Get two new free healthy recipes each week. Sign Up

Healthy Banana Bread

5 from 920 votes

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

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

The Best Healthy Banana Bread

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’s also naturally gluten free, make this delicious Almond Flour Banana Bread.

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.

Greek Yogurt Banana Bread Recipe

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.

Homemade Banana Bread Batter

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 Vegan Banana Bread Recipe
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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 12 – 16 slices
5 from 920 votes


  • 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 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


  • *Also be sure to try this recipe for Banana Muffins!
    Preheat the 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, 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 (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


The recipe was adapted from my Pumpkin Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Breakfast and Snack Recipes

Quick Easy Cinnamon Roll Recipe

Easy Cinnamon Rolls

Brownie Mug Cake

Brownie In A Mug

Dole Whip Recipe

Strawberry Bread

The Best Easy Healthy Applesauce Muffins

Applesauce Muffins


More About The Cookbook

Banana Bread Recipes

Chocolate Banana Bread

Chocolate Banana Bread

Easy Moist Pineapple Bread Recipe

Pineapple Bread

Carrot Cake Banana Bread Recipe

Carrot Cake Banana Bread

Published on January 8, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
      • 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

          5 stars
          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 🙂

  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!!


  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!


  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! ?

    • Tina says

      5 stars
      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?

  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 . . .

  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.

  21. 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!

  22. 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!

  23. 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!

  24. 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?

  25. 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!

  26. 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.

  27. 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.

  28. 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.

    • 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

      5 stars
      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!

  29. 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!

  30. 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.

  31. 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.

  32. 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!

  33. 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?

  34. 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!

          • 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

      5 stars
      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!

  35. 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.

  36. 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!

  37. 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..

  38. 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!

  39. 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 😉

  40. 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! 😉

  41. 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…)

  42. 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.

  43. 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!

  44. 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!

    • 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?

  45. 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!

  46. 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! 🙂

  47. 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.

  48. Moriamo says

    Hi, how do you kee your chocolate chips from melting all over the bread. Love your recipes by the way?

  49. 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!

  50. 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)

  51. 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.

  52. 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

  53. 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.

  54. 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.

  55. 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).

  56. 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.

  57. 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 🙂

  58. 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.

  59. 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!

  60. 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 🙂

  61. 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.

  62. Ann says

    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.

  63. 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 🙂

  64. 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!

  65. 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!

  66. 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!!

  67. 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.

  68. 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!

  69. 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?

  70. 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!

  71. 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…

  72. Livi says


    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

  73. 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.

  74. 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.

  75. 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?

  76. 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!

  77. 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

  78. 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!

  79. 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.

  80. 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 🙂

  81. 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.

  82. Aa says

    5 stars
    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.

  83. Monica says

    5 stars
    Ummmmmmmmmmmm this banana bread is DELICIOUS.
    Never need to try another banana bread recipe again. This is the one.

  84. Kate says

    5 stars
    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!

  85. Cassandra says

    5 stars
    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 🙂

  86. Zoe says

    5 stars
    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!

  87. Jayme Silvestria says

    5 stars
    This is the third recipe we’ve tried from your blog and everything has been delicious so far. This banana bread is no exception!

  88. Christina says

    5 stars
    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 😋

  89. Tomah says

    5 stars
    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.

  90. Sharon says

    5 stars
    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.

  91. Maria Weaver says

    5 stars
    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

  92. Thebaker says

    5 stars
    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.

  93. Toni says

    5 stars
    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.

  94. Kayla says

    4 stars
    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 😅

  95. celia says

    4 stars
    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.

  96. 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!

  97. Rhonda says

    5 stars
    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!

  98. Maree Rae Larsen says

    5 stars
    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.

  99. 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.

  100. LORI says

    5 stars
    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!

  101. 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! 🙂

  102. Katey Brown says

    5 stars
    This banana bread is SO good.. and leftovers can be frozen….? But who has leftovers????? Definitely not me 😅 love all of Katie’s recipes!

  103. Kaelyn Eades says

    5 stars
    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!

  104. Sara says

    5 stars
    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.

  105. Elaine says

    5 stars
    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.

  106. Maria says

    5 stars
    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.

  107. Amy says

    5 stars
    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! 🙂

  108. 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.

  109. 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.

  110. 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. 🙂

  111. LeAnn Walton says

    5 stars
    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!!

  112. Rin Recipes says

    5 stars
    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.

  113. G says

    5 stars
    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!

  114. Sherry says

    5 stars
    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.

  115. Audrey says

    5 stars
    My entire family loves this healthy banana bread recipe. Sometimes we add chocolate chips but it really doesn’t even need it.

  116. Christy Davis says

    Hi Katie. I would love to see a lemon poppyseed loaf recipe from you! Thanks for all the great recipes!

  117. 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!

  118. 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.

5 from 920 votes (873 ratings without comment)

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes