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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 – The Perfect Recipe 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 – Soft and Delicious

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

Adapted from my Pumpkin Banana Bread

Pin it now to save for laterPin Recipe

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!
4.91/5 (127)
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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4.91/5 (127)

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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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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

152 Comments

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  1. 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.

  2. 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.

      • 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!

    • 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?

  3. 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….

    • 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!

  4. 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?

  5. 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:)

  6. 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!!

  7. 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

  8. 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!

  9. 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

  10. 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! ?

  11. 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! 🙂

  12. 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.

  13. 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 . . .

    • 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.

  14. 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.

  15. 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!!

  16. 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!

  17. 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! 🙂

  18. 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!

  19. 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.

  20. 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.

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