I have been hunting for the perfect whole wheat banana bread recipe lately. The first was too sweet to stick with me from breakfast to lunch; the second was dry and lacking in flavor.
This banana bread recipe is just right: 100% whole wheat, naturally sweetened with honey, with a light, decadent crumb. Plus it is a cinch to mix together and only requires one bowl. My search is over!
Since I live by myself, I like to bake a big loaf of banana bread and freeze it for later. Once the bread has cooled, I slice it and store the slices in a freezer bag. When I’m ready to eat it, I just throw a frozen slice in the toaster. My homemade breakfast or snack is ready in minutes!
How do you like your banana bread? For some extra protein, I like to top it with pecan butter or peanut butter. If I’m feeling indulgent, I’ll add honey, butter, Nutella or maple cream cheese. Huzzah!
Honey Whole Wheat Banana Bread Recipe
- Author:
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Quick bread
Your search for the perfect healthy banana bread recipe is over! Made with whole wheat flour and sweetened with honey, this banana bread is decadently fluffy and sweet. You don’t even have to tell anyone it’s healthy! ;) Recipe yields one loaf.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more to swirl on top
- 1 ¾ cups whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking soda*
- ¼ cup hot water*
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs and beat well.
- Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
- Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Notes
Recipe adapted from Pedgi at Allrecipes.
Loaf pan recommendations: I love baking bread in my Le Creuset stoneware loaf pan so much that it deserves a mention. I also adore my new turquoise Fiesta stoneware loaf pan. Both are non-toxic, heat evenly and clean easily. Highly recommended!
*Baking soda/water update 10/13/14: After several years of being baffled by the hot water/baking soda trick, I can now definitively report that it’s an unnecessary step. If you prefer, you can just stir in ¼ cup water or milk (any kind) into the oil/honey/eggs and whisk the baking soda in with the spices. I’m leaving the recipe as is because I know so many of you love it as written!
Need to omit the eggs? I’ve heard from other commenters that flax eggs/chia eggs work well as replacements for the eggs. One commenter even said the bread turned out well when she forgot the eggs!
Want to make muffins? Check out my healthy banana muffins, which are a riff on this banana bread!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kayla
If i could give it more than 5 stars, i would. This recipe is seriously amazing. even if it wasn’t healthy i would still totally love it.So Delicious. :)
★★★★★
Mina
I work from home & this is a Meal Prep breakfast STAPLE in my house! Both the bread and muffins freeze well, a healthy breakfast my kids love, thanks Kathryne!
★★★★★
Daniel Cohen
To make it even healthier, I substituted aquafaba for the eggs and date syrup for the honey and it came out great!
★★★★★
Liz
Shoot… I didn’t read far enough to see you still add the baking soda even if not doing te hot water trick. We will seee…
Kate
Let me know how it turns out! We all have those oops sometimes. :)
Liz
Definitely an oops! It turned out very flat. But look forward to attempt #2 so I can enjoy this delicious looking recipe.
Ann
Me too. I guess I’ll find out
Newbie GF DF paleo
Husband and kids loved it! Thank you for the recipe!
We just add the baking soda along with the dry ingredients. Don’t use any water at all and it turned out great!
Kate
You’re welcome!
Kathy Holtz
Can this honey whole wheat banana bread be made in a Breadman automatic bread maker? If so do I use the 1 1/2 lb or 2 lb loaf. Thank you.
Kate
I haven’t tried it in a bread maker. Typically bread makers have a nice how-to guide that you should be able to reference. Sorry I can’t be of more help!
Mona
HEY Can I use wholemeal spelt flour?
Ting
My banana bread was really moist and Fluffy :)
★★★★★
Day
Hands down this is the tastiest banana bread I have ever tried! I was pleasantly surprised how perfect it came out giving how easy it is to make. This is now my to go recipe for banana bread. Thanks a million for sharing Kate :)
★★★★★
Kate
Thanks for your sweet words and review, Day!
Kate
No need to omit eggs – they are good for You! I put flaxseeds (and chia seeds) already in my whole wheat pancakes… I don’t want to put any in the sacred bana cake that’s already been altered enough with whole wheat.
Kate
Thanks for sharing!
ranjith reddy
I did it yesterday and it turned out super yummy and my husband loved it. I just skipped one egg yoke in the recipe. Thanks so much.
★★★★★
Kate
Wonderful! Thank you!
Debbie
Very yummy!!
