This healthy banana bread recipe is super moist, delicious, and easy to make! It calls for simple ingredients like whole wheat flour and maple syrup.
This healthy banana bread recipe is moist, tender, and packed with sweet banana flavor. It’s every bit as delicious as my traditional banana bread, but it’s made with wholesome ingredients like whole wheat flour and naturally sweetened with maple syrup.
My favorite thing about this recipe is that it’s bursting with banana. I use 2 cups mashed (about 4 large bananas!), which gives it an incredible moist texture and fruity flavor. Try a slice for breakfast, as a snack, or even dessert. I guarantee you’ll reach for a second.
This healthy banana bread is easy to make with basic equipment, so you can bake a loaf anytime you have ripe bananas on hand. My son Ollie and I have been making it together on repeat lately. He loves helping mix the batter, and we both love how amazing it makes the kitchen smell as it bakes. I hope you enjoy it as much as we do!
Healthy Banana Bread Ingredients
Here’s what you’ll need to make this healthy banana bread recipe:
- Bananas, of course! The mashed banana gives this loaf its moist texture and rich, sweet banana flavor.
- All-purpose and whole wheat flour – I use a combination of flours in this recipe to keep the loaf light and tender, but still pack in some of the benefits of whole wheat. Mixed with all-purpose flour, the whole wheat flour adds nutrients and nutty flavor without making the loaf dense.
- Melted coconut oil – For richness. A neutral oil like vegetable oil, or even olive oil, would work well here too.
- Pure maple syrup – It sweetens the loaf naturally.
- Baking soda and eggs – They help the loaf puff up as it bakes.
- Cinnamon, nutmeg, and vanilla extract – For warm, spiced depth of flavor.
- Chopped walnuts – For crunch.
- And sea salt – To make all the flavors pop!
I also like to top the loaf with a sprinkle of whole rolled oats. They get nicely crisp and toasty in the oven!
Find the complete recipe with measurements below.
Recipe Variations
- Use a different flour. Whole wheat pastry flour and white whole wheat flour would both work in place of the white/wheat combo in this recipe. Though I haven’t tried it, I think a 1-to-1 gluten-free flour blend would work here too.
- Change up the mix-ins. Replace the chopped walnuts with pecans, raisins, dried cranberries, or even chocolate chips!
- Make healthy banana muffins. Divide the batter into a 12-cup muffin tin and bake at 350°F for 20 to 25 minutes.
How to Make Healthy Banana Bread
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:
Start by making the batter. Combine the wet ingredients in a large mixing bowl and the dry ingredients in a medium one.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold the walnuts into the batter.
Next, transfer the batter to a greased loaf pan. Spread it in an even layer, then sprinkle with the oats.
Bake at 350 degrees F for 50 to 65 minutes, or until a toothpick inserted comes out with just a few moist crumbs attached. The top should spring back to the touch too.
Allow to cool slightly before slicing and serving!
Recipe Tips
- Use overripe bananas. Brown, spotty bananas will give this loaf the sweetest, richest flavor.
- Spoon and level your flour. It’s easy to accidentally use too much flour when you’re measuring with measuring cups. For the most accurate flour measurement, don’t scoop it up directly with your measuring cup. Instead, spoon it into the cup and gently level the top with a knife. Read more in this post on how to measure flour!
- Loaf getting too dark? Tent the top with foil. This loaf generally needs to bake for about 1 hour, but I always check it early, around 45 minutes. If the top is nicely browned at that point, I tent it with foil to prevent it from getting too dark as it continues to bake.
How to Store and Freeze
This healthy banana bread keeps well in an airtight container at room temperature for up to 3 days.
It also freezes well for up to 3 months. I like to slice it before freezing so that I can defrost one slice at a time for a quick breakfast or snack! Slices thaw in about 1 hour at room temp and in about 30 seconds in the microwave.
More Easy Quick Bread Recipes
If you love this healthy banana bread recipe, try one of these easy quick breads next:
Healthy Banana Bread
Ingredients
- 2 cups mashed very ripe banana, about 4 large
- ½ cup maple syrup
- ½ cup melted coconut oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts
- 2 tablespoons whole rolled oats
Instructions
- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan. If desired, line the bottom and two long sides with a sheet of parchment paper.
- In a large bowl, whisk together the mashed banana, maple syrup, coconut oil, eggs, and vanilla.
- In a medium bowl, whisk together the all-purpose and whole wheat flours, baking soda, cinnamon, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the walnuts.
- Pour the batter into the prepared pan and sprinkle the oats evenly on top.
