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Healthy Banana Bread Recipe

Healthy Banana Bread

Wholesome Cove
This healthy banana bread is moist, naturally sweetened, and made with whole wheat flour and ripe bananas that do most of the sweetening work for you. It skips refined sugar and heavy butter without sacrificing any of the warm, comforting flavor you expect from a classic loaf. Made in one bowl with simple pantry ingredients, it comes together in minutes and bakes into a perfectly golden, tender bread that works equally well as a wholesome breakfast, an afternoon snack, or a light dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 195 kcal

Equipment

  • 9x5 inch loaf pan - 23x13 cm
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher - For mashing bananas
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Wire cooling rack
  • Parchment paper - For lining the pan
  • Toothpick or wooden skewer - For testing doneness

Ingredients
  

  • 3 very ripe bananas - large; about 1 1/2 cups or 360g mashed — peels should be mostly or fully brown-black
  • 1/3 cup coconut oil - 80ml, melted; or substitute light olive oil
  • 1/4 cup pure maple syrup - 60ml; or substitute honey
  • 2 large eggs - room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 3/4 cups whole wheat flour - 210g; white whole wheat flour recommended for a lighter texture

Optional Add-Ins

  • 1/2 cup dark chocolate chips - 85g; use 70%+ dark chocolate for less added sugar
  • 1/2 cup chopped walnuts - 60g; toasted for best flavor
  • 1/2 cup blueberries - 75g; fresh or frozen — do not thaw if using frozen

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan, then line with a parchment paper sling leaving overhang on the long sides for easy removal.
  • Peel the 3 ripe bananas into a large mixing bowl and mash thoroughly with a fork or potato masher until mostly smooth with only a few small lumps — you should have about 1 1/2 cups (360g).
  • Add the melted coconut oil, maple syrup, eggs (one at a time), and vanilla extract to the mashed bananas and stir until fully combined and uniform.
  • Sprinkle the baking soda, salt, and cinnamon over the wet mixture and stir briefly to distribute, then add all the whole wheat flour and fold gently with a spatula just until no dry streaks remain — do not overmix.
  • If using any optional add-ins, fold them in with 3–4 gentle strokes, reserving a small handful to scatter over the top of the batter before baking.
  • Pour the batter into the prepared loaf pan, spread it into an even layer reaching all four corners, and scatter any reserved add-ins on top.
  • Bake on the center rack for 55–60 minutes until deep golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs — if the top browns too quickly after 40 minutes, tent loosely with foil.
  • Cool in the pan on a wire rack for 10 minutes, then lift out using the parchment sling and cool directly on the rack for at least 30 minutes before slicing with a serrated knife.

Notes

  • Use extremely ripe bananas with mostly or fully black peels for maximum natural sweetness. To speed-ripen, bake unpeeled bananas at 300°F (150°C) for 15 minutes until skins turn dark.
  • Do not overmix the batter after adding the flour. Fold just until no dry streaks remain — overmixing develops gluten and results in a dense, chewy loaf.
  • Measure flour correctly: spoon flour into the measuring cup and level off with the back of a knife. Scooping directly from the bag packs in too much flour.
  • Bring eggs to room temperature before using. Cold eggs can cause melted coconut oil to seize and clump in the batter.
  • White whole wheat flour (milled from a lighter wheat variety) gives a softer, less dense result than regular whole wheat while retaining the same nutrition.
  • For a vegan version, replace the 2 eggs with 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 minutes) and use maple syrup instead of honey.
  • For a gluten-free version, substitute the whole wheat flour 1:1 with a certified gluten-free oat flour or 1:1 gluten-free baking blend.
  • Store cooled bread tightly wrapped at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze individual slices wrapped in plastic for up to 3 months.
  • The bread gets better on day two as the banana flavor deepens. Slice, wrap, and refrigerate overnight for the best flavor.
  • Do not open the oven before 45 minutes of bake time — early peeking can cause the center to sink. Always test doneness with a toothpick rather than relying solely on the timer.

Nutrition

Serving: 1SliceCalories: 195kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 37mgSodium: 210mgPotassium: 220mgFiber: 3gSugar: 11gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg
Keyword easy banana bread, healthy banana bread, naturally sweetened banana bread, one bowl banana bread, whole wheat banana bread
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