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).
Wynona
Our daughter gave us a loaf of this bread as a housewarming gift. This is the best recipe I’ve ever tasted for banana bread after 50 years of baking!
Kate
Such a kind compliment, Wynona! Thank you so much.
Tiffany
Kate your recipes are amazing. I am pregnant and baby has decided to make mommy a voluntold vegetarian if I want it to stay down. You have made the process so easy and delicious. It’s not a burden to the rest of my family who have enjoyed every single meal of yours I have made. You are a beautiful soul with serious foodie talent!!!! Go girl!!!!
Kate
Thank you, Tiffany! I’m so glad both you & baby approve of my recipes, I hope it makes things a little easier on you. Wishing you a smooth pregnancy and healthy little babe!
Shannon
I am not a huge fan of banana bread, but I had a ton of bananas leftover from an event that I froze so I’m making lots of banana baked goods. I googled “healthy banana bread” and found yours. It is the best I have tasted! I will be making this again. Love that is has olive oil.
Kate
Thanks, Shannon! I’m glad you found what you were looking for.
Yvette
Oh no I used coconut flour and it turned into a paste,
Kate
Oof, yes, coconut flour is the trickiest of flours for conversion. Sorry, Yvette!
erina
This was very good and moist! Thanks for sharing!
Kate
Perfect. :) Thanks, Erina.
Winkie
I tried making this 2 days ago and the result has just blown my mind. It is absolutely fantastic, it’s moist, flavourful, plus healthy….
I’ve been making banana bread with different recipes for over 20 times…so I know what’s good and what’s bad, and I can reassure you that this is a MUST try banana bread.
Thank you for sharing this amazing recipe to us….Please deliver more tasty recipe to us
Josephine
LOVED THIS. So delicious and a great alternative to regular (sugar filled) banana bread! Added some dried cranberries and chia seeds in the mix and topped it with more chia seeds and sliced almonds-soo good thank you!
Kate
You’re welcome, Josephine!
Meghna
Delicious! I’ve tried several healthy banana bread recipes and this one is by far the best!
Kate
:) Wonderful!
Craig
I love this recipe, so moist, I now know it off by heart I’ve made it so many times! Do you think I could sub apple for banana? Maybe cut the apple into little bits and cook in a saucepan with a little water? Would it be a straight substitute?
Kate
Hi, Craig! I haven’t tried that, but I think a better straight substitute would be apple sauce rather than diced apples– maybe both? You need to have that mashed component, though, for it to behave in the recipe the same way the mashed banana does.
Darya
Really delicious! But I’m afraid I could eat it on my own:)
I’ve used a mixture of rice and whole wheat flour. Want to try the one with a pumpkin!
Chelsey
Mine like waaaay over-rose and i followed the recipe directly. Any ideas why ?
Jenn
I don’t usually leave reviews but this recipe was amazing and I’m so glad I found it. Will be repeated for sure. Used it to make muffins. Perfection.
Kate
Wonderful! Thanks for the comment, Jenn.
Dee
Hi Kate! I tried your recipe today and it honestly tastes so amazing!
Kate
Great to hear that, Dee!
Sarah
Always my go to banana bread. So good toasted! Tastes so yummy and I sometimes add cacao nibs too :)
Kate
Sounds toasty and delicious, Sarah! Thank you.
Kira
Just made this recipe tonight…. it was delicious!! I did add a lot of chocolate chips ;) But the bread itself was so good! Plenty sweet. I used coconut oil, honey, and whole milk.
Kira
Oh, and I used 3 bananas. And white whole wheat flour.
Kate
Yum!
Laura
My whole family enjoyed this recipe, but my 9 month old was particularly adorable gobbling it down.
Kate
So cute! Thanks, Laura. :)
Christy
Hi could I use almond flour to make this bread?
Kate
Hi, Christy–Unfortunately, almond flour won’t work well with this. For a GF version, I recommend Bob’s Red Mill GF Flour Blend, which uses rice flours, among other things.
Victoria
I’ve made this before with whole wheat flour and it was amazing. I just made it again and put it in the oven but I used almond flour. Will report back with how that works out for me, but wish I had read these reviews first! Oops!
Katy
Tried this the other day as a treat for my co-workers. I used olive oil, almond milk, and regular whole wheat flour. It came out sooo well! It took a little longer to bake than 60 minutes but was so worth it. None of my co-workers could tell it was whole wheat. I will definitely make this again :-)
Kate
Wonderful! Thanks, Katy. So glad the office liked it.
Ana
This is absolutely DELISH!!! I’m teying to share. ;-) I used 1/2 honey & 1/2 maple syrup because I did not have enough of either. Other than that followed directions to a tee.
Kate
I’m glad that worked out so well, Ana! Thanks.
NURAH
This recipe is very declious. Thank you for sharing
Kate
You’re welcome, Nurah!
Melissa Beach
Hi Kate,
I had a quick question. How much would you mash the bananas? Should I mash them as much as possible getting rid of the lumps, or is it better to leave it fairly lumpy? :)
Kate
I think a good in-between would suffice, Melissa! Not too liquidy, but mashed enough that it will distribute somewhat evenly throughout the batter.
Sommer
I just finished making this bread right now. I absolutely love this recipe! The bread is so moist and it tastes heavenly. I used agave instead of maple syrup or honey and added Zucchini. Other than that I followed the recipe closely. I will definitely be making this again!
Kate
So good to hear that, Sommer!
Jo Levasseur
I made the healthy banana muffins from the bread recipe as you said. I must say they are the very best muffins I have made! I love that it is just one bowl. I use parchment muffin liners. Tomorrow I will make the healthy pumpkin muffins. Do you have a healthy bran muffin recipe?
Thank you so much. Jo.
Kate
Hey, Jo! So glad you’ve been enjoying the muffins. I haven’t made a bran muffin recipe just yet, but I’ve added your request to my list, so be on the lookout for it!
kelly
So yummy! I only used 2 Tbl honey, used coconut water in place of the milk and added a handful of chopped dates, thank you for the recipe .
Kate
Perfect!
Simran
I LOVE this recipe.! Ive been making this for months now! its MY GO TO! but we have just moved and our oven is bust! and all i have is a crockpot. Since i miss this bread so much, is it possible to slow-cook this and make it in a crockpot ?
Thank you
Kate
Hi, Simran. I’m sorry, I haven’t tried that just yet! I wouldn’t be able to advise you either way. It’s possible someone commented about their experiments with crockpots, but I’m not sure.
Katherine Warlund
Using whole spelt flour to replace all of the wheat flour works very well! Great texture and flavour
Kate
Great! Thanks for the tip.
theano
hello, I made it last nigt and i really really liked it. I had on hand only two medium sized bananas so I increased the honey a little bit,I used olive oil and white all purpose flour cause that was what I had and instead of the water or milk I added the juice of freshly squashed orange and the zest of it. And let me tell you the zest took it to another level. I think it has a really healthy balance between healthy and unhealthy and its the most delicious and fluffy banana bread I have ever tried.
thank you very much
Kate
Your version sounds delicious, Theano. Thanks!
Jenni
I made this for my husband and he absolutely loved it. I made a version for myself with blueberries instead of bananas and it was also great! Agree that coconut oil gives it a great flavor. Thanks for the great recipe!
Kate
Ooh, a blueberry version sounds delicious, Jenni! Thanks for commenting.
Mary
Hey thanks, this is a keeper. Only used 1 cup white whole wheat flour and subbed 3/4 almond flour for the rest (denser) Used leftover egg whites. My anti healthy food man adored it!
Kate
Great! So glad everyone enjoyed this, Mary.
Christina
I omitted the oil all together and supplemented applesauce instead. Cooking in the oven right now, hopefully turns out good!
Kate
I hope it went well, Christina!
Karen
Hello Kate, thank you very much for this recipe. It’s the first thing I have ever baked in my life – and it worked out! I’m delighted. Can you please tell me the quantity of chia seeds I need to use to avoid eggs? I see from some comments I may need to add water also. Can you advise? Many thanks. Karen.