- Bake for 50 to 65 minutes, or until the top springs back to the touch. A toothpick inserted should come out with just a few moist crumbs attached. I like to check the loaf after 45 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.
Notes
Looks delicious! How can I make it gluten free?
Hi Leilani, you could use Bob’s Red Mill Gluten Free All Purpose flour in place of the whole wheat flour.
Hi. What size pan did you use?
Hi Deborah, the recipe works in 1 standard size loaf pan (8 1/2 x 4 1/2)or 2 mini loaf pans (I used these: https://amzn.to/2HerKy7)
Hello! I’m looking forward to making this bread! Quick question: When your recipes call for almond milk, should I be using original (sweetened) or unsweetened?
Thanks!
Excellent and thanks
Hi! Can I substitute the apple cider vinegar with lemon juice x
What is on the top of the bread? I see Oats in the picture but they weren’t included in the directions?
I made this recipe for a charity bake sale at my mom’s work and it was a huge hit! I baked the bread in an 8×8 pan and cut it into individual squares. My mom said they sold like wildfire! I am vegan myself and thought it would be great to make a vegan item for my mom’s vegan coworkers. I used whole grain spelt+all purpose, 1/4c turbunado sugar+1/4c brown sugar, and I added 1/2c craisins and 1/2c vegan chocolate chips. My only regret is that I didn’t get to try any! We will definitely make this recipe again soon to keep for the family!
Hi Robin, glad everyone liked it!!
I’m eating this warm from the oven right now! What a delicious and wholesome loaf. I used coconut oil and coconut palm sugar. Thanks so much for the wonderful recipe!
so glad you are liking it! I love baking with coconut oil – my favorite 🙂
Absolutely love this bread. Gonna make it again tonight. I’ve used coconut butter and mix of coconut sugar paste and barley malt extract instead of sugar. Tonight I might try it with mollases instead. Thank you so much, this is the best banana loaf recipe I came accross by far.
Fantastic web page. Thank you, thank you, thank you. 🙂
Mmm this looks delicious, I like the fact that it’s light! Light banana breads are not common things.
How do you keep your loaf tins so clean? I have the same style as you and the dough gets stuck where the sides join.
Hi Mo, thanks… the day I shot this, that pan was actually new. I have the same problem you do (not being able to get the corners clean). Let me know if you come up with a solution 🙂
Damn, it did seem too good to be true. I suppose the only solution then is to buy one that isn’t box sided!
I use a “firm” toothbrush to clean the corners,doesn’t scratch and does a decent job.
That’s a great idea!
Came across this on Pinterest. The recipe looks delicious! I am going to keep it on top of the recipe pile for my next batch of brown bananas. Thank you 🙂
This is a perfect recipe. I’ve made this recipe 4 times in 4 days and had complete success every time. I’ve subbed grapeseed oil, brown rice syrup, and hemp milk and still had wonderful results. Thanks so much for sharing!!
wow, 4 times in for days is really something! Glad you like it 🙂
This bread is absolutely delicious! I adapted it for my own blog and boy, oh boy was it a hit at my house!
Thanks so much for giving me the yummiest way to use up overripe bananas!
so great to hear, thanks for sharing!
That is one pretty loaf! I totally missed all the food holidays this year. I win the bad food blogger award.
What a beautiful space you have. I’m already mesmerized by your beautiful photos. Hopping over from Healthy Green Kitchen and I will be back! This bread sounds amazing!
Love the nutty crust of this wonderful loaf! And its a vegan bake as well..icing on the cake 🙂 Glad to find this place.
Happy Banana Bread Day!!!! Love your version of the classic, too! I just made a flourless version last night 😀 gorgeous pic!
Your banana bread looks beautiful! I was just saying that I hate the texture of bananas also! Seems I’m not alone:)
Gorgeous photo & beautiful recipe 🙂 Thanks for sharing. Your blog is truly inspiring!
What a beautiful blog you two have. I really like the clean design, your photography and the recipes.Good work.
I try to cook local, organic and vegetarian (not always, but more often). I totally agree, it is hard to stay on track with your scale being a food blogger.
My kids always enjoy a slice of good banana bread. Thanks for a new recipe.
Greetings from Colorado.
what a beautiful banana bread!
So delicious!! I used 1/2 cup AP flour, 1/2 almond flour and 1/2 white whole wheat flour… I forgot the other 1/2 cup and it still came out great! Nice and sweet. Good amount of moist (don’t know if the forgotten 1/2 cup of flour did that)Thanks for sharing!
ha ha, I’m so glad they came out great even without the extra flour 🙂
What is AP flour?
all purpose (white) flour