★★★★★
Kate
Thank you!
Julie
Thank you so much for this recipe. The result was absolutely perfect and the result was delicious. I made this using kamut flour and it turned out really well.
★★★★★
Kate
Wonderful, Julie!
chrissie
I made this recipe last night and it is absolutely delicious!.
★★★★★
Kate
Thank you! I’m glad you liked it, Chrissie. Thanks for your star review.
pioneerlion
Hi. Tried this recipe today with some old very ripe bananas. Easy to mix and bake. The loaf came out great One thing to consider though is the cook time based on oven type. With my convection oven at 325F it was done after about 43 minutes or so, far less than the 55 to 65 minutes in your recipe. Not sure if the cook time was decreased by the dark metal loaf pan I used.
★★★★
Kate
Thanks for sharing!
Neha
Delicious recipe! I’ve made this a few times now. Last time, I added a little nutmeg to make it warmer for the winter and it was perfect.
★★★★★
Toby
This had a nice flavour and I appreciated this healthy option a lot, but my loaf came out quite, unfortunately.
★★★
Kate
I’m sorry to hear that Toby!
Wes Holland
I replaced 1/4 cup of flour with oatmeal then sprinkled some on top as well. It came out great.
★★★★★
Kate
Happy to hear that Wes! Thanks for sharing and for your review.
Jeff Yoder
Great recipe. It’s become my go-to commuter breakfast or anytime treat.
★★★★★
Kate
Thank you, Jeff!
Michelle
I came across this recipe and decided to go for it because it had the most clean ingredients and was really easy at the same time. I used coconut as my oil and maple syrup as my sweetener besides the really ripe bananas I used. I also used coconut milk instead of water and mixed in the baking soda when I added the cinnamon and salt. Normally I probably would have used almond milk, but the coconut milk worked great. I also used a non stick pan so I skipped the oiling the pan part. It turned out so good! A light crust on the outside and a very soft and moist delicious inside. I highly recommend this recipe to anyone. Also mine was done at 50 minutes.
★★★★★
Kate
Thanks for trying it, Michelle! I appreciate the review.
Gleopard
Do you hVe the nutritional info on this great bread?
★★★★★
Kate
The nutritional information is below the notes section of the recipe. You just need to click to expand. :)
Georganne Leopard
Sorry…looked, but didn’t see this info. Was surprised to see how low cal it is! Yummy, too! Will be making it again and again…
★★★★★
Rohini
Hello! I baked this bread today. It turned out absolutely fabulous. Thank you very much for sharing your recipe. It was very easy to follow. I made a few changes:
1/3 cup agave
Egg replacer
Didn’t have vanilla essence, used almond essence instead
By the way I live in the UK.
★★★★★
Kate
Thank you, Rohini!
Nina
Yummy! I completly missed this note about baking soda, oopsi. But it turned out just fine. My boyfriend loves it.
★★★★★
Kate
I’m happy you still liked it!
Sahra Altaha
This is my go-to banana bread recipe! Love it!!
★★★★★
Peter
It’s a great one I keep coming back too.. I would like to know the cook temp for a non fan forced oven?
★★★★★
Iman
Did anyone else’s batter turn out thicker than hers looked in the video? It’s my 2nd time making it and same thing happened. I’m not sure what I’m doing wrong, I’m using King Arthur white whole wheat flour….maybe I’ll try using 1/4 cup less flour and see how the consistency is. 3rd times the charm?
★★★
Kate
Hi Iman! How does it turn out once baked?
Amanda
Hi Kate – I wondered if you could substitute the whole wheat flour for buckwheat flour? Thanks Amanda
Kate
Hi Amanda, I wouldn’t know without try it, sorry! I would suggest a GF flour blend if you need it to be gluten free.
Carla
My third time making this in 2 weeks. It’s amazing. I add some pecan nuts for some crunchy bits. Wonderfu! Thanks
★★★★★
Gowri Singh
I am so glad I found this recipe. It is exactly what I have been looking for. If I have to bake 2 loaves at the same time, does the baking time vary?
Thank you!
Kate
Hi Gowri, It can take a little more time as the heat is being taken up by two instead of one. Try starting with suggested baking time and adding as necessary.
Shama Ganoo
I have only just put it in the oven. Will comment later about the outcome! I’m very excited :)
Peter
best recipe ever
★★★★★
Rev
Hi,
I love this recipe. I make this almost every other weekend for my toddler. He loves it and so do my hubby. Quick question please – I am thinking of using self raising wholemeal flour this time (as I have it in my pantry). Do I still need to use baking soda ? Can you please let me know as I plan to bake it tomorrow. Thanks.
