Healthy Banana Bread

This healthy, easy banana bread has it all - it’s moist, nicely spiced, and simple to make. Enjoy it for breakfast or an afternoon snack!

Healthy Banana Bread

While bananas may not be my favorite fruit, banana bread is a whole other story. When I bake banana bread, I lose all control. Just knowing that a loaf is sitting on the kitchen counter will make me come back for just one more slice all day long. It’s the perfect afternoon snack with a cup of coffee, and I love how wonderful it makes the house smell.

Side note: this bread freezes well, which is how I was able to exhibit any sense of portion control as we tested loaf after loaf. 🙂

Banana bread recipe ingredients

Why I Love This Vegan Banana Bread

I could go on and on about why I love this banana bread. In an effort to show some restraint, though, I’m just listing my top 3 reasons here:

  1. It’s easy to make – simply fold together the ingredients (careful not to overmix!), and pop your loaf in the oven. The hard part is waiting for it to bake!
  2. It has a perfect moist texture and delicious spiced banana flavor. In addition to whole wheat pastry flour, I use almond flour in this recipe, which gives it an amazing moist texture without making it too dense. And in the flavor department, cinnamon & nutmeg add yummy notes of warm spices.
  3. It’s healthy! I sweeten this loaf with coconut sugar. I also use olive oil instead of vegetable oil or butter, and a combination of whole wheat pastry flour and almond flour instead of regular flour. Plus, walnuts add a nutty crunch and a boost of omega-3s.

How to make vegan banana bread Easy banana bread recipe

Get Creative with This Healthy Banana Bread Recipe!

Make this easy banana bread recipe once, and you’ll make it again and again. If you want to change it up, feel free to experiment with different mix-ins. Chocolate chips, pecans, or chopped dried fruit would all be delicious in place of the walnuts. You could also vary the spices – try cardamom or ginger instead of nutmeg!

Healthy Banana Bread (Vegan)

And once you make it, freeze slices to have on hand for busy mornings or on days when you need an afternoon pick-me-up. I like to make a double batch so that I can freeze one loaf and enjoy the other straight out of the oven.

Easy Vegan Banana Bread

If you love banana baked goods, make these vegan banana pancakes or these vegan banana muffins next! And if you’re a quick bread fan, check out my pumpkin bread and zucchini bread.

And if you really love banana bread, you have to make these Banana Bread Quinoa Breakfast Cookies that are in my new cookbook, Love & Lemons Every Day – they’re one of my favorite morning treats!

Banana Bread Quinoa Breakfast Cookies from the (new!) Love & Lemons Every Day Cookbook

Let me know what you think of this banana bread recipe in the comments, and happy baking!

5.0 from 2 reviews
Healthy Banana Bread
Prep time
Cook time
Total time
This healthy, easy banana bread recipe is moist, warmly spiced, and full of banana flavor! It's vegan, and it's delicious as breakfast or afternoon snack.
Recipe type: Breakfast, dessert, snack
Serves: 8
  • 2 very ripe bananas, mashed (1 cup)
  • ½ cup coconut sugar
  • ¾ cup almond milk
  • ⅓ cup extra-virgin olive oil, more for brushing
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups whole wheat pastry flour
  • 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
  1. Preheat the oven to 350°F and brush a 9x5-inch loaf pan with a bit of olive oil.
  2. In a large bowl, combine the mashed bananas with the sugar, almond milk, olive oil, vanilla, and apple cider vinegar and whisk until combined.
  3. In a medium bowl combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts.
  5. Bake for 42 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
*I like Bob’s Red Mill Whole Wheat Pasty Flour because it’s lighter than regular wheat flour. You could also use a 50/50 mix of regular whole wheat flour and all purpose flour.



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Rate this recipe (after making it):  

  1. Caitlin from

    what a beautiful banana bread!

  2. 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.

  3. Gorgeous photo & beautiful recipe 🙂 Thanks for sharing. Your blog is truly inspiring!

  4. Sarah from

    Your banana bread looks beautiful! I was just saying that I hate the texture of bananas also! Seems I’m not alone:)

  5. Happy Banana Bread Day!!!! Love your version of the classic, too! I just made a flourless version last night 😀 gorgeous pic!

  6. Love the nutty crust of this wonderful loaf! And its a vegan bake as well..icing on the cake 🙂 Glad to find this place.

  7. cassie from

    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!

  8. That is one pretty loaf! I totally missed all the food holidays this year. I win the bad food blogger award.

  9. 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!

    • jeanine

      so great to hear, thanks for sharing!

  10. Amber from FettleVegan

    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!!

    • jeanine

      wow, 4 times in for days is really something! Glad you like it 🙂

  11. Rose from

    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 🙂

  12. Mo

    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.

    • jeanine

      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 🙂

      • Mo

        Damn, it did seem too good to be true. I suppose the only solution then is to buy one that isn’t box sided!

  13. Brana

    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. 🙂

  14. Holly

    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!

    • jeanine

      so glad you are liking it! I love baking with coconut oil – my favorite 🙂

  15. Robin

    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!

    • jeanine

      Hi Robin, glad everyone liked it!!

  16. Amadea

    Hi! Can I substitute the apple cider vinegar with lemon juice x

  17. kate

    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?


  18. Deborah Zak

    Hi. What size pan did you use?

    • Jeanine Donofrio

      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:

  19. Leilani

    Looks delicious! How can I make it gluten free?

  20. jacquie

    i love the idea of a healthy quick bread but not the bananas. Is there something i can substitute?

  21. Eha

    Am not a baker. Never have been. But banana bread has always been an exception and this recipe is already on the top of my kitchen pile! Love each and every ingredient and the look of the finished product. Bananas as a fruit . . . could live on them . . . to each their own 🙂 !

  22. Natalie from

    I love banana bread! Looks so delicious!

  23. viosa

    Do you think using spelt flour would work well?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.