Kate
Oh, I’m so glad you enjoyed this, Karen! I hope it’s not the last time you bake. Chia or flax eggs are pretty simple to make: one tablespoon of ground chia or flax seeds, mixed into three tablespoons of water, and set aside until they become gelatinous (about 3-5 minutes). That counts as one egg, and you can double it per the recipe. Let me know how that works!
Karen
Hi Kate, I tried it with the milled chia seeds and it worked well, just needed a little more water and cooking :) Thanks a lot.
Tori
I made this today and it was soooooo good! The only thing I changed was I used stevia instead of honey, and it worked fine. I’m totally going to make it again! Thank you!!!
chris
can i replace banana with cooked apple?
Kate
Awesome! Thanks, Tori. What was your swap-out ratio for the stevia? I’ve had other readers ask about that, but haven’t experimented myself. Thanks in advance!
Skye
I love this recipe. I just made it with my 3 year old.
I can’t leave a recipe alone so I swapped the honey for rice malt syrup and we made it into mini muffins , so tasty and cooked in 15 minutes. Just in time for morning tea!
Kate
Perfect! So glad both mom and babe enjoyed them. :)
chris
can i replace banana with cooked apple?
Nicole
Hi Kate! Thanks so much for the free recipes, they are fabulous! I decided to try date syrup instead of maple, but found it much thicker with a strong taste (still nice though). If I halve the amount, would I need to increase another of the wet ingredients?
Kate
Hey Nicole, I haven’t worked with date syrup yet. If you halve the amount of sweetener, you might want to add some extra mashed banana to be safe.
Jennifer
Thank you for a maple-syrup sweetened recipe! Made with sprouted spelt for my low blood sugar, added pecans to one and dark choc. to one for kids… just reduced the maple sugar by 1/4 cup overall. Delicious!! The only thing is mine stuck to bottom of pan, need to dust w flour next time I guess. Am going to experiment with Buckwheat at some pt. and will give feedback:) Thx again!
Kate
Those versions sound delicious, Jennifer. And yes, report back on the buckwheat flour! I’m sure there are lots of readers interested in that swap-out.
Aimee
Could you use the full fat coconut milk, the canned kind?
Kate
Sure, that would work. The liquid is a minor ingredient so you could just use water.
Danna
Hi,
Thanks for the recipe it was a super hit with the family.I really liked the honey substitute for sugar.Also made my adjustment with coconut oil I added half coconut oil and half clarified butter which turned out super awesome.
Kate
Excellent! That sounds delicious, Danna. I’m glad the clarified butter swap-out worked.
Aniek
I baked mine for 55 minutes at 160 Celsius degrees, and although it isn’t burned, it still looks a lot darker than yours and I definitely have to cut away the sides because they just don’t look appetising. Do you have any idea what the problem is or how I can fix it the next time?
Kate
Hey, Aniek! There could be a couple issues here. First, ovens are super variable! Their heat settings and *true* temperature vary, so it could be just a matter of keeping an eye on the bread a little more and checking in more often. Second, are you using a dark pan for this? Darker pans tend to bake dishes faster, so you may want to use a lighter pan. Let me know how the next one goes!
Jennifer
Will whole wheat pastry flour work? I have an abundance, so I am curious.
Kate
Yes! It’ll alter the texture a bit, as whole wheat pastry flour is a much finer flour and will produce a lighter, fluffier result. Keep an eye on that cooking time, too! I’d just do toothpick checks a bit more often than usual.
Metalmom
Hello Kate,
I realize this recipe has over 1,000 posts but it was the most appropriate spot for this: I had a large batch of pureed dates in my freezer (from a recipe which didn’t work out). What to do with it? Dates are not cheap! So I took a chance and made this banana bread recipe, subbing 1 cup of the dates (which also had some ground walnuts in it) for the 1 c banana. I left out the extra sweetener as, of course, dates are so sweet. I thought it would come out of the oven in a big, rubbery, unrisen lump, because the dates are so wet and heavy, but it actually came out pretty well! I likely wouldn’t go out of my way to make it if I didn’t already have the dates, though. So there ya go…inspiring another reader to take a chance!