Rev x
Kate
Hi Rev! Without trying it, I wouldn’t be able to tell you exactly. Sorry!
Jenny French
I have made your recipe twice now, and my husband and son both agree it’s the best banana bread they have tasted. My husband is diabetic and this bread seems to have little effect on his blood sugar levels he even enjoys it with a slice of cheese( mature cheddar) on it.
I am about to make another loaf this afternoon this time I’m going to add some chopped dates.
Thank you so much for putting this recipe on line, its GREAT. 5+ stars! I live in the UK
★★★★★
Kate
Thank you for sharing, Jenny! I’m happy you loved it.
Rania
Very easy straight forward recipe. So Yummy my husband and my 3y old loved it! Thank you
★★★★★
Kate
Great! Thanks for your review, Rania.
LINDA
Questions: how do I add walnuts to this recipe. I love walnuts!Do I reduce the amount of oil or??And I want to make sure am reading the directions correctly is it 1and3/4 of whole wheat pastry flour? The one printed out very small, so want to clarify as am not used to baking with w.w.pastry flour much. But want to bake with it more.
LINDA
Well I answered my own questions by “reading the intro to the recipe”.Ha ha. Yeah I get it a hurry. And figured out the flour portions by common sense. Looking forward to trying this recipe and will let you know the outcome.
Natis
Hi, I was wondering if I could substitute olive oil for canola oil? And do you have the measurements of the ingredients in grams? Thanks!
★★★★★
Kate
Hi Natis, I assume canola oil would be ok. I don’t have grams for my recipes, sorry!
Tamara
Excellent banana bread. So easy and much better for you than classic banana bread. I cut my oil down to 1/4 of a cup and the honey down to 1/3 of a cup and it worked out fine (i have no self control with this bread). I have made 2 loaves in 2 days and will be making another today!
★★★★★
Barbara
Can I substitute stevia powder as the sweetener? How much would I use? Don’t like honey. I use stevia powder in all my recipes.
Maybe, I can substitute stevia drops instead?
Warm regards
Kate
Hi Barbara, I don’t usually use stevia. The honey helps with the moisture. You could try my other banana bread and use maple syrup: https://cookieandkate.com/healthy-banana-bread-recipe/
Barbara
Hi Kate,
Thanks. My husband is diabetic so I’m looking for an option to substitute that’s suitable for him. Do you have any other suggestions? I actually found your Banana Muffin recipe as well. I will try it as well.
Kate
Hi Barbara, I would suggest searching the comments to see what others have tried. I know some have tried applesauce for instance in some cases, but I haven’t tried it myself so can’t guarantee.
Barbara
Hi Kate,
I will do that, thanks.
I just checked your Banana Muffins Recipe and its seems like it’s pretty much exactly the same as this recipe. I am going to try the muffins instead as my hubby prefers muffins. I will comment under that recipe how they turn out. I will be making them in the next few days.
Kate
Yes, please let me know!
Jayne
Thank you for this delicious recipe. I added chopped pecans and put a few on the top. It was the best banana bread I’ve ever eaten. I plan on making it again in the near future.
★★★★★
Nikky Cassidy
yummy and only 1/2 cup of sugar. I think I needed to cook mine longer as it was kinda gooey inside and not fluffy and crumbly like bread. But it looked brown and was in for 50 minutes.
★★★★
Emilia
Kid approved!! My 5 year old loves it ! We made this tonight and I was a little worried, as I’ve never cooked with whole wheat flour before. I’m so impressed! Thank you!
★★★★★
Kate
You’re welcome, Emilia!
April
Kate,
Oops! Didn’t have my glasses on, and put almond extract instead of vanilla! Was half way through recipe, and I’ve made this more than 10 times before, so I kept on. Is it going to be terrible?
Kate
Hi April! I hope your bread turned out well! I’ve never tried almond extract in this bread before—I do believe it’s more potent than vanilla extract.
April
Success! It was amazing! My husband didn’t even notice.
★★★★★
Amirah Foort
This banana bread turned out perfectly! Literally the recipe I’ve been searching for. Comes together in one bowl and so easily with few ingredients. Perfect for the whole family!
★★★★★
Penny Moro
Your recipes are always fantastic. Your my go to for healthy recipes that even my kids love. Keep up the great work!!!
