6,530 Comments
Jump to Recipe
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 magic.
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.
Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.
What makes this banana bread healthy?
- This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
- This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
- Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).
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!
Banana Bread Flour Options
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.
- All-purpose flour
- Gluten-free all-purpose flour blend
- Oat flour*
- Spelt flour
- Whole wheat flour
- Whole wheat pastry flour
- White whole wheat flour
*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.
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.
Tip: How to Measure Flour
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:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Bread Variations
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.
Craving muffins instead? Follow my recipe for healthy banana muffins.
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.
Watch How to Make Healthy Banana Bread
Healthy Banana Bread
save
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baked
- Cuisine: American
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 2827 reviews
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).
Scale
Ingredients
- ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cuphoney (168 grams) or maple syrup (155 grams)
- 2 eggs
- 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup (56 grams) milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Notes
Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.
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.
*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 muffins: Here’s my banana muffin recipe.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
If you love this recipe: You will also love my banana muffins,banana cake with cream cheese frosting,healthy pumpkin breadandpumpkin muffins. Here are all of my baked goods and banana recipes.
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
Share This Post
pPinfSharetTweeteEmail
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. Never miss a new recipe
Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)
Reader Interactions
Comments
Cherish Knudsen
I made the healthy banana bread!!! Amazing. Put raisins in and sliced bananas on top!!!
Reply
Tricia
I’ve made this before and it’s amazing. What are your thoughts on using avocado oil in place of coconut??
Reply
Kate
You could try it! Olive oil works well here, so avocado oil should. Let me know!
Reply
Kylie
I’ve developed a serious love for baking over the past few years. Last year I became obsessed with artisan bread, and this year I’m all into the holiday breads. This will be my first ever banana bread and I’m pretty excited!
So glad I found your blog-this will be the second recipe I’ve made today (first was chia pudding). I didn’t wait to post a review after I tasted it because it’s already pretty obvious it’s a great recipe from the previous comments.The only thing I can tell you so far is, it’s an easy recipe that uses whole/healthy ingredients. Already a win in my book!
Reply
Lena
Hey I really want to try your recipe but I have a major problemanufacturers. So I live in Germany and we don’t really have cup as a measurement. It would be super nice if u would replie to me an tell me the amount of the ingredients in gramms
Reply
Peter Falconer
Excellent recipe – so easy! I used a particularly robust type of honey, and it really comes through. Perfect toasted with a bit of butter. Next time I’m shoving some chocolate chips in there – yum!
Reply
Karis
I made this but wanted to go gluten free so did 1 cup Bob’s Red Mill 1:1 and 3/4 cup almond meal. I added an extra teaspoon of baking powder based on other comments here. It didn’t rise much at all, and though it hasn’t cooled down yet, it still tastes pretty delicious. And doesn’t seem too crumbly yet!
Reply
Dee
I chose this recipe mainly because a many of the commenter are left such glowing reviews of the finished product, and because those overripe bananas were also beginning to annoy me. Luckily, I had everything I needed at home, including an underutilized gift of Australian honey. As someone who doesn’t eat eggs, I substituted with one flax egg and one extra mashed banana. I think I skimped a tiny bit on the honey, worried the bread would be too sweet. In the end, this is such a delicious bread and such a forgiving recipe. Thank you!
Reply
Alyson
This is my new go-to banana bread recipe! I did some tweaking to mine, sort of combining your banana and pumpkin bread recipes.
1/2 C banana and 1/2 C pumpkin puree, and I used 1/4 C honey with 1/4 molasses for sweetener. My mix-ins were walnuts, pumpkin seeds and raisins. It tastes amazing!Reply
Yvette
This is in my oven as I am typing. I will let you know how it comes out.
Reply
Harlan Goldstein
Do you think this recipie would work with Organic Buckwheat Flour?
Reply
Miriam
so made this and it is delicious but I did not realize how many gram of sugar was in it on my part. End up being to many for me being diabetic. So not sure how to tweak that.
