This super healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!
Healthy banana bread for breakfast or snack
The recipe can be oil free, egg free, and dairy free, with NO refined sugar.
To lower the oil without sacrificing moisture or taste, it packs a full one and a half cups of mashed banana into the loaf, which also sweetens the banana bread recipe without all that extra sugar and empty calories.
And though I’m normally not a fan of oil-free baking, this banana bread is definitely an exception. You can easily omit the vegetable or coconut oil entirely if you prefer, and it will still turn out amazingly soft and delicious!
While many traditional banana bread recipes call for at least a cup of refined sugar and half a cup of butter or more, this lightened up healthy banana bread recipe cuts way back on the things you don’t want.
Instead, it replaces them with whole grains and good-for-you ingredients, adding extra potassium rich banana for natural sweetness.
You may also like these Banana Oatmeal Cookies
Simple whole grain banana bread
If you have overripe bananas sitting on the counter and no idea how to use them up, this low calorie healthy banana bread is the perfect solution.
The addition of yogurt to the recipe adds even more softness without weighing the bread down. And it’s sweetened with pure maple syrup instead of refined sugar.
Thanks to the extra banana, the bread needs just half a cup of sweetener for the entire recipe. This is around half of what is called for in popular banana bread recipes from Martha Stewart, Food Network, Rachael Ray, Betty Crocker, and others.
If you have leftover bananas, make a Peanut Butter Banana Smoothie
Above, watch the step-by-step banana bread recipe video
Banana loaf ingredients
The healthy banana bread calls for basic ingredients: flour, baking soda and baking powder, salt, cinnamon, plain or nondairy yogurt, pure vanilla extract, sweetener of choice, and of course the banana.
For the flour: You can use all purpose flour, white or whole grain spelt flour, or whole wheat pastry flour. Whole wheat flour yields a denser loaf than I personally like, but some readers still enjoy it that way. So it’s completely your choice.
To make wheat free or gluten free banana bread, the recipe works with oat flour or certified gluten free oat flour for an oatmeal banana bread.
Multiple readers have reported success with substituting gluten free all purpose flour as well. I haven’t personally tried it yet.
If you want a grain free version or low carb recipe that is also naturally gluten free, make the almond flour banana bread recipe included in the recipe box.
Finally, you can replace up to half a cup of the flour with protein powder to turn it into a high protein snack recipe if desired.
The sweetener: Choose any all purpose liquid sweetener, such as pure maple syrup, agave, or honey. You only need half a cup for the whole loaf!
Or for a version made with granulated sugar, try this Vegan Banana Bread.
Optional ingredients: The classic banana bread is easy to customize. Throw in half a cup of mini chocolate chips, raisins or another chopped dried fruit, shredded coconut, or crushed walnuts or pecans. I also love adding half a teaspoon of cinnamon.
It’s good with or without the chocolate chips added to the top, although my preference is probably easy to guess!
And my personal favorite way to eat this banana bread is topped with Coconut Butter or with this Homemade Nutella Recipe.
It’s also still perfectly good plain if you want to skip the frosting altogether.
Can the healthy banana bread recipe be vegan?
As long as you use nondairy yogurt, the recipe is naturally vegan.
I often use my own vegan homemade Greek yogurt when I make this recipe, but it works fine with non-Greek plain yogurt as well.
Readers have successfully used plant based coconut milk yogurt, cashew yogurt, soy yogurt, and almondmilk yogurt. So feel free to use whatever type you wish.
You can even change up the flavor if you want. Try strawberry, peach, or even blueberry yogurt for a fun and subtle flavor twist.
Or if you don’t have yogurt or prefer not to use it, just increase the banana to two cups and omit the yogurt completely.
How to make banana bread
The banana bread is super simple to make, and leftovers can be sliced and frozen for an instant breakfast or snack any time you are craving banana bread.
Start by preheating the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan or line it with parchment paper.
In a large mixing bowl, combine all dry ingredients and stir well to evenly mix and break up any clumps of baking soda or salt.
Whisk the liquid ingredients together, pour them into the mixing bowl, and stir to form a banana bread batter.
Smooth into the prepared baking pan. Press a few chocolate chips on top if your heart desires, and place the pan on the oven’s center rack.
Bake for 40 minutes. After time has elapsed, keep the oven door closed and turn off the heat. Let the banana loaf sit in the closed oven for an additional ten minutes to continue cooking. Then remove from the oven.
The bread is done when a toothpick inserted into the center of the loaf comes out mostly clean. If yours is still undercooked, simply turn the oven back on and continue baking (checking every five minutes) until fluffy and golden.
Let it cool. The taste and texture are better the next day, so I like to loosely cover the banana bread and refrigerate overnight.
Refrigerate leftovers for three to four days, or slice and freeze leftover banana bread for a month or two.
Healthy Banana Bread
Ingredients
- 2 cups flour (or try this Almond Flour Banana Bread)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- optional 1/2 tsp cinnamon
- optional 1/2 cup mini chocolate chips
- 1 1/2 cup mashed ripe banana (360g)
- 1/2 cup yogurt or additional banana
- 1/2 cup pure maple syrup, honey, or agave
- 1/3 cup oil or milk of choice
- 2 tsp pure vanilla extract
Instructions
- *Also be sure to try this recipe for Banana Muffins!Flour options I have tried successfully include white, spelt, or oat flour.To make healthy banana bread, first preheat the oven to 350 F. Grease a 9×5 loaf pan, or line the pan with parchment paper. Combine dry ingredients in a bowl. Whisk liquid ingredients in a separate bowl. Pour wet into dry, and stir to form a batter. Smooth into the prepared pan. If desired, press some chocolate chips into the top. Bake on the center rack 40 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven 10 additional minutes. If your bread is still undercooked at this time, cover the top with foil. Turn the oven back on and continue baking, checking every 5 minutes, until a toothpick inserted into the center comes out clean. Let cool completely. Cover and refrigerate overnight. Taste and texture are much better the second day if you can wait! Leftovers can be sliced and frozen for up to a month. If you try the recipe, be sure to rate it below.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Breakfast and Snack Recipes
Banana Bread Recipes
Rachael says
This looks delicious, I NEED to try this recipe!
Rachael xx.
theteacozykitchen.blogspot.co.uk
Sarangikaneriya says
Very healthy recipes ??
Stephanie says
The recipe itself is quite good but the nutritional values are calculated without the ingredients that are listed as optional so be mindful of that. I added a considerable amount of chocolate chunks and the calorie count turned out to be quite different…
SF says
this recipe turned out great as written 🙂 :), Flavor and moistness is on point. I used oat flour. For sweetener option I added several drops of stevia liquid. Sad to see the freeze time a max. of 1 month? why is that? typically banana bread can be safely frozen(with flavor uncompromised) 3-4 mos.
CCK Media Team says
We have just never tried freezing it longer so didn’t want to recommend something we haven’t tried. We would guess letting it freeze longer should be fine 🙂
Whitney says
This looks wonderful! Hope to try it soon (gotta get me some more bananas)!
Is this recipe in the weekly newsletter email? I didn’t get it.
