I originally shared my go-to, best ever healthy banana bread recipe about 5 years ago, and my message here still rings true:
Baking is a productive therapy for some of us. We bake and cook because food is an expression and showing of our love.
Seems silly, but creating a recipe from scratch, or even following the instructions for a recipe is putting in work to get to the final product. Often you’re baking to delight others, to show your gratitude, or as a way to express your emotions and how much you care for the person receiving the treats.
It’s communication without words. Some bake nourishing bread and meals when you’re sick, others comfort friends and family with prepared meals when they’re in their darkest moments. We even break bread when we meet new friends out for dinner; we invite them into our homes to gather around a table and enjoy the nourishment and pleasure of food together.
The most beautiful thing about baking is how it connects us with others. It’s all about love. I began baking some of my Dad’s recipes (including his famous yellow cake) to help heal my grief and to work through emotions. Baking his cake was a way to bring his memory to life and to thank him for being my Dad. Plain and simple as that. I still bake for my Dad to this day, and I bake for everyone else in my life too. Because frankly I love the people in my life and the expression of baking something not only gives me joy, but it brings a smile to another’s face, even in the craziest, most raw emotional times in our lives.
Every now and then, I get readers who ask me how I manage to bake and still stay fit. Or even how I can eat cookies. Guys, let me tell you something: it isn’t about the can and the can’ts. It’s about the FEELING I get from giving to others. It’s also about how my joy and passion shine through when I’m trying to figure out how to make a new chocolate chip cookie recipe, or how I’ll make my donuts fluffier. It’s creative and meaningful to me.
It’s not about weight or fitness, it’s about love and nourishment. It’s about emotions and well-being. Ya feel me? That’s where this banana bread recipe came to be. Truly out of love and connection.
Ingredients in this healthy banana bread recipe
This healthy banana bread is the perfect recipe to try out because not only is it simple and easy to make (hello basically a one bowl recipe!), but it’s also nourishing and SO delicious. I love having a slice for breakfast with almond butter and a little sea salt on top. Here are the ingredients you need:
- Bananas: this recipe calls for using overripe bananas, meaning the bananas that have tons of brown spots.
- Eggs: two eggs are best in this recipe for a banana bread that’s dense, yet still fluffy.
- Sweetener: we’re naturally sweetening the banana bread with pure maple syrup. Do not use honey as it causes the bread to brown too quickly as honey is prone to burning.
- Greek yogurt: for moisture and a boost of protein. I suggest using whole milk plain or vanilla greek yogurt or 2% for best results.
- Vanilla extract: a touch of vanilla makes such a difference. If you’re all out, feel free to use a splash of bourbon instead, or learn how to make your own vanilla here!
- Whole wheat pastry flour: I love using whole wheat pastry flour for a boost of whole grains while giving the bread the perfect texture. Many of you ask about whole wheat pastry flour — it’s just a lighter, finer version of regular whole wheat flour, still with all the nutritional benefits of whole grain flour.
- Baking staples: don’t forget the baking soda, salt and a touch of cinnamon.
- Butter: I prefer to use melted butter in this recipe because I think it yields the best flavor and results. However, olive oil, coconut oil or vegan butter will also work. Browned butter would also be delicious!
- Optional mix-ins: I love adding walnuts and chocolate chips, but these are optional.
Can I use a different flour?
If you can’t find whole wheat pastry flour, I suggest using 1 cup all purpose flour and 3/4 cup whole wheat flour. White whole wheat flour also works too! I would not suggest swapping the flour for a gluten free flour.
Suggestions for gluten free banana bread
Instead of trying to make this banana bread gluten free, I suggest trying out some of my other gluten free banana bread recipes:
- Almond Flour Banana Bread
- Coconut Flour Banana Bread
- Dairy Free + Gluten Free Banana Muffins
- Peanut Butter Banana Muffins
- Vegan Paleo Banana Muffins
- Chickpea Flour Banana Bread
Customize your banana bread
What I love about this healthy banana bread is that you can easily make them your own with fun add-ins. Here are a few suggestions:
- Walnuts & chocolate chips: 1/2 cup chopped walnuts + 1/2 cup chocolate chips
- Blueberry banana: 1 cup fresh or frozen blueberries
- Pecan coconut: 1/2 cup chopped pecans + 1/2 cup shredded coconut
- Espresso dark chocolate: 1 teaspoon espresso powder + 1/2 cup dark chocolate chips
How to make this healthy banana bread dairy free
You can easily make this healthy banana bread dairy free! Just use a dairy free yogurt and vegan butter or coconut oil.
Tips for making delicious healthy banana bread
Here are some of my best tips for ensuring your banana bread comes out perfect:
- Follow the recipe. The best way to ensure the success of this healthy banana bread is to follow the recipe and use the exact ingredients as written.
- Use overripe bananas. Using bananas that have LOTS AND LOTS of brown spots and are very soft will help keep this banana bread both sweet, perfectly moist and delicious. Trust me.