★★★★★
Maria
This is my favorite banana bread recipe ever! I’m new to baking and have tried several, looking for the ultimate. This one is the winner. I use honey vs maple syrup, because I always have lots on hand, snd coconut oil vs olive.
★★★★★
Jenny
First time making banana bread with wheat flour and honey, came out perfect. Added 1/4 c of chopped walnuts for some crunch. YUM!
★★★★★
trudi
made the recipe as follows: olive oil and honey options, soy milk in place of water, and baking soda added along w salt and spice. -i also increased bananas to 5 sm/med, or about 2c. bc i added more bananas, and only had medium size eggs, i used 3 of them… voila! however, the bread came out a tad dryer than i had hoped. i think maybe… it didn’t need the extra egg? or 60 minutes, instead of the 65 that i baked it? will try again. i appreciate the base ingredients that this recipe calls for! warm regards from seattle.
★★★★
Chris
I made this last night with banana butter we canned over six years ago. The crumb is so tender and light in this recipe. We will adapt this recipe to use apples to make an apple spice bread. Thanks for the receipe.
★★★★★
Nicole M Renna
Kate, I really appreciate you posting this recipe…its perfect and always a hit with my family!
★★★★★
Jennifer
This recipe looks delicious! Has anyone added walnuts to it? If so, how much?
Kate
Hello! Yes, see the note on mix-ins. 1/2 cup usually works well.
Bea
Made this with gluten free flour, substituted eggs with applesauce and baking soda, added chocolate chips and almonds and made it into bars! Very good, thank you!
★★★★★
jen
I have made this several times as written and it is delicious.
I need help though. To change up the recipe a bit (and avoid wheat for DH who is diabetic), I tried substituting coconut flour for the whole wheat flour and applesauce for the oil. It became paste. It wasn’t liquidy at all. Even adding a lot more milk did not help. What can I do to use these ingredients?
Kate
Hi Jen, unfortunately coconut flour isn’t a great substitute. I would suggest oat flour or possibly spelt flour. I have update my banana bread recipe that might be helpful for you!
Robbin
When I made the Honey Whole Wheat Banada Bread it rose to the top of the pan and then started to drop down and by the time I took it out of the oven it had dropped down to 1/2 the height. It was also soggy on the bottom. Why is no baking powder used in this recipe? Do you have any idea what happened here?
Robbin
★★★
Kate
Hi Robbin, I’m sorry to hear that! I’ve not experienced that. Are you sure your baking soda has not expired? Were you using a gluten-free flour, by chance?
Robbin Eagles
I didn’t realize baking soda had an expiry date (nothing shown on the box), but I have had it for awhile. Also, I wasn’t using gluten-free flour, but regular whole wheat. Thanks for your comments – the banana bread is edible anyway with a good cuppa tea!
★★★
Raya
I made this recipe for the first time today after searching for whole wheat banana bread. Used coconut oil and honey, and my only change to the original was adding a scoop of crushed walnuts and pecans combined with cacao nibs.
I put it in my oven for about 52 minutes. On my next attempt I might set the timer for 45 minutes and then check, since it might be a tiny bit overcooked (my oven seems to overheat for some reason), but aside from that it’s a delicious recipe! I’ve tried various recipes from this blog before and they’re always fantastic. Thank you, Kate.
★★★★★
Divya Koster
My first time rating a recipe! Delicious! Won’t feel bad about my kids devouring this. Great ingredients. Super moist. Only baked 50 minutes
★★★★★
Prudence Martin Gallagher
I have just popped my loaf in the over and I’m impatiently waiting for it to finish baking!! Oh, but what is that I smell??!! The aroma fills the house with comforting hints of banana, vanilla and cinnamon! It was a cinch to throw together and if it tastes half as good as it smells, that would be good enough for me!! But let’s see how it comes out; I’ll let you know!!!!
Pamela Ingram
This recipe was heavenly! I added fresh blueberries but otherwise did everything exactly as directed. I will be making this frequently!
★★★★★
Jasleen Kaur Hora
Loved this recipe! It was so simple and I had all the ingredients in my kitchen..I baked it in a skillet as I didn’t even have a loaf pan. It turned out well. I have shared your recipe with my friends and family.
Thank you!
Kim
I have been trying to find the perfect banana bread for years. I’m proud to say I’ve finally found it! Instead of water I went with almond milk it came out perfectly I also added chopped walnuts.