Julie Dove says
Hi, her Monday recipes usually go out through email on Tuesday mornings 🙂
Whitney says
Oh, great! Thank you! I was concerned my email was being putsy, and I don’t want to miss any of those wonderful free recipes! 😀
Miriam says
Katie, I try to bake healthier desserts–less sugar and fat, whole grains, etc. It’s brilliant that so many baked goods can be made healthier with Greek yogurt. However, I also try to keep my desserts dairy-free. What is non-dairy yogurt made from, soy? If it is so processed, is it still healthy? I don’t think it is available yet where I live, but products that are popular in America tend to make it over to Israel after a few years. Do you have another suggestion of what to use in place of the vegan yogurt?
Whitney says
You could try applesauce, or some kind of oil. You may even be able to make buttermilk with a plant or nut-based milk with a little vinegar in it and let it sit a few minutes (I’m not sure if this process works well with plant or nut milks).
Meena says
I make excellent yogurt at home with Soy milk either Eden soy or West Soy(original and unsweetened). I use the dairy free starter.(I purchase on amazon ‘Bella and Bella) It’s Very simple to makeand a no brainer.
Boil 1litre non dairy milk. Let it cool. Slowly add the the dairy free starter. Stir well. If you want it a little sour , add 2tsblespoons of lemon juice. Let it set in the oven for at least 8 to 10 hours. It’s should set well.
Cubby says
That looks excellent!
Jen Owen says
This is exactlyhow you make plant based butter milk. My fav is a can of coconut cram and 2 tablespoons apple cider vinegar!
Naomi says
Do you have an adaptation for this recipe to make muffins? Do you think 20 m would be good?
Jason Sanford says
Hi, have you tried her “banana nutella muffins” on the blog? You can easily skip the nutella filling too!
Natassa says
Yes, it does! it’s just more watery than the yogurt so just reduce a bit the oil- or plant based milk
Julie Dove says
I would recommend making one of her other banana bread recipes, none of which have yogurt. The gingerbread or pumpkin banana bread are especially delicious: https://chocolatecoveredkatie.com/?s=banana+bread
Iris says
Hi Tamara, I’m not sure where in Israel you live, but there is a great vegan yogurt place called Tamara Yogurt on Ben Yehuda street in Tel Aviv. Plus, I believe in the stores you can get Yofix yogurts which are a blend of oats, lentils, sunflower seeds, coconut and sesame seeds as a base for their yogurts and supposedly they are great!
Rianna says
Forgive me for being silly but what is 2tbps sweetener of choice? Can I use agave syrup or maple syrup or honey or am I getting that wrong? Can I omit this step?
Jason Sanford says
You can – those are fine 🙂
Diane Banowetz says
I just skipped it. The half cup maple syrup made it plenty sweet.. to
DEF says
I was wondering the same thing! Esp if I already used agave or maple syrup as the sweetener… do I put more???
CCK Media Team says
Yes. The initial 1/2 cup must be a liquid sweeetener. The additional sweetener can be stevia, sugar, or an additional 2 tbsp of the liquid sweetener.
Ashley says
I’ve always considered banana bread to be somewhat mundane, and yet every time I see your recipes I can’t help wanting to try it. I see this being breakfast someday soon….
Sara @ Last Night's Feast says
I love this idea!
Kristin says
This sounds so wonderful. I’m going to make it tomorrow. Excited.
Ann P says
Hi,
Can I use coconut flour for this?
Chocolate Covered Katie says
Sorry, haven’t tried it!
B says
I made the recipe with coconut flour and avoided the additional 2 tbsp of sweetener, because I felt the agave and chocolate chips would add enough sweetness. The result is delicious, but the coconut flour definitely made the loaf a bit crumbly. Didn’t make for solid slices, but would still recommend for the flavour and way it made my kitchen smell when cooking alone!
Linda @ the Fitty says
Hey Katie! I read your bio quite a while ago, and I remember that you said that you quit running, but I’m not sure if you’ve never turn into it? Also I was wondering if you were previously vegan or vegetarian and if so if you still are?
Chocolate Covered Katie says
I do ? https://chocolatecoveredkatie.com/2014/09/05/running-story-part-two/
I learned to love it again when it stopped being something I “had” to do. I go out around every 2-3 days but it’s not something I plan in advance and sometimes I will go a week or even two without going out. Especially when it’s cold…
Also yes, still vegan.
Suzette says
Is there a substitute for the maple syrup? Stevia, or erythiol?
Sandy says
Is the sugar in the yogurt counted in the nutrition information? Or is it figured with unsweetened yogurt?
Maria says
I love yogurt based breads. So so moist!! And banana bread is one of my faves! I want to make it w/out the chocolate chips because as much as I love chocolate AND bananas, I just don’t like them together. I’m a weirdo. But, I love all of the greek yogurt based things I have made from your site, so I am excited to make this one too:)
Deena says
Katie, you KILLED IT again with this one! I actually didn’t have enough maple syrup (whoops) and only ended up using 1/3 cup – it was still sweet enough. ALSO adapted this to fit in 48 (!!) mini muffin tins (it was 1 tbsp batter/tin), and only needed 1/4 cup chocolate chips to top them with. I do WeightWatchers and for anyone interested that amounts to ONE POINT PER MINI MUFFIN. I’m pumped! Thanks again Katie for another winner!!
Tina says
Hi Deena! Do you adapt the oven temp/cook time when you make this as mini muffins? Thanks!
Lara says
Hi Katie!
I made this with almond flour, and on a much much tiny teeny oven. I am not sure if it was the oven or the almond flour, but my batch turned out to be more like a soft crumble with a firm top, rather than something you can slice through. I wonder if you’ve experienced similar behaviour with others and if you may recognise the issue here.
By the way, yes it wasn’t super cake-y but so damn delicious!!
xx
Julie Dove says
Almond flour is not recommended here. That would be the issue.
Dr Ben Green says
Wow, this looks super delicious. I had no idea you can make banana bread this way. And thanks for linking your homemade nutella recipe. Didn’t know there was such a thing. I will have to try making these stuff. Thanks for the recipe!
Courtney says
I made this last night (minus the “1/16 tsp uncut stevia or 2 tbsp any sweetener of choice”) and oh my goodness! It was so good. I am going to make it again right now because my husband and I ate it all. Who am I kidding? I was the one who ate 99% of it. Whoops. Thanks for another amazing recipe!
Courtney
http://www.thedaringdarling.com
Amanda says
Lucky me. This just came out of the oven and now I can enjoy it.
Kendra says
Hello Katie! I was wondering if you have any experience baking with protein powder? I would like to add protein powder to this recipe; any suggestions? Btw, this looks fantastic! I love that you made a recipe with Greek yogurt! ?
Tina says
I’m wondering the same. Would love to try baking this banana bread and adding the Orgain vanilla bean protein powder that I have. Has anyone ever tried baking this banana bread with a protein powder?
Ryan says
This is BY FAR the best banana bread I’ve had. It was gooey in the middle and perfectly sweet! I used whole wheat flour, 3 ripe bananas, almond milk and added walnuts for a crunch and ground flax seeds
Cecilia says
Perfect, I was looking to see if I could make it with whole wheat since I have it handy. Also using 3 bananas would be better before they spoil LOL! 🙂
IJ Wittenberg says
I made this with whole-wheat pastry flour, skim (dairy) Greek yogurt, and about a cup of mashed ripe banana. I love this! It was a little chewy, which would bother me if the recipe contained eggs, but tastes delicious out of the fridge.