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the butter coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
- Use whole milk or 2% greek yogurt. Yogurt with a little more fat helps to keep the moisture in this banana bread. If you like a sweeter banana bread, you can use vanilla greek yogurt. If you don’t have yogurt, feel free to sub sour cream!
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Don’t overmix the batter. Over-mixing the batter will create a tough banana bread. You only need to mix until the ingredients are just combined.
- Try it the next day. Banana bread is always best the day after it’s baked, as the sugars release the bread gets sweeter!
How to make this healthy banana bread into muffins
If you’d like you can use this banana bread recipe and make muffins. Here’s how to do it:
- Spray a 12 cup muffin tin with nonstick cooking spray or use muffin liners. To be safe, I always spray the inside of the liners too.
- Prepare the batter as directed, then divide evenly between liners.
- Bake for 20-25 minutes at 350 degrees F or until tester comes out clean.
Storing & freezing tips
- To store: this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
- To freeze: wrap the banana bread in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat.
More bread recipes you’ll love
- Spiced Apple Zucchini Bread with Cream Cheese Glaze
- The Best Vegan Banana Bread You’ll Ever Eat
- Healthy Pumpkin Bread with Maple Glaze
- Healthy Chocolate Brownie Banana Bread
- Good Morning Almond Flour Blueberry Muffin Bread
Get all of my bread recipes here!
If you make this healthy banana bread recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Best Ever Healthy Banana Bread Recipe
Ingredients
- 3 very ripe bananas, mashed (about 1 1/4 cup mashed banana)
- 2 eggs, at room temperature (very important to be at room temp)
- 1/3 cup pure maple syrup (do not use honey)
- 1/2 cup plain or vanilla greek yogurt (whole milk or 2% is best)
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat pastry flour*
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1/3 cup butter, melted and cooled (you can also use olive oil or melted and cooled coconut oil but I prefer butter)
- Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips, dairy free if desired
- 2 tablespoons chocolate chips, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
- In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined. (OR if you prefer, you can add all the wet ingredients to a blender to combine -- I prefer to mix in a bowl.)
- In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!
- Next, mix in the melted and cooled butter (or coconut oil). At this point you can fold in an of the following: ½ cup chopped walnuts or ½ cup chocolate chips (or both!).
- Add banana bread batter into prepared pan. Optional but not required: split a banana down the middle vertically then add on top of the batter or just add banana slices on top, side by side. Bake for 50-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
- Once bread is cool, cut into 12 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on June 12th, 2017, republished on March 22nd, 2020, and republished on September 7th, 2022.
425 comments
Hello,
I have a food intolerance for wheat and banana. Can I change the banana into dates or dates and cooked apples??
Oh and what will I take instead of wheat??
I imagine this is find… as for the wheat, she advised above to use chickpea flour.
*fine
In place of wheat u can use oats flour or almond flour.
Try this recipe instead! https://www.ambitiouskitchen.com/dairy-free-gluten-free-banana-muffins/
Yes, love baking – so therapeutic!
What a beautiful top on this bread! For some reason we have missed your posts. Cyber gremlins again! Happy to have it land in our box today.-Laurel
so much YES in this post! i LOVE to bake and share it and it is DEFINITELY how i show my love. banana bread and muffins are two of my favorite things to make and share. Honestly i LOVE to bake and I think I like to share it even more than I enjoy eating it! ha! – This banana bread looks heavenly. thanks for the awesome recipes! pinned <3
I totally hear you on baking for loved ones, and in their memory too. make sure to mark your calendar for Katie Fisher Day next year, it’s all about baking for the people you love! katiefisherday.org
Going to give your vegan version a go. I love banana bread.
Hi there, would like to receive your banana a nut bread, or even yet a chocolate peanut butter banana loaf or bread would be nice. I don’t bake and I have diabetes, and been looking online to buy , but nobody has not been able to make these sugar free so I can buy online from anyone. So can you make a sugar free chocolate peanut butter banana loaf or bread so I can buy from you online from s
I totally feel you on the baking for others thing. I make my Grandma’s cookie recipe because I want to share a piece of how much she meant to me 🙂 It’s therapeutic and wonderful!
So awesome <3 <3
Very good blog post. I definitely love this website.
Continue the good work!
Hello to every one, the contents existing at this site are really amazing for people knowledge, well,
keep up the good work fellows.
I live in the U.K. So sadly don’t have the same whole wheat flour selection, so tried to do half and half of whole wheat and plain white flour. I did this with your skinny muffins too and both turned out really heavy, moist, and gummy. When switching the flours, should I do something extra? I’m not sure if perhaps I didn’t bake it long enough, but it seemed done when I did the toothpick test. Recommendations appreciated! 🙂
I’m not sure because I don’t know what kinds of whole wheat flours they have there. I’m surprised about the texture. I know that white whole wheat flour would work very well. Otherwise you can try adding 1/4 cup oil to the recipe to increase moisture.
retesting this recipe soon and I will report back my findings! I always want to make sure it’s 100% delicious!
