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This easy and healthy banana bread recipe is fluffy, full of flavor, and moist. It is perfect for breakfast with your coffee, as a mid-afternoon snack, or as a dessert. It is rich in banana flavor with a touch of cinnamon, and it is the best way to use your overripe bananas.
You may also like my double chocolate banana bread or my oatmeal chocolate chip banana bread recipe.
When life gives you ripe bananas, make banana bread! They are the moist, rich, soft, filling, and such a delicious treat. Easy to make and only needs about an hour with only 10 minutes of prep time. Add whatever toppings you like to these healthy banana bread like nuts or dark chocolate chips. Enjoy a slice with your morning coffee or as a treat later on in the day. They store well on your kitchen counter and can also be frozen for later use!
Why I love it
- Super easy: it is really so easy to make. We have a step-by-step process for you to follow. It’s as simple as mixing the wet ingredients with the dry ingredients and then baking.
- Lighter: made with healthy ingredients like wheat flour, honey in place of sugar, and coconut oil in place of butter.
- Delicious: so fluffy, moist, and full of flavor. Hard to stop at one slice
Ingredients you will need
Below is a list of ingredients you will need to make this banana bread. Full measurements are listed further down below in the recipe card.
- Flour: you can use any flour your like such as gluten-free flour, white flour, oat flour, or whole wheat flour.
- Egg: room temperature
- Bananas: best to use ripe bananas
- Honey
- Milk: any milk will work. we used almond milk
- Baking soda, cinnamon, vanilla, salt, and baking powder
How to make banana bread
- Mix the dry ingredients: in a bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Mix and set aside.
- Combine wet ingredients: Next, in a separate bowl, add in the mashed bananas, eggs, oil, honey, milk, and vanilla. Mix well until they are well incorporated.
- Combine wet and dry ingredients: After mixing the wet ingredients, combine the flour (dry) ingredients with the wet ingredients. Mix them well using a spatula until they are combined.
- Bake: Place the banana bread dough in a greased pan and bake at 350 F for about 40-45 minutes until a toothpick comes out clean! Let it cool before and place on a wire rack for another 10 minutes before cutting them in slices.
Recipe notes
- Flour – we used whole wheat flour, but you can use a mix of different flours like gluten-free, white, spelt flour, or oat flour.
- Sweetener: you may use honey, agave, maple syrup, or any other sweetener like monk fruit sweetener.
- Make sure you use ripe bananas
- Oil: Any neutral oil will work. We love using coconut oil
- Milk: we used almond milk, but you can use any milk of choice
- Allow the banana bread to cool for 10-15 minutes before removing from the pan and then place on a wire rack for another 10 minutes before serving.
- Serving size: 1 SLICE
Frequently asked questions
Cover and place leftovers in the fridge for up to 5-7 days. You may leave banana bread on the counter covered for a couple of days. Reheat in the microwave when ready to eat. You cover with plastic wraps and then with foil before freezing for up to 3 months.
Some may argue that banana bread tastes better the next day. The flavors set in and will become more moist. if you prefer the banana bread served warm, you can reheat a slice for 10-12 seconds in the microwave.
The right way to store banana bread is to make sure it is wrapped with either foil or plastic wrap to prevent it from drying out and retains moisture. You can also place banana bread in a tightly sealed container
More healthy bread recipes
- Chocolate Chip Pumpkin Bread
- Cranberry Orange Bread
- Double Chocolate Banana Bread
- Lemon Poppy Zucchini Bread
- Cranberry Orange Bread
- Apple Pecan Cinnamon Bread
- Blueberry Zucchini Bread
- Oatmeal Chocolate Chip Banana Bread
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Healthy Banana Bread Recipe
Ingredients
- 1 ¾ Cup White whole wheat flour
- 3 large Ripe bananas , mashed, about 1 cup
- ⅓ Cup Coconut Oil
- ½ cup Honey , or maple syrup
- ¼ cup Milk of choice, we used almond milk
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 2 Eggs
Instructions
- Preheat oven to 350F
- In a bowl, add all the dry ingredients: 1 ¾ Cup White whole wheat flour, 1 teaspoon Baking Soda , 1 teaspoon Baking powder, ½ teaspoon Salt, and ½ teaspoon Ground Cinnamon. Mix and set aside.
