This easy, healthy banana bread recipe has it all - it’s moist, sweet, and full of banana flavor. I can never help going back for just one more slice.
When I bake this healthy banana bread recipe, I lose all control. Just knowing that a loaf is sitting in the kitchen will keep 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 go back for another piece (or two) for dessert. It’s moist, lightly sweet, and filled with rich banana flavor. Best of all, it makes the house smell wonderful. Whenever I have a few ripe bananas on my counter, I make this healthy banana bread recipe as soon as I can. Try it to see why! 🙂
Healthy Banana Bread 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 delicious 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 too.
And did I mention? This 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?
Storing Banana Bread
Store this 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 your 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
- Blueberry Muffins
- Carrot Cake (or Vegan Carrot Cake)
- Blueberry Scones
- Or any of these 25 Super Fun Baking Recipes!
Healthy Banana Bread
- 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, more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ½ 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
- 2 tablespoons chopped walnuts
- 1 1/2 tablespoon rolled oats
- Preheat the oven to 350°F and brush a 9x5-inch loaf pan with a bit of 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.