Healthy Banana Bread



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This is the best healthy banana bread you’ll ever make. It’s perfectly sweet, made with a blend of regular and whole wheat flour and has yogurt to keep it nice and moist.

This healthy banana bread recipe has been a staple in my kitchen for years! It’s one of those recipes that I make and I know the loaf is going to be gone immediately. When this banana bread is in the kitchen, I’m always sneaking in to get another slice. It’s that good!

Banana bread on a wooden cutting board near three slices of the banana bread.

Why You’ll Love This Recipe

  • Easy to make – This recipe is pretty straight forward and made with simple ingredients that you probably already have in your kitchen.
  • Moist and fluffy – The loaf comes out perfectly fluffy and super moist thanks to the addition of Greek yogurt.
  • Healthier – This is a lightened-up recipe so you can feel good about enjoying it and serving it up to friends and family.

// ★★★★★ REVIEW //

“Wow!!! I am in love. This is the first healthier banana bread that actually does not taste any different than regular banana bread made with white sugar. This will be my go to from now on!!”Erin N

What Makes This Banana Bread Healthy?

As you probably know by now, one of my favorite things to do is take childhood recipes and make them healthier! This time around I used my mom’s classic banana bread recipe as a guide and made a few simple swaps.

For starters, I replaced some of the processed, all-purpose flour with whole wheat flour for added nutrients. And then used less butter and added some Greek yogurt in it’s place. The yogurt works great because it keeps the bread nice and moist and adds a little protein too! For the sugar, I recommend using coconut sugar as it’s a great natural sweetener, but you can also cut back on the amount of sugar used if you want to make a lower-sugar version. See my note below.

Ingredients measured out to make Healthy Banana Bread: whole wheat flour, flour, cinnamon, baking soda, sea salt, cane or coconut sugar, eggs, butter or coconut oil, vanilla, Greek yogurt and bananas.

Ingredients Needed for Healthy Banana Bread

As I mentioned above, you don’t need any fancy ingredients to make this recipe. You probably have everything you need in your kitchen right now!

  • all-purpose flour – provides the base structure for the bread.
  • whole wheat or whole wheat pastry flour – we’re replacing some of the white flour with whole wheat flour for some additional whole grains. I prefer to use whole wheat pastry flour because it results in a light and fluffy bread that regular all-purpose flour provides, but still has the nutrients of whole wheat flour.
  • organic cane sugar or coconut sugar – I recommend using either cane sugar or coconut sugar, both of which are less processed than white granulated sugar. Feel free to use pure maple syrup or honey as a substitute if that’s what you have on hand.
  • butter or melted coconut oil – helps to keep this loaf moist. You can use butter or melted coconut oil, whichever you prefer.
  • eggs – helps to give the loaf structure.
  • ripe bananas – the star ingredient, offering natural sweetness and moisture. Make sure you’re using ripe bananas with brown spots for the best results. The riper the better! Lots of the time I’ll freeze bananas when they’re perfectly ripe so I can use them for banana bread later. Just thaw and use!
  • Greek yogurt – this adds some protein and helps to keep the bread moist without the need for more butter.
  • vanilla extract – the perfect flavor enhancer.
  • cinnamon – adds a nice warming spice to the loaf.
  • baking soda – helps the bread rise and become fluffy.
  • sea salt – enhances the overall flavors.
Four slices of banana bread leaning against one another on a wooden board.

Dietary Substitutions

  • Dairy-free: To make this banana bread dairy-free use vegan butter or melted coconut oil and swap the Greek yogurt with a dairy-free yogurt.
  • Gluten-free: I haven’t tested this recipe with a gluten-free flour option, but one reader did make this with a gluten-free 1:1 flour blend and said it turned out well! You could also try my coconut flour banana bread or almond flour banana bread which are both gluten-free.
  • Vegan: I also haven’t tested a vegan version of this recipe, but one reader did use chia eggs in place of the regular eggs and said it turned out just fine. That said, I’d imagine this recipe would work with flax eggs and then make sure to use a vegan yogurt and coconut oil or vegan butter. You can also just make my vegan banana bread instead. That might be your best bet!
  • Low-sugar: If you’d prefer a lower sugar banana bread feel free to reduce the amount of sugar to 1/2 cup. I’ve tested this bread with both 1 cup sugar and 1/2 cup sugar and both turned out great!

