Healthy Banana Bread

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This healthy banana bread recipe is easy to make, naturally gluten-free, and full of the best rich banana-y flavors.

Banana Bread

Friends, do you have an amazing healthy banana bread recipe in your back pocket these days?

If not, I can’t recommend this one enough. ♡

It’s basically a simple adaptation of my favorite healthy banana muffins recipe turned into — you guessed it — banana bread.  And it is everything you could want in a good banana bread and more.

First and most importantly, I love this recipe because is deliciously banana-forward.  There are a few delicious warming spices and vanilla mixed into the batter too, but they are firmly in the supporting role here so that the bananas (hopefully nice and brown and deliciously over-ripe!) can be the stars of the show here.  I also love this recipe because it is naturally sweetened with just a half cup of maple syrup, which adds a wonderful subtle touch of flavor and also prevents this bread from being overly sweet.  It’s also naturally gluten-free and dairy-free, easy to prep in just 10 minutes or so, and it bakes up to be perfectly rich and moist.  But most impressively — especially with this list of healthier ingredients — it is just legit delicious.

We go back and forth in our house between making banana bread and banana muffins, so feel free to go with whatever works best for you.  But for everyone who has requested a lightened-up banana bread recipe, here’s how I make mine!

Gluten-Free Banana Bread Recipe

Healthy Banana Bread Ingredients:

To make this healthy banana bread recipe, you will need the following ingredients (see the full recipe below for detailed amounts and instructions):

  • Mashed ripe bananas: Preferably over-ripe, so that they will add extra sweetness and rich flavor to the recipe.  Just mash and pack them tightly into a measuring cup to measure the correct amount.  (1 cup typically equals two medium bananas.)
  • Old-fashioned oatsWhich we will pulse in the blender or food processor until they are finely ground to make our oat flour.  (Or, you can just use store-bought oat flour instead.)
  • Pumpkin pie spice: Turns out this spice blend pairs just as deliciously with bananas as it does pumpkin!
  • Almond milk: Or your favorite kind of plain nut milk, oat milk or cow’s milk.
  • Maple syrupOr you could sub in honey if you prefer.
  • Coconut oilOr any mild-flavored oil.
  • Eggs, salt, vanilla extract and baking soda: Because…bread. ♡

BEST Banana Bread Recipe

How To Make Banana Bread:

To make this easy banana bread recipe, simply…

  1. Mix the dry ingredients. Which we will do in a blender or food processor — puréeing the oats into flour before adding the other ingredients.
  2. Mix wet ingredients. Then, in a separate bowl, whisk together the wet ingredients.  And gently fold the dry ingredients into them.  (Be careful not to overmix the batter!)
  3. Bake. Pour the batter into a 9 x 5-inch bread pan, bake until the bread is nice and golden on top and passes the toothpick test, then let it rest on a cooling rack for at least 5 minutes.
  4. Serve. Then I highly recommend enjoying your first slice while the bread is still nice and warm — there’s nothing better!

Easy banana bread recipe

Optional Add-Ins:

I’m one of those people who loves my homemade banana bread straight-ahead, no-frills, just-as-it-is plain.  ;)  But for those of you who love those extra add-ins, feel free to include some…

  • Chocolate chips: Because…chocolate.  You can either sprinkle them on top of the bread, or fold a handful into the batter.
  • Nuts or seeds: Such as pepitas, pecans, sunflower seeds, walnuts, etc.  You can either sprinkle them on top of the bread, or fold a handful into the batter.
  • Dried fruit: Dried cranberries, raisins, apricots…whatever you love.
  • Turbinado sugar: If you would like the bread to be a bit sweeter (and also give the crust an extra crunch), I also love sprinkling a few generous pinches of turbinado sugar on top of the batter just before baking.
  • A maple glaze: Or you could make a glaze!  Simply whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your bread for extra sweetness.

Healthy Banana Bread

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Healthy Banana Bread Recipe

Healthy Banana Bread

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This healthy banana bread recipe is easy to make, naturally gluten-free, and full of the best rich banana-y flavors.