Angela says
I made this tonight, thinking it would be good for breakfast tomorrow . . . I pulled it out of the oven and told kiddos it would be better in the morning after it set overnight in the fridge. They begged to try it – less than an hour the whole loaf is gone. I still wonder how it would be in the morning. I may never know . . .
Julie Dove says
Ha! I always have that issue too!
Emily says
Theyre on the oven right now, smells gooooood!!
Alexa says
Did anyone tried making this with milk instead of oil? Would like to know if the texture still comes out good!
Natasha @ Thoughts of Tradition says
I’ve made many of her banana bread recipes, some of which call for oil. I always use milk instead and it comes out wonderful.
Tina says
Yes, I use almond milk and it comes out delicious with a perfect banana bread texture!
Suzanne Steinmetz says
Can you tell me if this recipe is Gluten Free? And if it is NOT, how can I make it so that the gluten is omitted? Otherwise it sounds fabulous!!!
Julie Dove says
Hi, if you use the oat flour it is gluten-free! If you are making it for someone who has extreme gluten intolerance or Celiac, look for certified-gf oat flour (such as Bob’s Red Mill) or make your own from certified-gf oats by blending them in a blender until you get a fine flour.
Monica says
I LOVE the idea of making my own flour!!!
Ben Trueman says
This recipe looks absolutely delicious! I’m already drooling out of excitement when I get the opportunity to make this this weekend. Thanks for the recipe katie!
Mindi Monson says
I made this recipe and I substituted pitted dates for the maple syrup. I soaked 1 1/4 cups dates overnight like from your “no sugar cookie dough dip” and pureed them in my food processor with the other wet ingredients. It was fantastic! I’m just starting into this healthy eating thing (so I can taste when things have been “healthified”) but this tasted just like normal (but more delicious) light, moist, sweet banana bread! No one would ever know it was fat and sugar free!! Thanks! P.s. I am trying to eat desserts only sweetened with fruit or fruit juice so I would love to see more recipes where I can substitute dates or something like it. Thanks again!!
Mindi Monson says
I also used milk instead of the oil and I used white wheat whole wheat flour (I am not gluten free) and I though the texture was great!
Cassie says
I made this last night and I’ll be honest, I didn’t think it was going to be very good. when it was done I sliced a piece and to my surprise it was good! The only problem I had was it was still a bit gooey in the middle. Next time I’m going to make muffins and adjust the baking time. Thanks for the recipe! 🙂
anni says
delicious and super easy to make!
Baked it with additional chocolate chips and peanut butter. Really good on second and third day indeed!
Diana says
This bread was delicious, but I’m not sure it got all the way done, even after spending a little extra time in the oven. I omitted the chocolate chips. I think I will make this recipe again, but I’ll probably try to bake it longer or even try it in a different pan size.
Lauren says
Great Job!!! My little prince loves to eat the banana, that’s why I called him The MINION And you give me a banana bread recipe well done!. I will try it for my prince.
Renee says
Hi Katie,
I’m wondering if I can leave out the yogurt or substitute it for something else?
Jason Sanford says
You can use more banana.
Teresa McCormac says
Made this today, no chocolate chips but added some raisins. Delicious and so easy.
Allison says
How would I adjust the time to make these into muffins? Thanks!
Jason Sanford says
https://chocolatecoveredkatie.com/2015/11/05/nutella-muffins/
Kerry says
This is the best banana bread recipe ever!! It’s even better than the fattening kind! When I make it, I bake 2 small loaves and they’re both gone in a couple days! LOVE this recipe!
Lenia says
I had this on my mind for so long and yesterday I finally came around to making it. I actually went to the shops and asked for mushy bananas. Got a weird look, but a girl has to do what a girl has to do, right? ;D Anyway, it’s sooooo good! I can’t stop eating it. I want it to be my breakfast, lunch AND dinner. And snack and dessert. Yummy!
curious Dorothy says
can I use bob red mills gluten free flour.
curious Dorothyc
Jason Sanford says
I’ve done it! it works well.
Carolina says
I have tried so many different banana bread recipes before – until I found this one 5 months ago! I have never looked back! My husband loves it.
It comes out soft and moist -not dry at all & if you eat it the next day – which is a real challenge it tastes even better! Love it!
Carolina says
Ps: I have used spelt flour & wholemeal flour – both turned out amazing!
Adele says
Hey Katie! I was wondering if I could use your recipe to make a pumkin bread recipe, I would add one cup of pumpkin puree, maybe a little less sweetener, and of course some spices. Do you think I could?
Adele says
Hey Katie! Do you have any pumpkin breads of this same *super healthy* style? Thanks!
Jason Sanford says
She has two! There’s the pumpkin banana bread, and then the pumpkin cream cheese swirl bread in her cookbook 🙂
https://chocolatecoveredkatie.com/2016/11/07/pumpkin-banana-bread/
https://chocolatecoveredkatie.com/2016/10/11/healthy-breakfast-cookbook-food-blog/
Gina says
Think this would work if I used it for some type of “French Toast” ? I’m going to make this soon, it looks amazing! Thank you!
Jason Sanford says
Sounds delicious!
Lor says
I’m so happy i found your website. This is the 4th recipe I’ve made. They all have come amazing.
For this banana bread, i substituted applesauce for the Greek yogurt. This came out so delicious and is the best thing I’ve ever done with overripe bananas. 🙂
Thanks Katie!
Christine says
I never review recipes but I had to share my tweak. On a whim I decided to use quick oats in place of the flour.
It. Is. AMAZING.
My friends and family request it all the time and I love the ease and price point of just using oats.
Zoe says
This recipe is absolutely amazing! I’ve made it twice now and it has been a hit each time. It’s so gooey and decadent that it’s hard to believe it’s made with mostly healthy ingredients. I used whole wheat flour, honey and coconut oil and for this most recent batch skipped the pinch of stevia — and it was still wonderfully sweet. For best results, enjoy with your morning coffee…mmm.
rianna harding says
i have strong wholemeal bread flour in my cupbaord is this the same as wholewheat flour?
sheila says
I made these into muffins. The recipe made 16. I used honey, no stevia or extra sweetener. I used a generous 1/2 cup of greek yogurt, added a handful of chopped walnuts and topped with chocolate chips. I also used white whole wheat flour. Great for breakfast as they are sweet but also hearty and pretty healthy.
Max says
Is it necessary to chill this overnight? Will it be fine without chilling?
Natasha @ Thoughts of Tradition says
Since the bread doesn’t have any preservatives, and banana is a key ingredient here, I really think you ought to chill it. Leftovers definitely need to be stored in the refrigerator, and I cover mine with aluminum foil.
Tina says
I’ve left mine out on the counter multiple times for a couple/few days before I slice and freeze what’s left and I’ve been fine!
Elizabeth says
I love this bread. I’ve made it many times and no one knows it’s healthy. Thank you Katie for all your wonderful recipes. You’ve definitely converted me to eating healthy and I tell friends and family about your website.
Does anyone know if the calories are the same using sugar instead of maple syrup? Thanks!
Natasha @ Thoughts of Tradition says
This is, without a doubt, the best banana bread I have ever baked. The crust on the outside is completely phenomenal. The inside is sweet and slightly crumbly, almost like cake. I didn’t use any oil, and I had only 1/2 cup of honey, and it still turned out perfect.