How to Make Healthy Banana Bread

Step 1: Mix together your dry ingredients. In a large bowl, whisk together the sugar and butter/oil using a hand mixer or stand mixer. Add your eggs one at a time, mixing well after adding. Then, add your remaining wet ingredients to the mixture and beat on medium speed until well combined and smooth.

Collage of four photos showing mixing the dry and wet ingredients for banana bread in two different bowls.

Step 2: Gently add your dry ingredients to the wet ingredients, mixing at a low speed just until the batter is combined. Don’t over-mix!

Side by side photos of dry ingredients for banana bread being mixed into the wet ingredients.

Step 3: Spoon the batter into your prepared loaf pan, place in the preheated oven and bake for about 60 minutes or until a toothpick or butter knife inserted in the center comes out clean or with a few crumbs.

Side by side photos of banana bread before and after being baked in a loaf pan.

Step 4: After removing the bread from the oven, let it cool for about 10 minutes in the pan. Then, transfer it onto a wire rack to cool completely before slicing.

Photo of banana bread cooling on a wire rack and photo of the bread being sliced.

Tips For Making The Best Healthy Banana Bread

  • Use ripe bananas: Make sure you’re using ripe bananas for the best results. The more brown spots, the better!
  • Don’t over-mix: When combining the wet and dry ingredients, mix until just combined. It’s okay if there are a few streaks of flour still visible. Over-mixing can result in a banana bread that’s dense.
  • Use room temp ingredients: Using room temperature eggs and yogurt will result in a smoother batter.
  • Line loaf pan: Don’t forget to coat your loaf pan with cooking spray or line it with parchment paper to prevent the bread from sticking to the pan and to make removal easier.
  • Cover if needed: If your banana bread is getting too brown on top I recommend covering it with foil while baking to prevent it from burning.
  • Check for doneness: Use a toothpick or butter knife to check if the bread is done. It should come out clean or with a few moist crumbs.
  • Let cool: Let the bread cool completely before slicing. This helps the bread to set properly and makes it easier to slice.
A woman uses a knife to spread butter on a slice of banana bread.

Healthy Banana Bread Variations

I love this recipe as-is, but I know it’s fun to experiment and so here are some ideas on how to switch this loaf up:

  • Add nuts: Mix in chopped nuts like walnuts, pecans or almonds for a nice crunch.
  • Add chocolate: Add dark chocolate chips or chopped chocolate to the batter for a decadent addition that’s absolutely delicious. The combo of banana + chocolate = a match made in heaven. If you want a double chocolate loaf make this chocolate banana bread!
  • Make it fruity: Mix in fresh blueberries or dried fruit like cranberries or raisins.
Two slices of banana bread stacked on one another on a wooden cutting board. The top slice has a dollop of butter.

Ways to Serve Banana Bread

Few things are better than fresh, warm banana bread! I love eating a slice for breakfast toasted with butter or nut butter. Here are some ideas:

Banana bread in a loaf pan.

How to Store

At room temperature: Wrap the banana bread in foil or plastic wrap or store in an airtight container at room temperature for up to 3 days. Tip! It’s best to slice it as you eat to retain moisture.

In the fridge: For longer storage, refrigerate in an airtight container for up to a week. This helps maintain freshness and prevents mold.

In the freezer: Banana bread stores wonderfully in the freezer. Wrap the loaf or individual slices in plastic wrap and then aluminum foil or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions

How do I know when banana bread is done?

The bread is done when a toothpick or bread knife inserted into the center comes out clean or with a few moist crumbs. If at the 60-minute mark your loaf is still wet in the middle, bake it for another 5-10 minutes and check again for doneness.

Do I have to use whole wheat flour?

If you don’t have any whole wheat flour or whole wheat pastry flour on hand you can use all all-purpose flour instead. The loaf will still turn out delicious, it just won’t have the added nutrients of whole wheat flour.

Can I add a mix-in to this banana bread?

Absolutely! Stir in about ½ cup of your favorite mix-in like chopped nuts, dried fruit or chocolate chips into the batter.

Can I make muffins instead of a loaf?

Yes, you can make banana muffins with this recipe. Pour the batter into a muffin tin and adjust the baking time to about 20-25 minutes, or until a toothpick comes out clean. I haven’t tested this, so definitely keep an eye on them!