Kate
Thanks so much, Metalmom! I am *so* glad your bread worked out really well, and I always welcome comments discussing swap-outs and variations of my dishes. I bet you I get this exact question in the future, and I’ll point to this post for good tips. Thanks again!
Val
Making this for a second time. This may be my favorite banana bread recipe, period. It’s delicious and easy to make. 5+++++++
Kate
Thanks, Val! This is my favorite recipe, too.
Ally
Hi! I never made any kind of bread before.I followed most of the recipient and used
coconut oil
1 cup white wheat flour and 1/4cup of coconut flour
By the time I mixed everything in the dough was so thick so I added some apple sauce to it.
I baked it in a round cake pan. After I baked it I realized it didn’t rise very well. Is this because of the flour I used or the apple sauce. How do I get my bread to rise?
Thank you for the recipe it was very good even though my bread came out flat
Kate
Hi, Ally! Coconut flour does not behave the same way in recipes that call for wheat flour–it soaks up a ton of liquid, and makes for a much denser product. I really don’t recommend using coconut flour as a substitute, and just sticking to using it in recipes that included it in the original version. I’d use whole wheat flour next time!
AshleyA
Maple syrup? That’s not much better. And milk? Why not just add more banana and reduce the sugar to 1/4 cup. You wouldn’t need any milk because of the moisture of the banana. Why cut out butter only to substitute it with another dairy?
Looks delicious though.
Kate
Hi, Ashley! Thanks for asking. I use maple syrup because it is a natural source of sugar and not processed like white sugar–our bodies can digest and use it much better than the processed stuff. As for the milk, I noted in the recipe that you can use water or any kind of milk you’d like– which for many of my readers means non-dairy milk. Almond or cashew will work just fine. I hope you try it!
Lisa
I made Banana Bread this morning. It was a hit! I expanded the recipe to include the extra overripe (3 large) bananas I needed to use. For the oil about (1/2 cup) I used walnut oil. Buttermilk (1/3 cup) replaced the milk/water. I added the peel of one lemon grated as well as a little lemon juice mixed in with the mashed bananas. Added in about 1/8 cup hemp seed 1/3 cup flax seed 2 cups whole wheat flour and 1/2 cup white flour. Everything else stayed the same. And the 1+ cups of toasted pecans made it perfect. I started out with a 375 degree oven then after 10 min turned it down to 325.
Ambica
I love your bakeware! I can only assume it works very well. I’m new to baking and like to invest in quality products, I’m looking for a bread pan like the one you are using, would you happen to know a quality and safe pan or brand that you could suggest?
Anna
Hi. It looks delicious! Can you tell me, please, how much grams or ml it is in a cup? I have tried to make it, but it doesn’t succeed to me. Thank you. Anna.
Kate
Hi, Anna! I usually point readers to this resource: https://myfrenchchef.com/conversion-chart/ I hope this helps!
Téa
Perfect recipe, Thanks you!!!!
Kate
You’re welcome!
Amy
Hi there. Love love love this banana bread recipe. I been stalking this recipe for a couple of years and it always comes out good. I am finally a good baker w it. I currently am out of honey & maple syrup- can I sub it w brown sugar or coconut sugar ? I have so much of it hanging around. Thank you again for the lovely delicious recipe.
Richard Guillotte Jr
Made the banana bread was good but my question is recipe calls for two eggs. Are they medium or large is my question
Kate
Hi Richard, they’re large eggs. It’s safe to assume large eggs in American recipes.
Angela
Do you think rice malt syrup will be ok in place of honey?
Rufina
Can I replace the wheat flour with oat flour?
Kate
Hi, Rufina! Other commenters have said it works, but you’ll need a teaspoon more of baking powder. It may come out finer (ie, crumbly) and may not rise as much, but the flavor should be great! Let me know how it goes.
Gina
Has anyone tried adding peanut butter? I was thinking about adding some (no added sugar or salt smooth pb) for my son. Anyone find a good way to do this without messing up the original recipe?
Andrea
This turned out great! My husband really liked it too. We don’t eat exclusively gluten free but have cut down the amount of wheat products we eat so I made it gf using Bob’s Red Mill 1 to 1 baking flour. I also cut down the sweetener to 1/3 cup maple syrup since I added chocolate chips and it was plenty sweet for our taste.
Kate
Wonderful! What did you think of the Bob’s GF Blend? It’s my favorite to use for making everyday recipes GF. I hope you find it versatile. Good luck to you and your husband on cutting back some of that wheat!
Mai
Hello, i made the banana bread yesterday and turned out very nice , we liked it Thanks q lot for the recipe.
But it wasn’t moist but a bit dry , do you have any idea why it turned out like this ???
My bananas weren’t very ripe can this be the reason or what else can be ???
Kate
I’m sorry the texture wasn’t quite right, Mai! The bananas could be a part of the problem–the riper they are, the more their natural sugars break down and provide a more watery texture to the mashed bananas. What type of flour were you using? Some nut or rice flours have a tendency to dry baked goods out.
Hilary
I just made this and it came out PERFECT :)
Kate
YES!
Bharti Hira
I baked the healthy banana bread today. I used rice milk, maple syrup yogurt and cold pressed organic coconut oil- cant taste it at all and worked very well.
I used 2 large ripe bananas and made two loaves by doublingthe ingrdients apart from the bananas.
I also added walnuts and used 2-3 tablespoons of yogurt instead of eggs.
Lovely recipe. Thank you
Kate
Great! I’m so glad this worked out for you, Bharti.
Karen
Wow, just so amazing! I used brown rice flour and almond milk. Wow, these are so yummy. I also made them into muffins, they didn’t need as much cooking time! What a hit! Thank you! :)
Kate
Perfect! Thanks, Karen!
Deanna
I uesd coconut flour in this recipe, and i don’t think it works, it looks like mashed potatoes… ugh
Kate
Ugh, I’m so sorry, Deanna! Coconut flour is really tough to work with, and can’t be switched out 1:1 with wheat flour. I only use it when it is specifically called for in the recipe. I hope you try this again with wheat flour!
Fallon
Ok so I used this recipe but subbed apple sauce for oil and bobs almond meal/flour .it cooked on the sides and top a toothpick came out clean but it’s just mush .. can you help me ?
Kate
Hey, Fallon. Nut flours are really difficult to use in recipes that weren’t written with them in mind- they just don’t behave the same way as wheat flour! Have you tried using Bob’s Red Mill GF flour blend? It’s a mix of rice flours, and can be used as a substitute with a 1:1 ratio with wheat flour.
Cara
Fantastic recipe. My 7 year old daughter and I just made it together and she loves it. We actually used a muffin tin instead of a bread pan. We believe she has a corn allergy; so, now are trying a “corn elimination” diet. It is amazing (and a bit scary) how many products include corn byproducts. This is a great option. We will be making it again.
Kate
Oof, so sorry to hear that, Cara. Gluten can slip into so many things, so I don’t envy how careful you’ll have to be. BUT, I know there are some great resources out here in the blogosphere for gluten-free folks, so I hope that helps!
Lydia
I’ve tried a lot of Banana Bread recipes and this is hands down the best one I’ve ever made. I love that it uses honey instead of refined sugar which I have stopped using. Thank you for the most delicious, moist & healthy banana bread!
Kate
Thank you, Lydia! That is exactly what I was aiming for.
Sri
Amazing! I swear by this recipe. It’s always great great hit and loved bread in my family.
I was thinking, how would that be, to use mango in place of banana? Have you tried that way, how would it come out
?
Kate
I haven’t tried that myself, Sri, but I think if you do a mango puree, you could do a 1:1 substitute with the banana and see how it goes! Let me know if you try it.