I will try this recipe very soon! One suggestion for your blog, though – it’s not very visually-friendly. When I’m reading the ingredients while making the recipe, I tend to get confused because they’re not listed in bullet points, and they’re listed so close together. The same happens with the instructions – it’s not appealing to the eye to have a block of text – they should be listed as bullet points for better and easier understanding. I’m sure that I (and many other people) would enjoy a lot more making your recipes with these changes! Keep it up!
Just made this today and it turned out fabulous! I’ve tried MANY banana bread recipes and this one may just be my new favorite. Thanks for the recipe 🙂
So glad you love this one! It’s my favorite for a reason 🙂
Please email me this banana bread recipe
Thank you for offering a vegan option! Banana bread muffins are also a wonderful alternative to loaves. This loaf looks incredible!
I see cake flour in stores, but not pastry flour, any specific stores you’d recommend?
Hi Thea! I usually get my pastry flour from Amazon, here’s a link!
Looks amazing. Do you think I can use speltflour and soy yoghurt instead of the whole wheat and greek yoghurt?
Bo
Hey Bo!
I used spelt flour, and it was perfect. I’m almost positive soy yogurt would work fine because it’s mostly about the moisture and not the dairy. Happy baking! 🙂
This was so delicious! Definitely one of the best banana bread recipes I’ve made! Monique, you never ever disappoint. I included your recipe in my weekly healthy recipe roundup post! 🙂
So great to hear! Thanks girl 🙂 means a lot!
Can I use milk instead of the greek yogurt and blue agave instead of the maple syrup?
Hi Eman! I wouldn’t use milk as a substitute for the Greek yogurt, as the consistency will be too liquid-y, but agave will work as a sub for maple syrup!
I just made it. I sub maple for honey and used one cup pastry flour and one cup whole wheat. It turned out great!!!!!!
Hi Nicolette,
I’m Gina , I live outside of Cleveland, Ohio..
This is the best banana bread I’ve ever made..
So delicious!!
I used unsweetened coconut milk
Instead of almond milk..
It turned out so good!!
Thank you for this awesome recipe!!
I will be making this all the time., !
🍌🍞🤤
Sorry to hear that! This is surprising because usually it’s super moist thanks to the greek yogurt & honey.
Or maple syrup if you used that 🙂
This is really the best healthy banana bread I’ve baked so far. It’s so good, light, fluffy and not too sweet. Thanks for this great recipe, it’s a winner!
I’m so glad you’ve enjoyed this! It’s my favorite for a reason 🙂
Hello:
I’d love to make any kind of banana bread but using whole wheat flour………can you provide a recipe?.Many thanks in advance!.araucano.
Hi! I typically avoid using whole wheat flour and like to use whole wheat pastry flour instead – it’s makes the banana bread much fluffier!
I’ve tried this and is it supposed be slightly dry and lighter? Its my first time working with Whole Wheat Pastry Flour so im not sute if its the flour that makes the bread abit dry? I guess I was hoping for that moist thick traditional banana bread bite. Maybe I’m missing something! Help!!!
Hi Cecilia! It should be pretty moist like traditional banana bread (and what it looks like in the video) – I would double check your wet ingredient measurement and be sure everything was accurate there! I also recommend measuring out the bananas – they should be about 1 1/4 cup mashed.
Just made u healthy banana 🍞 and came out great! THX sooo much, I use u site ALL the time!! I like the fact that u have easy, always delic recipes wth few ingredients that I mostly have, that u put the calories etc. On this, I used reg flour bc, that’s what I had, apple butter instead of coconut oil bc, I just wanted to see what would happen and I wanted to save the calories for the chocolate chips..The taste and consistency was fantastic!! I’ll make one more and give it as a 🎁, 🤷♀️👍. Keep up the good work, I appreciate it!!
Thank you for expressing your passion for cooking and how it is healthy and about enjoyment and creativity, it is encouraging. You are encouraging!
Thanks Melanie! I’m glad I can share this passion with you guys 🙂
I just love this recipe! I keep making it over and over!!!
I’m so glad!!
This is the best banana bread I’ve ever made. I’m making it for the third time this month! Thank you for this!
So happy to hear that! Enjoy 🙂
Hello! Can i use olive or rise oli instead cocunut oli? In wich portion? Thank you
Rice* oil i am sorry
Hi Elisa! You can use 1/4 cup olive oil.
Loved this recipe! It tasted just right yummy!Thank you!
You’re so welcome!
Is chickpea flour same as Indian besan?
I think it is!
Love this recipe!
I’m so glad!
Wow !!! Just made those muffins and they are SO GOOD !! I’ve put chocolat in mine ! It’s gonna be my new recipes for banana bread because they are the best I’ve ever made! So easy and soft ! Thanks for the recipes.
Amazing! So happy to hear that.
Would this work with almond flour?
I wouldn’t recommend that 1:1 swap in here! The flours have much different absorbencies.
Looks delicious. Want to make it!
Could I use almond flour or coconut flour instead of wheat flour?
I wouldn’t recommend swapping flours in this one. Try this recipe instead!
Hi Monique,
I made this today and loved it! Might have to be a weekly thing now…!
One question – do you think it would be possible to add some protein powder in the mix to pump up the nutrients? If so, how much protein would you recommend, what would I replace or would need to add more of?!
