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, 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
- 1 1/2 tablespoon rolled oats
Instructions
- 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.
Notes
Looks delicious! How can I make it gluten free?
Hi Leilani, you could use Bob’s Red Mill Gluten Free All Purpose flour in place of the whole wheat flour.
Hi. What size pan did you use?
Hi Deborah, the recipe works in 1 standard size loaf pan (8 1/2 x 4 1/2)or 2 mini loaf pans (I used these: https://amzn.to/2HerKy7)
Hello! I’m looking forward to making this bread! Quick question: When your recipes call for almond milk, should I be using original (sweetened) or unsweetened?
Thanks!
Excellent and thanks
Hi! Can I substitute the apple cider vinegar with lemon juice x
What is on the top of the bread? I see Oats in the picture but they weren’t included in the directions?
I made this recipe for a charity bake sale at my mom’s work and it was a huge hit! I baked the bread in an 8×8 pan and cut it into individual squares. My mom said they sold like wildfire! I am vegan myself and thought it would be great to make a vegan item for my mom’s vegan coworkers. I used whole grain spelt+all purpose, 1/4c turbunado sugar+1/4c brown sugar, and I added 1/2c craisins and 1/2c vegan chocolate chips. My only regret is that I didn’t get to try any! We will definitely make this recipe again soon to keep for the family!
Hi Robin, glad everyone liked it!!
I’m eating this warm from the oven right now! What a delicious and wholesome loaf. I used coconut oil and coconut palm sugar. Thanks so much for the wonderful recipe!
so glad you are liking it! I love baking with coconut oil – my favorite 🙂
Absolutely love this bread. Gonna make it again tonight. I’ve used coconut butter and mix of coconut sugar paste and barley malt extract instead of sugar. Tonight I might try it with mollases instead. Thank you so much, this is the best banana loaf recipe I came accross by far.
Fantastic web page. Thank you, thank you, thank you. 🙂
Mmm this looks delicious, I like the fact that it’s light! Light banana breads are not common things.
How do you keep your loaf tins so clean? I have the same style as you and the dough gets stuck where the sides join.
Hi Mo, thanks… the day I shot this, that pan was actually new. I have the same problem you do (not being able to get the corners clean). Let me know if you come up with a solution 🙂
Damn, it did seem too good to be true. I suppose the only solution then is to buy one that isn’t box sided!
I use a “firm” toothbrush to clean the corners,doesn’t scratch and does a decent job.
That’s a great idea!
Came across this on Pinterest. The recipe looks delicious! I am going to keep it on top of the recipe pile for my next batch of brown bananas. Thank you 🙂
This is a perfect recipe. I’ve made this recipe 4 times in 4 days and had complete success every time. I’ve subbed grapeseed oil, brown rice syrup, and hemp milk and still had wonderful results. Thanks so much for sharing!!
wow, 4 times in for days is really something! Glad you like it 🙂
This bread is absolutely delicious! I adapted it for my own blog and boy, oh boy was it a hit at my house!
Thanks so much for giving me the yummiest way to use up overripe bananas!
so great to hear, thanks for sharing!
That is one pretty loaf! I totally missed all the food holidays this year. I win the bad food blogger award.
What a beautiful space you have. I’m already mesmerized by your beautiful photos. Hopping over from Healthy Green Kitchen and I will be back! This bread sounds amazing!
Love the nutty crust of this wonderful loaf! And its a vegan bake as well..icing on the cake 🙂 Glad to find this place.
Happy Banana Bread Day!!!! Love your version of the classic, too! I just made a flourless version last night 😀 gorgeous pic!
Your banana bread looks beautiful! I was just saying that I hate the texture of bananas also! Seems I’m not alone:)
Gorgeous photo & beautiful recipe 🙂 Thanks for sharing. Your blog is truly inspiring!
What a beautiful blog you two have. I really like the clean design, your photography and the recipes.Good work.
I try to cook local, organic and vegetarian (not always, but more often). I totally agree, it is hard to stay on track with your scale being a food blogger.
My kids always enjoy a slice of good banana bread. Thanks for a new recipe.
Greetings from Colorado.
what a beautiful banana bread!
So delicious!! I used 1/2 cup AP flour, 1/2 almond flour and 1/2 white whole wheat flour… I forgot the other 1/2 cup and it still came out great! Nice and sweet. Good amount of moist (don’t know if the forgotten 1/2 cup of flour did that)Thanks for sharing!
ha ha, I’m so glad they came out great even without the extra flour 🙂
What is AP flour?
all purpose (white) flour