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
What can we sub the almond flour for?
Hi Brettany, another type of nut flour would be the best sub. Regular flour might work, but it’ll be more dry.
This recipe sounds delicious! I will be trying it, but would love to see the calories per serving on your amazing recipes!
This is delicious and easy! I’m so happy to be able to make a fruit bread without eggs and butter. Do you know if the coconut sugar can be substituted with date sugar.?
Hi Katie, I think that should work fine. I’m so glad you enjoyed it!
Delicious! Best banana bread recipe I have ever made. Simple ingredients, easy to make, incredibly moist and oh so delicious! This will be my go-to banana bread recipe from here on. Yum! Thanks, Jeanine!
I’m so glad you loved this one too!
So delicious – smells great and tastes great! I saw people asking about calories so I calculated it because I’m on a cal counting diet right now.
Total calories for loaf = 2,629
Total cals for 1 serving (if loaf serves 8) = 329
I subbed oat milk, coconut flour, and chopped almonds instead of the alternatives and it only changes it by 8 calories per piece (which is nothing).
If you want lower calorie pieces, just cut them thinner. 🙂
Thanks for the recipe!! xo
I love this banana bread! I used a combo of AP flour and white whole wheat flour, and subbed coconut oil instead of olive oil. I love that it’s healthy but still tender and moist. I’ve tried making baked goods with just whole wheat flour and they turn out too dense, but I think this flour combo plus the almond flour is perfect!
I’m so glad you loved it! We’re a fan of the blend with almond flour too 🙂
Just amazing ❤️
Can I replace the oil with applesauce or is that not advised? Thanks!
Hi Laura, I haven’t tried it, so I’m not sure.
I used all purpose flour in place of the wheat flour since that was all I had, I took a chance and it came out great! Kept everything else the same!
Love love love this recipe!! Will definitely be using again!
I’m so glad you loved it!
Did you use almond flour and all purpose flour?
I just made this since i had ripe bananas. It’s super easy and really tasty!!
I make a lot of your recipes since i recently became vegetarian.
I swapped walnuts for dried cranberries.
Thank you
I’m so glad you loved it!
What are your Vegan ingredient recommendations, specifically for Olive Oil, Thanks! Love your books!
Hi Stacey, this banana bread recipe is vegan – most olive oils are vegan.
May I please know nutrition info. and calories?
Thanks so much!
Mel
I really like this bread. I finally found a recipe that I will make again. Thank you.
I did! For the recipe exactly as followed above, I got 2,629 calories per loaf or if cut into 8 servings, 329 per piece. <3
Hi! I don’t have whole wheat pastry flour. Is it possible to make this recipe without the pastry flour using just normal whole wheat flour?
Thanks!
Hi Jen, use a 50/50 mix of all-purpose plus regular whole wheat. They’ll be too dense with all whole wheat but I use this ratio all the time.
This is delicious! My first time using coconut sugar. I was skeptical because I found the batter tasted bitter – Well who cares about the batter when the banana bread tastes this good?? This is a winner! Mixed in a few chocolate chips and I did not add nuts as my husband is kinda weird and doesn’t like nuts it baking. (He has other great qualities.) I also did not use the topping. Thank you for the terrific treat!
this is our go-to banana bread—delicious and so versatile/forgiving of flour and oil substitutes in a pinch. i even cut down on the sugar slightly and it was still awesome. we add hemp hearts and some dried fruit most times, fresh berries worked as well. thanks for such an amazing recipe!
This banana bread came out perfect1 I did make a few changes. I used only 2 T. of maple syrup and 1/8 c. of olive oil. I placed the batter in parchment paper in a Pyrex bread loaf. I love the texture and taste.
I’m so glad it worked out well!
Hi! Would it be possible to do this recipe in a muffin style vs a loaf?
Hi Maleshah, here’s our banana muffin recipe: https://fit-discovery.info/healthy-banana-muffins/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
I have tried so many banana bread recipes but none of those was good. They usually are heavy and don’t rise. This one is PERFECT! I love that you add almond flour in it! Thank you so much!
I’m so glad you loved it!
My better-half is not very found of banana bread but after trying a slice the comment was that was very good. This says everything about this banana bread!!
I don’t have apple cider vinegar can I leave it out?
You can, it might not rise quite as much but should be fine.