I have some recommendations and tips:
– Add the cinnamon. It pairs with the banana so well, and it adds extra flavor.
– My bread turned out rather sweet even with only a 1/2 cup of honey, so if you don’t have enough I think you’ll be alright.
– I used 3 large bananas, and after I mashed them up, I had exactly 1 1/2 cups of banana puree.
I also made my own oat flour. I regret not keeping track of the amount of oats I used, but you’d definitely need more than 2 cups since you’re blending them into a powder.
I will be making this again and again. Thank you for a recipe that is both delicious and healthy.
Linn says
Is white flour and plain/all purpose flour the same?
Jason Sanford says
Yes
collee says
I made this for myself and friends, and it was delicious! I find, though, that there is too much sugar. There is about 1/2 cup of maple syrup or honey, which is really sweet, as well as the white flour, etc. My sugar level elevates whenever I eat the loaf, despite cutting back on some of the ingredients. Can you reduce the sweetness in some way, Katie? It is a delicious loaf.
NP says
I’ve made this banana bread several times now and it always comes out a perfectly moist cake texture with just enough sweetness. It definitely needs longer in the oven than the time stated – I usually leave it to bake for at least 45 minutes, usually up to an hour. Otherwise it would be quite gooey in the middle. I use wholemeal flour, don’t bother with the extra sweetner or choc chips, and choose coconut oil and greek yoghurt. I also add a handful of desiccated coconut, chopped walnuts and raspberries. I freeze pieces and grab one when I feel like a healthy and filling snack – highly recommend!
Ruth K says
When you use frozen bananas should you strain tnem to remove the excess liquid? And should you decrease the amount of sugar or liquid in the recipe?
Jason Sanford says
I’ve done it with frozen bananas before with great results, no need to change anything.
Nadia says
Hi Kate,
Not sure what happened but the middle of my loaf won’t cook. I followed your directions and I placed it back in the oven, I thought it was ok and wrapped it overnight. This morning when I cut into it the middle is STILL uncooked! I put it back in the oven…15 minutes later and it still isn’t cooking. Anyone have any ideas? I think this beautiful loaf might be wasted.
abc says
somehow an extra egg makes a big difference, I have made this recipe twice–the first time, perfect result with an extra egg, however the second time the bottom looks gummy, and not cooked properly. (I baked at the bottom rack both times).
next time, you could try to place it on the bottom rack, and if it’s not cooked, could use the lower fire mode for extra bake time, I would suggest checking every 10 minutes interval.
Jason Sanford says
Hi, baked goods should always be baked on the center rack unless a recipe specifically says something different. Hope that helps!
abc says
I find it hard to cook properly when placed on the center rack
Jason Sanford says
I think it sounds like there’s something wrong with your oven. All baked goods should be baked on the center rack to ensure proper baking. Unfortunately, baking on the top or bottom rack will yield results that are not evenly cooked. (This is in general, not just for Katie’s recipes.)
abc says
it’s just the top is easily browned every time I bake on the center rack, except muffins and cheesecake. My oven is a whirlpool steam oven, which has the function of digitally displaying the internal temperature of the oven, so the temperature should be accurate
Jason Sanford says
I’m not sure what to say except to repeat that if your baked goods are coming out unevenly cooked, it’s most likely due to not cooking them on the middle rack. It has nothing to do with temperature. It has to do with the heat not being able to get as evenly around the baked good. I’m not making this up – any baking site will say that baked goods should be cooked on the middle rack. But of course you are free to keep baking as you wish. I’m just trying to help because you mentioned that you were frustrated it cooked unevenly and I was sorry to hear that. I’m not trying to be contentious. I know it can be hard to tell from written words. Just trying to help!
Brynn says
There are no eggs in this recipe, so adding any egg is adding an “extra” egg. I’m not sure how anyone is making this successfully; it has zero binders in it. Flour alone doesn’t hold a ton of wet stuff together. Perhaps it’s paramount to add many eggs to this recipe so it has any hope of baking into something resembling bread. I have made banana bread so many times and I never have had this issue I had with this.
Tina says
I’ve baked this most delicious bread dozens of times now as I make it almost every week to have as my breakfast. I do bake it on the center rack and have never used egg. I follow the recipe (using options of white flour, maple syrup & almond milk), other than I use less salt & chocolate chips; I add walnuts; & I do not add the 2 Tbsp extra sweetener. It does take finding the just right combination of baking time -and- let sit in the oven with the door closed/heat off time. Initially mine was underdone. I was hesitant to keep it in longer as the top seemed to be browning a bit and I feared it’d be overdone & dry. With experimentation, I’ve found that- for my oven- cooking the 40 minutes but keeping in 15 minutes temp off/door closed before checking instead of 10 mins. works well. Sometimes it’s perfectly done at that. But I often need to turn it back on for another 5 minutes and re-check. I don’t have it down to an exact science but I’ve become more confident in determining when it’s done now and I couldn’t love this recipe more if I tried!! It’s so worth any effort it’s taken to figure out the timing for my oven!
abc says
made it twice now, I have discovered that 3/4 tsp salt is way too salty (second time minus a dash of salt, and still too salty!) also the first time I added an egg to the recipe, and it was cooked perfectly moist, however, the second time, because I don’t have any eggs in the fridge, so i followed the recipe to the t, and somehow I don’t know why it is undercooked, the bottom is not cooked through, looks kind of gummy (I baked it at the bottom rack, in both times), but when I taste it, the texture is okay.
dannie says
I like the use of chocolate chipping as topping on the bread.
SP says
I made this with white flour, agave syrup and oil+milk combo. The batter was light coloured but the baked result is very dark. It is too sweet with the added sweetener in it, and it is quite squidgy. Is it supposed to be squidgy? My one-year old baby likes it though.
Jason Sanford says
I’m not really sure what squidgy means, but if it means that the bread is too soft or moist, just leave it out loosely covered overnight and it should firm up more!
Siobhan says
Hi – sorry if this is a silly question but what kind of oil are you supposed to use in this recipe?!
Jeanne Breck says
This recipe is a KEEPER. So moist, I added some chopped walnuts and almonds, so healthy.. This will be my go to banana bread..
Nadav says
Looks insane. Can I use whole spelt instead of white spelt?
Jason Sanford says
Yup!
Jess says
How does this come out using homemade out flour vs just regular white flour? Im just curious the difference in consistencies? I’ve made this several times (always with white or wheat flour) and it’s always gone the same day, we love it!
METHOD says
I just took a flat of mini muffins out of the oven. These are simply delicious! I used 3 bananas that were browning. I subbed in a 1/2 C of Vega-Plus protein powder and used 1 1/2 C all purpose flour. I also only used 1/4C maple syrup. I did use 4g of Stevia (powdered form that is a mix of stevia leaves and erythritol). I opted for avocado oil because I want the extra fat in the muffins. And I used the PC brand plain greek yogurt.
My 8 yr old just had one and her eyes bugged out of her head. She quickly (and kindly) offered to eat all them because I am eating Keto.
I can’t wait to see how these are tomorrow and on the third day too!… (I tastes part of one 🙂 Yummy!)
METHOD says
I also included the cinnamon, and I may have been a little bit relaxed when eyeballing the vanilla as I poured it in 😉
METHOD says
I also included the cinnamon, and I may have been a little bit relaxed when eyeballing the vanilla as I poured it in 😉
Anna Marie says
This is my first attempt at making banana bread and I’m thinking this won’t be the last! I have just tried a piece (couldn’t wait a day) and it was delicious!