Thanks for an amazing, wholesome recipe 🙂
Hi Sofia! Glad you loved it 🙂 I would add 1/2 cup, but it may affect the texture and taste.
I made the muffins and it tastes so good. Thank you for sharing!!!
Glad you enjoyed!!
I just made this banana bread recipe for the first time and the loaf turned out beautifully. It’s cooling now and I can’t wait to try it 😊
Amazing! Hope you’re loving it 🙂
Does this freeze well? Hoping to double it since I have a bunch of overly ripe bananas.
Yes, absolutely!
Absolutely loved the banana bread with chocolate chips! It came out super moist and light with the perfect amount of sweetness. I can eat this without guilt for sure!! Everyone loved the bread at our home. This is going to be my go to recipe going forward!!
I love this one with chocolate chips too! Glad everyone enjoyed 🙂
I made these into mini muffins and my kids LOVED them. They were moist and delicious! Thank you for an excellent healthier take on banana muffins. The maple syrup added the right amount of sweetness and I could likely cut it even a bit next time and they would still be great!
So glad you liked this recipe, Tara! Great idea on the mini muffins too!
Hey, I just made the banana bread, it’s in the oven right now 🙂 Unfortunately, you Americans use a very weird and unhandy measuring system and I (sorry) fucking hate it xD I am not sure I’ve found the correct “translations” into grams. One site said it’s around 340 g flours, another said it’s just around 200 g. Idk, I eyeballed it and hope for the best. It would be lovely if you could include the “real” measuring 😛
Julia you literally changed the recipe. Monique also said that if you use honey, you need to cook it at a lower temperature. You also added frozen fruit which alters the temperature. You shouldn’t have given this recipe 1 star, because you didn’t actually make this recipe. Rude
Great banana bread! Made it with spelt flour and strawberries and it was super moist and flavoursome. Thank you
Perfect! Glad you liked this one. Love the addition on strawberries!
Hi can you please let me know what I can use instead of yoghurt I have none in the house and live in the country thank you
Hi, there! Do you have sour cream? That should work!
Plus, frozen blueberries would probably make it quite wet?…
Could I sub coconut oil for almond butter?
I haven’t tried it, but probably wouldn’t recommend it unless you triple the almond butter!
Really delicious! And amazingly is totally edible with my gestational diabetes. I live by my Mums rules and double the volume of banana in every banana bread I make. We made this twice in one week and it was fabulously moist and cakey with very little added sweetness. Love it.
Glad the extra banana worked out in this one! Perfect for breakfast or a snack 🙂 so happy you enjoyed!
Hi there, can you use regular whole wheat flour instead of whole wheat pastry flour? ( Arrrgh my husband grabbed the wrong flour)
Yes, it will just be much more dense. I suggest adding a few tablespoons more milk.
Presently hoarding two bunches of ‘practically black they’re so ripe’ organic bananas in my fridge & looks like I’ve found the perfect recipe at last! I treasure what you shared about your dad❤️ I miss my dad so much; he was such a special person and cooked & baked many things for me during my childhood. I love cooking & baking myself and know that he’s with me just as we used to be together in the kitchen creating things there- your dad is too. Xo
Perfect timing! Hope you love this loaf. And you’re absolutely right – cooking & baking is such a great way to remember the people we love. Thanks for your note, Gia xoxo!
Love this recipe! Make it all the time and it comes out perfect. I want to add peanut butter! How much would you suggest I add to keep the consistency? Thank you!
So happy to hear that! I think 1/2 cup would be perfect!
This low fat recipe is so delicious and easy to make!
Omg, I actually added too much salt as I wasn’t paying attention and still had the 1/2 tsp cinnamon in my head while doing so.. Nevertheless, didn’t want to completely start over and also didn’t have any extra ripe bananas on hand to double the recipe. Just pulled it out of the oven and let’s see if the taste is still fine, guess I’ll pair it with jam instead of peanut butter 🙂
Do you have any tips for the next time what to do to when having added too much salt? Thanks!
Hi Lauren! If you add too much salt to a recipe, it’s likely going to be too salty and unfortunately in baking there’s not much that can be done to fix it. My suggestion would be to start over.
Just popped this in the oven and added the walnut crumble on top from your ‘Better-For-You Banana Muffins with Brown Sugar Walnut Crumble’ recipe. Can’t wait to see how it turns out! Thank you for all your amazing recipes and blog 🙂 I have made plenty of your recipes and they have all been absolutely amazing, thanks for all the inspiration!
Such a great idea! Hope you love this one 🙂 and so glad you’re loving the recipes here.
Can I replace the wheat flour with coconut flour?
I wouldn’t recommend it! Try this coconut flour banana bread instead: https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-banana-bread-gluten-free-paleo/
I have never left a comment but today this recipe blew my mind especially with all the modifications I made.
I tripled the recipe and did not want to add all the eggs. Had blueberries I needed to get rid of
Used 4 eggs
Mistakenly added 1/2 tsp of baking powder when I wanted to add cinnamon
Used cultured coconut in place of Greek Yoghurt
Used only 1/4 cup coconut oil and the rest was applesauce.
