This post may contain affiliate links. Please read our disclosure policy.
This Healthy Banana Bread recipe is naturally sweetened, made with whole grains, and is tender, moist, and absolutely delicious. No excuses are needed for snacking on this favorite treat. It’s everything you love about banana bread– without the guilt!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Banana Bread is a classic treat all year, but it’s delightful when the weather turns chilly and baking quick bread seems even more enticing. Especially when sipping warm tea, cider, or coffee.
And this healthy treat is perfect for snacking, lunchboxes, gifting, or breakfast!
What to Love About Healthy Banana Bread
There are so many things to love about healthy, guilt-free banana bread. Here are a few of my top favorite reasons you should definitely try this recipe:
- Made with healthy whole-grain flour
- Naturally sweetened with maple syrup or honey (no processed sugar here)
- It is so delicious, you won’t even know it’s healthier than your favorite banana bread!
If you want to eliminate processed sugar in your diet, substituting natural sweeteners like maple syrup, honey, or agave is a delicious and healthier choice. It adds a hint of mild sweetness to the bread without compromising your healthy goals.
This recipe includes options for natural sweeteners. While I’ve chosen maple syrup for flavor, the others are good choices too. Here’s a bit about all three.
- Maple syrup is a natural sweetener with added minerals.
- Honey contains antioxidants and folic acid.
- Agave nectar has a low glycemic index.
Healthy Banana Bread Ingredients
Exact ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you’ll need to make this healthy banana bread:
- Cooking oil: Use a neutral oil like melted coconut oil, extra-virgin olive oil, or vegetable oil.
- Natural Sweetener: maple syrup, honey, or agave
- Large eggs
- Mashed ripe bananas
- Liquid: dairy or nondairy milk or even water
- Greek Yogurt: For texture
- Whole wheat flour: I’m using stone-ground whole wheat in this recipe but white whole wheat is a great choice as well. You can even use all-purpose flour or gluten-free flour if you prefer.
- Leavening: As in traditional banana bread, we use baking soda and salt for flavor.
- Flavoring: It wouldn’t be banana bread without vanilla extract and ground cinnamon because, in my book, banana bread isn’t banana bread without cinnamon! However, when the leaves begin to turn or the holidays are around the corner, I like to add a pinch of ground cloves or nutmeg to warm up the flavor even more.
I prefer to bake this bread in an 8 1/2 by 4 1/2 inch loaf pan but you can also use a 9 x 5 inch pan too. The batter is easy to make in one bowl with a spoon and spatula to transfer to the loaf pan. Then a serrated knife works well for slicing after the bread has cooled slightly.
More Banana Bread Recipes
Banana Bread is a staple at my house. It’s comforting, it’s warm and cozy, not to mention utterly delicious. You will find several recipes on the site for banana bread, including Chocolate Chip Banana Bread, Banana Oat Bread, and even a Pineapple Banana Bread recipe.
I do often hear from readers, though, about how much they love Maple Apple Banana Bread in the fall!
Healthy Banana Bread (Naturally Sweetened)
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/3 cup cooking oil (melted coconut oil, extra-virgin olive oil, vegetable oil)
- 1/2 cup maple syrup (or honey)
- 2 large eggs
- 1/4 cup milk (dairy, non-dairy, or water)
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- pinch ground cloves or nutmeg (optional)
- Preheat the oven to 350°F and coat a 8.5 x 4.5 loaf pan (or 9 x 5 inch pan) with nonstick cooking spray.
- In a large bowl, mash the bananas. Then add the oil and maple syrup and combine. Add the eggs, milk, yogurt, and vanilla; whisk until fully combined.
- Stir in the baking soda, salt, cinnamon, and optional spice (like cloves, nutmeg, etc). With a spoon or spatula, fold in the flour until just combined. Transfer the batter to the prepared loaf pan.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Depending on which loaf pan I use, my bread is usually done in about 52 minutes). Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool before slicing.
Storing the BreadCover and store at room temperature for 2 to 3 days. For longer storage, refrigerate for 5 to 7 days. It also freezes well and can keep for up to 3 months. Consider freezing individual slices for quick, healthy snacks (I have some in my freezer now!)
Flour AlternativesInstead of whole wheat flour, you can use white whole wheat flour, all-purpose flour, whole wheat pastry flour, spelt flour, or gluten-free-all-purpose flour blend.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Recipes You May Also Enjoy
SAVE THIS AND PIN IT FOR LATER!
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!