This super healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!
Healthy banana bread for breakfast or snack
The recipe can be oil free, egg free, and dairy free, with NO refined sugar.
To lower the oil without sacrificing moisture or taste, it packs a full one and a half cups of mashed banana into the loaf, which also sweetens the banana bread recipe without all that extra sugar and empty calories.
And though I’m normally not a fan of oil-free baking, this banana bread is definitely an exception. You can easily omit the vegetable or coconut oil entirely if you prefer, and it will still turn out amazingly soft and delicious!
While many traditional banana bread recipes call for at least a cup of refined sugar and half a cup of butter or more, this lightened up healthy banana bread recipe cuts way back on the things you don’t want.
Instead, it replaces them with whole grains and good-for-you ingredients, adding extra potassium rich banana for natural sweetness.
You may also like these Banana Oatmeal Cookies
Simple whole grain banana bread
If you have overripe bananas sitting on the counter and no idea how to use them up, this low calorie healthy banana bread is the perfect solution.
The addition of yogurt to the recipe adds even more softness without weighing the bread down. And it’s sweetened with pure maple syrup instead of refined sugar.
Thanks to the extra banana, the bread needs just half a cup of sweetener for the entire recipe. This is around half of what is called for in popular banana bread recipes from Martha Stewart, Food Network, Rachael Ray, Betty Crocker, and others.
If you have leftover bananas, make a Peanut Butter Banana Smoothie
Above, watch the step-by-step banana bread recipe video
Banana loaf ingredients
The healthy banana bread calls for basic ingredients: flour, baking soda and baking powder, salt, cinnamon, plain or nondairy yogurt, pure vanilla extract, sweetener of choice, and of course the banana.
For the flour: You can use all purpose flour, white or whole grain spelt flour, or whole wheat pastry flour. Whole wheat flour yields a denser loaf than I personally like, but some readers still enjoy it that way. So it’s completely your choice.
To make wheat free or gluten free banana bread, the recipe works with oat flour or certified gluten free oat flour for an oatmeal banana bread.
Multiple readers have reported success with substituting gluten free all purpose flour as well. I haven’t personally tried it yet.
If you want a grain free version or low carb recipe that is also naturally gluten free, make the almond flour banana bread recipe included in the recipe box.
Finally, you can replace up to half a cup of the flour with protein powder to turn it into a high protein snack recipe if desired.
The sweetener: Choose any all purpose liquid sweetener, such as pure maple syrup, agave, or honey. You only need half a cup for the whole loaf!
Or for a version made with granulated sugar, try this Vegan Banana Bread.
Optional ingredients: The classic banana bread is easy to customize. Throw in half a cup of mini chocolate chips, raisins or another chopped dried fruit, shredded coconut, or crushed walnuts or pecans. I also love adding half a teaspoon of cinnamon.
It’s good with or without the chocolate chips added to the top, although my preference is probably easy to guess!
And my personal favorite way to eat this banana bread is topped with Coconut Butter or with this Homemade Nutella Recipe.
It’s also still perfectly good plain if you want to skip the frosting altogether.
Can the healthy banana bread recipe be vegan?
As long as you use nondairy yogurt, the recipe is naturally vegan.
I often use my own vegan homemade Greek yogurt when I make this recipe, but it works fine with non-Greek plain yogurt as well.
Readers have successfully used plant based coconut milk yogurt, cashew yogurt, soy yogurt, and almondmilk yogurt. So feel free to use whatever type you wish.
You can even change up the flavor if you want. Try strawberry, peach, or even blueberry yogurt for a fun and subtle flavor twist.
Or if you don’t have yogurt or prefer not to use it, just increase the banana to two cups and omit the yogurt completely.
How to make banana bread
The banana bread is super simple to make, and leftovers can be sliced and frozen for an instant breakfast or snack any time you are craving banana bread.
Start by preheating the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan or line it with parchment paper.
In a large mixing bowl, combine all dry ingredients and stir well to evenly mix and break up any clumps of baking soda or salt.
Whisk the liquid ingredients together, pour them into the mixing bowl, and stir to form a banana bread batter.
Smooth into the prepared baking pan. Press a few chocolate chips on top if your heart desires, and place the pan on the oven’s center rack.
Bake for 40 minutes. After time has elapsed, keep the oven door closed and turn off the heat. Let the banana loaf sit in the closed oven for an additional ten minutes to continue cooking. Then remove from the oven.
The bread is done when a toothpick inserted into the center of the loaf comes out mostly clean. If yours is still undercooked, simply turn the oven back on and continue baking (checking every five minutes) until fluffy and golden.
Let it cool. The taste and texture are better the next day, so I like to loosely cover the banana bread and refrigerate overnight.
Refrigerate leftovers for three to four days, or slice and freeze leftover banana bread for a month or two.