I did have to bake it much longer than the initial baking time (15-20 mins) as it was still rather gooey inside… although I think reducing the amount of milk (used instead of oil) may help for next time.
Also, next time I think I might omit the extra sweetener altogether – I think it would be perfectly sweet enough with just the 3 overripe bananas and 1/3 cup of honey I used. Especially if it’s even sweeter the next day!
I used wholemeal flour and vanilla flavoured natural yogurt as that’s all I had to hand (will probably use unsweetened Greek yogurt next time), but I think they’ve worked well.
Safe to say, if no one else wants to eat it, I’ll be happy with that! – in fact, I hope they don’t! 😉
Maria says
I have made these recipe at least 30 times and I looove it. I have made it with different types of flour, usually a mix of what I have left. I have also made it with yoghurt, but lately I am replacing the yoghurt and the milk/oil with approx o,8 cups of full cream coconut milk and it is great. Sometimes I add some seed (chia, pumpkin, sunflower) and its just the perfect versatile recipe to get rid small amounts of stuff in the cupboard (nuts, seeds, coconutflakes, dried fruits…)
Lovelovelove:)
Katherine says
I loved this recipe. I’m definitely going to try it since it has all healthy ingredients. I love bananas and I’m always making recipes using fruit.
Katrina says
This is the best banana bread! I followed the directions (used Greek Yogurt instead of something completely dairy free) and everyone who had some loved it! They didn’t even know it was “healthy”! Definitely making again.
Cynthia Dearing says
I made this recipe a few weeks ago and didn’t read the part about letting it cool completely. I let it cool in the pan for about 10 or 15 minutes and then removed it and it collapsed on itself. The ends were edible but not the middle. It was very depressing and a bit embarrassing. I am usually very good at baking. I made it again today because I liked the flavor, and I left it in the pan to cool completely. The middle still sunk in but not as much as last time. What am I doing wrong? It puffs up nicely in the oven. I used 1 cup of white flour, a 1/4 cup whole wheat flour, 1/4 coconut flour and 1/4 cup rice flour, just trying to cut down on gluten. Could this be the reason?
Jason Sanford says
Unfortunately using flours not called for in a recipe will always be an experiment, especially coconut flour. Different flours react differently in recipes, and it’s why Katie stresses in some of her posts that the only ones she can vouch for are the ones she’s tried!
Francesca says
It came out perfect!
Paris Colton says
I loved this recipe, I chose it to use up the plain cashew (non-dairy) yogurt that I had bought! In case you are also making adjustments, I used 1/2 honey, 1/2 maple syrup, 1/2 white flour and 1/2 whole wheat flour, and for me the 360g of bananas was a bit less than 3 bananas, but I used all 3, which was about 380g. Instead of stevia I used 2 tablespoons of raw sugar, and I used 5 tablespoons~1/3 cute melted coconut oil. I sprinkled walnuts and stevia-sweetened chopped dark chocolate on top! It was amazing! Since I am always baking vegan goods, and sharing them with my flatmates, I thought I should note, they approved!
Anita says
I made this today. It was wonderful and my kitchen smelled great. This is a keeper recipe.
Sara says
I plan to make this tomorrow. It looks so good and I love that it is healthier than my current recipe.
Suze says
I have bananas that need to be used up. I’m going to make this right now. It sounds great.
Alex says
This was my breakfast this morning. Lucky me. So good.
Miki says
Thanks for this recipe. We can’t wait to try it. How can I make this sugar free without the maple syrup or honey?
Molly says
Hi! I have been making this recipe every week for my breakfast for like the past 2 months now. I’m totally addicted. I was wondering if you know if I can store the “batter” in the fridge so I can more easily make a new loaf during the week (sometimes I have a piece for dessert so I have no more bread for the rest of the week). Do you know if it’s safe to store the batter over time? Thank you so much for all your amazing recipes!
Jason Sanford says
Unfortunately we aren’t sure of that (be sure to report back if you try!). But you definitely can slice it and freeze leftovers!
TeenChef says
I made this yesterday and waited until today to cut it— came out soo moist and delicious! My non-health- food brother and his friend loved it, so amazing job Katie! 🙂
Chocolate Covered Katie says
Thank you so much for making it!
Sarah Brokaw says
A new family favorite! We loved the extra bananas. Used white wheat flour, honey greek yogurt, agave and oat milk. Made 3 mini loaves.
Chocolate Covered Katie says
Thank you so much for making it :)!
Moriamo says
Hi, how do you kee your chocolate chips from melting all over the bread. Love your recipes by the way?
Cathy says
This is by far the best banana bread I have ever tasted! I am currently making it for the 3rd time – just put in the oven! I can’t wait to try all your other varieties of banana bread that I just saw on your website! Thank you so much for this! I’ve used whole wheat flour each time, and the recipe is very forgiving in that I don’t even measure the bananas – I’ve used 3, 4 and this time 5 bananas, depending on the size, might need to cook a little longer, but I hate to see a delicious overripe banana go to waste!
Henry says
Hi, I want to make this for Thanksgiving. I’d like to use granulated sweetener instead of liquid; should I make any adjustments (such as the amount of milk, maybe) to account for that?
Jason Sanford says
We haven’t tried and therefore don’t know the results, but it sounds like a fun experiment. If you try, be sure to report back!
Jason (media relations)
Rachael says
I made this today.
It is so delicious! I used a combination of oat flour and rolled oats.
I will definitely be making it again.
Thank you.
Cathy says
This is the best banana bread recipe ever! I’m currently making it for about the 8th time! My neighbor now gives me her black bananas, so I can return some of them in the form of this bread! lol
Hannah says
My go-to recipe! Delicious.
As with a lot of Katie’s cake or baked goods recipes, I add an egg. I only add a bit of date molasses for sweetener other than the bananas (about 1/3 c); it’s plenty sweet and I have no problem serving to guests who can’t guess that there is no refined sugar in it.
Allie says
Tried this recipe this morning, and everyone loved it! I ended up not using chocolate chips, but did choose to use maple syrup, yogurt, add the cinnamon, and white flour. A helpful tip I learned online with flour is to always measure it in grams, as the cups are usually inaccurate. I cooked the bread for the recommended time, letting it sit for 10 minutes afterwards. It was not quite done so I put it back for another 5 until it was dry in the center. We ate some of it warm, and put the rest in the fridge- can’t wait to finish it off!
Another possible recommendation is to make banana chocolate chip muffins. I took some of the batter and put it into a muffin pan. Using some chocolate chips, I cut them up a little smaller and spread them in the pan. They were absolutely delicious! Great recipe. Will definitely save to use again.
Allie says
Oh, and here is a photo of the muffins!
Brigette says
Holy moly hot diggity. I just made these, and they are SO good!
I used 1/2 oat 1/2 spelt flour, coconut oil, stevia sweetened choc chips, walnuts, and greek yogurt.
I made these in normal muffin tins and cooked for about 22 mins + an extra 5 mins with the heat turned off (great tip btw).
Sap12 says
This was my first time trying this recipe and it turned out amazing!
The combination of ingredients I used was:
I added 1/4 cup mini choco chips to batter with 1/4 cup chopped walnuts and sprinkled 1/4 cup mini choco chips on top. I also added 1/2 tspn extra imitation (didn’t have pure on hand) vanilla extract, vegetable oil, Mountain High whole milk plain yogurt, All-purpose flour, pure maple syrup, organic cane sugar, cinnamon, and followed everything else as is.
Had to cook it an additional 10 minutes after the initial baking.
Chocolate Covered Katie says
Thank you so much for making it. I love your picture!
Jenny says
Hello, I don’t have a loaf pan? Does anyone know how long to bake in a brownie pan?
Adi says
Did it exactly and came out amazing!
If we will continue to eat it throughout the week, do you recommend us still putting it back in the fridge or leave it outside Is fine ?
Thank you
Jason Sanford says
Outside for a day or two should be fine, but just like any other banana bread it will be best to fridge or slice and freeze after a little while for freshness 🙂
Stephanie says
Would it be okay to skip the honey/agave?
Katherine Puskas says
Amazing. Cooked for 35 minutes in a bundt pan.
Briana says
Made this today! It is such an easy and delicious recipe. I doubled the amount of chocolate chips because I love things super chocolatey. I used oat flour and maple syrup. I didn’t add the extra sweetener because I didn’t think it needed extra sweetness with the banana.
Lauren GZ says
The best. Anytime I’ve made another version, like different flours, oil/milk, different yogurts,it always comes out amazing. I omit the cinnamon for the most part since I don’t love that flavor in my bread. Best recipe hands down!
Leah says
This banana bread was absolutely perfect. I am obsessed with the healthy ingredients and the fact that even without a ton of added oil or butter, it came out tasting just like a traditional banana bread, maybe even better. Will definitely use this recipe again! I used 150grams (5.3 ozH nonfat greek yogurt for the 1/2 cup yogurt portion and then 2 Tbsp coconut oil and 3 tbsp unsweetened almond milk where there was an option for using 1/3 cup of either milk or oil. Also I used a crushed up Hu Kitchen hazelnut filled chocolate bar for the top – highly recommend. Whole recipe came out to be 2,345 calories with the Hu chocolate bar if anyone is curious 🙂
Chocolate Covered Katie says
Thank you so much for trying it!
LEE SCHUM says
I made this using oat flour, Lactaid milk, honey, sugar, and nonfat greek yogurt. I added a little bit of chocolate chips and then baked them as muffins. My kids and I loved them! Next time, I may try using Splenda and almond milk and almond milk yogurt just to compare the taste.
Ann says
Hi!
I made this banana bread but it unfortunately came out more rubbery and not like a bread. I used oat flour, stevia, almond milk, and honey, I opted to not use oil. The rest of the ingredients I used as per the instructions. Do you know what I could have done wrong? Thanks!
Jason Sanford says
A combination of oat flour (very dense) and no oil (also dense) will yield more dense baked goods in general. Many people are fine with/used to (or even like) the texture of fat free baked goods, but if you want the most tender results, using oil and a flour like spelt or all purpose will yield results closest to that.
Jason
Jenna Jones says
Does anyone know how this would turn out in a breadmaker? I have a yeast free setting which works really well for a much less healthy banana bread! I’m certainly not a pro at using my bread maker yet, so any tips on why this would/wouldn’t work would be much appreciated 🙂
Maryanne says
I made it today and really enjoyed it. I used what I had available which was Greek yoghurt, olive oil, a little milk, and half plain flour half wholemeal spelt. Baked it exactly per oven instructions and it came out beautifully!
Cara says
OMGoodness! Well, to start I ate 1/3 of the bread before I saw I was suppose to wait one or two days. Heck no!!! I removed it from oven, immediately took out of the pan and sliced a huge slice, slathered butter all over that bread and ate. Then I went back and got another slice while hot and ate it.
Now I will say after starting recipe I realized I was short a banana (only had 2) so I smashed up blackberries (which added another 1/4 cup) and finished up the measuring cup with 1/4 cup applesauce. It worked!
Thank you for the recipe. I have no doubt the all banana would be delish!
Nana says
I made this yesterday and enjoyed it as breakfast this morning! The result was totally spectacular, even though it was the first time I made banana bread- thanks to your easy-to-follow instruction. Moist, rich and decadent! I added raisins for additional goodness. Yum! Thank you so much for sharing this incredible recipe, I’m definitely going to dig your recipes more!!
Isabelle says
I just made this and it’s super good! In terms of storage, do I have to refrigerate the bread after letting it sit overnight? Thanks!
CCK Media Team says
Hi, store as you would a traditional banana bread :). It’s fine to leave out overnight but after that is freshest if refrigerated or sliced and frozen.
Sogggy says
Hi would I be able to use half oat flour and half all purpose?
CCK Media Team says
Yes!
Beka says
This has been my go-to banana bread for a while now. I love it! So moist and yummy. I think it’s better than traditional banana bread, and it makes me feel a lot better about indulging! I usually add chocolate chips, and it’s delicious slathered with peanut butter!
Kayla says
I made this bread with oat flour and it came out great! I love all your recipes. I did notice that with the oat flour the bread came out pretty dense -is there any way to prevent this?
Carolyn says
This recipe was delicious! I made three batches – one choc chip loaf with coconut oil, one non choc-chip loaf with vegetable oil and one batch of mini muffins. I added extra cinnamon and ginger. With chocolate chips was my favorite and will be making it again!
Jennifer Zinetti says
could you use this recipe to make muffins and if so how long would the cooking time be?
CCK Media Team says
I’m sure you could but we don’t know the baking time because we haven’t tried it. Katie does also have a banana muffin recipe if you wanted to do that instead: https://chocolatecoveredkatie.com/banana-muffins-recipe-best/
sue says
I have made these into muffins. 12 muffins total at for 20min at 350.
Viola says
Hi! I made it quite often and it always turned out well but recently, when I take it out of the oven (I follow all instructions), it decreases significantly in size.. I even put a small towel over it, so it doesn’t cool down so fast but yet it still happens..
Could you help me out? :/
Ruby says
This can happen to me as well. I read that perhaps my baking powder is too old, or that I didn’t bake it long enough so that it settles upon cooling. I’m still trying…
VIRGINIA says
Could you tell me how to substitute almond or coconut flour (or a combo of both) for Keto?
CCK Media Team says
Yes, just use this recipe! https://chocolatecoveredkatie.com/almond-flour-banana-bread/
Livi says
BEST BANANA BREAD EVER
I would always search for and test loads of healthy banana breads, but they were always too dry, not sweet enough or even too sweet. This banana bread recipe is now my staple. Today I decided to change it up a little and use blueberries in the batter, and use blueberry Greek yoghurt. I always sprinkle loads of chocolate chips on top. Thx for the great recipe
kat d says
Everything I’ve ever made from this blog (been following since around 2012, I’ve made a BUNCH of recipes from this blog!!) has turned out well and my family always loves it. Amazing.
This banana bread was so soft and perfect.
CCK Media Team says
Thank you so much for such nice words… and for making the banana bread!! 🙂
(Katie)
Ela says
This banana bread recipe is a godsend. I never even realized you make a successful loaf of banana bread without all the usuals…eggs and oil, etc. But this one absolutely succeeds. Although, I found that, if you add all of the sweetener and all of the liquids, the recipe doesn’t set for me and is too sweet (in a 4 small loaf pan/ divider). So I don’t add the extra milk or extra 2 tbsp of sweetener and it’s a good outcome. Also, I found that, if you forget to buy yogurt, ha, you can still make this recipe successfully; the bread just sets much more quickly…like 25? mins? And you need to get it out of the oven unless you like it well done and ‘crispy’ on the edges.