★★★★★
Kate
Thank you for sharing, Kim!
John
Misread the recipe and used a half cup of olive oil instead of one third. So, I tossed in a bit more flour until the consistency seemed right. After dumping into my loaf pan, which was greased with olive oil spray, I realized I missed the hot water / baking soda step. Back into the bowl, added water and baking soda, touch more flour and back into a fresh pan. TURNED OUT AMAZING.
Very forgiving recipe. Honey flavor really comes through. Could almost be called honey banana loaf. Thank you. Good stuff.
★★★★★
Kate
Oh no! I’m glad it still turned out, John. Thank you for sharing.
Anandi
I tried this in a square pan, I don’t have a loaf pan unfortunately. So far it’s cooling and smells a bit burnt, however it’s pretty flat and looks like a brownie stack as opposed to a bread that should rise. What could possibly be the reason? I followed the recipe to the T, only used a bit less oil than suggested, and added some cocoa powder for flavor. Dyin to make a risen banana bread! :(
Kate
Hi Anandi! If you baked this in a pan with a wider base, your bread probably finished baking sooner than directed here. It’s hard to say without seeing a picture, but I wouldn’t expect it to rise as high in a larger pan, either. It shouldn’t be entirely flat/dense, though. If you used the eggs and baking soda the recipe called for, I’m not sure why it didn’t rise. Cocoa powder might absorb some moisture; perhaps it needed the full amount of oil to counteract it. Just guessing here!
Lucy Chua
Hi Kate, I baked the bread for afternoon tea today, my family loved it, in fact the smell was so good during baking, my children kept asking it is done yet
Kate
I love to hear that! Thanks for sharing, Lucy.
eian
hello! great recipe, we really loved it! i want to bake smaller versions for a few friends and am wondering if i can use the same amount of batter for two 8×4 pans instead of the one 9×5 pan? or should i make a bit more batter? if so, how much should i increase ingredients by. relatively new to baking, so excuse me if this is a dumb-ish question :). thanks so much!
★★★★★
Kate
Hi Eian, you could try it, but I’m not sure without trying it myself. I believe they are the same amount of cups for the volume so it should work(doing two 8×4). You shouldn’t have to increase the ingredients but you would want to decrease the baking time. I would suggest by half and adjust from there. Let me know how it turns out for you!
Annerike
I really like this recipe! I used milk instead of water and after 50min it was still very raw inside so I thought 65min would be good but I think 55min would have been perfect. It’s a tad dry but still very YUM!
★★★★★
Larry
Will a King Arthur 8 1/2″ x 4 1/2″ loaf pan work with this banana bread recipe? (Instead of a 9″ x 5″ pan.)
★★★★★
Kate
Hi Larry! I don’t believe it is the same by volume.
Matt
Thanks for sharing this recipe. I’ve made it several times now and I enjoy it a lot for being higher in fiber and much lower in sugar. It’s just what a wanted – slightly sweet and hearty.
I do have one suggestion though. I found the baking soda left a very annoying metallic aftertaste and the more I thought about it the more I wondered why it ever used soda in the first place. Bananas are not very acidic and soda needs acid to work with. They are a little acid but the riper they are the LESS acidic. I started comparing recipes and baking powder is a lot more commonly used. So I reduced baking soda to 1/2 tsp and added 2 tsp baking powder to take over for that reduction. The result was a loaf that rose a little better and had no metallic aftertaste at all.
★★★★★
Kate
Hi Matt! Thank you for your feedback. I find soda works the best for me here. I would make sure you are using fresh and ensure it’s the right amount. I’m sorry you didn’t love this one!
Jessica
Hi Kate! Can I use the same amount of Unbleached all purpose flour instead?
Kate
Hi Jessica, All purpose flour tends to work well in recipes like these. Let me know how it turns out for you!
Julia
Delicious! Followed recipe exactly and added 1/2 cup of chocolate chips. Came out very fluffy.
★★★★★
Suhana
I tried to make it according to your instructions just that alll ingredients were mixed in mixie.. including baking soda.but after taking it out from oven it subsided n was wet.what went wrong?
Kate
Hi Suhana, I’m sorry to hear that! Was it wet in the center? It may have needed a few more minutes in the oven.
dorota
fantastic recipe, easy and the bread is delicious
★★★★★
Ronda
This was terrible. The baking time is way off. Dry. Too much whole wheat.
★
Cara
This is one of the only “healthy” recipes that my whole family will reliably eat. I have a picky daughter and husband who both typically don’t like whole grain food. I use maple syrup and olive oil to make it, typically. I can no longer find whole wheat pastry flour, so I’ve been using white whole wheat flour. My husband now eats this instead of a pastry for breakfast!
Since the first time I made it, I’ve been making it twice a week. To speed things up, I throw everything except the flour in a blender, then pour the mixture into a bowl, and add the flour maybe 1/4-1/2 cup at a time.
★★★★★
Christina
The recipe is brilliant. I did make a few changes as I did not have Vanilla, I added some chopped dates and sunflower seeds to the batter. I also used a MultiGrain flour and the cake turned out soooo good!
Soft, beautiful colour and best of all no sugar! It is a lockdown treat I am going to keep making for the family. I will put up the pictures on Instagram and tag you.
Thanks once again.
★★★★★
Kate
Thank you for sharing your changes and feedback how it worked, Christina! I appreciate it.
Priyanka sinha
what is the size of cup?
Kate
Hi! It’s US standard size measurement.
Aleia
Hands down one of my favorite banana bread recipes! I used 50:50 rye four to whole wheat, added extra bananas and blueberries, and used yogurt instead of water. Yuuuuum! Thanks for sharing this recipe :)
★★★★★
preethi kumar
Hi from India! I followed your recipe exactly and wound up with the best banan bread I have ever tasted! Thank you so much! The honey makes a world of difference and the bread was perfectly moist.
★★★★★
Kate
Hello! I’m glad you loved it. I appreciate the review!
Pavica Tum
I have baked banana bread for the first time last week as per your recipe. I was surpriced and impressed at how easy it is to make and the result was so so yummy. Thank you very much for sharing the recipe. I will certainly be baking more banana bread from now onward. Thanks Kate.
★★★★★
lm
This banana bread is so good! I love that it’s still healthy, while being so delicious that I can’t help but sneak pieces throughout the day. Perfect for delicious food pleasure without the extra calories…
★★★★★
Jean Nickerson
Fabulous recipe Kate….l am well seasoned in years and have made many banana breads but this is by far the best that l have ever eaten.
I made a couple of changes to suit my individual taste…..my whole wheat choice was Red Fife and l added 1/4 cup of a mixture of seeds and ground nuts….it was delicious…thank you from the bottom of my heart……we all should be “all for healthy”
Jean
Alice
I’m not much of a baker, so I loved how simple and wholesome this recipe is. I’ll definitely make it again.
I did a few things differently though. 1) I had to cook it a bit longer, and I raised the temperature 25 degrees for the additional time. I don’t have a real oven (I have a fancy microwave that doubles as an oven), so that might have been why it took longer for me. 2) I used agave instead of honey. 3) I added walnuts on top for garnish and some crunch.
This is probably the best thing I ever baked, and I like that it’s not too sweet. I wish I could add a photo too, because it looks as great as it tastes.
★★★★★
Eleanor
This is now my go-to banana bread recipe, it’s so good! I actually omit the honey, so the only sugar is from the bananas themselves which is sweet enough for me but totally personal preference. So nice to find a guilt-free banana bread!!
I made one last night with dark choc chips and added cacao powder to half the mix to make it marbled and it was sooo good.
I literally make this every other week or so with different variations I love it so much!
Cindy Octaviana
Hi, can i use coarse whole wheat flour?
★★★★
Kate
Hi Cindy! You will want regular whole wheat flour for this to turnout as written as other elements of the recipe would need to change – due to different moisture requirements and may need to adjust leavener.
Cindy
Can i use wheat bran for this recipe?
★★★★
Kate
Hi Cindy, unfortunately I don’t believe that will work.
Preeti
Thanks you for this super easy recipe. My banana bread turned out just perfect. This is definitely going to be my go-to recipe
★★★★★
Kate
I’m happy you loved it, Preeti! Thanks for your review.
Swathi
This was absolutely delicious and super easy to make! I replaced 3/4 cup of the flour with oatmeal blitzed in a food processor. I also added a cup of blueberries and dark chocolate chips. Baked for 45 minutes, which was perfect.
★★★★★
Emma
This is the most amazing bread and soo easy to make! I have made it now 5 times and I will never let bananas go to waste ever again!! just yummy !! Last time around I even put a little swirl of Nutella in and cooked and every now and then when you would eat a slice you would get a bit with Nutella and banana and oh soo good!! thanks for the recipe. Its on my top 10 list!