Reply
Heidi
Kate, Love your work! I am a practitioner of Chinese Medicine in Australia and was looking for a tasty banana bread (sans the sugar) and this has really hit the mark. Simple to make, filling and delicious. I made it with maple syrup and added pecans as the kids like something a little sweet…looking at your other recipes and quite excited! Good resource for the patients!
Reply
Tabitha
I made these today. I was a bit short of honey, so I added a sprinkle of brown sugar on top of the muffins. They’re delicious! I love the coconut oil in them!!! Thanks!
Reply
donna
I am about to make your banana bread and am quite excited.
Iam also a healthy food lover and dog lover.
I have my own dog business where you can leave your dog with a family setting while on holidays.
Off to make my bread,thankyou.
Donna.Reply
Yvonne n mfama
I liike that i can freeze my bread and make banana muffins too can iuse condenced milk or golden syrup or they have no nutritions thanks
Reply
Katie
LOVE this recipe. Have passed it on to so many others. We enjoy adding drained frozen cranberries-so yummy. Thank you Kate :)
Reply
Gregg
Made this banana bread with namaste gluten free flour used maple syrup instead of honey and it is fabulous! My wife is gluten free and she loves it!!! Thank you for the recipe.
Reply
Helena S.
I just made it and taste tested it. It’s delicious! This will definitely be made again. Thank you for sharing!
Reply
Lisa
I made this banana bread yesterday and it is delicious. I thought it was going to be dry because of the wheat flour, it is so moist! This is the recipe I will be using from now on. Excellent!!
Reply
Hala
My best friend and I made this YUMMYNESS while we listened to chrismas music and decorated the tree. we LOVED it it was delicious! and what made us love it even more is the fact that it was healthy! We used the coconut oil and added pecans! Used a little honey and they ran out so the rest was maple. Was actually done in like 20-30 minutes. We loved it and may add a little tiny bit of brown sugar next time for that sweet tooth ;)
Reply
Catherine
Yum! This banana bread is delicious! And healthy too! I was unsure that it would taste like a classic loaf does, but it’s even better! Going to use this recipe for many more years to come!
Reply
Mark Walker
At last, a whole wheat recipe without compromise. Very moist and without the bitter notes I detect with whole wheat flour. Amazing!
I made 2 loaves with healthy variations to compare the taste. Both loaves replaced the oil with same amount of natural applesauce (when in doubt with oils use natural applesauce). However, loaf one had 2 eggs and loaf two used Bob’s Red Mill Egg Replacer. Side by side comparisons by several, without identification, yielded taste preference to egg replacer loaf. That surprised me. Great recipe.Reply
Cynthia Grenier
Hi, can I use melted butter instead of coconut oil? Thanks!
Reply
SteveW
That was awesome :)
I don’t often cook sweets but we had a stack of bananas in the freezer and I thought I’d do a double batch —- best recipe —- so good. Ps I added a little nutmeg spice…..lovely !
Thanks Kate
Cheers SteveReply
Michelle
Hi Kate! I had really ripe bananas so I wanted a healthy banana bread recipe and found yours! I used spelt flour, rice malt syrup and almond milk. Turned out very moist and delicious! I’m having it warm straight from the oven with a cup of tea! Couldn’t wait for it to cool! It’s delicious! I’ll be baking this one again! A healthy treat! Thanks for the recipe!
Reply
ReReDuce
I just made this bread, and, it’s cooling now. Can’t wait to taste it!
Reply
Greg
My GOD! I am getting so tired of people with zero understanding of science telling us that, “This recipe is healthy because we use natural sweeteners like honey, agave, molasses, brown sugar etc..”
SUGAR is composed of glucose & fructose…Just like all those “healthy” natural sweeteners. and the trace element claim is junk as well…trace means trace.
http://rd4health.com/864/sugar-in-the-news/Reply
Kate
Hi Greg, if you want perfectly healthy banana bread, I’d suggest getting by with a banana instead. I don’t use or recommend agave any more due to its high fructose content. Have a nice day!