Then for the flour I used 3 cups of whole wheat flour and the rest was oatmeal flour.
My add in was blueberries
The whole wheat applesauce oatmeal banana bread has been my default but this turned out so yummy, I’d be trying it again.
I’m glad those modifications worked out for you! Love this for a snack or breakfast.
My favorite banana bread recipe. I’ve made this recipe 3 times the past month already. I’ve substituted the yogurt for a non dairy milk each time ( I’ve used almond and oat milk) and never had an issue. Tastes amazing!
Perfect! Glad that swap works out well – one of my favs 🙂
This was so good and easy to make! I subbed in almond flour and used almond milk instead of the Greek yogurt and it turned out amazing. My husband also really likes it!
I’m glad those swaps worked out well! You’ll have to try my almond flour banana bread next 🙂 https://www.ambitiouskitchen.com/almond-flour-banana-bread/
This banana bread turned out delicious. I followed the recipe just as it is and the result was a fluffy and tasty bread. Thanks for the recipe! ☺
Amazing! So happy to hear that.
Delicious banana bread. Made it with 1 2/3 spelt flour and 1/3 cup regular flour. Thank you.
I’m glad those swaps worked out well! Such a great breakfast or snack.
Hi Monique,
I made this today as some baking therapy to help me cope with grieving my dad, who just passed away. The recipe was perfect and just wanted to say how much I loved your message about the power of baking. You are inspiring me to find balance during this time <3
Hi Zoe! I’m so sorry to hear about your dad. Sending lots of love your way and I’m glad you found this recipe as a little self care. xoxo!
Best banana bread!! Could you substitute almond flour or coconut flour to make gluten-free?
So glad you like it! Try my coconut flour banana bread: https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-banana-bread-gluten-free-paleo/ or my almond flour banana bread: https://www.ambitiouskitchen.com/almond-flour-banana-bread/
Ive made this recipe multiple times now and each time it has turned out great. I make it into muffins and have followed the recipe and varied. I ran out of eggs and made flax eggs for the first time and i honestly couldnt tell. I have used apple sauce instead of oil or half and half. Honey or maple syrup. I added some cardamom and some nutmeg. But the basics have stayed the same and the kids love them.
Amazing! So happy to hear that. This recipe is a great base for your fav spices 🙂 glad they’re kiddo-approved, too!
Can I replace the whole wheat flour for almond flour??
I wouldn’t recommend it! Try this almond flour banana bread instead 🙂 https://www.ambitiouskitchen.com/almond-flour-banana-bread/
I made this today, but had to make some changes because my daughter can’t eat wheat and I wanted something she could take to school (nut free). The only changes I made was used 5% sour cream instead of yogurt as thats all I had and for the flour I used 1 3\4c Bobs Redmill GF 1:1 baking flour. Also used butter. It turned out amazing! So moist and delicious! My kids loved it! Thanks for such a great recipe!
So glad those swaps worked out well! Perfect snack or breakfast for the kiddos 🙂
Best banana bread recipe i’ve tried!!
So happy to hear that!
Hi! Is the nutritional info calculated with the additional banana on top or without? Thank you!
Hi! It’s calculated without. Enjoy!
Hi Monique! Thank you for this recipe! I have LOVED every recipe I have ever made of yours. Quick question for you…I don’t have Greek yogurt in my fridge, is there something I can sub for it? Thank you!!!
Hi Anya! You could use sour cream or 1/4 cup buttermilk or a different milk of choice. It’s not really the same but should work well.
Omg, banana bread is the perfect comfort food recipe for right now. Yummmmmm!
The best! Hope you get a chance to make this one 🙂
This looks wonderful but our stores have been stripped clean in AZ. I don’t have bananas, yogurt or eggs and can’t buy them right now.
Please offer up recipes that use canned goods – pineaapple, pumpkin, corn, tomatoes, black beans or oats, dried coconut, pecans, etc.
Favorite banana bread! Perfect palate for endless variation. Next bake will use the browned butter method
So happy you love this one! And YES let me know how you like the browned butter kind 🙂
Oh my goodness! This is exactly what I’ve been wanting. I only have fat free Greek yogurt, and can’t exactly run to the store just for yogurt because of current events. Do you think I could add a little butter to offset the lack of fat in the yogurt?
Yes, you can add one addition tablespoon of melted butter 🙂
This recipe turned out so amazing! BEST banana bread recipe I have made so far! (: I also used just regular white flour because I did not have any more whole wheat flour- still yummy!!
Perfect! So happy to hear that!
Hi.
I don’t have whole wheat flour.
So how much all purpose flour would I use?
Thanks
I would recommend 2 cups all purpose flour, but I haven’t tested it to know for sure!
Can you use almond flour to make it gluten free? If so, are the measurements the same?
I made your other dairy free and gluten free banana bread recipe and it was great! It’s the one with almond flour and flax meal. It was a little on the not-sweet side for me, so I’m going to try this one next, but I’d prefer to make it gluten free.
Thanks!
