Healthy Banana Bread Recipe


  • 3-4 very ripe bananas (about 1 1/2 cups mashed)
  • 1/3 cup honey or maple syrup
  • 1/4 cup melted coconut oil or olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional) (walnuts, pecans, almonds)
  • 1/2 cup add-ins (optional) (chocolate chips, dried fruit, shredded coconut)


  • Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper.
  • Mash the bananas: In a large bowl, mash the bananas until very smooth.
  • Mix wet ingredients: Add honey or maple syrup, melted oil, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
  • Combine dry ingredients: In a separate medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
  • Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix.
  • Fold in additions: If using nuts or other add-ins, gently fold them into the batter.
  • Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and enjoy: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Customization Tips:

  • Sweetener: Adjust the amount of honey/maple syrup to your taste.
  • Gluten-free: Substitute the whole wheat flour with gluten-free 1:1 baking flour.
  • Vegan: Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg) and maple syrup instead of honey.
  • Spices: Add a pinch of nutmeg, ginger, or cardamom for extra flavor.


  • Homemade banana bread stays fresh for 3-4 days at room temperature in an airtight container.
  • You can also freeze slices for longer storage.


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