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frontal view of sliced banana bread in front of bunch of bananas

Healthy Banana Bread

This Healthy Banana Bread is easy to make with simple ingredients. It comes out wonderfully moist and full of banana flavor - all naturally sweetened and with 100% whole wheat flour!
Course Breakfast
Cuisine American
Difficulty Easy
Prep Time 15 minutes
Cook Time 55 minutes
Cooling 30 minutes
Total Time 1 hour 40 minutes
Servings 8 thick slices
Calories 285kcal
Author Nora


Wet ingredients

  • 1.5 cups mashed banana that's 4-5 medium bananas
  • 1/3 cup melted butter OR coconut oil
  • 1/2 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla

Dry ingredients

  • 1 3/4 cups PLUS 2 tablespoons whole wheat flour for home milling: this is around 2.5 cups freshly ground wheat or spelt; or 230g in weight
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • Line a 4x8 inch loaf pan with baking parchment. Heat oven to 350°F.
  • Whisk together all wet ingredients in a large bowl.
  • Combine all dry ingredients in a separate bowl.
  • Add the dry to the wet ingredients. Using a wooden spoon or rubber spatula, fold together JUST until combined. Do not overmix! Spread batter in prepared loaf pan.
  • Bake banana bread in the hot oven for 50-60 minutes, until done in the middle. Remove from the oven and cool in the pan for 10 minutes, then remove to a wire rack and cool at least another 20-30 minutes before slicing.


Ingredient notes

  • Flour: I use a mix of freshly ground spelt and wheat. But, I have also tested this recipe using 100% store-bought whole wheat flour. The bread tastes a little less nutty and is a little less dense in my experience. Tastes just as good, though!
  • Bananas: Make sure your bananas are very ripe! You want lots of brown spots or even almost all brown skin. That’s how the bread comes out flavourful and sweet.
  • Honey: I prefer a runny, mild honey for this recipe. Maple syrup would be an acceptable substitute. If you want to use a sugar alcohol like Xylitol in place of the honey, I will tell you that I haven’t tried myself. I would go for 1/3 cup Xylitol (or other granulated sweetener) plus 2 tablespoons more oil (or milk) to make up for the removed liquid.
  • Oil: I like making this recipe with melted coconut oil. But you can use any mild oil you have on hand, or use melted butter. If you want to make a lower fat bread, use 5 tablespoons Greek yogurt and only 1 tablespoon oil. The bread comes out a little heavier for me this way.
  • Optional topping: I didn’t add this to the ingredient list, because it’s absolutely not mandatory to make it (and I mostly make the bread without! My oldest child will only eat banana bread with a streusel topping though, so when I don’t have anything else for her on hand I will add the nutty topping). The topping consists of pecan nuts, oil and either 1 tablespoon sucanat or 1 tablespoon Xylitol.

Topping recipe

  • 1/3 cup finely chopped pecans
  • 1/2 tablespoon oil (or more if topping seems too dry)
  • 1 tablespoon Sucanat OR other granulated sweetener such as Xylitol or brown sugar
Stir topping ingredients together in a small bowl. Evenly distribute over banana bread batter in the loaf pan right before baking.

Recipe tips

  • Make sure to measure your flour correctly: Spoon into the measuring cup, then level with the back of a knife. Otherwise you might add too much flour, ending up with a dry bread.
  • Don’t forget to preheat your oven while you’re preparing the banana bread batter. The bread needs to go into a hot oven, else the baking powder cannot work correctly.
  • Do not overmix the batter, you will end up with a too-dense and gummy loaf. Also, never use a whisk to combine the wet and the dry ingredients! Always use a wooden spoon or spatula, else you will quickly overmix the batter.
  • Don’t forget to cover the bread with baking parchment or aluminium foil after around 25-30 minutes of baking IF you add the topping. Otherwise, it will end up too dark and burnt around the edges.
  • Make sure to allow the loaf to cool for at least 30 minutes before slicing. The texture really is better vs right out of the oven.
Please note: This recipe is wholesome to my sense of what is wholesome. It would not be considered a THM recipe though.


Serving: 1slice | Calories: 285kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 348mg | Potassium: 285mg | Fiber: 4g | Sugar: 23g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg