And, I added a bit more cinnamon than it called for as well(personal preference). Highly recommend!
Paige
The only banana bread recipe I use!!! I add in an extra banana and chocolate chips and it’s just to die for.
Ann
Oh my goodness – this is the BEST recipe. So moist and delicious, and I love knowing that it’s healthier! Thank you!
Kate
You’re welcome, Ann!
rute paredes
oh Kate you have no idea what this recipe means to me and what joy it has brought to my family! It was the first cake I baked with my daughter – now 6 – and is still her absolute favourite. It’s been our choice for school bday parties and cozy Fall get togethers. It’s been gifted to friends about to set off on roadtrips and my dad swears it’s addictive as he can’t stop himself having just another slice. Thank you!
Kate
That’s great to hear, Rute! I appreciate your review.
Becky Harvey
Delicious banana bread and I just had to make sure I used a kitchen aide mixer as it brought some air into the mix.. kept this not so dense and perfect!! Yum – Yum!
Definitely kept this vegan as you’d shared… sooo good! Thank you~
christine
have to say. I love the zucchini bread made it twice already once with dark chocolate chips the other with pecan. Both were delicious.
Now doing your banana bread
Haley Fechner
This was delicious! I used a gluten free one to one flour, and butter instead of oil. It turned out so so good!
Beth
I’ve been making this recipe all this fall for my son’s cross country team so I make two loaves each week. I have used sugar instead of honey or maple syrup mainly to save money. I’ve used one cup each of white flour, whole wheat flour, and almond flour plus a half cup of ground flax seed. I think I’ve been accidentally using 4 bananas but it’s been fine. I also add a half cup of chocolate chunks. The coconut oil works great. I gently melt it in the microwave for 30 seconds. Thanks for this recipe!!
Natalie
I tried this recipe with 1 3/4 cups of gluten free flour and I didn’t add the vanilla because I didn’t have any and the banana bread still came out amazing!! I loved it and making it a staple in my house.
Maria
It’s everyone’s favorite healthy sweet breakfast at home. It is delicious and healthy.
Beverly Workman
This is the BEST banana bread recipe ever!! I used pure maple syrup, avocado oil and one half cup of walnuts. This will forever be my go to recipe! Thank you for sharing it!
Kate
I’m delighted you enjoyed it, Beverly!
Cali
This was so good! I put 3/4 cup of almond flour, and 1 cup gluten free flour, and it still turned out amazing! I definitely will be making this again! ❤️
banana bread lover
I LOVE banana bread and am always looking for recipes to make it healthier at home (since the ones sold at bakeries are always sooo decadent). I even reduced the amount of maple syrup and it was the perfect amount of sweetness. Such an easy recipe to follow, added crushed walnuts and topped off with cinnamon! My house smelled amazing and it is the perfect morning pastry or night dessert. It was fun to bake with whole wheat flour which I don’t do often. Amazed at how moist this bread was – and the coconut scent wasn’t overpowering. Will be making on repeat this winter!!
Martin
Dear Kate,
I have been baking and sharing this original recipe regularly these past three years, and it has become an absolute favourite, both for myself and the family members for whom I often make it.
In truth, I would like to say that it’s become something deeper for me, since my mother has been unwell these last two years, and I am not always able to connect with her through conversation. So “my” banana bread, as it’s come to be known, is a lovely substitute for those words of love and care which don’t come easily, or which can’t be received easily, during a time of illness. I didn’t set out to make banana bread for this, it’s really just the way things have turned out.
In your descriptive preamble to the recipe, you mentioned the sight of a grown man beaming at your mention of baking banana bread. The sight of a grown man baking the banana bread himself, to share with others, might be different, but still wonderful, thought.
I find the healthful/healthy aspect of this recipe is what makes it so special, and it’s one of the main reasons (apart from the bread being delicious) I’ve gone on making it, thus kind of “making it my own” (though I’ve shared the recipe a few times as well).
When I keep one of two loaves for myself, I often like to think of it as “bread for the journey” (especially when I include chopped walnuts which are so nourishing), not unlike the bread given to the company of ring-fellows by the elves in the epic the Lord of the Rings. Bread which is good for the heart, the body, the senses, and good for giving and sharing.