Sara
Hi! I can’t wait to make this recipe. I have three medium sized bananas that I need to use up. Could I use all three, it’ll probably be a bit more than a cup, or will it make it too moist? Thank you!
Kate
Other commenters have used more than the recommended amount, and it seems like it worked out great! They’ll be extra banana-y and you’ll most likely have more batter (so, more bread!). Just keep an eye on that cook time–it will most likely take longer, since they will be more moist.
Suzanne Scullion
I was interested in finding a healthy banana bread recipe. Happily, I found yours. I made no changes. I baked it a little while ago and my husband just asked for another slice. He also added that he could eat the rest of the loaf himself. I put my foot down on that one.
Kate
I hope you manage to get a piece, Suzanne! Thanks for the kind comment.
Brady
I made this vegan by skipping the eggs and using 4 bananas instead of 2. Tastes the same as the regular version (which I have also made).
Kate
Perfect! Thanks, Brady.
Dina
I’ve tried making MANY versions of banana bread over the years and most were tasty, and some of those were fairly healthy. THIS IS THE RECIPE…BEST BANANA BREAD EVER. My entire family agrees, and I totally love that it’s a healthy treat for them. I made it with the coconut oil and milk, and only a 1/4 cup chocolate chips. Perfect. Seriously.
Kate
So kind of you, Dina!
Ida Bailey
Made this recipe today, hoping to find a banana bread better for my granddaughter. Nana loves it. Delicious. Followed the recipe and added walnuts. The test will be after school when she has it for snack.
Kate
I hope she likes it, Ida! Thanks so much for the kind comment.
Wendee
This recipe is super easy to follow and the taste of it is amaaaazing ! I baked it at 60-65 mins and added mini chocolate chips in them, I think walnuts would have been a better add-in. It was so delicious especially when you dip them in milk !! Definitely making it again this week yay
Kate
Yum! This sounds great with a cold glass of milk. Thanks, Wendee!
Mrs. James
Excellent receipe
Kate
:) Thank you!
Pearl Banday
Hi Kate! I am so looking forward to making this healthy version of my favorite banana bread treat. Unfortunately, the Ivory Wheat is out of stock (tears). Could you advise of the best alternative. I only saw the 1-to-1, whole wheat, and all-purpose flours.
Kate
Hi Pearl! Whole wheat flour will work great.
Srima
We are banana bread aficionados in our house and have tried zillions of recipes and have now put this one to the top. It is moist, super delicious and easy to make. We used the coconut oil and 1/2 honey and 1/2 maple syrup combo. We also heated the milk a bit and let the eggs sit out a bit so everything was at room temp. We also cheated a bit as our bananas weren’t as ripe as normal so we mushed 3 huge bananas and then cooked them for 10 minutes. We let that cool and then added that to the recipe. Really enhanced the flavour.
Kate
Yes!!! This is so awesome! And that’s a great tip for using underripe bananas–I’m definitely stealing that!
Cronny32
I really want to make this, but I do not have whole wheat flour. I only have all purpose and bread flour. Will either of these work?
Metalmom
Hello Kate and everyone,
I have a question about using frozen thawed bananas in baked goods. Do you think they would work? Have you ever tried them? I have a lot of frozen bananas because very often they get too ripe before I can eat them. I am wondering if they would be too wet. Thanks much!
Kate
All purpose will work! I wouldn’t use bread flour, though.
Nikki Smith
When do you add the milk or water?
Kate
That’s in step 2, Nikki! “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.”
Antonia
How many calories does it have?
Kate
Hi, Antonia! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Lynn
I love love love this recipe! I make it into muffins and add chocolate chips. Kids love them too. One bowl is the best. Plus I love how healthy it is. I wonder how I can adapt it for strawberries? I would love a strawberry chocolate chip muffin recipe. Any advice?
Kate
Hi Lynn, so glad you enjoyed this one! Check out my raspberry muffins; you could definitely replace the raspberries with chopped fresh strawberries and add some chocolate chips. I’ve tried using puréed strawberries in place of the banana and that didn’t work out so well.
