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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

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!
4.92/5 (139)
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

Have you made this recipe?

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More About The Cookbook

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Carrot Cake Banana Bread

4.92/5 (139)

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Published on January 16, 2017

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155 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.

  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!

  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.

  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.

  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…)
    Lovelovelove:)

  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

    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

  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?

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