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Healthy Banana Bread

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 Recipe

Healthy Banana Bread – For Breakfast Or Snack

To lower the oil without sacrificing moisture, I pack a full 1 1/2 cups of mashed banana into this recipe, which also sweetens the banana bread without the extra sugar.

And while I’m normally not a fan of oil-free baking, this banana bread is definitely an exception – you can easily omit the oil entirely if you’d 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 ingredients you don’t want and replaces them with good-for-you ingredients, adding extra banana for natural sweetness.

You May Also Like: Vegan Lemon Bread

healthy banana bread
oil free
dairy free
refined sugar free

How To Make Banana Bread

The vegan 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.

It’s good with or without the chocolate chips added to the top, although my personal preference is probably easy to guess!

And my favorite way to eat this banana bread is either topped with Coconut Butter or my homemade Healthy Nutella.

It’s also still perfectly good to eat plain if you want to skip the frosting altogether.

(Watch the video of how to make the chocolate version, above)

Simple Whole Grain Banana Bread

The addition of yogurt to the recipe adds even more softness without weighing this 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—half of what is called for in banana bread recipes from Martha Stewart, Food Network, Rachael Ray, Betty Crocker, etc.

Can You Make It Vegan? Gluten Free?

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 yogurt as well.

Readers have successfully used coconutmilk 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 by using strawberry, peach, or even blueberry yogurt for a fun and subtle flavor twist.

Or if you don’t have yogurt, just use more banana, and that’s fine as well!

For gluten free banana bread, the recipe works with oat flour or certified-gluten-free oat flour. Some readers have reported success with gluten free all purpose flour as well, although I haven’t personally tried it yet.

If you still have leftover bananas after making the bread, try out one of these other healthy Banana Recipes.

The Best Easy Healthy Banana Bread Recipe

The recipe was adapted from my Pumpkin Banana Bread

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Healthy Banana Bread

This healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!
4.92/5 (140)
Total Time 50 minutes
Yield 12 – 16 slices

Ingredients

  • 2 cups white, spelt, or oat flour (240g)
  • 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 overripe banana (360g)
  • 1/2 cup yogurt, such as almondmilk yogurt
  • 1/2 cup pure maple syrup, honey, or agave
  • 2 tbsp any sweetener of choice OR 1/16 tsp uncut stevia
  • 1/3 cup oil OR milk of choice
  • 2 tsp pure vanilla extract

Instructions

  • *Also be sure to try this recipe for Banana Muffins!
    Preheat oven to 350 F. Grease a 9×5 loaf pan, or line with parchment. 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, simply 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 (and even better the third day as it gets sweeter). 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

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More About The Cookbook

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Gingerbread Banana Bread

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Carrot Cake Banana Bread

4.92/5 (140)

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Published on January 16, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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159 Comments

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  1. 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 🙂

  2. 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!

  3. 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!

  4. 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!!

  5. 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.

  6. 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!

  7. 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?

  8. 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!

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