A healthy banana bread recipe that is easy to make and is moist, has no refined sugar, and can be easily made into muffins! This whole wheat banana bread is made with coconut oil and with chocolate chips!
The healthiest banana bread recipe
One of my favorite things in life is having overripe bananas. It's like they are begging for me to bake with them. I have been trying to come up with fun and creative ways to use them in recipes but everyone needs a banana bread recipe, am I right?
An easy banana bread recipe is a staple in every household. This recipe is so simple to make that I always suggest people start here when they want to create a healthier creation to take somewhere.
If you love banana bread but want to make sure it is a little bit healthier, this nutritious recipe is for you! It is literally meant for mornings when you wake up and want something easy for breakfast and remember that you prepared a big loaf of banana bread to have with coffee!
This banana bread is made with healthier ingredients like whole wheat flour and coconut oil to replace the traditional ingredients like white flour and canola oil.
If you still have more overripe bananas to use, you can bake my Healthy Pumpkin Banana Muffins next.
Ingredients in healthy banana bread
This recipe is healthier than traditional banana bread because of the nutrient value in the ingredients.
- Whole wheat flour - this recipe calls for 1 ¾ cups of whole wheat flour over white flour for more nutrients. We like to use white whole wheat flour in this recipe, but regular whole wheat flour works as well!
- Baking Soda - The teaspoon of baking soda helps the bread rise so it is lighter and less dense.
- Salt - You'll need ½ a teaspoon of salt to enhance all of the other flavors.
- Cinnamon - The teaspoon of cinnamon makes the bread bolder and richer without adding more sugar.
- Bananas - Super ripe bananas are key for making this recipe perfectly sweet. You'll need about 3 large bananas or 1 ⅓ cup mashed bananas.
- Eggs - Whisk two eggs. They will need to be room temperature for the bead to turn out perfectly.
- Coconut Oil - my favorite oil for baking is coconut oil. It's a great healthy replacement for butter or canola oil like traditional recipes call for. Use a refined coconut oil to ensure there is no coconut taste if you don't like coconut! You will use ½ a cup.
- Maple Syrup - a touch of maple syrup help adds to the natural sweetness from the bananas, a little goes a long way here! I used ½ a cup.
- Vanilla Extract - One teaspoon of vanilla extract balances out the flavors in the bread.
- Chocolate Chips - You only need about ¾ a cup of chocolate chips to make this taste like the best dessert.
Tools needed to make this recipe
To make a loaf of healthy banana bread, you will need a few simple kitchen tools. I recommend grabbing them before you get started for the smoothest cooking process!
- 9x5 Loaf Pan
- Small Mixing Bowl
- Large Mixing Bowl
- Whisk
- Wooden Spoon
- Parchment Paper
For measuring out ingredients, gather the following sized cups and spoons: 1 cup, ¾ cup, ½ cup, ⅓ cup, 1 teaspoon, and ½ teaspoon.
How to make healthy banana bread
This banana bread recipe is seriously easy to make. If you have ten minutes and two little bowls, you can create the most delicious healthy banana bread.
Start out by preheating your oven to 350 degrees F and grease the loaf pan or place parchment paper inside of it.
Then, mash the ripe bananas in one of the bowls.
Add in the rest of the wet ingredients. In a separate bowl, mix together all of your dry ingredients, then add them to your wet ingredients. Mix until well combined and when combined, add in your chocolate chips.
If you find yourself with ripe bananas or just in the mood to make a healthier version of banana bread, I've got the perfect recipe for you!
Pour the batter into the greased loaf pan. Bake the bread for 40-50 minutes or until a toothpick comes out clean.
Recipe Tips
One of the best tips I have for this recipe and for any banana bread recipe, in general, is to use a potato masher when you want to mash your bananas up! It seriously makes them so mushy and perfect for banana bread and is a lot easier to do than if you were doing it with a fork.
You also want to make sure that the bananas are extra ripe. To ripen your bananas quicker, place them in a paper bag and close it tightly. They should be ready within a day.
Substitution Tip
Throughout this recipe, there are a few ingredients that can be substituted with other options.
Gluten-Free
To make the bread gluten-free, substitute a 1:1 gluten-free baking flour.
Eggs
I haven't tested this recipe with flax eggs, but if you try it out let me know! I bet it will turn out just fine.
Other Mix-Ins
You can also add in nuts or any other mix-in that you want! Add some walnuts for a richer and earthier flavor.
Storing leftovers
The best way to store leftover banana bread is to wrap it tightly in food storage wrap and keep it at room temperature. If you want the bread to last longer, you can either refrigerate it or freeze it. It will last three days at room temperature or one week in the refrigerator.
When you store it in the refrigerator, keep the air off of it and store it in an airtight container.
To freeze banana bread, let it cool to room temperature. Then, wrap it tightly in plastic food storage wrap or aluminum foil and place it in a resealable freezer-safe food storage bag.
The bread will stay fresh in the freezer for up to six months.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you'll want to try these!
Bananas can take any baked good up a notch. Here are some more ideas to try!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Healthy Banana Bread
Ingredients
Method
- Preheat oven to 350F and prepare 9x5 loaf pan.
