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Healthy Banana Bread

This super healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!

Healthy Banana Bread Recipe

Healthy Banana Bread – The Perfect Recipe For Breakfast Or Snack

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

And while I’m normally not a fan of oil-free baking, this banana bread is definitely an exception – you can easily omit the oil entirely if you’d prefer, and it will still turn out amazingly soft and delicious!

While many traditional banana bread recipes call for at least a cup of refined sugar and half a cup of butter or more, this lightened-up healthy banana bread recipe cuts way back on the ingredients you don’t want and replaces them with good-for-you ingredients, adding extra banana for natural sweetness.

You May Also Like: Vegan Lemon Bread – Soft and Delicious

healthy banana bread
oil free
dairy free
refined sugar free

How To Make Banana Bread

The vegan banana bread is super simple to make, and leftovers can be sliced and frozen for an instant breakfast or snack any time you are craving banana bread.

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

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

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

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

Simple Whole Grain Banana Bread

The addition of yogurt to the recipe adds even more softness without weighing this bread down, and it’s sweetened with pure maple syrup instead of refined sugar.

Thanks to the extra banana, the bread needs just half a cup of sweetener for the entire recipe—half of what is called for in banana bread recipes from Martha Stewart, Food Network, Rachael Ray, Betty Crocker, etc.

Can You Make It Vegan? Gluten Free?

As long as you use nondairy yogurt, the recipe is naturally vegan.

I often use my own vegan homemade Greek yogurt when I make this recipe, but it works fine with non-Greek yogurt as well. Readers have successfully used coconutmilk yogurt, cashew yogurt, soy yogurt, and almondmilk yogurt, so feel free to use whatever type you wish.

You can even change up the flavor if you want by using strawberry, peach, or even blueberry yogurt for a fun and subtle flavor twist.

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

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

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

The Best Easy Healthy Banana Bread Recipe

Adapted from my Pumpkin Banana Bread

Pin it now to save for laterPin Recipe

Healthy Banana Bread

This healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!
4.94/5 (116)
Total Time 50 minutes
Yield 12 – 16 slices


  • 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


  • *Also be sure to try this recipe for Banana Muffins!
    Preheat oven to 350 F. Grease a 9×5 loaf pan, or line with parchment. Combine dry ingredients in a bowl. Whisk liquid ingredients in a separate bowl. Pour wet into dry, and stir to form a batter. Smooth into the prepared pan. If desired, press some chocolate chips into the top. Bake on the center rack 40 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven 10 additional minutes. If your bread is still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out clean. Let cool completely. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter). Leftovers can be sliced and frozen for up to a month. If you try the recipe, be sure to rate it below!
    View Nutrition Facts

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4.94/5 (116)

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Published on January 16, 2017

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  1. 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! 😉

  2. 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…)

  3. 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.

  4. 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!

  5. 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?

  6. 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!

  7. 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! 🙂

  8. 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.

  9. Moriamo says

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

  10. 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!

  11. 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)

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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).

  17. 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.

  18. 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 🙂

  19. 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.

  20. 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!

  21. 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 🙂

  22. Fia says

    I experienced many problems with this. First, it came out too sweet for my taste. Also, I had to cook it for much longer than was noted (another half hour, and that still was not done). It ended up being too gooey – probably since it was still undercooked. Sorry, I would not try again.

    • Jason Sanford says

      Hmm, what other ingredients did you use? There are so many positive reviews that there’s definitely not a typo in the recipe, but I’d love to help troubleshoot yours.

      • Fia says

        I followed the recipe exactly as it was, but perhaps I’m just not as keen on banana bread as I thought I was. Next time I will decrease the amount of sugar, and after quite a long time of baking I’ve found an outer texture I like. I take back what I say, I wouldn’t mind trying this again, just would make some personal adjustments such as also using a wider pan. Despite such a long period of baking it was still mushy in the centre for me. Thank you for offering your help!

        • Jason Sanford says

          Oh no problem! I just meant what flour, sugar, etc did you use? Not every recipe is going to be for everyone, which is completely ok too!

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