Reply
Jillian Driedger
Hello!
Any idea why my recipe would burn so badly? I cooked it on 325, and after a half hour it was still raw ish in the middle and burnt on the top…I greased the pan with a spray avocado oil…and I used a metal, not silicone pan…
Reply
Camille
This was SOO good! And I’ve made a million banana bread recipes! Was looking for something I would feel good about feeding my 1 year old, and I found it. But it shocked me how much I loved it too–will be out go-to recipe now. I really appreciated that it took just one bowl!
Reply
Camille
This was SOO good! And I’ve made a million banana bread recipes! Was looking for something I would feel good about feeding my 1 year old, and I found it. But it shocked me how much I loved it too–will be our go-to recipe now. I really appreciated that it took just one bowl!
Reply
Lynn
Just made this and doubled the cinnamon and added 1t of ginger and chocolate chips to make it gingerbready/holiday-ish. Then into three small loaf pans (gotta give the custodians and administrative assistants sweet thank yous). 45ish minutes and…perfection!
Reply
Luisa
My husband always complains that the banana bread I make is “too healthy”. I made this yesterday and finally got his approval (he never saw the recipe though, so perhaps that helped!). This will be one to come back to, thank you!
(PS – Our dog is named Cookie as well!)
Reply
Adina
This was great!
I added a tablespoon of butter (for flavor and nutrition)
and I only used 1/4 cup of honey instead of 1/2 cup, and added 1/4 cup of brown sugar (I have all this brown sugar I’m trying to get rid of lol).I also added a handful of stevia sweetened chocolate chips and a handful of walnuts.
It took about 65 – 70 minutes in the oven, but it is perfect and moist! Yum.
Reply
Abeer
These nutrition facts are for the whole batch right? I’m baking it now but when the temp was at 160 I smelt some burning odor so I turned it down to 130 and turned on the lower part of the oven. At the last 5 minutes I’ll turn on the top part.
Reply
Dukie
Dear Kate,
My husband’s eyes also light up at the mention of banana bread! :-)
I made this yesterday, and it turned out absolutely scrumptious! The only substitution l made was regular flour for corn flour. It is my go to banana bread recipe. Thanks a lot and my warmest greetings to Cookie!Reply
Dr Maryam
I just made this. Fabulous. Thank you so much. Perfect recipe.
Reply
Kathy
This bread is amazing! I added chocolate chips, some shredded coconut, and some fresh cranberries. I used maple syrup instead of honey, 3/4 cup white flour and 1 cup of whole wheat flour. Using coconut oil makes a big difference compared to other recipes I think, and is such a healthier oil in comparison to butter especially! Thanks!
Reply
Laura
Thank you for the perfect banana bread recipe!!
I added walnuts to the batter along with cardamon, ground cloves, nutmeg and extra cinnamon. Super delicious!! Even the toddler loved it. I also doubled the batch and split it into two pans. It is likely not to last as long as that much shouldReply
Jenny
I make this alllll the time. So good and so easy! This is the best recipe! Thank you! Also, I was looking for a sugar free recipe for my kiddos first bday cake. I just replaced 1/2 of the oil and half of the milk with applesauce (to add a little sweetness) and left out the honey. It was just as delicious! Made it into a layer cake!
Reply
Norma
Thanks for the recipe! Instead of oil i used apple sauce. Hopefully it turns out yummy!
Reply
ana
Hi, can i use plain (all purpose) flour instead of wholewheat flour?
Reply
Rachel McClean
Great recipe. I am going to make this tomorrow for visiting family over Christmas :)
Reply
Victoria Gillis
I added the zest of one lemon and some frozen blueberries and had the best banana bread I’ve ever had – AND – being healthy is the BEST! Thank you so much!
