Healthy Banana Bread

This easy, healthy banana bread recipe has it all - it’s moist, sweet, and full of banana flavor. I can never resist going back for just one more slice.

Healthy Banana Bread

When I make this healthy banana bread recipe, I lose all control. Just knowing that a loaf is sitting in the kitchen keeps me coming back for just one more slice all day long. I slather it with peanut butter and enjoy it for breakfast, pair it with a cup of coffee for an afternoon snack, and snag another piece (or two) for dessert. It’s moist, lightly sweet, and filled with rich banana flavor. As an added bonus, it makes the house smell like vanilla, cinnamon, and nutmeg while it bakes. I mean, seriously. What’s not to love?

If you have ripe bananas on your counter, you have to try this healthy banana bread recipe. It’s easy, it’s delicious, and it just so happens to be good for you. I think you’re going to love it!

Healthy banana bread recipe ingredients

Healthy Banana Bread Recipe Ingredients

You might be wondering, what makes this banana bread so healthy, anyway? Well, instead of using all-purpose flour, I use a mix of whole wheat pastry flour and almond flour. Whole wheat pastry flour has all the nutrients of regular whole wheat flour, but it won’t make baked goods dense or dry. In fact, combined with the almond flour, it gives this banana bread a perfect moist texture.

Next, I make it without butter or refined sugar. I use a mild olive oil (another neutral oil would work too) and swap granulated sugar for coconut sugar. Regular sugar works here too, but coconut sugar adds a richer flavor, and it sweetens this loaf naturally.

Finally, I mix in a handful of walnuts! They add a nutty crunch and a boost of omega-3s.

If you look at the ingredient photo above, you might notice that this banana bread isn’t just healthy – it’s vegan, too! Thanks to the moisture from the bananas and a splash of apple cider vinegar, there’s no need for any eggs (or flax eggs) in this recipe. I usually make it with almond milk because that’s what I keep on hand, but oat milk would work equally well. If you’re not vegan or dairy-free, you could swap in cow’s milk.

Mixing wet and dry ingredients

And did I mention? This healthy banana bread recipe is also easy to make! Whisk together the wet ingredients and dry ingredients separately, and fold them together until they’re just combined. Stir in the walnuts, pour the batter into a loaf pan, and pop it in the oven. The hard part is waiting for it to bake!

Hand using spatula to fold walnuts into batter

Healthy Banana Bread Recipe Variations

This healthy banana bread recipe is delicious as written, but feel free to play with different spices or mix-ins. Here are a few ideas to change it up:

  • Switch the nuts. Use chopped pecans or almonds instead of walnuts.
  • Make it fruity. Replace the nuts with dried cherries, cranberries, blueberries, chopped dried apricots, or Medjool dates. You could also use a mix of nuts and dried fruit.
  • Swap the spices. Try adding cardamom or ginger in place of the nutmeg.
  • Or add chocolate chips. Need I say more?

Healthy Banana Bread slices on plates

How to Store Healthy Banana Bread

Store the healthy banana bread in an airtight container at room temperature for up to 4 days, or freeze slices to have on hand for quick breakfasts or snacks. I like to make a double batch so that I can freeze one loaf and enjoy the other straight out of the oven!

To freeze banana bread, allow it to cool completely before you slice it. Then, freeze slices in an airtight container or freezer bag for up to 3 months. Allow individual slices to thaw in the fridge overnight, or microwave them for 30 seconds to 1 minute. Find more tips on freezing meals and baked goods here!

Loaf of healthy banana bread on a cooking rack

More Favorite Baking Recipes

If you love this recipe, try one of these healthy baked goods next:

And if you still have ripe bananas, make banana pancakes, banana muffins, or a strawberry banana smoothie next!

Healthy Banana Bread

rate this recipe:
4.99 from 109 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves 8
This easy, healthy banana bread recipe is moist, warmly spiced, and full of banana flavor! Totally vegan, it's a delicious breakfast or afternoon snack.