Arcticfoxlove says
Could you make this with jaggery or brown sugar instead of the maple syrup? Would it turn out fine? Or even… skip most of the maple syrup?
Lexie says
The maple syrup needs to be subbed for another liquid sweetener.
Jess says
Made this without the cinnamon and chocolate chips and it was delish! I added more banana as I love the taste of banana. Will definitely try with choc chips and cinnamon when I get some in. Thank you!
Jody says
Followed the recipe and you will not be disappointed! THE best banana bread I’ve ever had. Will continue to use this recipe!! Thank you
CCK Media Team says
Thank YOU so much for trying the banana bread recipe!
Hannah says
Katie! You hit it out of the park with this one! I cannot say enough good things about this recipe, and I’m not even vegan! So funny that my favorite banana bread recipe doesn’t even have any eggs!
Kathy says
This banana bread was very moist, I did half oat flour half white. Next time I will decrease salt to 1/2 tsp, it was a little to salty for my taste. I made these changes, 1/2 cup greek yogurt, 1/3 cup maple syrup
and 2 tbl. palm sugar, and 1/3 cup almond milk. The bread baked up perfectly, was sweet enough with the modified changes.
Neetu says
Wow, so delicious!! I took out the yoghurt and added more banana, also added walnuts. Everyone enjoyed it!! Thanks for this winning recipe 🙂
CCK Media Team says
Thank you so much for making it 🙂
Lexie says
Followed the instructions exactly and the bread wasn’t done so I put it in for another ten minutes and reheated the oven. It’s still brown but the center is pretty raw. I was worried about the outer part burning so I put foil on top and am hoping the center will cook without the rest of it ending up over cooked. Fingers crossed!
I used 1/2C maple syrup, 1 TBSP brown sugar, and 1/3C olive oil. I also used full fat Greek yogurt. Oh and I used a glass 9×5 Pan.
Aa says
Love this recipe! I’m a vegan mom with a non-vegan family and we all love this… a little too much!
I have tried a bunch of recipes from this website and I have yet to find one we don’t like.
Monica says
Ummmmmmmmmmmm this banana bread is DELICIOUS.
Never need to try another banana bread recipe again. This is the one.
Kate says
Several of my family members, including me, are healthy vegans. Your banana bread recipe is our go-to snack every week. It’s sweet and delicious yet healthy at the same time! Thank you for providing vegans with a way to satisfy our sweet tooth!
Sandra says
This banana bread was delicious! No one would ever know it’s vegan!
Gerald says
Yum yum yum!
Cassandra says
So soft and moist and delicious! The plan was to freeze leftover banana bread but I have a feeling there will not be a need for that 🙂
Zoe says
The best banana bread recipe! Thank you for making a healthy version that actaully tastes good. So many other ones I’ve tried from food blogs just don’t work, but this one does!
Jayme Silvestria says
This is the third recipe we’ve tried from your blog and everything has been delicious so far. This banana bread is no exception!
Momma says
We made this healthy banana bread recipe for Thanksgiving breakfast and it was a big hit with the vegans and non-vegans!
Toni Coogan says
I made this & my friends and we all love it! So moist and full of flavor. So easy to make. Thanks
Mikaela says
This was so good for breakfast. TY!
Christina says
Made it and I really like the taste. It is very moist and not overly sweet. I used monk fruit sweetener for the 2 Tbsp in the recommended. I put the chocolate chips on the top but next time I will mix them in the batter. Took a bit more time to cook then written but no problem just check it before turning off the oven. Easy and tasty way to use up ripe bananas. Definitely will make again 😋
CCK Media Team says
Thank you for trying it!
Irene says
Very delicious and moist. Easy to make too.
Tomah says
Every time I buy too many bananas, or any time I need an easy vegan cake- I make this.
I put white and milk chocolate chips and drop the extra sweetner instead.
I think I made this recipe at least 3 dozen times! So good.
Sharon says
I used 3 spotted medium bananas, spelt flour, lankanto maple flavored syrup, and almond milk as didn’t have
Yogurt. Added some Lily chocolate chis and walnut. Turned out very well.
CCK Media Team says
Thank you so much for making it!
Maria Weaver says
It was incredible. I made it for a healthy dessert and everyone loved it. Thank you for sharing! Im actually making the 2nd batch for my now because they left none. LOL
Thebaker says
Best fricking banana bread I have ever had healthy or not. So moist and yummy. I ended up putting three bananas in, 1tsp cinnamon, a couple dashed or nutmeg and a drip of banana extract. And only 1/4 cup maple syrup and used monk fruit sugar about two tsp. I put semi sweet chocolate chips and pecans in also. Omg I’m going to make this all the time.
CCK Media Team says
Thank you so much for trying it and for such a kind comment 🙂
Toni says
Best banana bread! I add walnuts and sometimes raisins, cranberries or blueberries! Everyone loves it! Katie has the very best recipes and easy!!
Thank you Katie. I am 72 and so grateful for the simplicity and health of your recipes.
CCK Media Team says
Thank YOU so much for such a sweet comment 🙂
Kayla says
Mine definitely wasn’t done after 40 minutes and letting it sit in the oven for 10 minutes. Be mindful of that too. Now I have to wait for my oven to preheat again 😅
Jacey says
Do I use milk or oil
CCK Media Team says
It is entirely your choice 🙂
celia says
This was quite delicious. Kinda squishy at first so I was scared that it wasn’t done but I let it set a bit and I guess it was because of the greek yogurt I used. I was wondering how I would find the nutrition facts for this recipe.. I used different ingredients from yours so the nutrition facts that are posted in this recipe aren’t accurate to my version of the recipe.
Alana says
What can I use instead of honey, agave, etc ? I don’t have any of those in my pantry and my bananas won’t be good to use after tomorrow😩 HELP!
Thanks!
Rhonda says
This is so delicious–how could it not be?! Thank you!
As an aside, I’m wondering if you have a “jump to recipe” link in your recipes? If so, I missed it. I realize that you would like your readers to enjoy learning about your process and tips before launching into the actual recipe. However, for me, since I have diet restrictions, it is so helpful if there is a “jump to recipe” link near the top that is very visible. This allows me to quickly see if all the ingredients are suitable for me. THEN I go back and read what the author has to say, which enriches the bare-minimum recipe. So, if you haven’t considered adding a “jump to recipe” link, or if I missed it, I’d love to see one added for your recipes. Thanks much and keep up the good work!
CCK Media Team says
Hi Rhonda, thank you so much for making the recipe 🙂
We DO have that on the list for the next redesign. So hopefully sometime this year it will be added to the recipes!
Maree Rae Larsen says
We really enjoyed the banana bread and our non plant-based friends asked for the recipe. The only thing I added was one teaspoon of banana extract.
I appreciate you sharing your recipes. I have made several banana breads before and this recipe is one of the best tasting.
CCK Media Team says
Banana extract sounds amazing in this!