Reply
Tanya Jauregui
I substituted apple sauce for the water and 1ccoconut flour+3/4almond flour and HOLY Mole!!! These are so good! Super moist, but still stick together. I made them into muffins. My daughter ate almost the entire batch. I did the whole 55 mn in the oven but I think I’ll do 45 next time, or maybe turn down heat.
Reply
Anna
Omgoodness .. this is so good.. a friend made this and sent some to me for Christmas.. I am so thrilled to actually be able to eat something so yummy.. and not be worried about all the bad stuff.. thank you for perfecting & sharing it =)
Reply
Camille Olivia
I substituted 1/4 cup Blue Agave Cinnamon Syrup for the 1/2 cup honey; just because I thought it might be yummy. Agave tends to be sweeter and I’m not a big fan of sweet anyway (and ripe bananas are plenty sweet already!) Since it was already flavored with cinnamon, I didn’t add the extra. Used virgin coconut oil (my first time using it to bake) and buttermilk instead of regular milk (another first). I have to tell you: this is the BEST banana bread I’ve ever had! Not too sweet (which they usually are) and the buttermilk made a huge difference in both flavor and texture. I will definitely use this recipe again. Next time, with blueberries! Thank you!
Reply
Kerry
Love this recipe! I used coconut oil, added toasted unsweetened coconut flakes and walnuts, and substituted nonfat Greek vanilla yogurt for milk. I doubled the recipe and cooked it in a bundt pan, and then drizzled the top with dark chocolate. So good!
Reply
MsG
Delicious! Thanks for the terrific recipe Kate. I only had organic white flour and added some extra cinnamon and it is fantastic. Next time I will try the lower fat option….nom,nom,nom. xo
Reply
Caroline Oliver
A delicious banana bread, moist, with a lovely texture …. the sweetness was perfect! I added some chopped prunes and used a combination of wholewheat flour (1cup) and almond meal (3/4 cup) This is now my favourite banana bread recipe. Thank you Kate and “Bon Apetite” for 2017 -:)
Reply
Aubrey
YEEEESSS,
It was delicious. Not to heavy like a pound cake and not to light and fluffy. Moist and tasty. I made two batches making four smaller loaves of bread total.
The first batch was by the recipe exactly using vegetable oil and pecans. Turned out FANTASTIC
The second batch was using coconut oil, (pecans again)then split the mix. In the last half I added raisins and two scoops of chocolate protien powder, whey isolate.
To my delight it also came out WONDERFUL.GREAT RECIPE
Reply
Angel
This is honestly the best banana bread ive ever made. :) 10/10
Reply
Ellen Frankovitch
This is the second recipe I’ve tried of yours – I am so impressed! The apple muffins (to use up some apples) and this bread (to use up blackening bananas) were so simple to make, so nutritious and incredibly delicious. My husband, not a fan of “health” food, loved both. I made this banana recipe tonight with walnuts and craisins and maple syrup – thank you so much! I’m looking forward to trying your beet salad and some main dishes.
Reply
Gretchen
Thank you for a great recipe with excellent photos and insightful instructions. This is a winner. I have such anxiety about cooking something for others – but I would love to give this bread as a homemade gift.
I did the cinnamon swirl topping and felt like a celebrity chef!
I used all purpose flour, but next time I will try with the white whole wheat.
What a find – I give it 5 ❤️ ❤️❤️❤️❤️sReply
Renee
I had to cook it 15 minutes longer. I used chocolate chips. It came out good. This is my first time making bread. It was a little bland, but good. I’m just getting started Thank you for sharing!
Reply
Ramya
Can u just double all the ingredients to make two loaves?
Reply
Dolkar
I don’t have whole wheat white flour. Can I use All purpose white flour instead?
Reply
Lisa
I really wanted to love this bread. Wondering what I can do to make it more moist and less dense. Flavor was good, not great, and dry, sadly.