★★★★★
Jaclyn
I love your recipes. I’d like to add zucchini. If I add one to this do I need to make any other modifications to the flour?
★★★★★
Kate
Hi Jaclyn! I wouldn’t recommend adding zucchini to this as the moisture content may not have it turn out. I would suggest my zucchini bread instead.
Ritu
I love this recipe! Been my all time favourite and no one can even guess its super healthy coz it tastes sooo good and is so soft! I always make it with flax flour instead of the eggs
★★★★★
Tul
Made it and it turned out so so so good! Wow!
Farhat
Can we make this without eggs?
Kate
Hi! See the notes below the recipe about omitting eggs.
Marie
Can this recipe be used with buck wheat flour?
Kate
Hi Marie! Checkout my other banana bread recipe for alternative flours that work well.
Steph
I make this for my family often (my 2 year old loves it). I would have made it over 30 times and it is by far the best recipe going for an arvo snack – considering it’s delicious and healthy.
10 stars I say.
★★★★★
Aleks
Why did my cake turned our looking beautiful in the outside but a cooked sticky mushy mass On the inside ? :(( it was quite runny so I added only 1 egg
Kate
Hi Aleks! I’m sorry to hear that. How long did you bake it for? What type of baking pan did you use?
Aleks
The flavour was delicious by the way, and my baking skills are not very good. I’ve used loaf pan and cooked for 60min at 165def Celcius. Is it meant to be of a dryer consistency or more of a guey solid and wet one?
I would love to try making it again.
Kate
Hi! It would be moist, but not wet. If you try it again, let me know. It may just need a little more time in the oven since ovens can vary.
Ellen Stevenson
I love this, it’s tasty and moist and delicious! I must have baked hundreds of different banana bread recipes so far and this is the best!
★★★★★
Janvi
Beautiful recipe, thanks for sharing it! I’ve added some dark chocolate chips + a dash of orange juice and it’s perfection.
★★★★★
Shelli Hemans
Oh goodness, I just made this recipe and it’s delicious. I added about 3/4 cup of chopped walnuts too.
★★★★★
Kate
Thank you for sharing, Shelli! I appreciate your review.
stephanie moore
I dont comment very often but had to get on and say this is one of the best banana recipes I have made. I subbed flax meal to make it vegan and used soft white wheat. It is so moist and flavorful!
★★★★★
Kate
I’m glad you did, Stephanie! I’m glad you loved it.
Shweta
Loved this recipe!
I have tried this twice and turned our brilliant each time.
I used Wegmans Whole Wheat Flour i found in their bakinh section.
Skipped the cinnamon and used brown sugar instead of honey/maple syrup.
This time i made 1.5 times the batter and could make 6 muffins and one hearty loaf.
★★★★★
Kate
Wonderful, Shweta! Thank you for taking the time to review.
Chan Ying Qi
Can i substitute canola oil for olive oil?
Kate
Hi! I prefer olive oil, but it should work fine. I hope it works for you!
Rob
Love it! Try using Garam Massala for the spice. Very good combination!
Christine
I don’t know what went wrong. Batter was very Runny and cake hardly rose. Very stodgy. Ingredients all correct. I used stone ground bread flour. Do you think that could be the problem.
Kate
Hi! Yes, this one wasn’t designed to be used with bread flour. It can impact the recipe as it is different.
Dia
The banana bread tastes absolutely amazing and it rose so nicely!! I’m sure the loaf would have been gone last night if I had not made it close to midnight .
I made three modifications and that was the use of jaggery instead of honey, avocado oil in place of the recommended oils and lastly, I added less than half a cup of roughly chopped walnuts to the flour so that the walnuts wouldn’t sink to the bottom of the loaf.
★★★★★
Tessa
Added in choc chips and chopped up walnuts. Yum!
★★★★★
Shira D
Such an easy and yummy recipe! Tasted great!
★★★★★
Nicole
This recipe is wonderful! I added a good splash of sparkling water instead of regular water or milk — I don’t know if it made a difference, but I was worried the bread might turn out too dense. It is a perfect texture. I used good quality maple syrup (full of antioxidants!) instead of the honey. I might try an extra banana next time, but it is a really lovely bread! I added walnuts for an extra health boost. Thank you for sharing this receipe.
★★★★★
Cathy
Amazing healthy recipes!! Thank you!!!
★★★★★