Anyway, perhaps I am reading too much into this specific recipe, or perhaps I’m sharing part of myself, in appreciation of it, since we know that there are thousands of bread recipes out there! In any case, thank you so much for the recipe–these are some of my reflections to have with bread on the journey.
Wishing you and Cookie & co. all the very best, M.
Kate
Thank you for sharing your thoughts. I’m happy to hear my recipes and this banana bread have had such a positive impact.
Nicole
The only thing I did different from the recipe was I added more cinnamon than what it called for in the recipe. Other than that, I followed it exactly and it came out so good!! I didnt have any walnuts otherwise I would have added them so I’ll have to add them next time bc I will def make this again
Lindsey
I just wanted to thank you for all the hours – on your feet in the kitchen – it must have taken to come up with delicious recipes that don’t contain gobs of sugar and highly processed oils. My family loves this bread and the blueberry muffin recipe you have. So much so that we went to a restaurant recently and upon eating the overly sugary muffins, my 7-year-old said “these don’t taste right…yours are better.” Grateful to you for these delicious recipes that are made out of actual food and nourish our bodies!
Ella
This is THE BEST banana bread I’ve ever made.I was never a huge fan of banana bread
but somehow this recipe made me change my tune. Keeping this recipe on file forever. I add chocolate chips to it if I’m feeling naughty.
Kate
I’m glad you loved it, Ella!
Christine
This is the best banana bread recipe! I used avocado oil for the fat but followed the recipe otherwise exactly as written. It was fantastic! My husband has already requested another loaf. Thanks Kate for all your healthy delicious recipes.
Tatum K
This is my go-to banana bread recipe! I’ve been making it on repeat for 3 years now :)
Kate
I love to hear that, Tatum! Thank you for your review.
Becky Harvey
Loved this banana bread! I made it vegan… just super moist and delicious! Thank you ~
rwmrwm
This was amazing. All family members loved it, from the toddlers to the grown ups. I followed the recipe accurately. Used honey and half a cup of chopped pecans. Topped with a “not unhealthy” cream cheese frosting.
Amber
Hi there! Do you think I can make 2 breads and keep one out to eat that week and put the other in the freezer for the next week? I can’t wait to try this recipe!!
Rita
I’ve made this banana bread dozens of times, and it never disappoints. Always light and crumbly. Thank you for sharing this wonderful recipe, Kate!
Kate
You’re welcome, Rita!
Vera
Absolutely the best! NO sugar, yay! My husband raves over this bread.
Cecilia
Best I ever baked! I really tried si many ones to find my favorite. And this one… incredibly moist and really delicious Thank you so much for the recipe. I’ll make it again and again
Irene
This recipe is moist and delicious! Very easy to follow and had all ingredients on hand!! Thanks for a great recipe!!
Kate
You’re welcome, Irene!
Bethanie
This is delicious. I made it with coconut oil and added pecans. My husband and I prefer it to traditional recipes with sugar and white flour.
Claro Vizconde
How can I convert the recipe to fit my 2 lbs bread machine. Please advise, thanks!
Kate
I’m not sure as I haven’t tried it, sorry!
Mama Bear
Just wanted to add to the chorus of praise for this recipe. Made just as written. It’s amazing. Tripled the recipes for our big family. Gone in 2 days. I love that’s is healthy and I feel good about feeding it to my children. Thanks so much for this!
Kate
You’re welcome!
Sandra
this is the best banana bread.. My go to recipe for years and every time I make it for anyone or they have some at my house they always want the recipe!
Arthur Wilson
Hi Kate
I’ve made this recipe twice now even though I get a tasty brown crust on the outside it’s doey in the middle
Please what am I doing wrong
Thanks Arthur
Kate
Hi Arthur, are you sure you are adding the right amount of ingredients? How long are you baking it for?
Sandra
This is fantastic!! I split my batter into different sections and made mini loads. One I added raspberries, the other blue berries, the other chocolate chips and the other peanut butter. I also made mini muffins for the tiny tots or for the ones that want a taste and not a slice. I’m still working on the time differences (checking every 5 minutes) but can’t get enough of these. THANK YOU!