I wouldn’t recommend swapping flours in this one! Be sure to use super ripe bananas for the almond flour banana bread to make sure it’s nice and sweet 🙂
So yum!!!! My bananas were still pretty yellow so I roasted them in the oven at 350 for 20 minutes.
Great tip! Glad you loved this one!
This recipe was delicious! I made mine dairy-free with coconut yogurt and vegan butter. Super moist and amazing.
Perfect! Glad you enjoyed!
Absolutely delicious! Thank you for a healthier version
You bet! 🙂
My son and I have made this banana bread (with chocolate chips!) twice in the past two weeks. It’s amazing-moist, flavorful, healthy and has been a great activity for us to do together while stuck indoors. 🍌 🍫
So happy to hear that! Love this.
This recipe is so good! I added walnuts for the first time and it was worth it. I also had a pinch of coconut left for some reason so I tossed that in. I’ll admit I didn’t read the full blog so I’m curious why the recipe says don’t use honey instead of maple syrup, but I’ll go try to see if it lists that now. I just usually have more honey in the pantry than maple syrup. I will be making this recipe again and again!!
So happy you loved it! Honey tends to burn quickly, which is why I suggest using maple syrup instead.
The moistest banana bread!!! If you’re out of yogurt you can sub sour cream in a pinch!
Absolutely! So easy 🙂
Unfortunately the banana bread did not turn out and was a waste of good ingredients.
The loaf was not done after an hour and still not done an extra 25 minutes later.
The finished product was extremely greasy throughout the loaf, didn’t leaven well and did not have the regular loaf consistency.
I did double check my ingredients, oven temperature and time. Not sure what went amiss?
That’s odd! I make this recipe every week with success. Is your baking soda fresh? Did you measure accurately? Were your bananas frozen and then thawed?
I tried this recipe for the first time yesterday and it was a huge success!! It came out super moist and delicious. I would definitely recommend making this.
Amazing! So happy you enjoyed 🙂
Just made this and wow! What an amazing banana bread recipe! I only had regular all-purpose flour and didn’t have any vanilla extract so made those “substitutions”, but it was still so delicious. Will definitely be making this recipe again!
I’m glad those little subs worked out well! Such a great snack or breakfast 🙂
Hi 👋🏻 I haven’t made it yet but wondering what to use in place of whole wheat pastry flour as I can’t find it on Amazon?? (Read through endless posts but still not sure.) I have oats I can grind into flour and I also have whole wheat flour. Looooove your Nourishing Paleo Banana Bread but looking for a lower calorie one and this looks like a winner! Any tips are greatly appreciated!!! 🤗
Hi! You can use regular whole wheat flour, although you may need to add a little more butter or a mix of whole wheat and all purpose if you happen to have that.
Perfect banana bread! Delicious recipe as all of the recipes I have taken from ambitious kitchen. Thanks!
I’m glad you loved this one (and are loving the recipes here!)
Ran out of butter so added melted coconut oil. Used 1 c ww flour and 3/4 all purpose white. Plain greek yogurt. Espresso powder and dark chocolate chips. Dreamy! Wondering if stevia can be used to reduce sugar from the maple syrup? and maybe add more greek yogurt to keep consistency?
I’m glad those swaps worked out well! I don’t typically bake with alternative sugars like stevia so I’m not sure. Let me know if you try it!
Hi there! Excited to try this recipe, but unfortunately I don’t have a bread pan, I do have a 9×11 baking dish or a round cake pan. Can this recipe be cooked in those instead? And if so, do you suggest a shorter bake time? Thank you!
Hi! Hmm great question! I think a 9 inch pan would work great. Check anywhere from 35-50 minutes.
Best banana bread recipe hands down. I did not have any whole wheat flour, so I subbed equal amounts of oat flour by just grinding up some rolled oats and it turned out great. The consistency was perfect!
Perfect! So glad you loved it!
Can you use regular plain yogurt instead of greek?
Yes!
Meh, it was alright. It was moist but it tasted empty (?) Kinda lacked in flavor and I followed the recipe exactly…this isn’t it.
Sorry to hear that! Were your bananas very ripe? That will always help get the right amount of sweetness.
Is the oven temperature convential or fan forced? The recipe does not say.
I have a fan-assisted oven.
SO freaking good! I made them as muffins with both semi-sweet and dark chocolate chips. I took note to not “over-mix” the batter as mentioned in the tips section, and think it made a huge difference! So fluffy, moist, and perfect. Baked for only 18 minutes, with a tester coming out clean. Hardest part was waiting 10 mins to cool in pan and then another 10 cooling on a rack before I could eat! Probably my favorite and the best recipe I have made. Thank you!!!
Perfect!! So happy you loved them 🙂
Just made this into little mini muffins and they are delicious! Perfect snack for the week.
Love it! Glad you enjoyed 🙂
OMG Monique, this bread totally lives up to its name! We’re not big fans of cinnamon in our house, so we omitted it. We opted for the chocolate chips. It is sooo good! Moist and not overly sweet. Best banana bread I ever made! Thank you so much for this wonderful recipe!