Colleen says
I made this this weekend with whole wheat pastry flour. Used only maple syrup for sweetener, and zero chocolate. It was delicous. Ate it right from the oven, despite your advice, because I have no self-control. Delicous that way, delicious the next day, cold. Just delicious.
LORI says
I made this loaf really quickly and thought nothing of it. I said it’ll be just like the other loafs I make….. OMG, was I wrong. This is so tasty, so moist without at all being mushy and underdone. I wlil make this recipe over and over again. Thank you!
CCK Media Team says
Thank YOU for trying it 🙂
Tina says
Going shopping tomorrow to get ingredients to make this! Can’t wait! Any tips for freezing by the slice, and then for defrosting as well? I’d love to have this at the ready to grab for a breakfast on the go but unsure of best way to thaw. Thanks! 🙂
Katey Brown says
This banana bread is SO good.. and leftovers can be frozen….? But who has leftovers????? Definitely not me 😅 love all of Katie’s recipes!
CCK Media Team says
This makes us so happy 🙂
Kaelyn Eades says
This banana bread is absolutely perfect! It’s not too sweet and not too salty, and it really fills you up without any protein! You can add chocolate chips or walnuts and make it better. It’s just too good. I make it everyday and am doubling it today!
Sara says
This is by far the best banana bread recipe. My load came out super moist and delicious! I used oat yogurt and it did not disappoint.
Elaine says
This is the best low calorie banana bread. I used Greek yogurt, monkfruit for the sweetener, milk instead of oil, and honey instead of maple syrup.i also put dark chocolate chips on top while baking. It is very moist and flavorful.
CCK Media Team says
Thank you for trying it 🙂
Maria says
I just made this for the 3rd time. I recently had surgery and am on food restrictions. I was able to make mini loaves. I added silvered almonds and chocolate chips for hubby and I mixed pb fit with water to make a glaze on top.
I used oat flour, 2 cups of bananas, maple syrup, vanilla and almond milk. Can’t eat any fats.
We plan on making this our go to snack for a while.
This is great.
Amy says
I ran out of oat flour – I had only 1 1/4 cups – having read that I can substitute almond flour 1:1 for oat flour, I tried that. It really isn’t great but in fairness, I did not follow the recipe in that regard. I would have tried to sub in ww flour but they are not 1:1. I usually really like Cookie and Kate recipes. The banana oat muffins are great. Next time, I will just make my own oat flour to finish it! 🙂
Joan says
Hi Katie,
I love your recipes but are you aware that when clicking on “print” there’s another place you can click on called “recipe image”. That click is not working. Even though I click on it every time. I know it’s not my laptop, because every other website I use does work. Have you had any other notices of this problem.
Andil says
Hi there. Is the 350 F fan assisted or just normal oven? I tried it but it was browning too fast so I put the temperature down but struggled to get it cooked properly.
Angela says
Love the texture, tastes great!
Jenifer says
This Healthy Banana Bread looks so delicious and moist!
Tina says
Thank you, CKC, for this amazing recipe! I’m so in love with it!! I’ve been making it almost weekly for about 6 months now and am not even remotely sick of it!! 😉
I would like to find a way to add more protein to it and wondered if anyone knows if you could add or sub in some protein powder without altering the wonderful taste and texture of the bread? Thanks in advance for any insights. 🙂
Nicole says
I skipped the 2 tbsp of sweetener and found the recipe was sweet enough without it…so now it’s even healthier. 🙂
Kennedy says
This is one of the best banana bread recipes I have used. It tastes so delicious and is so moist.
LeAnn Walton says
This turned out AMAZING!! I used half oat flour and half spelt, half almond milk and half avocado oil, almost all banana and a tiny bit of sour cream because I ran out of bananas and didn’t have any yogurt. I added chopped walnuts. We couldn’t wait til it cooled to try it and my husband loved it and commented several times. Great recipe!!
Rin Recipes says
Love it! ❤️ Tips: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots on the peel, as they have a higher sugar content.
Katherine says
Excellent. Lovely texture and not too sweet.
Katherine says
This is now my new go to banana bread recipe I used regular flour and the extra banana with oil. Loved it!
G says
Turned out amazing! I used WW flour and added 1/2 cup shredded coconut with coconut extract and a whole lotta choc chips on top. Rose nicely and has so much flavour. Thx CCK!
Sherry says
The taste is delicious. I added chopped walnuts. The toothpick came out clean after 40 minutes. Then I let it sit 10 minutes in the oven and when I took it out it flopped. It is moist and a little gooey.
Audrey says
My entire family loves this healthy banana bread recipe. Sometimes we add chocolate chips but it really doesn’t even need it.
catherine sire says
why am i unable to find the blender banana bread on your website?!
Christy Davis says
Hi Katie. I would love to see a lemon poppyseed loaf recipe from you! Thanks for all the great recipes!
Christy says
I made these today. I used silken tofu for the yogurt and applesauce for the oil.I used 3 large bananas. I made them as muffins as I read alot of posts about the loafs not cooking in the middle. They turned out really moist and yummy. I baked them for 25 min at 350° and left them in the turned off oven for 5 minutes. I will keep this recipe for sure!
Christina says
This is my go to recipe for banana bread. Everyone loves it. I usually omit the sweetener and use soy milk instead of oil. It is good with chocolate chips but I like to make it with walnut pieces sometimes too. Thanks for the great recipe.
Jamie says
I was short one banana, thought my normal 3 would be enough 🤷♀️, so I added some extra milk. My bread turned out a little too wet and I will see how the taste is in the morning. Also I used half spelt and half wheat flour does this add too much moisture as well, I have heard spelt can add more moisture?
-Thanks 🙏
Anne says
So delicious. The loaf was moist and soft!
Stephanie B says
Just made it and it is delicious. VERY moist. I might have let it cook a bit longer but I like it moist. It is almost a cake like consistency.
I will definitely make this again.
Tatjana says
I love this! I used less agave tho, but the texture and taste are amazing!
Stephanie says
The best banana bread recipe, don’t waste your time looking for others if you want something that is truly guilt free!
Johanna says
Houston! We have a problem! This banana bread is simply too delicious especially with butter on top. I repeat. We have a problem!!!!
Pam says
Our household enjoyed this very much and loved how moist it was. Here are the choices I made for this: all purpose white flour, nonfat Greek coconut vanilla yogurt, honey, and unsweetened vanilla almond milk. Everything else was exact to the recipe but I did omit the chocolate chips. The bread was a bit dense and springy but we did enjoy it very much. My bananas were extremely ripe so I added one extra to make the necessary 1 1/2 cup required. Definitely would make again.
Shara says
Hi! Can I keep the same recipe but use almond flour instead? I know you have a specific almond flour banana bread recipe. But I want to use this recipe but just sub almond flour. Would that work?
Deb says
Love this banana bread, I added Pecans and Blackberries to mine and it was delicious! Great super easy recipe!
Laura says
I’ve been making this banana bread for years and thought it was about time I left a comment.
This is hands down the best banana bread recipe ever! It’s a hit every time I make it, with requests to make it again.
And best part, it’s easy to make – winner all around!
John says
I’m always on the lookout for healthier baked goods, and this Healthy Banana Bread hits the mark! I love that you’ve used ripe bananas to sweeten the bread naturally, and the idea of using coconut oil instead of butter is such a great twist.
Farah says
Soooo delicious – my 4 year old loved helping to make this (and love the healthier ingredients). Thank you!