Healthy Banana Bread
Ingredients
- 2 cups flour (or try this Almond Flour Banana Bread)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- optional 1/2 tsp cinnamon
- optional 1/2 cup mini chocolate chips
- 1 1/2 cup mashed ripe banana (360g)
- 1/2 cup yogurt or additional banana
- 1/2 cup pure maple syrup, honey, or agave
- 1/3 cup oil or milk of choice
- 2 tsp pure vanilla extract
Instructions
- *Also be sure to try this recipe for Banana Muffins!Flour options I have tried successfully include white, spelt, or oat flour.To make healthy banana bread, first preheat the oven to 350 F. Grease a 9×5 loaf pan, or line the pan with parchment paper. Combine dry ingredients in a bowl. Whisk liquid ingredients in a separate bowl. Pour wet into dry, and stir to form a batter. Smooth into the prepared pan. If desired, press some chocolate chips into the top. Bake on the center rack 40 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven 10 additional minutes. If your bread is still undercooked at this time, cover the top with foil. Turn the oven back on and continue baking, checking every 5 minutes, until a toothpick inserted into the center comes out clean. Let cool completely. Cover and refrigerate overnight. Taste and texture are much better the second day if you can wait! Leftovers can be sliced and frozen for up to a month. If you try the recipe, be sure to rate it below.View Nutrition Facts
Video
Notes
More Healthy Breakfast and Snack Recipes
Banana Bread Recipes
How would I adjust the time to make these into muffins? Thanks!
https://lett-trim.today/2015/11/05/nutella-muffins/%3C/a%3E%3C/p%3E
This is the best banana bread recipe ever!! It’s even better than the fattening kind! When I make it, I bake 2 small loaves and they’re both gone in a couple days! LOVE this recipe!
I had this on my mind for so long and yesterday I finally came around to making it. I actually went to the shops and asked for mushy bananas. Got a weird look, but a girl has to do what a girl has to do, right? ;D Anyway, it’s sooooo good! I can’t stop eating it. I want it to be my breakfast, lunch AND dinner. And snack and dessert. Yummy!
can I use bob red mills gluten free flour.
curious Dorothyc
I’ve done it! it works well.
I have tried so many different banana bread recipes before – until I found this one 5 months ago! I have never looked back! My husband loves it.
It comes out soft and moist -not dry at all & if you eat it the next day – which is a real challenge it tastes even better! Love it!
Ps: I have used spelt flour & wholemeal flour – both turned out amazing!
Hey Katie! I was wondering if I could use your recipe to make a pumkin bread recipe, I would add one cup of pumpkin puree, maybe a little less sweetener, and of course some spices. Do you think I could?
Hey Katie! Do you have any pumpkin breads of this same *super healthy* style? Thanks!
She has two! There’s the pumpkin banana bread, and then the pumpkin cream cheese swirl bread in her cookbook 🙂
https://lett-trim.today/2016/11/07/pumpkin-banana-bread/%3C/a%3E%3Cbr /> https://lett-trim.today/2016/10/11/healthy-breakfast-cookbook-food-blog/%3C/a%3E%3C/p%3E
Think this would work if I used it for some type of “French Toast” ? I’m going to make this soon, it looks amazing! Thank you!
Sounds delicious!
I’m so happy i found your website. This is the 4th recipe I’ve made. They all have come amazing.
For this banana bread, i substituted applesauce for the Greek yogurt. This came out so delicious and is the best thing I’ve ever done with overripe bananas. 🙂
Thanks Katie!
I never review recipes but I had to share my tweak. On a whim I decided to use quick oats in place of the flour.
It. Is. AMAZING.
My friends and family request it all the time and I love the ease and price point of just using oats.
Do you blend the quick oats or just use them in their regular oat form?
This recipe is absolutely amazing! I’ve made it twice now and it has been a hit each time. It’s so gooey and decadent that it’s hard to believe it’s made with mostly healthy ingredients. I used whole wheat flour, honey and coconut oil and for this most recent batch skipped the pinch of stevia — and it was still wonderfully sweet. For best results, enjoy with your morning coffee…mmm.
i have strong wholemeal bread flour in my cupbaord is this the same as wholewheat flour?
I made these into muffins. The recipe made 16. I used honey, no stevia or extra sweetener. I used a generous 1/2 cup of greek yogurt, added a handful of chopped walnuts and topped with chocolate chips. I also used white whole wheat flour. Great for breakfast as they are sweet but also hearty and pretty healthy.
Is it necessary to chill this overnight? Will it be fine without chilling?
Since the bread doesn’t have any preservatives, and banana is a key ingredient here, I really think you ought to chill it. Leftovers definitely need to be stored in the refrigerator, and I cover mine with aluminum foil.
I’ve left mine out on the counter multiple times for a couple/few days before I slice and freeze what’s left and I’ve been fine!
I love this bread. I’ve made it many times and no one knows it’s healthy. Thank you Katie for all your wonderful recipes. You’ve definitely converted me to eating healthy and I tell friends and family about your website.
Does anyone know if the calories are the same using sugar instead of maple syrup? Thanks!
This is, without a doubt, the best banana bread I have ever baked. The crust on the outside is completely phenomenal. The inside is sweet and slightly crumbly, almost like cake. I didn’t use any oil, and I had only 1/2 cup of honey, and it still turned out perfect.
I have some recommendations and tips:
– Add the cinnamon. It pairs with the banana so well, and it adds extra flavor.
– My bread turned out rather sweet even with only a 1/2 cup of honey, so if you don’t have enough I think you’ll be alright.
– I used 3 large bananas, and after I mashed them up, I had exactly 1 1/2 cups of banana puree.
I also made my own oat flour. I regret not keeping track of the amount of oats I used, but you’d definitely need more than 2 cups since you’re blending them into a powder.
I will be making this again and again. Thank you for a recipe that is both delicious and healthy.
Is white flour and plain/all purpose flour the same?
Yes
I made this for myself and friends, and it was delicious! I find, though, that there is too much sugar. There is about 1/2 cup of maple syrup or honey, which is really sweet, as well as the white flour, etc. My sugar level elevates whenever I eat the loaf, despite cutting back on some of the ingredients. Can you reduce the sweetness in some way, Katie? It is a delicious loaf.