Perfect! So glad you all loved it!
Best banana bread recipe!
Glad you love it!!
I loved this recipe and the bread that it made! I used 1/2 cup of chocolate chips [part dark, part semi-sweet] and 1/2 cup of unsweetened coconut flakes as add-ins. I had 4 overripe bananas in my freezer so I used all 4 bananas instead of 3, but one of them was pretty small. I didn’t have whole wheat pastry flour, so I used white whole wheat flour. I loved the tip to place a halved banana on top! I also sprinkled pecans on top along with extra chocolate chips. Tastes fantastic!
Perfect! Such a great breakfast or snack 🙂 glad you loved it!
This is actually not a hyperbole. This is the BEST healthy banana bread. Actually has really healthy ingredients, so easy to make, perfect proportions, and my bf couldn’t even tell I had used a healthy recipe. I used coconut oil, which I think was super nice. I am sure butter would have been delicious too if we’d had it.
So happy you both loved it!
Why not use honey? My batch turned out fine with honey. I also substituted light olive oil. I didn’t have any maple syrup on hand (In lock down)
It tends to burn in the oven and give the bread a different flavor, which is why I don’t typically recommend it in this recipe. But I’m glad it worked out well!
This looks amazIng, super excited to try it. I don’t have whole wheat pastry flour but do have all purpose flour, almond flour, oat flour, and coconut flour? Can I use either of those and does that change the measurements?
I would recommend trying my almond flour banana bread: https://www.ambitiouskitchen.com/almond-flour-banana-bread/ or my dairy free gluten free banana muffins: https://www.ambitiouskitchen.com/dairy-free-gluten-free-banana-muffins/ that use a combo of oat and almond flour 🙂
I wanted to make banana bread today and my favourite one is from your website, it’s absolutely delicious but I can’t find it now, Picture was almost like the one in here with banan split in half on the top but without chocolate and I think there was no maple syrup in it. Any chance you still have this recepiece somewhere? I would be devastate if it’s gone 🙁
Hi! This is the same banana bread. There’s always been maple syrup in it! And as written the chocolate and walnuts are completely optional.
This banana bread tastes absolutely incredible. I subbed butter for coconut oil and the whole wheat pastry flour for 1 cup spelt flour and 3/4 all purpose and it came out moist and full of flavour.
I’m glad that worked out well! Such a great snack 🙂
Hi 👋🏻 Happy Sunday! 😄 This turned out amazing using white whole wheat flour and mini semi-sweet chocolate chips! Yummerz!!! 😋My husband and 2-year old daughter call it banana “cake”! Delicious served warm as-is, with vanilla ice cream, or with creamy almond butter and a sprinkle of salt! Perfecto!! Thx again for another amazing recipe, Monique! We are big fans of AK, haha! Especially fun and exciting during this pandemic! God bless your family! ☺️
Hi! That sounds delicious 🙂 so glad you’re finding recipes here that you love!
Made this for the first time tonight. The whole family loved it, even my husband who isn’t a super fan of banana bread. It was very easy and I’ll be making it again. We chose the option of adding chocolate chips and I used fat free greek yogurt because that is what I had on hand. Thanks for another delicious and easy recipe!
Amazing! So happy to hear that.
Hi Ambitious Kitchen! I’ve been waiting for my bananas to ripen up enough to make this recipe and today was the lucky day. It turned out amazing! So yummy! I’ve made several of your other recipes and this is another winner. Thank you for all the content you provide!
Hi Katherine! So happy you finally got to make this 🙂 I hope you keep finding recipes here that you love!
Hi there! Happened upon your website the other day looking for a carrot cake recipe and am SO excited to try all of your delicious looking healthy recipes.
I tried making this last night and I’m not sure what went wrong. It didn’t really rise well – the edges were much more sunken than the middle so the slices are teeny tiny and it’s quite greasy. Doesn’t taste terrible but for ~200 cals I want a big slice!!! I double checked everything and can’t figure it out! The only modification I made was white pastry flour vs. wheat. Would that make a difference?
Oh, I also only had fat free Greek yogurt. Could that contribute?
Hmmm I’m not sure! I’ve baked this many times without issue – let me know if you give it another try!
I find all of your recipes easy to follow and they are delicious. My family love the Banana Bread and also the mason jar Flavorful Balsamic Chicken Berry Quinoa Salad…..You have made my cooking so much more joyful ❤
Amazing! So happy to hear that, Susan 🙂 I hope you keep finding new recipes here that you love!
I tried baking this recipe for my son, but during this pandemic we couldn’t find whole wheat flour. What I did was to combine all purpose flour with a mix of nuts, seeds and whole wheat. Turned out heavy, moist, and super gummy. I cooked for 30 minutes longer, making really dry in the outside, but still heavy and gummy in the inside. We were pretty disappointed about this.
Hi! Sorry to hear that – the swaps with nuts, seeds and whole wheat are likely what caused the texture to change. I’d recommend sticking with the recipe to ensure that the bread turns out the way it’s supposed to.
