Healthy Banana Bread (2024)

This Healthy Banana Bread is so moist and delicious that you’ll never guess it is also good for you. Quick and simple to make, this will quickly become your new favorite banana bread recipe.

If you ask me what’s my favorite dessert, I’ll probably say banana bread. From strawberry to chocolate, here at home we bake banana bread every week. Or whenever we are left with a bunch of ripe bananas. Just like the other day. Craving something different, I got caught in baking and made this easy banana bread recipe with oats.

Why is this banana bread healthy?

Some people say that you cannot have it all. Life is about choices. If that’s (sadly) true for most things, it does not apply to this recipe. Moist and tasty, this easy banana bread is also good for you. Why? Well…

• This recipe is free from refined ingredients such as white flour and white sugar. Instead it uses oat flour and coconut sugar, natural ingredients which are also packed with nutrients.
• This moist banana bread is a dessert with little added sugar. That’s because it is naturally sweetened with ripe bananas.
• Besides having less sugars, my recipe only calls for 1 ½ tablespoon of oil and no butter. Significantly fewer fats than the average banana bread recipe!
• Made with oat flour, this healthy banana bread is also high in fibers and gluten-free (if you use GF oat flour, of course).
• That’s a dairy-free banana bread: no need for milk, yogurt or butter!

Honestly, eating dessert has never been that healthy.

Healthy banana bread ingredients

Here are all the ingredients you need to make healthy banana bread at home. In addition, you will also find more details and all the substitutes.

• Ripe bananas. This recipe requires three large ripe bananas. The riper they are, the sweeter and moister your banana bread.
• Eggs. For more taste and nutrients use two large fresh eggs. If you are vegan or can’t eat eggs, replace with two flaxseed eggs.
• Oat flour. You can use homemade or store-bought oat flour, gluten-free if it is necessary. As an alternative, replace with any other flour, such as wholewheat or all purpose flour.
• Coconut sugar. For a healthy banana bread, this recipe uses coconut sugar. If you don’t have it, replace with brown sugar, date sugar, normal sugar or any other granular sweetener of your choice. Also calorie-free options work. Do not swap out for maple syrup or honey, as they would change the batter consistency.
• Nut butter. You can use any kind of nut butter, but my recommendations are almond butter and cashew butter. Differently from peanut butter, these have a sweeter and more delicate taste. In case you are allergic to nuts, replace with sunflower seed butter or tahini.
• Vegetable oil. To ensure the best result I recommend a neutral vegetable oil. Great choices are canola oil, avocado oil, (deodorized) coconut oil or avery mild olive oil. If you prefer, use melted butter.
• Vanilla extract. This is a must for a good banana bread recipe, healthy!
• Salt. A hint of sea salt balances the sweetness and brings out all flavors.
• Baking powder. The baking powder works as a leavening agent.

Vegan banana bread recipe

This oat flour banana bread recipe is also vegan friendly. For a vegan bread, replace the eggs with two flaxseed eggs or with any other non-animal alternative. All the rest is already fine, because this recipe does not contain any dairy product.

How to make healthy banana bread?

This healthy oatmeal banana bread recipe is so simple that it comes together in a bowl. In just three steps!

Step 1: Combine the wet ingredients

In a large bowl, mash three ripe bananas with a fork until completely smooth. Stir the eggs, the nut butter and the oil into the banana mixture. Add in the coconut sugar, the vanilla extract, and the salt. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.

Step 2: Add the dry ingredients

Sift in the oat flour and the baking powder. Give it a good stir until all is well combined. If desired, you can mix in now any optional ingredient such as walnuts or chocolate chips.

Step 3: Bake

Pour the batter into your prepared loaf pan and bake in hot oven for 30 to 40 minutes. Or until a toothpick inserted into the center of your oatmeal banana bread comes out clean. Remove from the oven and let cool in the loaf pan for about 15 minutes. Be sure to let it cool completely before slicing and serving.

Serving ideas

What I like about banana bread is that it is not as sweet as other cakes. This makes it perfect not just for desserts, but also for breakfasts and snacks. Bake it on Sunday and you’ll have healthy banana bread for the entire week.

Running out of ideas? Here are a couple of things you can serve your banana loaf with.

• A cup of coffee
• A cup of tea
• Greek yogurt and fruit
• Peanut butter
• Maple syrup
• Butter
• Jam
• Vanilla ice cream
• A drizzle of melted chocolate

Tips for the best healthy banana bread recipe

Let me give you a couple of tips and tricks that will take your oatmeal banana bread to the next level. Stay tuned until the end for my bonus tip!

