Healthy Banana Bread Recipe

If you’re looking for a naturally sweet, moist, and wholesome treat, this healthy banana bread recipe is just what you need. Made with ripe bananas, honey (or maple syrup), and whole wheat flour, it’s a lighter twist on the classic. Perfect for breakfast, snacks, or guilt-free indulgence!

Healthy Banana Bread Full Recipe

Ingredients

⅓ cup (75 g) melted coconut oil, extra-virgin olive oil, or quality vegetable oil*
½ cup (168 g) honey or (155 g) maple syrup
2 eggs
1 cup (225 g) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup (56 g) milk of choice or water
1 teaspoon baking soda (NOT baking powder)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon (plus more for topping)
1 ¾ cups (220 g) white whole wheat flour or regular whole wheat flour**
Optional: ½ cup mix-ins (chopped walnuts, pecans, chocolate chips, raisins, dried fruit, or banana slices)

Instructions

Preheat oven to 325°F (165°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the oil and honey. Add eggs and beat well. Mix in mashed bananas and milk.
- Tip: If coconut oil solidifies when it touches cold ingredients, warm the bowl slightly until smooth.
Add baking soda, vanilla, salt, and cinnamon. Whisk until blended.
Switch to a spoon and gently stir in the flour until just combined (a few lumps are fine). Fold in mix-ins if using.
Pour batter into the prepared pan. Lightly sprinkle with cinnamon and swirl with a knife for a pretty effect.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Oil: Coconut oil gives a subtle flavor, while olive or vegetable oil works for a more neutral taste.
Flour: White whole wheat flour offers a lighter texture than regular whole wheat. Both are nutritious options.
Storage: Keeps well for 2–3 days at room temperature or up to a week refrigerated. It also freezes beautifully.