This easy and healthy banana bread recipe has it all: it’s chewy, sweet, and full of banana flavor. I can never resist going back just one more slice.
When I cook this healthy banana bread recipe, I lose all control. Just knowing a loaf of bread is sitting in the kitchen keeps me coming back for only one more slice all day. I brush it with peanut butter and enjoy it for breakfast, pair it with a cup of coffee for an afternoon snack, and grab another (or two) for dessert. It’s chewy, slightly sweet, and filled with a rich banana flavor. As a bonus, it gives the house a scent of vanilla, cinnamon and nutmeg while cooking. I mean, seriously. What’s not to like?
If you have ripe bananas on your counter, you must try this healthy banana bread recipe. It’s easy, it’s delicious, and it’s just good for you. I think you will love it!
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 mixture of whole wheat baking flour and almond flour. Whole wheat baking flour has all the nutrients of regular whole wheat flour, but it won’t make baked goods dense or dry. Indeed, associated with almond flour, it gives this banana bread a perfect soft texture.
Then I do 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 softens this bread naturally.
Finally, I mix in a handful of nuts! They add a nutty crunch and an omega-3 boost.
If you take a 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 in the bananas and a hint of apple cider vinegar, there is no need for eggs (or flax roe) in this recipe. I usually do this with almond milk because that’s what I keep on hand, but oat milk would work just as well. If you’re not vegan or dairy free, you can swap cow’s milk.
And did I mention? This healthy banana bread recipe is also easy to make! Whisk together the wet ingredients and the dry ingredients separately and fold them together until they are just combined. Stir in the nuts, pour the dough into a loaf pan and place in the oven. The hardest part is waiting for it to cook!
Healthy Banana Bread Recipe Variations
This healthy banana bread recipe is delicious as it’s written, but feel free to play around with different spices or mixes. Here are some ideas to change it:
- Change the nuts. Use pecans or chopped almonds instead of walnuts.
- Make it fruity. Substitute dried cherries, cranberries, blueberries, chopped dried apricots or Medjool dates for the nuts. You can also use a mixture of nuts and dried fruits.
- Swap the spices. Try adding cardamom or ginger instead of nutmeg.
- Or add chocolate chips. Do I have to say more?
How to store healthy banana bread
Store healthy banana bread in an airtight container at room temperature for up to 4 days, or freeze the slices to have on hand for breakfasts or quick 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, let it cool completely before slicing. Then freeze the slices in an airtight container or freezer bag for up to 3 months. Let the individual slices thaw in the refrigerator overnight or put them in the microwave for 30 seconds to 1 minute. Find more tips on freezing meals and baked goods here!
More favorite baking recipes
If you like this recipe, then try one of these healthy baked goods:
And if you still have ripe bananas, then make banana pancakes, banana muffins, or a strawberry and banana smoothie!
Healthy banana bread
Preparation time: ten minutes
Cooking time: 45 minutes
Total time: 55 minutes
This easy and healthy banana bread recipe is chewy, spicy, and full of banana flavor! Totally vegan, this is a delicious breakfast or afternoon snack.
- 2 very ripe bananas, mash (1 cup)
- ½ Cup coconut sugar, or regular sugar
- ¾ Cup almond milk, or any milk
- ⅓ Cup extra virgin olive oil, more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat baking flour *, see note
- ½ Cup almond powder
- 2 coffee spoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ Cup crushed walnut
- 2 soup spoons crushed walnut
- 1 1/2 teaspoon oatmeal
Preheat the oven to 350 ° F and brush a 9 x 5 inch loaf pan with a little 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 well blended.
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 stir in the nuts. Pour into the prepared pan and sprinkle with chopped nuts and oats.
Bake for 42 to 50 minutes or until a toothpick inserted in center comes out clean.
If you want to make gluten free banana bread, you can find my gluten free banana bread recipe here.