This easy, healthy banana bread recipe has it all - it’s moist, sweet, and full of banana flavor. I can never resist going back for just one more slice.
When I make this healthy banana bread recipe, I lose all control. Just knowing that a loaf is sitting in the kitchen keeps me coming back for just one more slice all day long. I slather it with peanut butter and enjoy it for breakfast, pair it with a cup of coffee for an afternoon snack, and snag another piece (or two) for dessert. It’s moist, lightly sweet, and filled with rich banana flavor. As an added bonus, it makes the house smell like vanilla, cinnamon, and nutmeg while it bakes. I mean, seriously. What’s not to love?
If you have ripe bananas on your counter, you have to try this healthy banana bread recipe. It’s easy, it’s delicious, and it just so happens to be good for you. I think you’re going to love it!
Healthy Banana Bread Recipe Ingredients
You might be wondering, what makes this banana bread so healthy, anyway? Well, instead of using all-purpose flour, I use a mix of whole wheat pastry flour and almond flour. Whole wheat pastry flour has all the nutrients of regular whole wheat flour, but it won’t make baked goods dense or dry. In fact, combined with the almond flour, it gives this banana bread a perfect moist texture.
Next, I make it without butter or refined sugar. I use a mild olive oil (another neutral oil would work too) and swap granulated sugar for coconut sugar. Regular sugar works here too, but coconut sugar adds a richer flavor, and it sweetens this loaf naturally.
Finally, I mix in a handful of walnuts! They add a nutty crunch and a boost of omega-3s.
If you look at the ingredient photo above, you might notice that this banana bread isn’t just healthy – it’s vegan, too! Thanks to the moisture from the bananas and a splash of apple cider vinegar, there’s no need for any eggs (or flax eggs) in this recipe. I usually make it with almond milk because that’s what I keep on hand, but oat milk would work equally well. If you’re not vegan or dairy-free, you could swap in cow’s milk.
And did I mention? This healthy banana bread recipe is also easy to make! Whisk together the wet ingredients and dry ingredients separately, and fold them together until they’re just combined. Stir in the walnuts, pour the batter into a loaf pan, and pop it in the oven. The hard part is waiting for it to bake!
Healthy Banana Bread Recipe Variations
This healthy banana bread recipe is delicious as written, but feel free to play with different spices or mix-ins. Here are a few ideas to change it up:
- Switch the nuts. Use chopped pecans or almonds instead of walnuts.
- Make it fruity. Replace the nuts with dried cherries, cranberries, blueberries, chopped dried apricots, or Medjool dates. You could also use a mix of nuts and dried fruit.
- Swap the spices. Try adding cardamom or ginger in place of the nutmeg.
- Or add chocolate chips. Need I say more?
How to Store Healthy Banana Bread
Store the healthy banana bread in an airtight container at room temperature for up to 4 days, or freeze slices to have on hand for quick breakfasts or snacks. I like to make a double batch so that I can freeze one loaf and enjoy the other straight out of the oven!
To freeze banana bread, allow it to cool completely before you slice it. Then, freeze slices in an airtight container or freezer bag for up to 3 months. Allow individual slices to thaw in the fridge overnight, or microwave them for 30 seconds to 1 minute. Find more tips on freezing meals and baked goods here!
More Favorite Baking Recipes
If you love this recipe, try one of these healthy baked goods next:
- Pumpkin Bread
- Chocolate Zucchini Bread
- Pumpkin Muffins
- Blueberry Muffins
- Carrot Cake (or Vegan Carrot Cake)
- Blueberry Scones
- Or any of these 25 Super Fun Baking Recipes!
And if you still have ripe bananas, make banana pancakes, banana muffins, or a strawberry banana smoothie next!
Healthy Banana Bread
Ingredients
- 2 very ripe bananas, mashed (1 cup)
- ½ cup coconut sugar, or regular sugar
- ¾ cup almond milk, or any milk
- ⅓ cup extra-virgin olive oil, plus more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat pastry flour*, see note
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts
Topping
- 2 tablespoons chopped walnuts
- 1½ tablespoons whole rolled oats
Instructions
- Preheat the oven to 350°F and brush a 9x5-inch loaf pan with olive oil.
- In a large bowl, combine the mashed bananas with the sugar, almond milk, olive oil, vanilla, and apple cider vinegar and whisk until combined.