More Quick Bread Recipes

Be sure to check out all of the banana recipes and quick bread recipes on EBF!

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4.53 from 53 votes

Healthy Banana Bread

This is the best healthy banana bread you'll ever make. It's perfectly sweet, made with a blend of regular and whole wheat flour and has yogurt to keep it nice and moist.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12


  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat or whole wheat pastry flour
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup organic cane sugar or coconut sugar
  • ¼ cup butter, softened or melted coconut oil
  • 2 large eggs
  • 3 ripe bananas, mashed (1 ½ cups)
  • cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon


  • Preheat oven to 350°F and line a loaf pan with parchment paper or coat with nonstick spray.
  • Combine the flour, baking soda, salt and cinnamon in a large mixing bowl.
    A woman's hand uses a metal whisk to whisk the flour in a bowl used for a banana bread.
  • Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
    Sugar and butter combined in a large mixing bowl.
  • Add the eggs, 1 at a time, beating well after each addition.
    Beat eggs in a large mixing bowl.
  • Add banana, yogurt, and vanilla; beat until blended.
    Banana, yogurt, and vanilla added to the beat eggs in a large mixing bowl.
  • Add flour mixture to the wet mixture and beat at low speed just until moist.
    Wet and dry ingredients used for the banana bread combined in a large mixing bowl.
  • Spoon batter into prepared loaf pan.
    Dough for the banana bread in a loaf pan before being baked.
  • Bake at 350°F for 1 hour or until a tooth pick or butter knife inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
    Banana bread after being baked in a loaf pan.



  • Low-sugar: If you’d prefer a lower sugar banana bread feel free to reduce the amount of sugar to 1/2 cup. I’ve tested this bread with both 1 cup sugar and 1/2 cup sugar and both turned out great.
  • Dairy-free: To make this banana bread dairy-free use melted coconut oil or vegan butter and swap the Greek yogurt with a dairy-free yogurt.


Serving: 1slice | Calories: 253kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 227mg | Potassium: 174mg | Fiber: 2g | Sugar: 24g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Breakfast/Snack
Cuisine: American
Keyword: Healthy Banana Bread, healthy banana bread recipe
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. Glad you’re feeling the support. The past few days have been exemplary in displaying how tight knit the blog community is, and yet have also shown that we’re open to analysis and serious discourse about serious topics. Good stuff.
    Banana bread is one of those entities that never fails to get old. Another version to try- we just dumpstered a ton of bananas from Earth Fare, so let the baking begin!

  2. so uhhhh how about you send some of that delicious looking bread over to the short pump area… mmmmmkay? 😉

      1. I agree with you on both. I dislike the word, but I still find myself using it to describe cupcakes and muffins and the like.

  3. Banana bread is the best. Truly, I bake a lot, and I think that when it comes down to a favorite for me…I would choose banana bread. Thanks for sharing sweet woman!

  4. I love our photography! This bread looks scrumptious and you make it look even better!
    And, I love how you have it printable! What a great idea! You’re so smart!

  5. I love banana bread – and I bet the cinnamon just adds such a nice extra “zing”.

    I too love how your recipes are “printable” — great idea!

  6. Just made your banana bread…. it turned out great!! I made a couple of changes- used 1 c. whole wheat flour and 1 c. white flour, increased cinnamon to 1 tablespoon, used smart balance instead of butter, and used my homemade fat free greek yogurt. I had a slice out of the oven with apple butter (your recipe) and it was perfect!

    1. I thought about using a full cup of whole wheat flour but ran out! I’m glad to hear it still tasted delicious!

  7. Delicious recipe!!! I made my vegan style and came out delicious 🙂 What a great fall treat…thanks for the great idea!

  8. One of my friends brought that article to my attention as well. I really think that a lot of it was taken out of context. For your blog, especially, you serve as a healthy example of weight loss and maintaining good health! (Sorry, I am a little late with this comment!)

    Meanwhile, that banana bread looks to die for! It resemebles the massive slices that they serve at Starbucks. Hope you’re having a good day!


