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
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This is my new favorite banana bread. It is so tender and perfectly sweetened. I love the addition and crunch of the walnuts. A keeper for sure!
I’m glad you loved it!
What is the calorie count per serving for the banana bread and the baked oatmeal.
My banana bread came out great! I was skeptical at first with no eggs but it turned out well. I had whole wheat flour and bread flour so I mixed that 50/50 and cooked it for 40min. Will try it next time with 3 bananas my kid said it wasn’t sweet enough. I personally approve! Thank you
I’m so glad you enjoyed it!
Can you do this recipe to make muffins?
Use the same recipe! Nothing different. Just grease and flour muffin tin or use paper muffin cups.
I’m in love I’ve made banana bread before but this came out great.
I altered the recipe a bit just to suit what I had available. 2 cups of whole wheat flour, evaporated milk and I didn’t have the vinegar. I used both walnuts and some chocolate covered almonds? and some of the measurements I tweaked a bit. It turned out perfect and I’m so glad I found this.
Hi, I’m so glad you enjoyed the recipe! I love the idea of adding chocolate covered almonds. 🙂
Does this freeze well? Thanks
yep! It freezes great.
Amazing!!! I did make a few changes because of what I had. I used plain flour for the almond flour, white sugar and 2% milk. I was surprised that there were not any eggs in the recipe. This tasted great and was very moist. I like to use whole wheat flour, but do not usually use a lot because some people do not like the taste, but you cannot tell that is what was used in this recipe. I will definitely be making this recipe again.
Hi Diane, I’m glad you enjoyed it!
This is my all time favorite banana bread. I make it all the time. But I usually substitute the almond flour with additional whole wheat pastry or use all white. I do this because my bread is always too moist and doesn’t get done when I use the almond flour. I spoon measure it, never pack it and follow the recipe exactly. Is there a trick to using it because no recipe with AF has ever turned out for me? I’m asking because sometimes I try revisiting the AF in hopes I get it right but it always turns out the same.
My family LOVES banana bread. I have made this recipe & my husband loves it more than my cousin’s recipe. It is so moist!! I do add an extra banana when I can; we are the monkeys & love bananas. I will try the pancakes & muffins soon, then let you know. Thanks for the great recipes as we finish up going vegetarian.
Hi Jill, I’m glad the banana bread was a hit! Hope you enjoy the muffins and pancakes too.
Today’s blog (April 17, 2023) keeps on coming and coming and coming to my email!!!
This was so delicious! I am glad I made 2 loaves of banana bread as it is hard to resist. I will definitely be making it again (and again and again).
Hi Roxanne, I know! It’s totally irresistible. So glad you loved the recipe.
Well, I’ve just found my new banana bread recipe. I made this today, and we just had a piece and both of us loved it. I used half all-purpose and half whole wheat flour, and I toasted the walnuts before chopping them. The topping really adds great flavor and crunch too. Excellent recipe – thank you!
I’m so glad you loved the recipe!
Best banana bread I’ve ever made! Thank you very much for the recipe. I froze it as well and it’s even better! I just put one slice in the microwave and it tastes amazing.
Hi Polina, so glad you loved the banana bread!
Wowwww just made this with regular flour and sugar and amaze balls! Would love to share a photo. Came out delicious and moist, boom!
I’m so glad you loved the banana bread!
I don’t have a bread pan, can i make this recipe into muffins? how long should i bake in muffin tin? thanks!
We haven’t tested this, but I think this recipe should work fine as muffins! I’d start checking them after 15 minutes. I think they’d take about 15-20. Hope you enjoy!
I made muffins! Makes a dozen and I believe they took 25-30 minutes. Fanulous
I’m so glad you loved them!
This recipe turned out so good! Moist and delicious and now my favorite for banana bread. My only change was using oat milk which is what I had on hand and having to bake for 55 minutes to perfection. This won’t last long!
Hi Andrea, So glad you loved it!
Just made this and I couldn’t stop eating it! A keeper recipe for sure!
Hi Kelly, so glad you loved it!
Absolutely yummy, will definitely make it again. I used the cranberry suggestion which worked really well.
Will certainly try some of your other recipes now.
I loved this healthy banana bread! Instead of walnuts I used pecans and it tasted amazingly!
Furthermore, I wanted to say that I am impressed with this site, its diverse and creative culinary recipes.
All the best!
What flour can I use to make this banana bread gluten free as I have a wheat intolerance
Hi Hazel, here’s our gluten free banana bread recipe: https://fit-discovery.info/gluten-free-banana-bread/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>