- In a medium bowl combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts. Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
- Bake for 42 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
Notes
What can we sub the almond flour for?
Hi Brettany, another type of nut flour would be the best sub. Regular flour might work, but it’ll be more dry.
This recipe sounds delicious! I will be trying it, but would love to see the calories per serving on your amazing recipes!
This is delicious and easy! I’m so happy to be able to make a fruit bread without eggs and butter. Do you know if the coconut sugar can be substituted with date sugar.?
Hi Katie, I think that should work fine. I’m so glad you enjoyed it!
Delicious! Best banana bread recipe I have ever made. Simple ingredients, easy to make, incredibly moist and oh so delicious! This will be my go-to banana bread recipe from here on. Yum! Thanks, Jeanine!
I’m so glad you loved this one too!
So delicious – smells great and tastes great! I saw people asking about calories so I calculated it because I’m on a cal counting diet right now.
Total calories for loaf = 2,629
Total cals for 1 serving (if loaf serves 8) = 329
I subbed oat milk, coconut flour, and chopped almonds instead of the alternatives and it only changes it by 8 calories per piece (which is nothing).
If you want lower calorie pieces, just cut them thinner. 🙂
Thanks for the recipe!! xo
I love this banana bread! I used a combo of AP flour and white whole wheat flour, and subbed coconut oil instead of olive oil. I love that it’s healthy but still tender and moist. I’ve tried making baked goods with just whole wheat flour and they turn out too dense, but I think this flour combo plus the almond flour is perfect!
I’m so glad you loved it! We’re a fan of the blend with almond flour too 🙂
Just amazing ❤️
Can I replace the oil with applesauce or is that not advised? Thanks!
Hi Laura, I haven’t tried it, so I’m not sure.
I used all purpose flour in place of the wheat flour since that was all I had, I took a chance and it came out great! Kept everything else the same!
Love love love this recipe!! Will definitely be using again!
I’m so glad you loved it!
Did you use almond flour and all purpose flour?
I just made this since i had ripe bananas. It’s super easy and really tasty!!
I make a lot of your recipes since i recently became vegetarian.
I swapped walnuts for dried cranberries.
Thank you
I’m so glad you loved it!
What are your Vegan ingredient recommendations, specifically for Olive Oil, Thanks! Love your books!
Hi Stacey, this banana bread recipe is vegan – most olive oils are vegan.
May I please know nutrition info. and calories?
Thanks so much!
Mel
I really like this bread. I finally found a recipe that I will make again. Thank you.
I did! For the recipe exactly as followed above, I got 2,629 calories per loaf or if cut into 8 servings, 329 per piece. <3
Hi! I don’t have whole wheat pastry flour. Is it possible to make this recipe without the pastry flour using just normal whole wheat flour?
Thanks!
Hi Jen, use a 50/50 mix of all-purpose plus regular whole wheat. They’ll be too dense with all whole wheat but I use this ratio all the time.
This is delicious! My first time using coconut sugar. I was skeptical because I found the batter tasted bitter – Well who cares about the batter when the banana bread tastes this good?? This is a winner! Mixed in a few chocolate chips and I did not add nuts as my husband is kinda weird and doesn’t like nuts it baking. (He has other great qualities.) I also did not use the topping. Thank you for the terrific treat!
this is our go-to banana bread—delicious and so versatile/forgiving of flour and oil substitutes in a pinch. i even cut down on the sugar slightly and it was still awesome. we add hemp hearts and some dried fruit most times, fresh berries worked as well. thanks for such an amazing recipe!
This banana bread came out perfect1 I did make a few changes. I used only 2 T. of maple syrup and 1/8 c. of olive oil. I placed the batter in parchment paper in a Pyrex bread loaf. I love the texture and taste.
I’m so glad it worked out well!
Hi! Would it be possible to do this recipe in a muffin style vs a loaf?
Hi Maleshah, here’s our banana muffin recipe: https://www.loveandlemons.com/healthy-banana-muffins/
I have tried so many banana bread recipes but none of those was good. They usually are heavy and don’t rise. This one is PERFECT! I love that you add almond flour in it! Thank you so much!
I’m so glad you loved it!
My better-half is not very found of banana bread but after trying a slice the comment was that was very good. This says everything about this banana bread!!
I don’t have apple cider vinegar can I leave it out?
You can, it might not rise quite as much but should be fine.