  9. I think I could live off of banana bread…or least make a variation of banana bread everyday!

  10. This looks DEE-licious! For some bizarre reason, I haven’t thought to add cinnamon to my banana bread before. I actually just saw a recipe for a banana bread on the cover of a cooking light magazine today at the stop, and I’m pretty sure it had a peanut butter glaze. May need to recreate that 🙂

    1. Oopsies, that was supposed to be “store” –I need to start proofreading more carefully 😉

  11. I thought I was the only one who put cinnamon in my banana bread 🙂 Thanks for the recipe! I’d never thought of adding yogurt. Usually I do the regular recipe but skip the vanilla and add the cinnamon.

  12. That banana bread looks delicious!
    Do you think sour cream would work instead of the greek yogurt? I want to make banana bread using this recipie but that’s all I have on hand.
    My favorite recipe (so far) is the banana bread featured on, you should try that one too 🙂

    Have a good weekend!

  13. i definitely trust you when u say its the best, your food and baking never lets me down 😛


  14. I’m sure it taste great, but to think it is healthy for you would take a bit of imagination.
    Last time I checked sugar, refined white flour, and butter were not exactly health food.
    By the way, I love your blog and you have some great healthy ideas, this is just not one of them.

  15. I made this bread last night exactly as reciple calls… it was DELICIOUS! Even my not so healthy eating husband thought it was awesome. Plan on making more as gifts for the family 🙂

  16. I love this recipe! I didn’t have whole-wheat flour or greek yogurt but rolled oats and plain unsweetened low fat yogurt both worked well as substitutes and I’m sure the oats make it more filling as a breakfast on the go! Oh and lining the tray with baking paper made for easy clean up without adding fat 🙂

  17. Loved the addition of whole wheat flour and the substitution of yogurt for vegetable oil or sour cream. The banana flavor wasn’t quite strong enough for my taste, so next time I’ll add an extra banana. Otherwise a fantastic recipe. 🙂

  18. I make a similar recipe, but I replace the butter with organic coconut oil (which has a 350 smoke point, so I lower temp to 330 to play it safe), use 1/2c honey so you can cut sugar down to 1/4 c (unrefined,of course) and add a small handful each of ground flax and raw wheat germ. Yum!

  19. I made this using whole wheat flour only and also I substituted egg whites for whole eggs. My family loved it! Which is saying a lot because they are a use a whole stick of butter for that type of family. I will definitely be using this recipe again!

  20. mmmm..and I have some Bananas waiting to be used. Just gotta make it gluten free so my family and I can actually eat it. Luckily I have all the ingreditants to do just that tonight..along with the rhubarb-strawberry jam…mmm……

  21. 5 stars
    Excellent recipe!! Don’t expect the bread to last more than a day after it’s made. If you’d like to know how much this recipe costs you to make, a recipe cost-calculator will tell you exactly how much that teaspoon of vanilla actually costs in the recipe.

  22. I LOVE this recipe. Lately I’ve been adding oats and chia seeds (and sometimes a little milk so it’s not too thick). It makes for a really great (hearty) breakfast muffin! Thanks for all your great recipes!

    1. I’m sure you can use coconut flour or almond flour for this recipe, but I’m not sure the ratios or how it would turn out because I haven’t tested it. Maybe this gluten-free banana bread would be a better option because it’s made with coconut flour.

  23. Just made this banana bread and my whole family loves it ❤️❤️ It is super moist and dense! The only changes I made were 1/3 less sugar, and some nuts to add that nice crunchy texture.

  24. 5 stars
    i’ve made this recipe for years since i discovered it. it’s THEE best banana bread recipe ever!! Xxx

  25. 5 stars
    Made this banana bread after dinner and it was delicious. I have my own recipe that is amazing as well but I enjoyed the Greek yogurt, cinnamon, and whole wheat flour. I used whole wheat for the entire recipe as I ran out of white flour and ww pastry flour. Super delicious and moist for sure! Definitely will use this recipe again and again. I’ll try 1/2 cup of sugar or maple syrup next time as I prefer less sugar. Thank you for all your recipes and tips on substitutiona.

    1. Yay! I’m so glad that you tried and enjoyed this recipe, Connie. I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other EBF readers. 🙂

  26. 5 stars
    I made this with two cups of gluten free flour and a tad less sugar, but otherwise followed the recipe. It is absolutely delicous! My husband just had a piece and then said, “You aren’t putting that in the freezer are you?” He was afraid I wasn’t going to let him have anymore! 🤣 Thank you for the recipe!