Also wanted to know how many servings you are figuring per loaf. Just to make sure I have the right idea calorie wise. Any help would be lovely.Reply
Kelli
Seriously the BEST banana muffin ever! Tweaked a bit by substituting some all-purpose flour; 1 cup, and 3/4 stone ground whole wheat. It made 12 regular muffins. And used 1/4 cup honey and 1/4 cup maple syrup. I am a crazy foodie, always looking for new delicious recipes, this a a recipe box keeper! ( only used 1/2 tsp vanilla as I feel it can take away from the banana flavor too much, yes I over analyze every recipe)
Reply
Colleen
This was so moist and I used maple syrup and added pecans and it was just the right level of sweetness. The best part was that I never even had to use a mixer as it is so easy. I froze my loaf and it thaws out perfectly as well. Great to take to work for mid morning snack.
Reply
Erin
I’m not one for resolutions or leaving comments, but this year I’ve committed to start leaving them for your amazing recipes. This seems like as good a start as any! :-)
We LOVED this bread. (Not sure it’s healthy if I consumed 3/4 of it though…heh heh heh) Love that it’s all in one bowl, too!! We successfully substituted gluten-free oat flour for all the flour, used only 1/4 c maple syrup, coconut milk for the milk and olive oil for oil. I also added a splash of apple cider vinegar for a bit more of a rise. Beautiful, moist, perfect sweetness. Well done!!
Reply
Remedios
Hi Kate, I love your recipes and I’ve made your other Banana Bread recipes although I don’t really follow it to the T. ie. I eliminate the salt. I don’t use salt in my cooking/baking. What does salt do to the recipe anyway. Also, coconut oil coagulates even in room temperature so it’s not healthy (although I’m not a nutritionist). I use it for my hair to tame the frizz. Thanks for sharing your talent to the world.
Reply
Jade
I’m so happy I found your site. This banana bread is amazing! I baked this an hour ago and it’s almost gone. I used oatmeal flour but the cake was still super moist and delicious! I’m looking forward to trying your other recipes. I think Quiche is next. Thanks!
Reply
Kate
Happy to hear it, Jade! Let me know how the quiche goes :)
Reply
Liz
I absolutely LOVED this recipe!!! I made it Gluten Free and Dairy Free and it turned out amazing!! I used King Arthur Gluten Free Multi Purpose Flour and I added in xanthan gum. For the milk I used unsweetened almond milk and I used 100% pure maple syrup instead of honey. Absolutely fabulous!! I’ve made it twice now!! Can’t get enough! Thanks for the wonderful recipe!
Reply
Kate
Hey Liz – so glad you were able to adjust it to your particular needs. Your variation sounds wonderful.
Reply
Magnes
Americans love their cups… How should a poor European, armed only in grams and mililiters, make a successful attempt at a banana bread?
Reply
Kate
Hi, Magnes – Have you tried using a conversion chart? I found this one via the food blog The Kitchn. Let me know how it works out!
Reply
Crystal
So good! I usedreal butter and whole milk but it can out perfectly delicious!
Reply
Kate
Hey, Crystal – I’m happy your variation worked out well! Thanks for commenting.
Reply
Michelle
Yum! My New Years resolution was to consume less sugar! But I have such a huge sweet tooth, so thank you for this! I’m going to make this today :)
Reply
Kate
Two thumbs up for that resolution! Let me know how the bread works out for you :)
Reply
Nicole
This is my first Cookie and Kate flop. This came out unedible for me because I found it dense and dry, as well as too undersweetened. I have some thoughts as to why:
-I used all regular whole wheat flour: a friend recommended to (from now on) use PASTRY whole wheat flour, which is a finer grain, and that will help withe dense and dry issues you get when baking with regular whole wheat flour
-bananas were previously frozen: I defrosted them in the fridge overnight and a lot of liquid separated from them, which I didn’t use when making the bread. Not sure what happens to bananas when they freeze but maybe the sweetness leeches out into a liquid?Long story short– get some pastry whole wheat flour for future baking!