Kerry
Wow. This really is yummy. I’ve made this twice now (both times with GF SR flour and half tsp of baking powder plus handful of pecans and sultanas.) It’s perfect every time and I can’t even bake!! I follow a sugar-, gluten-, and dairy-free diet and I am so glad recipes like this are available so I don’t miss out. Thanks so much.
Kate
I’m so glad this worked out so well, Kerry! I’m always happy to help folks navigate their diet restrictions with joy. You shouldn’t have to take the fun out of cooking and eating in order to nourish your body!
Regina
I made the Banana Bread. I had all the ingredients except the whole wheat flour. All I had was white self rising. So I left out the salt and baking powder and used the self rising flour. It was awesome . Best Banana Bread I’ve ever had. Already had 2 pieces and still warm. Thank you for the recipe.
Kate
I’m so glad that worked out, Regina! Wonderful.
Jenna
This banana bread is sooooooo good!! Just tried it and it’s easy and tastes amazing :)
Kate
:) Perfect!
Kylie
Loved it – easy to bake and healthy. Added the walnuts and for a naughty treat, served with chocolate hazelnut spread…Mmm
Kate
Yum!
Taryn humphrey
Yummo, made this with spelt wholemeal flour, honey and veg oil….delicious!
Kate
Yummo is right!
Jackie
Wow, you’ve made our household so happy with this recipe! We cut out the white stuff, leaving lots of our previous baked goods off the table. But this was perfection. Made as is with honey and dark chocolate chunks. It was gobbled up immediately with the little remaining still delectable the next day. Thank you!
Kate
You’re welcome, Jackie! So glad this could help make your family treats a little healthier. :)
Sanjana
I bake this whenever I have overripe bananas, and it turns out beautifully each time– my family raves about it! Thank you for this perfect recipe!!
Kate
I’m so glad this one is so reliable, Sanjana! Hello to the family. :)
Ramya Arun
Hi I want to try some of your whole wheat recipes. Can I use regular whole wheat flour instead of white whole wheat flour?
Kate
Yes, you can!
Vanessa
Wow, this is really, really good. I was a little hesitant because normal bread calls for so much sugar, I figured this could not possibly be as good as regular banana bread. This is actually better then the normal one I always made! My kids love banana bread but I hate giving them so much sugar. They devoured it and asked for more. Thanks!!
Kate
Hooray! I’m glad this exceeded expectations, Vanessa. Those bananas have plenty of sugar in them alone!
Lorena
Looking forward to trying out this recipe! Can you please provide the nutritio info? Thanks!
Kate
Hi, Lorena! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Trudi
I have made this recipe at least 30 times. I use apple sauce instead of oil as I’m trying to lower my cholesterol. It is always a hit. The entire family demolishes it every time. The only fault in the recipe is the suggestion to let it sit for 20 minutes on a wire rack. It NEVER lasts that long in this house :-) Thanks for a great go-to recipe.
Kate
Ha! This is all too cute. I just imagined your family devouring the bread Cookie Monster-style, crumbs flying all over the place! I’m so glad it’s such a huge hit. I hope you get some, too!
Liz
Amazing texture and taste. I stumbled on this recipe when looking for a banana bread without butter. The honey and cocunut oil bring this recipe to great heights. Love it!
Kate
Awesome! I’m so glad you found this recipe, Liz.
Meera
Hi,
Its a wonderful recipe. It would be good if you can specify the cup measurement in grams which will help many of us. Bananas come is different sizes. I have messed up many times using the cup measurement. I would like to try today. Please help me out to know how many grams is equivalent to one cup?
regards,
Meera
AllisonLP
I made this as gluten-free muffins. I added a half cup Splenda (as I knew it wouldn’t be sweet enough for me, but didn’t want the added calories). I used water instead of milk – as i was out of milk :) Must say, I was totally impressed! YUM! Will make again!
Kate
Great! Happy that worked out for you, Allison.