    1. Haha amazing!! So glad this banana bread was a hit! Thanks for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3

    1. Ahh that makes me so happy to hear, Julia!! So glad you enjoyed this banana bread. Thanks for coming back to leave a comment, I so appreciate it!

      1. 5 stars
        Substituting chia eggs for normal eggs worked out just fine. A few of the chia seeds were still hard, so there’s a tiny bit of a crunch every now and again, nothing major. If I added walnuts to the mix, I probably wouldn’t have noticed anything. I was using chia seeds from Costco, but usually get them from sprouts, which are possibly slightly better in my opinion!

  27. 2 stars

    1. Oh no, I’m sorry to hear that!! That’s weird it didn’t rise very well. I haven’t heard of anyone else having issues with the amount of baking powder listed. Did you change anything else about the recipe?

    1. Not at this time, but there is a conversion site where you can calculate the conversions. I’ve been getting asked about this more and more so I’m going to research how I could provide this information. Thanks for asking.

  28. 5 stars
    Literally just took this out of the oven and my 2 year old and I have finished half a loaf already. We used coconut oil instead of butter and coconut sugar. So tasty and is like the real deal! I quite sugar a year ago and am still searching for recipes and this one is staying in rotation for sure! Just in time to send to school with the other kids. 🥳

    1. Ahh yay, that makes me so happy to hear, Michelle!! I’m so glad this banana bread recipe is a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

  29. 5 stars
    This recipe is delicious. My husband wanted muffins so I followed recipe exactly as written and baked muffins for 18 mins at 375. They are perfect and the hubby is happy.

    1. So glad this recipe turned out as muffins. Thanks for sharing how long you cooked them for, that’s super helpful for other readers, so I really appreciate it. <3

  30. 5 stars
    Made this yesterday with some bananas that had over ripened. Not only did the house smell amazing but the finished product rivaled any Banana Bread I’ve ever had. Even better on day 2! Love all your recipes, thank you!!

    1. Ahh yay, that makes me so happy to hear! I’m so glad this bread was a hit!! Thanks for trying it and for coming back to leave a review. I so appreciate it!

    1. Hey Keisha – I haven’t tested this recipe with anything else besides yogurt, but possibly sour cream or cottage cheese would work or else you can use dairy-free yogurt if you’re dairy-free. I do have this coconut flour banana bread that doesn’t call for yogurt you could make instead.

  31. 5 stars
    Love these! I make these for my kids all the time- but I make 12 fluffy muffins instead of bread. I use 1/4 sugar and 1/2 applesauce instead of 1 cup of sugar.
    Thanks for the great recipe.

    1. How long do you bake these as muffins? Looking to make muffins for my toddler and use only whole wheat flour – would that work?

  32. 5 stars
    This is going in the oven right now! So easy to make, but I didn’t read through all the directions and didn’t mix the wet and dry ingredients separate. What is the best way to freeze this? Would you do the whole loaf or slices? Thanks for your amazing recipes!

  33. 4 stars
    I tried this recipe today and it turned out really delicious taste wise. Texture wise however, the insides came out soft and slightly lumpy (makes it hard to cut the bread without breaking it). I tried heating it a little longer to address the issue but the upper or outside layers started to get slightly harder. Taste wise however it was really good. What am I missing or may have not done accurately? I would like to try this out again to perfect it

    1. Oh no!! Sorry to hear that, Simone. How long did you end up cooking the loaf for? Did you change anything about the recipe? It might have needed to bake for more time and you could have always covered the top with tin foil to not burn it.

      1. 4 stars
        I baked it for almost an hour. I did add some blueberries …not sure if that changed it somewhat. I was told that I needed to maybe bake it a little more but maybe on lower temperature, on top of the aluminium foil tip.

        1. Blueberries will definitely add moisture to the bread so you probably just needed to cook it longer. I don’t think you need to cook it at a lower temp, I would just cover it with foil so the top doesn’t burn.

  34. 5 stars
    Made this on a whim today so did a little improvising. I used 2 full cups of all-purpose flour and half a cup of maple syrup instead of any sugar. Also added some chocolate chips. It turned out beautifully! Really nice for a lighter version of banana bread!

    1. Yay! I’m glad this banana bread was a hit, Kara! Thanks for trying it and coming back to leave a review. I really appreciate it!