Reply
Kate
Nicole, I’m sorry to hear that. The bread shouldn’t have been dense. Any chance you forgot the baking soda or used baking powder instead? Check your measuring method, too—I spoon flour into measuring cups and level off the top, rather than scooping flour into the cups, which can result in up to 50% more flour.
Reply
Georgia
Hello Kate!!! I don’t bake, in fact I can count the times I’ve baked in my entire life. Well, making this bread of yours made me feel like a seasoned baker. It turned out perfect both times!! Both times I used honey (Greek thyme honey) as my sweetener and white all purpose flour. The first time I used olive oil and the second coconut oil. I added chopped bananas both times, and the second one I also added chocolate chips. You can’t go wrong!! So delicious and moist!!!! The loaf with the olive oil was baked at 65 mins. I also baked the coconut oil one for 65 mins, I think 60 would had been better, because it wasn’t as moist as the one where I used olive oil, still amazing!!! Also, I have a sweet tooth, but didn’t miss white sugar one bit!! 5 stars from me!!! (I was looking at comments posted to see if anyone used white all puspose flour and how much and couldn’t help noticing a very negative comment about your recipe telling you you should be ashamed for uploading this recipe. Must had been a competing blogger, lol. You should be proud of such recipe!!!!! Thank you).
Reply
Kate
Georgia, belated thank you for your kind note. I’m so glad you enjoyed this bread. That comment that you mentioned really got under my skin, but yours made up for it! All my best.
Reply
Jane
I just cooked this and I had it in the oven for 40 minutes, only to open it and have a look o see if it was ready, and the whole top of it was black! I definitely think 55-60 minutes is far too long to cook it!
Reply
Kate
Hi Jane, sorry to hear that! I’ve made this recipe 15 to 20 times and that never happened. You might want to double-check your oven temperature next time and maybe even invest in an oven thermometer (they’re about $10 on Amazon) to make sure your oven is running properly.
Reply
Polly Sayles-Hatfield
I used coconut oil, used water instead of milk, and left out the baking soda. It turned out very dense and very yummy!!!!!
Reply
Kate
Happy your version worked out, Polly!
Reply
Becca
Hey, I was just wondering can I use spelt flour for this recipe? Thanks.
Reply
Kate
Hi Becca, I know spelt flour has a slightly different moisture content, but it’s probably worth a shot. Please let me know how it turns out if you try!
Reply
Amazing Grace
I made this into muffins and it was delicious! I used Bob’s Red Mill’s all-purpose gluten-free flour and added sliced almonds. YUM!!!! This bread is moist and light with just the right amount of sweetness.
Reply
Kate
So glad you found it balanced and moist, Grace!
Reply
Shannon
Made this gluten free using Bob’s Red Mill. Also, this was made at high altitude. My daughters love this recipe! Thank you!
Reply
Kate
Happy it worked out for you & your daughters, Shannon! Thanks for commenting.
Reply
Alice
This recipe is super easy and just AMAZING!
The flavours are fantastic and I feel better eating it knowing its not as unhealthy as some of the other recipes!
I put dark chocolate chips in mine and it just adds to the flavour. Would recommend it to anyone!
Thanks!
Reply
Kate
A little chocolate never hurt anyone, amirite? Happy you enjoyed it, Alice!
Reply
Lindsey
This recipe is great, to make it vegan, instead of using an egg replacement, I just add a little more banana, use maple syrup, almond milk and cut the flour to 1 1/2 cups. So delicious, thank you for the recipe!
Reply
Kate
Thanks for the tip for some of our vegan friends out there, Lindsey. I’m glad your version worked out for you!
Reply
Krissy
best banana bread recipee! thank you for sharing :)
Reply
Kate
You’re welcome, Krissy!
Reply
Jenifer
Just made it now! Turned out AMAZING!! Didn’t expect much from it as the ingredients were all very healthy, but is is amazing! Not too sweet though (compared to what I’m used to: banana CAKE, but I guess it is banana BREAD). I defiantly recommend it!
Reply
Kate
Thanks, Jennifer! Happy it exceeded expectations.