- In a small bowl, mix together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk mashed bananas and eggs until combined.
- Mix in oil, maple syrup, and vanilla.
- Add dry ingredients to wet and stir to combine.
- Add in any mix-ins - chocolate chips, nuts, etc.
- Pour into greased bread loaf pan.
- Bake for 40-50 minutes or until toothpick comes out clean.
- Enjoy!
Nutrition
Notes
- The riper the banana, the better! You want them extra ripe — think brown and spotty. To ripen bananas faster, place them in a paper bag and close it tightly. They should be ready within a day and will make the bread naturally sweeter and more flavorful.
- Use a potato masher to mash your bananas. It makes them perfectly smooth and mushy, which is exactly what you want for moist banana bread. A fork works in a pinch, but the masher is so much easier!
- Bake for 40-50 minutes and always check with a toothpick. Ovens vary, so start checking around the 40-minute mark. When the toothpick inserted in the center comes out clean, you're good to go!
Izzy says
This recipe is fantastic!! I love how you turn so many classic recipes into healthier versions. Yet they somehow taste even better than the original!
Jackie says
Amazing so moist and flavorful! My new go-to for banana bread.
Kayla says
Great healthy banana bread recipe! I’ve made different variations of this recipe, but this is the one I always come back to. Simple and delicious. I do find I have to bake banana breads usually longer than the recipe calls for in order for the middle to be cooked through, and that was the case with this one as well. I just cover with foil towards the end so the top doesn’t get too crusty. My go to banana bread recipe!
jenn says
The best banana bread recipe there is! I’ve made this 6x’s just this winter alone. Fam are big fans 🙂
Erin says
Hi Jenn, so happy you all love it!!
Anne says
Love this banana bread!!!
Erin says
Hi Anne, so glad you love it!!
Jaymee Beller says
This is my go to banana bread recipe that comes out delicious every single time! Love that it has no refined sugars too. I eat it for breakfast, snacks and even dessert.
Erin says
Hi Jaymee, so happy you love it so much! 🙂
Stuti Gakhar says
Amazing recipe! The banana bread was so easy to make and came out so soft & delicious. I didn’t have maple syrup so subbed honey instead. And added blueberries and almonds which added the perfect taste and crunch.
Erin says
Hi Stuti, so happy you loved it and made it your own! 🙂
Justine says
Yummy! Very easy and delish!
Erin says
Hi Justine, so happy you loved it! 🙂
Avery says
This was so delicious!!! I didn’t have whole wheat flour so I used 1 1/4 cup of all purpose flour and 1/2 cup of spelt flour. It turned out great!
Erin says
Hi Avery, so happy you loved it and made it your own!!
Halie says
My sons eczema gets inflamed with wheat, would gluten free flour work the same?
Erin says
Hi Halie, yes, that's fine! I have a note in the recipe that you can substitute a 1:1 gluten-free baking flour! Let me know how yours comes out! 🙂
Crystal says
Love this recipe, your recipes never never disappoint. I always use your recipes and appreciate you so much!
Erin says
Hi Crystal, so happy you love it so much!! 🙂
Hannah says
My family loves this recipe! I use fresh milled flour and it turns out perfectly every time. It never lasts very long in our house. My kids love when I make mini muffins using this recipe.
Erin says
Hi Hannah, so happy everyone enjoyed it!! 🙂
Liz says
Turns out perfectly! Moist and perfect amount of sweetness. No notes.
Erin says
Hi Liz, so glad you loved it! 🙂
Sofie says
I've made this several times now with rave reviews. I'd never baked with whole wheat flour before, so I do a 50/50 mix of whole wheat and all purpose to ease into it and it tastes great! I also do a 50/50 mix of oil and unsweetened applesauce to cut back on the added fat. This is a real keeper.
Erin says
Hi Sofie, so happy you love it so much and make it your own!! 🙂
Emily says
I’ve made this several times when I’ve had extra ripe bananas to use up and it never disappoints! The recipe is great as muffins too!
Erin says
Hi Emily, so happy you love it so much!! 🙂
Maddy says
I make this at least once a week and is my all time favorite!
Erin says
Hi Maddy, so happy you love it so much! 🙂
Lori Lawhead says
Love this recipe! Mine turned out moist and delicious with whole wheat flour. I used dark chocolate chips and sprinkled walnuts on top. Can't wait to make it again!
Erin says
Hi Lori, so glad you loved it and made it your own! 🙂
CB says
Not bad. I definitely think the whole wheat flour makes it 'grainy-er' than regular flour. Not sure I'd make again although I appreciate the effort. I'd also reduce the cook time by 5 minutes. At 40 minutes it's not dry but I've had moister. Perhaps that's the whole wheat flour too.
Erin says
Hi, so glad you liked it!
Jazmyne says
So yumm!! I love the healthier ingredients and i did walnuts because i love crunch and extra chocolate chip, will def make again 🙂
Erin says
Hi Jazmyne, so happy you loved it!! 🙂
Daisy L. says
great!!
Erin says
Hi Daisy, so happy you liked it!!