- Next, using a separate bowl, mix the mashed 3 large Ripe bananas , ⅓ Cup Coconut Oil, ½ cup Honey , 1 teaspoon Vanilla Extract, 2 Eggs, and ¼ cup Milk of choice.
- Pour the wet ingredients into the dry flour ingredients. Mix together until well combined.
- Using cooking spray, grease the bread pan, and pour the batter into the pan.
- Bake for 40-45 minutes until a toothpick comes out clean.
Video
Notes
- Flour – we used whole wheat flour, but you can use a mix of different flours like gluten-free, white, spelt flour, or oat flour.
- Sweetener: you may use honey, agave, maple syrup, or any other sweetener like monk fruit sweetener.
- Make sure you use ripe bananas
- Oil: Any neutral oil will work. We love using coconut oil
- Milk: we used almond milk, but you can use any milk of choice
- SERVING SIZE: 1 SLICE
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe sounds like it will taste wonderful and I am anxious to try it. One quick question – did you melt the coconut oil before adding it to the wet ingredients?
Yes, You melt the coconut, I hope you like it.
Hi Anna,
Just a simple question ref to the Healthy Banana Bread Ingredients?
The amount
of flour mentioned in the recipe is: 1 ¾ Cup White whole wheat flour
Would like to know what is the cup measurement in grams if possible please, as don’t want to end up ruining the result? 🙂
Is it 50g, 60g, 70g?
If it’s 60g, as this seems to be quite the common standard, then 1 ¾ Cups would be 105g?
Many thanks,
Chris
good night, what size of the mold
Uh oh!! Rena in the actual recipe down the bottom, you left out the baking powder so I didn’t add it, andy bread flopped
I just fixed it! I have made this without baking powder once when I was out and it didn’t flop. Did you make any other changes? That’s odd. So sorry!
Hi Anna,
Just a simple question ref to the Healthy Banana Bread Ingredients?
The amount
of flour mentioned in the recipe is: 1 ¾ Cup White whole wheat flour
Would like to know what is the cup measurement in grams if possible please, as don’t want to end up ruining the result? 🙂
Is it 50g, 60g, 70g?
If it’s 60g, as this seems to be quite the common standard, then 1 ¾ Cups would be 105g?
Many thanks,
Chris
Your recipe sounds like it will taste wonderful and I am anxious to try it. One quick question – did you melt your coconut oil before adding it to the wet ingredients?
Hello Rena! I’ve used this recipe a few times and it’s always delicious. I just add walnuts because I love crunchy foods. I had a question, could I add Protein powder, and would it replace part of the flour or should I just add it to the recipe?
Thanks for the feedback Nicole. Glad you like it!
You’re welcome! I think you missed my question about adding protein powder? I would really appreciate your suggestion since you made this recipe so great! Thank you, Rena:)
oops. Sorry about that. You can add protein powder. But keep in mind protein powder makes it a bit more on the dry side. I would suggest adding 1/4 cup of unsweetened apple sauce. But you can still try making it without.
Wow, this was perfect. I added a few chocolate chips and dried cherries to the mix and replaced the oil with applesauce. Amazing….moist, decadent and fill of flavor and textures.
Thanks
Awesome. So glad you liked it.
You list baking soda twice but no baking powder. Please specify actual measurements for each
Sounds delicious and I have everything on hand to try it!
Thank you.
Hi Peggy. It is 1 tsp baking powder and 1 tsp baking soda
Made this last night and was a huge hit!! I used paleo flour, agave, almond milk and coconut oil. I also added enjoy life mini chocolate chips and it was delicious! Thank you!!
Also wanted to add that I ended up baking it longer than the instructions called for – probably closer to 50mins
So glad you liked it, Cristina. Love your additions.