Reply
Dana
How many colories does the whole bread have?
Reply
Kate
Hi, Dana-Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Reply
Kate
Hi, Dana. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Reply
Jodi
Great recipe. Thank you, I was looking for a healthier version that tastes great! You rock. :)
Reply
Kate
Yay! So glad it worked out well for you, Jodi.
Reply
Nicole
This recipe is AMAZING! I didn’t have coconut oil, so used olive oil. Used whole wheat flour, skim milk, honey and a tad extra of vanilla extract. I couldn’t locate my bread pan, so I used a bundt pan and it was ready in about 45 minutes. The bundt pan version turned out really pretty – I’d recommend it when hosting guests for an amazing presentation! I used chocolate chips in half of the pan, which makes an amazing dessert. I will absolutely be making this again in the near future!
Reply
Kate
Oh, the bundt version sounds really pretty. Happy your chocolate-y version worked out well!
Reply
Ashley
Thank you for such a delicious recipe!
I made this for the first time last night with whole wheat flour and tweaked a few ingredients as so:
Only used 1/4 cup of honey
Added 1/2 tsp pumpkin pie spices
Used 4-5 small/medium overripe bananas instead of 2-3I added the honey and coconut oil, then the eggs, then all other ingredients (except the flour, walnuts and bananas)and blended WELL. Next I added the smooshed bananas and walnuts and mixed lightly with a wooden spoon (we like our bread chunky with banana) and lastly, I added the flour and again mixed lightly with the wooden spoon until just mixed. And then into our lightly flour dusted loaf pan!
Came out so much better than any banana bread before!!!! Thanks again!!!
Reply
Kate
Happy your version turned out well, Ashley :)
Reply
Jessi
This is my new go-to banana bread! I love that I can feel good about feeding this to my children, and my pregnant self. Thank you so much for this delicious recipe!
Reply
Kate
It’s a really good “treat” without all the processed ingredients-perfect for kiddos and growing a chubby baby, I think :) So glad all of you enjoyed!
Reply
Melanie
I’m on a low FODMAP diet so used maple syrup, gluten free flour and added walnuts and this is hands down the best banana bread I’ve ever made. And I’ve made many. Even beats the full fat/sugar recipes. Thanks so much for this Kate!
Reply
Kate
Awesome, Melanie! So glad this tops your list :)
Reply
Emma
Yummy! I made this receipe using an extra banana instead of the oil (as I didn’t have any) and it worked really well too!! I don’t think it was as fluffy as it may be using the oil but was delicious none the less :)
Reply
Kate
Sounds extra banana-y, Emma :)
Reply
Jessica
Thoughts on using coconut flour? Could you use an almond milk?
Reply
Kate
Sorry Jessica, coconut flour is a major game changer and I can’t recommend ever substituting it in a baked good recipe that isn’t already designed for it. You could use almond milk for the liquid, though.
Reply
Jamie
This is the best banana bread I’ve ever made! And no added sugar! I couldn’t believe how sweet it still is. I followed the recipe exactly using coconut oil, real organic maple syrup, and skim milk. It’s delicious!!
Reply
Kate
Yes! Happy you loved it, Jamie :)
Reply
Kate
Awesome, Agatha! Happy your kiddo enjoys it, too :)
Reply
Karen
This banana bread is exceptional! It’s SO moist and delicious. In fact, probably one of the best banana breads I’ve ever had. I added walnuts and a 3 bananas instead of 2. You should definitely try this, it’s my new favorite recipe! Thanks!
Reply
Kate
Thanks, Karen!So happy you enjoyed :)
Reply
Nancy
I’m making this banana bread as we speak with coconut oil, and gluten free flour, and honey. Can’t wait to try!
Reply
Kate
Let me know how it turns out!
Reply
Kellie
This is the first recipe I’ve ever commented on. It is so worthy of a rave review. Absolutely delicious, you can’t even taste the difference, tastes exactly like traditional banana bread. Crunchy on top and so moist. This is my go to banana bread recipe from now on!
