This easy no-fail Healthy Banana Bread recipe makes the most fluffy and moist banana bread you will find! It contains NO processed sugar or butter and comes together in just a few minutes!
It’s finally here! We are a huge fan of banana bread. Somehow, we always end up with 3 to 4 very ripe bananas just sitting on the counter. Bananas that are too ripe to eat, but are perfect for baking. You know what they say, when life gives you ripe bananas, make banana bread.
But seriously, ripe bananas are a dream in banana bread and make the best banana bread ever. This healthy banana bread is everything you want in banana bread. It’s moist, dense, and full of flavor. I made a batch and shared a few slices with my friends and they could not believe it was “healthy”.
Vegan Banana Bread (oil Free, No Refined Sugar)
Another very important ingredientis the ripe bananas. Ripe bananas are super sweet so the riper the better. If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
This banana bread will last at room temperature for 3-4 days. To store, place a paper towel in an airtight container or ziplock bag and top your bread with another paper towel. Be sure to seal the bag or airtight container.
To Freeze: You can leave the loaf whole and just wrap it and store it in a freezer-safe bag or container until you’re ready to eat it. You can also slice it and freeze it as well. To unthaw, just move it to the fridge for a short time or take it out of the freezer and set it out on the counter. It will unthaw quickly and easily.
Healthy Banana Oatmeal Bread (5 Ingredients)
To make this bread gluten free: Use Bob’s Red Mill gluten free flour. For dairy-free/vegan: use almond milk and flax eggs and maple syrup. *Trader Joe’s has white whole wheat flour that is also great in this bread. Recipe inspired by allrecipes and cookie and kate
Serving: 1 slice , Calories: 238 kcal , Carbohydrates: 29 g , Protein: 4 g , Fat: 12 g , Saturated Fat: 10 g , Cholesterol: 27 mg , Sodium: 209 mg , Potassium: 199 mg , Fiber: 2 g , Sugar: 12 g , Vitamin A: 60 IU , Vitamin C: 1.7 mg , Calcium: 42 mg , Iron: 1 mgHealthy Banana Bread is my forever faithful friend. I’ve made this recipe dozens of times over the years. Whatever my mood or motivation, it comforts me in the most genuine, judgment-free fashion, the way a true friend does.
You may find yourself subconsciously stockpiling bananas, just so they can turn spotty and you have a new excuse to whip up a loaf.
Easy Banana Loaf Recipe
While I’ve certainly baked my share of different banana breads (Pumpkin Banana Bread, Zucchini Banana Bread, and Paleo Banana Bread, Banana Oatmeal Muffins are but a few) when I’m craving a simple, classic banana bread recipe, this one is my go-to.
Of course, if you feel the urge to turn it into a healthy chocolate banana bread with chocolate chips, or go the banana nut route with walnuts, I certainly won’t stop you.
5 Star Review “This was THE best banana bread I’ve ever made! Definitely a redo in our household. Thank you for this amazing recipe!” — Nat —
Easy Peasy Banana Bread
This healthy banana bread recipe is good for you and made with nutritious ingredients, but it doesn’t sacrifice the pure comfort you long for when you reach for a slice.
You can enjoy it for breakfast, an afternoon snack, or try warm it in a toaster oven, then top with a scoop of Banana Ice Cream for dessert.
You can swap the maple syrup in this banana bread for the same amount of honey. The honey will make the bread look darker, since it caramelizes more intensely as it cooks, but the bread will taste delicious.
Sugar Free Banana Bread Recipe
Banana bread can be undercooked easily, and unfortunately, once the loaf has cooled, even if it is gooey in the middle you cannot put it back into the oven.
Cut your leftover bread into slices and individually wrap in plastic wrap before freezing. Then, you can thaw and enjoy slices as desired for a quick treat.
No, almond flour cannot be swapped for regular flour, as the two have completely different weights, fat contents, and baking behaviors. Check out my tasty Almond Flour Banana Bread instead.
Protein Banana Bread No Added Sugar!
While some banana breads are high in sugar and fat (why banana bread is so high in calories), this healthy banana bread is good for you. It’s packed with nutritious ingredients like whole wheat flour, egg, Greek yogurt, and bananas. Plus, this recipe proves you can use less sugar in banana bread by swapping in some maple syrup.
While we love this as a healthy banana bread with whole wheat flour, it will work just as well with all-purpose flour. Simply swap the whole wheat flour for an equal amount of all-purpose flour, or do a 50/50 blend.
This easy, healthy banana bread is the best! Moist, fluffy, and ultra delicious. Made with yogurt and whole wheat. So yummy and good for you!
Sourdough Banana Bread
Serving: 1 slice (of 10) Calories: 190 kcal Carbohydrates: 35 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Cholesterol: 17 mg Potassium: 204 mg Fiber: 3 g Sugar: 17 g Vitamin A: 46 IU Vitamin C: 3 mg Calcium: 41 mg Iron: 1 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!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
Healthy, Moist Banana Bread By Barnettanzac. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community
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.
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!
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.
Almond Flour Banana Bread
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.
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:
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.
Easy Banana Cake
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.
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).
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.
Healthy Banana Bread Recipe
*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 it vegan: Use maple syrup instead of
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