This Healthy Banana Bread is made with whole wheat flour, naturally sweetened with honey or maple syrup, and still manages to bake up tender, moist, and deeply banana-forward.
Why this banana bread recipe works
- The Texture: We’re using whole wheat, but the result is tender, not a brick.
- The Sweetness: It relies on the bananas and a hint of honey — perfect for those who prefer “not too sweet.”
- The Reliability: A few kitchen secrets (like using a potato masher for the bananas, and giving the bread adequate rest after baking) make this a recipe you can depend on.
This is the loaf I make when I want something reliable. It slices cleanly, doesn’t cause a mid-afternoon sugar crash, and tastes good on its own. It’s a dependable staple that keeps well for several days – useful if you batch bake because you live with people who mysteriously keep eating it.
Best ingredients for whole wheat banana bread
While this recipe is forgiving, the specific choices you make with whole grains and fats will determine the final crumb.
- Whole Wheat Flour: This provides structure and a mild nuttiness without the “heaviness” of typical health breads. I tested this with both standard whole wheat and white whole wheat; both work well.
Note: I also tested this with freshly ground wheat — it produces a delicious but noticeably denser “vibe.” - Tested Fats (Liquid is Key): You can use oil or melted butter, but the fat must be liquid so it emulsifies smoothly into the honey. I usually reach for ghee or coconut oil for the best flavor-to-moisture ratio – if you use a plant-based oil, you can make this bread dairy-free.
- Balanced Sweeteners: A modest amount of honey or maple syrup add a balanced sweetness that doesn’t tip into dessert territory or leave you feeling jittery. If using honey, I prefer choosing a mild, runny honey that won’t overpower the taste of the bread.
Key steps to make the best healthy banana bread
The most common “fail” with whole wheat banana bread is a dense, rubbery texture. This usually comes down to how the bananas are prepped and how the batter and bake is handled.
Fully mashed bananas make a bigger difference than people realize. Don’t chase chunks around a plate with a fork – my secret is to use a potato masher right in the measuring jug I use for the liquid ingredients, it’s one less dish to wash AND creates the best texture.
The Mash. You want a pretty uniform “slurry.” Use a potato masher directly in a large measuring jug.
Large chunks create “gummy pockets.” A smooth mash creates a consistent, moist crumb.
The Mix. Once you mix the batter, use a spatula. Mix until you just stop seeing white streaks of dry flour.
A few lumps are fine; overmixing creates a rubbery loaf, especially with whole wheat.
The set. Hold the knife – your banana bread needs 10 minutes of cooling in the pan on a cooling rack, and then at least 20 minutes out of the pan, with the baking parchment removed, on a cooling rack to finish setting. Cutting it hot makes it soggy, and we’ve come too far for that.
Why? Steam is still working inside that loaf. If you cut it hot, that steam escapes, and the bread will feel “underbaked” and gummy. Letting it rest sets the structure.
Pro-tips for a perfect loaf
- Trust the scale: Weigh your flour (230g). If you scoop directly from the bag with a cup, you’re essentially adding 20% more flour. We want bread, not a paperweight. If you only have a cup: Fluff the flour, spoon it into the cup and level it off with a knife. See how to measure flour correctly for more info.
- The “Vinegar Test”: If your baking powder/soda are ancient, your bread will sink. Drop a pinch in vinegar; if it doesn’t sizzle like it’s 1999, it’s time for a New Year’s replacement.
- Honey vs. Maple: Honey yields a gorgeous, golden-brown crust. Maple is lovely but more subtle. Both are better than a sugar crash during your 3 PM meeting.
- The Toothpick Lie: Don’t just look for “clean.” Look for “no wet batter.” A few moist crumbs are the goal. If the toothpick is “surgical-grade” clean, you’ve probably overbaked it.
And that’s the strategy for a reliable, weekday-friendly loaf. The full printable version with all the measurements is just below—happy baking!
Healthy Banana Bread Recipe
Ingredients
Dry ingredients
- 2 cups whole wheat flour (fluffed, spooned and leveled; or weigh out 230g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon (you can also add a dash of nutmeg and ground cloves for more warm spices)
- ¼ teaspoon salt
Wet ingredients
- 1.5 cups mashed banana (about 3-4 medium, I mash them with a potato masher right in a Pyrex measuring cup before adding the rest of the wet ingredients)
- ⅓ cup oil or melted butter (ghee or coconut oil are my favorites)
- ½ cup mild honey (OR maple syrup)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prep:Heat oven to 350°F (175°C). Line a 5×9-inch loaf pan with parchment, leaving an overhang (this makes removal clean and keeps the loaf from tearing). Get your ingredients ready.