Reply
Kate
YES! You don’t have to sacrifice taste when using healthy ingredients :) I’m glad this is on regular rotation now, Kellie!
Reply
Tanya
Could you make this without honey/maple syrup? I’ve given up sugar for a month (after the holidays you know)! Looks wonderful!
Thanks
Reply
Kate
Hi Tanya, I think you might be able to replace it with additional mashed bananas or applesauce.
Reply
Bonnie
Made with a mix of coconut and oat flour. Used unrefined virgin coconut oil because I love a coconut flavor and added fresh blueberries!! Had to cook about 65 minutes. Turned out very good.
Reply
Kate
Yum! Sounds great, Bonnie.
Reply
Mary
I was very skeptical about this recipe because of the whole wheat flour. I avoid using whole wheat flour in baking because it typically makes baked goods too dense for my taste. However, I had regular whole wheat flour on hand so I risked it and I am in LOVE with this recipe. I brought it to work and everyone loved it!They could not believe there was no granulated sugar in the recipe. The whole wheat flour has a nutty flavor that goes so nicely with the bananas. I also added chopped pecans (because I love nuts in baked treats). This is now my go to banana bread recipe. Thank you for sharing!
Have you tried this recipe for zucchini bread; sub the bananas for zucchini? The only think I could imagine is that it might need a tad more sweetener and cinnamon…
Reply
Kate
Whole wheat flour can be a bit tricky, but the nutritional benefits & taste are worth it when you get it right. Re: zucchini bread-I’d say that you would want to add more liquid to the recipe if using zucchini over bananas. If you check out my Healthy Zucchini Bread recipe, you’ll see I’ve doubled the milk/water amount and you’ll want to include more of the zucchini than you would the banana. And you’re right-more cinnamon. Other than that, they are rather similar-even the sweetness is the same! Let me know how it works out, okay?
Reply
Christy
LOVE this banana bread!! This is our second batch in a week, it’s so moist and tasty. We modified slightly, we divide the honey and maple syrup 1/4 cup of each, the flavour is awesome. Thank you!
Reply
Kate
I’m glad it worked out for you!
Reply
Ans Hayes
The banana bread turned out wonderful. I made a few changes,used applesauce instead of coconut oil and used egg replacer. We are trying to stick to a plant based diet. Enjoying the bread with our coffee.
Reply
Ans Hayes
The banana bread turned our great. Substituted cocon it oil with applesauce and eggs with egg replacer.
Reply
Carol
Wonderful! Can I use rice malt syrup? If so how much? Cant wait to make this again!
Reply
Kate
Hi Carol, I don’t use rice syrup because I’m worried about its potential arsenic content. If I were to try, though, I’d maybe start with 1/2 cup.
Reply
Hannah
I used vegetable oil, baking powder instead of soda while altering the proportions slightly, and half honey + half sugar. It turned out great! Soft, and full of flavor. This recipe is definitely going to stick.
Reply
Kate
Yum!
Reply
caren
Delicious. I have tried several of your baked goods’ recipes and enjoy them all. In this case, I used a little less honey than the recipe called for and it came out perfect. I also am trying your trick to slice it and then freeze – perfect way to not waste any.
Reply
Kate
Yes, it freezes really well. Let me know if you try it!
Reply
Peter
The best banana bread ever ! Love it !
Reply
Kate
:)
Reply
Eeman
Used applesauce instead of oil, and added 1/4 cup each of raisins and walnuts. It turned out absolutely delicious! So moist yet so scrumptious. Wonderful recipe.
Reply
Kate
Oh, so great that worked for you! Hopefully other oil-conscious readers see this tip and try it themselves!
Reply
Frances Mayrim
Absolutely delicious and super moist!! Thank you!
Reply
Kate
You’re welcome, Frances :)
Reply
Leave a comment below:
« Older Comments
Newer Comments »