Joanne
Hi Kate, I tried the vegan version of this with Spelt and if taste great!
If i would like to make it a sugar free loaf, do you know if i should just omit the maple syrup or subsititute the same amount with water/almond milk? Will that work?
Kate
Hi Joanne, so glad you enjoyed the bread. I haven’t tried making a sugar-free bread, but if I were to guess, I’d replace the maple syrup with an equal volume of half mashed banana, half milk.
Melissa
This banana bread is delicious and love that it’s healthy!! Thank you for such a great recipe!!
Kate
You’re welcome, Melissa!
Damaris
This is sooo yummy! I added tons of chia seeds and it gave it a little crunch! My toddlers and husband loved it!
Kate
Sounds delicious, Damaris!
Danielle
This looks delicious! Have you ever subbed oat flour for the whole wheat flour? Do you think it would be okay?
Thanks!
Kate
Hi, Danielle! Unfortunately, oat flour doesn’t behave the same way wheat flour does in recipes. People usually suggest only swapping out a portion of the wheat flour with oat, and not replacing it in its entirety. It can be tricky to find the right ratio, so I usually don’t suggest making that substitution. If you’re avoiding gluten, have you tried Bob’s Red Mill Gluten Free Flour Blend? That should do the trick, as it’s a 1:1 substitution!
Claire
Love this recipe!!! Have made a few times and it’s come out perfect. Thank you
Kate
Great! Thanks, Claire.
Sasha
Hi Kate and Cookie,
This has become my No 1 go-to website for recipes, in my efforts to introduce more healthy, non-sugar encased foods to my kids. I have made this banana bread four times in the last month – each time a hit.
For the kids, I’m making it almost word by word – except that I use a lot more cinnamon. Also I go half-and-half honey + unsweetened date syrup (silan). The jury is still out on whether that is a good idea – I end up with a darker, and I think less sweet loaf – but I am not sure how it might affect the baking. Any thoughts?
For adults (morning tea treat at work), I added chia seeds and dessicated coconut (keeping in mind I use a very mild flavoured coconut oil), and also about 3 times the recipe cinnamon. I was so popular at work that day – especially when I told them how little sugar and how much goodness is in it.
Thank you!!!
Kate
That all sounds so warm and delicious, Sasha! I’m so glad you enjoy it. It seems like the unsweetened date syrup would produce a less-sweet result, but other than that, I can’t come up with any other effect it may have on the baking process. If you like the flavor, I say go for it! I’m so happy you’ve shared this with your family and friends. Thanks for reading!
Jennifer
I never (seriously, I don’t) comment on cooking blogs – although I should because I use them often but I just can’t help myself today. This banana bread is that good. I have made a LOT of banana breads but none are as good as this one. I recently purchased local honey and I only had one egg so I used a flax egg hoping for good results and I was pleasantly surprised! I shared the bread with my neighbors. I was instantly asked for the recipe and my neighbor bakes a LOT too! Thank you for sharing this, just amazing. I am drooling just thinking about it! And I LOVE that there is NO refined sugar!
Kate
Oh, I love this! There’s so much goodness in this comment. Thank you for taking the time to review the recipe, and for sharing it with your neighbor! I’m so glad you found my blog.
Grace
Hi Kate,
I do not have any white whole wheat flour at hand- can I substitute all purpose flour 1:1?
Kate
Yes, you can!
Grace
isn’t white whole wheat flour much denser than all purpose? So should I follow 1:3/4 rule?
Kristen
this is without a doubt the best banana bread I have ever had! The kids will be lucky if they get any :)
Kate
Haha! Maybe a double batch next time? :)
Agnieszka
I made this bread yesterday with a small change (gluten free mix of almond and rice flour) and … my family loves it. Great recipy !!! Thank you :-)
Kate
Awesome! Happy to hear the GF version worked out so well for you, Agnieszka.
Anna
Just made this banana bread – it was very delicious! I can eat it everyday!! Thank you :)
Kate
Great! Thank you, Anna. I’m happy you enjoyed the bread. :)