- Dry ingredients:In a medium bowl, whisk together all of the dry ingredients. (Note 1)2 cups whole wheat flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Wet ingredients:In a large measuring jug or bowl, mash the bananas until very smooth — no big chunks. (Note 2)Whisk in the remaining wet ingredients until smooth and glossy.1.5 cups mashed banana, ⅓ cup oil or melted butter, ½ cup mild honey, 2 large eggs, 1 teaspoon vanilla extract
- Combine batter:Add the dry ingredients to the wet and fold with a spatula just until you no longer see dry flour. Stop early — a few small lumps are fine, even preferable. (Note 3)Transfer the batter to the prepared pan and smooth the top.
- Bake:Transfer the batter to the prepared pan and smooth the top. Bake for 45–55 minutes, until the center is set and a tester comes out clean. (Note 4)Let cool in the pan 10 minutes, then lift out using the parchment and transfer to a rack. Cool another 20–30 minutes before slicing. (Note 5)
Notes
- Note 1: Whisking evenly matters more with whole wheat — it prevents pockets of leavener and makes sure the bread rises evenly.
- Note 2: Fully mashed bananas make a bigger difference than people expect: better flavor distribution, more consistent moisture, and a smoother crumb. My secret weapon here is a humble potato masher.
- Note 3: Overmixing is the fastest way to get dense, slightly gummy banana bread, especially with whole wheat flour.
- Note 4: Time varies with oven accuracy and banana moisture; visual cues beat the clock.
- Note 5: Banana bread continues to set as it cools. Slice too early and it can read “underbaked” even when it isn’t — a classic banana bread misunderstanding. Think of it as letting the loaf finish its thought.
Healthy Banana Bread FAQS
The most common cause of dry banana bread is using too much flour. For the best results, weigh your flour with a kitchen scale.
If using measuring cups, avoid scooping directly from the bag; instead, use the spoon and fluff method: Fluff the flour, spoon it into the cup, and level it off with a knife to avoid packing it down.
A sunken center usually indicates the bread was underbaked or contained too much leavening agent (baking soda/powder – it leads to a rapid rise and a subsequent sink).
It can also happen if there is an imbalance of moisture — specifically using too much mashed banana or too little flour to support the structure as it rises.
Store your banana bread in an airtight container at room temperature for up to 1 day. To keep it fresh longer, move it to the refrigerator for up to 4 days.
Yes, banana bread freezes perfectly for up to 3 months.
Wrap the full loaf, or individual slices for easy grabbing, tightly in plastic wrap and place them in a freezer-safe bag.
Thaw at room temperature or toast directly from the freezer for a quick breakfast.
Tearney says
I loved this recipe! I Had to sub some applesauce for one banana. So delicious and not too sweet!
Sandy says
This maybe the best banana bread I have made. I have tried several recipes and this one wins. I did change a few things. I only had two bananas so I added a cup of fresh blueberries, I used white flour since I did not have enough whole wheat. I used maple syrup instead of honey. Other than that it was the same. Next time I think I will use 1/4 cup of maple syrup to lessen the calories.
Debbie S says
This was really tasty. I used cinnamon flavoured honey and found that 1/3 cup was enough though I did throw in 1/3 cup of mini semi sweet chocolate chips. I also added 1/2 cup of chopped pecans. Definitely will make again.
Shannon S says
I’m so happy I found this recipe! I was looking for a healthier banana bread/muffin recipe. This one was perfect! It has just enough sweetness and it’s nice and fluffy! I added some ground flaxseed and walnuts for some nuttiness. It’s even toddler approved! Thanks for the great recipe! It’s a keeper!
Cecilia Montesinos Richter says
Thank you! After years of trying different healthy banana recipes that my husband wouldn’t eat, I have FINALLY found the right recipe for my family! I made a double batch and used a combination of yogurt and buttermilk in place of half of the oil and coconut sugar instead of honey, added the chopped walnuts and it is a hit!
Nora says
I’m so glad, Cecilia!
AvdG says
Very happy with this recipe! Made this without the oil/butter by accident, didn’t worry about it though, because of the banana. Also subbed the 170 gr of honey for 50 gr brown sugar. Added a tablespoon of yoghurt, always do this when working with baking soda. So so happy with how this turned out, thank you!
Marta says
This is by far the best banana bread recipe I’ve come a cross over the years. Most of them turned out soggy, but not this one. It’s light and fluffy and super healthy. Thank you for the recipe!
Nora says
I’m so glad to hear this, Marta. And I agree! Most banana bread recipes I have tried are dense and soggy, and I way prefer a fluffy banana bread, so I’m happy my recipe turned out well for you, too.
Morgan says
could i sub in coconut oil or apple sauce for the butter? which would you recommend?
Nora says
Morgan, you can definitely use melted coconut oil! Not sure about the applesauce, I suspect it would make the bread too wet in conjunction with the mashed banana. Hope that helps!
Linda says
This bread was amazing! I made 4 loaves in a week and my family devoured all of them. I used a little less butter and still delicious! Another loaf I did half butter and half unsweetened applesauce, stIll delicious! I put your crumble topping from your other banana bread recipe. Super delicious! I even forgot the eggs in one loaf, still delicious! People, make this bread!! Thank you for the great recipe!