• Use very ripe bananas. These will make your healthy banana bread sweeter and moister.
• Use almond butter or cashew butter. Differently from peanut butter, they have a more delicate, slightly sweet taste.
• Select a neutral vegetable oil.If the oil has a strong flavor, it will alter the taste of your banana loaf. My recommendations are canola oil, avocado oil or deodorized coconut oil.
• Don’t skip the oil.It’s just a tablespoon, but it will make a wonderfully moist loaf.
• Don’t overmix batter. You should only mix until everything is combined and the batter has no lumps. Otherwise you’ll spoil the texture of the dessert.
• Mix in some extra ingredients. Whether walnuts, chocolate chip or both, feel free to experiment with your favorite mix-ins. Honestly, nothing is better than a crunchy chocolate chip banana bread!

BONUS TIP. Refrigerate your banana bread for at least one day before eating. It will taste much better after sitting in the fridge for some hours. At least for me.

How to make healthy banana bread moister?

If you’ve tried baking healthy banana bread before, chances are that the loaf was not as moist as the original. “Indeed, without all that butter, oil and sugar, it can’t be the same…”. Or maybe yes!

YES, a healthy banana bread can come out as moist as the original if made in the right way. And it’s not that hard! First and most important, be sure your bananas are very ripe. They must be soft to the touch and brownish, or at least have dark spots all over their skin. Second, do not replace the eggs and the oil. Those two ingredients together will make your dessert softer and moister. Last but not least, never over-mix batter or you’ll ruin the texture.

Storage information

Before storing, let the banana bread cool completely.Once it has cooled,wrap very well and your healthy banana loaf will stay fresh for up to 3 days, at room temperature.

For a longer storage, place in a food container and keep in the refrigerator for a maximum of 5 days. As an alternative you can seal it in airtight zipping bags and freeze. If frozen, your dessert will last for up to 3 months. Before eating, remove from the freezer and pop in the oven for a couple of minutes.

FAQ - Frequently asked questions

More banana bread recipes

• Protein banana bread
• Healthy banana cake
• Banana bread cookies
• Low calorie banana bread
• Keto banana bread
• Banana bread muffins
• Strawberry banana loaf

5 from 1 vote

ThisHealthy Banana Bread is so moist and delicious that you’ll never guess it is also good for you. Quick and simple to make, this will quickly become your new favorite banana bread recipe.

Servings12 slices

Calories181kcal

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

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Ingredients

Metric - US Customary

• ▢ 3 ripe bananas about 300 grams (10 oz.)
• ▢ 2 eggs large
• ▢ 45 grams (3 tbsp) nut butter almond butter, cashew butter, peanut butter or sunflower seed butter
• ▢ 45 ml (3 tbsp) vegetable oil I recommend canola oil or melted coconut oil
• ▢ 220 grams (2 ¼ cup) oat flour sub with whole wheat flour or all purpose flour
• ▢ 65 grams (⅓ cup) coconut sugar sub with brown sugar or preferred granular sweetener
• ▢ 2 tsp baking powder
• ▢ 1 tsp vanilla extract
• ▢ ½ tsp ground cinnamon
• ▢ ⅙ tsp salt

Instructions

• Heat oven to 180°C (350°F) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.

• In a large bowl, mash three ripe bananas with a fork until completely smooth. Stir the eggs, the nut butter and the oil into the banana mixture.

• Add in the coconut sugar, the vanilla extract, the cinnamon and the salt. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.

• Sift in the oat flour and the baking powder. Give it a good stir until all is well combined.

• Pour the batter into your prepared loaf pan and bake in hot oven for 30 to 40 minutes. Or until a toothpick inserted into the center of your oatmeal banana bread comes out clean.

• Remove from the oven and let cool in the loaf pan for about 15 minutes. Be sure to let it cool completely before slicing and serving.

Nutrition

Serving: 1 slice | Calories: 181kcal | Carbohydrates: 25g | Protein: 4.5g | Fat: 7.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 2.5g | Trans Fat: 0.03g | Cholesterol: 27.3mg | Sodium: 126.1mg | Potassium: 204mg | Fiber: 2.9g | Sugar: 7.8g | Vitamin A: 58.7IU | Vitamin C: 2.6mg | Calcium: 57mg | Iron: 1.1mg

Nutritional values are based on third-party calculations and should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more. We do not overtake any responsibility.

Like this recipe?If you liked this recipe, make sure to leave a review. I highly appreciate your feedback. Thank you very much! All the best, Matteo