Scale

Ingredients


Instructions

  1. Prep oven and bread pan. Preheat oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper, or lightly grease with cooking spray.  Set aside.
  2. Mix dry ingredients. Purée oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
  3. Mix wet ingredients. In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)
  4. Bake. Pour the batter into the bread pan and spread it out evenly.  (If you would like a sweeter bread, you can sprinkle the top of the batter evenly with turbinado sugar.)  Bake for 45-55 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove pan from the oven and place on a cooling rack for 5 minutes.
  5. Serve. Serve warm.  Or let the bread cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.


Notes

Oat flour amount: If using store-bought (pre-ground) oat flour, you will need 240 grams (which equals 2 cups or 8.4 ounces) of oat flour.  As always if you are making this recipe gluten-free, double-check the label to see that your oats are certified gluten-free.

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19 comments on “Healthy Banana Bread”

  1. This looks amazing! I’m totally going to have to give this a try with our next batch of ripe bananas!

    Paige
    http://thehappyflammily.com

  2. This looks amazing Ali. So healthy and yummy!! Can not wait to try this.

  3. How much oat flour would you use in cups? i don’t know how much 240grams or 8.4 ounces (is that just under 1 1/2 cups of flour? Thank you..I really want to make this!

    • You would need 2 cups of oat flour (measured by scooping the flour into a measuring cup with a spoon, so that you don’t accidentally overfill it).

  4. Looks amazing! Would this work with pumpkin instead of banana? My boyfriend is allergic to bananas! I’ll definitely make this version for myself, though. ;)

  5. Looks terrific! Do you have any advice for an egg-replacer here? Perhaps flax meal?

  6. Looks wonderful! Can you please consider adding nutritional analysis to your recipes! I am sure many people would appreciate that!

  7. I just happen to have some ripe bananas….if it taste as good as it looks, I’m going to love it. My grandsons have a lot of allergies, and your healthy ingredients is just what I’m looking for. I’ve enjoyed so many of your recipes!

  8. I’m going to make your banana bread tomorrow – it looks fantastic!!! Do you think I could use “flax eggs” instead making it vegan? Thanks Linda

    • Hi Linda! I haven’t tried the recipe before with flax eggs, but imagine they would work. Let me know how it turns out if you give them a try! :)

  9. 😋 yummy! Easy to make and not too sweet👍 I used applesauce instead of coconut oil, and honey 🍯 instead of syrup. I look forward to spreading a little peanut butter on for breakfast!

  10. I love ur recipes thank u for sharing

  11. This looks delicious, and healthy too. Any thoughts on using the batter to make muffins? Any idea you can help with on how long to cook them? Thanks for the great looking recipe.

  12. Ali I make these muffins weekly and am so excited to make it into bread too! I have tried both flax egg and regular eggs and both hold up extremely well and were so popular in my school lunchroom with my coworkers! Love this!

  13. Made this last night to bring to a new mom where they don’t eat processed sugar and stay away from flour – so it was perfect. I sprinkled mini chocolate chips on top and also left mine in 55 minutes. Do you find this bread is a bit more “wet” (more like a pumpkin bread) than a typical banana bread? Just wondering if I should have baked it for longer or if the consistency is different because the oat as a binder is different than flour. REGARDLESS, the flavor is good – not super sweet.

  14. Excellent! So tasty and if kept me full for hours! Thank you for this great recipe!!!

  15. This is very tasty. I love that it’s not as strong a banana flavor as most are. It’s very subtle. The texture is a bit fragile but if you use a serrated knife it works well. It is not overly sweet at all. In fact I added about 1/4 cup sugar as I ran low on the maple syrup and you could not tell except for the little bit i sprinkled on top as suggested. I ate it warm , not hot with butter. it was delicious and really reminds me of a gluten free/paleo bread I buy at Farmers market. I will absolutely make this a bunch more!! I think I’ll also sugar the whole pan after greasing it. So happy to have found this on the web!