  35. 5 stars
    Not too sweet or too dense. Deliciously fluffy – definitely use your hand or stand mixer. Don’t skimp and just use a wooden spoon.

    100% will be making this again. Absolutely delicious… may or may not have eaten the whole loaf in 2 days.

    Note: I had to bake mine an extra 10 minutes, but that may be due to my oven not being the best.

  36. 5 stars
    This is the best banana bread recipe I’ve ever made and I love that it’s on the lighter side. It’s delicious with the right amount of sweet. I swapped the sugar for maple syrup and used only AP flour as that was all I had. I made two batches: one was banana bread and the other was 12 generous muffins (even had some batter left over after making the muffins). I added chocolate chips to the muffins. For the bread batter I just used a whisk, for the muffins I used a hand mixer (after reading in the comments not to skip that step). Both turned out really well.

    1. Ah yay! So pumped to hear this banana bread was a hit, Kirsty. Thank you so much for trying out and coming back to leave a review. I really appreciate it!!

  37. 5 stars
    Turned out great! This is light like a fluffy cake instead of a dense texture. I used 1 cup whole wheat flour and 1 cup white AP flour and did your suggestion of a 1/2 cup of honey instead of the sugar. (Had to use what was in the pantry.)
    I would happily make this again.

    1. Woo! So glad this recipe worked out for you, Sarah. Thank you for sharing what swaps you made, using what’s in the pantry is always helpful!

  38. 5 stars
    Exactly what I was looking for banana bread that was fluffy, soft and lite & isn’t too sweet. I used 1/3 cup of organic maple syrup instead of 1 cup of cane sugar. I had more bananas than the recipe called for so used the extra worked perfectly. Hubby is allergic to walnuts but next time I will add walnuts because I love banana bread with walnuts. Thank you so much. Delicious!

    1. Woo! So glad this recipe was a success for you, Connie! Thank you for sharing your review, I really appreciate it.

  39. 5 stars
    I made this recipe but added some chopped walnuts. I did not have plain Greek yogurt so used some no fat banana Greek yogurt. It was moist and delicious. Hubby and I loved it.
    I don’t have instagram, so if you want to copy this there, go ahead.

    1. Woo! So glad this recipe was a success for you, Francine! Thanks for sharing your swap, it sounds delicious!

  40. 5 stars
    I made this bread mand it was delicious!! I used organic cane sugar. I did not have plain Greek yogurt so I used non fat banana cream Greek yogurt. I also added some chopped walnuts.
    I do not have instagram, so I cannot post there.

    1. I’m so glad to hear you enjoyed this recipe, Francine! Thank you so much for sharing your swaps, I appreciate it so much 🙂

  41. 5 stars
    This was so delicious + moist! I substituted organic all purpose flour, 3/4 cup of organic raw sugar + organic coconut oil ⭐️⭐️⭐️⭐️⭐️

    1. So glad you loved this banana bread, Kat! And I’m glad it turned out with your subs. Thanks for making it and for coming back to leave a review. I so appreciate it!

  42. 5 stars
    I used 1/2 cup chopped walnuts & 1/2 cup chocolate chips. It’s divine! Another slam dunk Brittany thank you!

    1. Absolutely! I am pumped to hear that you are loving this recipe! Thank you so much for your review + star rating, I really appreciate it.

  43. 5 stars
    Wow!!! I am in love. This is the first healthier banana bread that actually does not taste any different than regular banana bread made with white sugar. This will be my go to from now on!!

    1. WOO! I am excited to hear that you are loving this recipe, Erin. Thank you so much for sharing your review & star rating, I really appreciate it!

      1. hi im wondering if we replace sugar the amount of honey or maple syrup in it? is it the same in amount of sugar in the recipe? thanks before love yourhealthy recipe tho:)

  44. I have made the banana bread multiple times using all whole wheat flour and pure maple syrup a no fail recipe. It’s so delicious it does not last in our house.

    1. hi Deb i wondering the amount of mapple syrup you used? is it same as the recipe mention when you use can sugar? thank you before:)

  45. 5 stars
    We’re having some kids over tomorrow that are allergic to nuts and happened to have 3 black bananas so I was thrilled to see this recipe on your site! I used coconut oil and raw honey instead of butter and sugar as you suggested. I sprinkled a little bit of shredded coconut over the batter before baking. Very nice banana bread!