  • 2 very ripe bananas, mashed (1 cup)
  • ½ cup coconut sugar, or regular sugar
  • ¾ cup almond milk, or any milk
  • cup extra-virgin olive oil, more for brushing
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • cups whole wheat pastry flour*, see note
  • 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


  • 2 tablespoons chopped walnuts
  • 1 1/2 tablespoon rolled oats


  • Preheat the oven to 350°F and brush a 9x5-inch loaf pan with a bit of olive oil.
  • In a large bowl, combine the mashed bananas with the sugar, almond milk, olive oil, vanilla, and apple cider vinegar and whisk until combined.
  • In a medium bowl combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts. Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
  • 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.
If you want to make gluten-free banana bread, you can find my gluten-free banana bread recipe here



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Rate this recipe (after making it)

  1. Lindsey

    Does this freeze well? Thanks

    • Jeanine Donofrio

      yep! It freezes great.

  2. Diane

    Amazing!!! I did make a few changes because of what I had. I used plain flour for the almond flour, white sugar and 2% milk. I was surprised that there were not any eggs in the recipe. This tasted great and was very moist. I like to use whole wheat flour, but do not usually use a lot because some people do not like the taste, but you cannot tell that is what was used in this recipe. I will definitely be making this recipe again.

    • Jeanine Donofrio

      Hi Diane, I’m glad you enjoyed it!

  3. Lisa B

    5 stars
    This is my all time favorite banana bread. I make it all the time. But I usually substitute the almond flour with additional whole wheat pastry or use all white. I do this because my bread is always too moist and doesn’t get done when I use the almond flour. I spoon measure it, never pack it and follow the recipe exactly. Is there a trick to using it because no recipe with AF has ever turned out for me? I’m asking because sometimes I try revisiting the AF in hopes I get it right but it always turns out the same.

  4. Jill Edwards

    5 stars
    My family LOVES banana bread. I have made this recipe & my husband loves it more than my cousin’s recipe. It is so moist!! I do add an extra banana when I can; we are the monkeys & love bananas. I will try the pancakes & muffins soon, then let you know. Thanks for the great recipes as we finish up going vegetarian.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jill, I’m glad the banana bread was a hit! Hope you enjoy the muffins and pancakes too.

  5. hockeymum

    Today’s blog (April 17, 2023) keeps on coming and coming and coming to my email!!!

  6. Roxanne

    5 stars
    This was so delicious! I am glad I made 2 loaves of banana bread as it is hard to resist. I will definitely be making it again (and again and again).

    • Phoebe Moore (L&L Recipe Developer)

      Hi Roxanne, I know! It’s totally irresistible. So glad you loved the recipe.

  7. Bernadette M.

    5 stars
    Well, I’ve just found my new banana bread recipe. I made this today, and we just had a piece and both of us loved it. I used half all-purpose and half whole wheat flour, and I toasted the walnuts before chopping them. The topping really adds great flavor and crunch too. Excellent recipe – thank you!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the recipe!

  8. Polina

    5 stars
    Best banana bread I’ve ever made! Thank you very much for the recipe. I froze it as well and it’s even better! I just put one slice in the microwave and it tastes amazing.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Polina, so glad you loved the banana bread!

  9. Jeanette Cortinas

    5 stars
    Wowwww just made this with regular flour and sugar and amaze balls! Would love to share a photo. Came out delicious and moist, boom!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the banana bread!

  10. genevieve

    I don’t have a bread pan, can i make this recipe into muffins? how long should i bake in muffin tin? thanks!

    • Phoebe Moore (L&L Recipe Developer)

      We haven’t tested this, but I think this recipe should work fine as muffins! I’d start checking them after 15 minutes. I think they’d take about 15-20. Hope you enjoy!

  11. Andrea

    5 stars
    This recipe turned out so good! Moist and delicious and now my favorite for banana bread. My only change was using oat milk which is what I had on hand and having to bake for 55 minutes to perfection. This won’t last long!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Andrea, So glad you loved it!

  12. Kelly

    5 stars
    Just made this and I couldn’t stop eating it! A keeper recipe for sure!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kelly, so glad you loved it!

  13. Barbara

    5 stars
    Absolutely yummy, will definitely make it again. I used the cranberry suggestion which worked really well.

    Will certainly try some of your other recipes now.

  14. Anita

    5 stars
    I loved this healthy banana bread! Instead of walnuts I used pecans and it tasted amazingly!
    Furthermore, I wanted to say that I am impressed with this site, its diverse and creative culinary recipes.

    All the best!

  15. Hazel

    3 stars
    What flour can I use to make this banana bread gluten free as I have a wheat intolerance

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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.