Harriet
Hi! Did you figure out how much time the mini loaves need to bake for? Thanks!
Anais Minks
I’ve tried several healthy banana bread recipes and this is by far the best. Others I’ve tried are good, but tasted healthy. Heart health, weight loss, and tasty but good-for-you foods are important to my family. We’re currently trying a Mediterranean diet and this banana bread fits it nicely because it uses olive oil and has no added sugar, as well as using wheat flour. It’s really moist, and tastes great. I bake it, cool it, slice it, then wrap individual slices in plastic wrap and freeze them, so my kids (or me) can take one out, pop it in the microwave for 30 seconds and have it for breakfast. I do recommend this recipe and thank you, Kate, for sharing it.
marta
Absolutely delicious
Kate
Thank you for your review, Marta!
Kira
I’ve been making this banana bread for a few years now. Love that it doesn’t use white processed sugar and it’s so yum. Started off making it for myself, then my husband and I, now I make it for our baby boy. Thank you for this delicious recipe!
Lois
I made this today. Used grapeseed oil. Used kamut flour (I grind my own grains). Added walnuts. Big hit with both hubby and myself, yum! Honey gave it the perfect sweetness. Cook time was right on target. Next time I will try a mixture of spelt and kamut flour, to give it a bit stronger wheat taste.
Michelle M
This was SO EASY to make and SO GOOD! I used maple syrup, coconut oil, and a real egg. I also used AP flour because that’s all I had and oat milk. I mixed in dark chocolate chips- but think walnuts would’ve been a great addition! Thanks for this recipe!
Kate
You’re welcome, Michelle!
Maria
I have been making this recipe for over 7 years now, and it always comes out perfect. Whenever I bring it over to someone, it’s gone within an hour!
Kate
I love to hear that! Thank you for sharing, Maria.
Cathy
Delicious and reliable!! Thank you!
Sum
This was absolutely amazing! As good as any non healthy banana bread! Add a dollop of vanilla Greek yogurt and some fresh berries for a delicious nutritious breakfast or snack!
Virginia
Thank you for mentioning multiple adaptations. I wanted to use just what I had on hand so I substituted sugar free syrup for the honey. I added cocoa powder and made chocolate banana muffins. I will use this recipe to make more sugar free versions in the future
Mike
Hi,
It looks like this recipe has been updated since I last made it.
I have always used approximately equal quantities of wholemeal wheat, rye and oat flour. And the oil I use is walnut. I find these two tweaks produce a nice result.
I have used Maple Sugar in the past, but I feel the result does not justify the expense. Next time, for sugar, I will try the Dry Malt Extract I get from the home-brew shop for making beer.
Happy Cooking,
Mike, from Canberra, Australia.
Clytie
My favourite ever banana bread recipe! Brilliant every time.
Kate
Thank you, Clytie!
Catherine Qc.Canada
Best damm banana bread recipe ever and I’ve tried many recipesI’ve made 6 loaves so far using this recipe as my base and they’ve all turned out moist and delicious(chocolate,date,nut,raisins), even doubled the recipe it was a success! Bravo Kate!
It’s easy and simple
Kate
Great to hear, Catherine! I appreciate your review.
Kimberley
The best banana bread ever, and healthy too! I added @ 1/2-3/4 C chopped prunes, 1 C chopped walnuts and a total of 3 bananas. Very moist and delicious!
Kate
Great to hear, Kimberly!
Tania
It turned out good. The only thing I would do differently is use half the amount of maple syrup called for in the recipe. It’s a lot sweeter and thinner than honey and has a strong flavor.
Kate
Great to hear, Tania!
Shari
I made this yesterday. I substituted the oil with applesauce and used the maple syrup. I added chopped walnuts, too. This bread is so moist and delicious. It will be a favorite, especially when the bananas ripen quickly, to add to my collection. Thank you.
Sue
This is my go-to recipe! Love it.
Kate
I love to hear that, Sue! Thank you for your review.