Hi! I’m hoping to try this recipe today!! Can I substitute the flour for almond flour or oat flour?? What would be the measurements for that? Thank you!!
I was going to ask the same thing if I dont want to use whole wheat flour if it is possible to replace it with almond or oat flour.
Try this almond flour banana bread recipe instead!
Hi! Try my almond flour banana bread instead 🙂
I just found this website because I am working on a recipe which I took to some friends house.
This was a banana yogurt cake that I filled with strawberries, blackberries and raspberries with whipped cream and then frosting it with whipped cream, letting it sit in the refrigerator overnight to infuse all those flavors into the cake. The next morning I woke up to two girls in the kitchen going crazy over the cake.
Glad everyone enjoyed!
This was a good, healthy, pretty, and delicious recipe. My son and I had a lot of fun making the banana bread.
Thank you for the creativity!
Amazing! So happy to hear that!
Love this recipe! It has become my go to for banana bread or banana muffins!
So happy to hear that!
Delicious!!! Thank you!
Glad you enjoyed!
Followed the recipe as is but made them into muffins! Delicious and easy! So excited to share them with my dad for Father’s Day brunch tomorrow!
Perfect! So happy to hear that!
Hi! I had made this banana bread & I followed your Instructions. When the bread was done baking I took it out of the oven to cool then when it was cooling the middle part sank. How do you think this happened & how can I fix this for next time?
Sounds like there may have been too much moisture, did you measure your bananas out?
Wow! This is a super easy recipe that tastes great! It is totally sweet enough with 1/3 c of maple syrup. I used whole wheat flour, chocolate chunks and chopped walnuts, and the texture was fabulous. Really delicious! A new favourite for sure.
Absolutely! Love the idea of adding walnuts 🙂
I’ve made this twice, and LOVED the ease of one bowl and the healthier ingredients. I freely admit I was a little skeptical the first time because I’ve been devoted to a traditional, white-sugar and a flour banana bread for years, but this takes the cake (er, bread?) 🙂 Making it again today at 38 weeks pregnant to have a baked good I can snack on without too much sugar. This will continue to be a family staple for sure! Thanks, Monique!
Amazing! So happy you found and loved this one 🙂
This bread is good. Instead of using maple syrup l used Stevea and l used Vanilla Greek yogurt.
I’m glad that worked out well!
I’m a strong believer in dessert recipes that involve at least 3 healthy ingredients. AK has many recipes that I’ve made and loved with greek yogurt, beans, whole grain flours, sweetners other than sugar, seeds, and nut butters.
Absolutely! 🙂
I agree with the other poster, the result was too gummy. Much prefer your nourishing banana bread recipe!
Sorry to hear that. It always comes out super moist for me especially when using whole milk yogurt.
Hi! What could I use instead of maple syrup?
You could use date syrup!
I tried this recipe a week ago and it’s amazing! I’m so in love with it. Thank you so much for sharing this recipe!
So happy to hear that! The perfect breakfast or snack 🙂
Delicious!!!
Glad you liked it! 🙂
I made this bread and I will say it was there best’ EVER! So moist and delicious!!! Thank you Monique for all your wonderful recipes. I adore them! You have done really great ideas!!!
❤️❤️❤️
Amazing! So happy to hear that, Mindy!
You have so many pop ups and garbage on here it’s hard to even get to the recipe. Mine came out dry and blah, not enough moisture in the recipe and I took it out early.
Hey Drew, there’s a button at the top you can click “jump to recipe” that skips over everything else on the page. Hope that helps!
Hi Drew! Thanks for your feedback. We’re always working to make the site the best it can be. As someone mentioned, feel free to click the “Jump to Recipe” button at the top. In terms of the bread, that’s so strange, were your bananas extra ripe and did you follow the recipe exactly?
I had low expectations for this banana bread because there was a screaming baby in the background. So, I was pretty loose with the measurements and just kinda threw everything into one bowl but it honestly turned out great and was gone within 24 hours. My family said it’s the best banana bread I’ve ever made and I don’t disagree. Will be making it again very soon!
So happy this turned out! I can totally relate to the screaming baby…banana bread to the rescue 🙂
I didn’t like how it turned out, at all. I used oil instead of butter and didn’t use chocolate chips, and followed the instructions, but it had nothing to do with the pictures.
Hey there, I’ve made these HEAPS and they are hands down one of the most amazing muffins I have ever made. I know you say not to try make these gluten free and have put some others down, but am I right in thinking that i could make these gluten free by just changing the flour? It’s just i love the recipe and dont really fancy the gluten free dairy free ones as I still want the dairy! Thank you 😁
Hi Samantha! Glad you love this one 🙂 Unfortunately changing the flour in here will really alter the recipe, so I’d suggest trying out one of the gluten free breads listed in the post (there are about 5 great ones!)
Hi,
I have followed the recipe to the tiniest detail but my cake comes out « moist or wet in texture ». What am I doing wrong?
Thanks
Hi! Hmmm I’m not sure what could be happening – are your bananas by chance too large or too ripe?
To DIE for! This loaf rose beautifully, has an incredible texture and flavor, and developed this slight crust around the outside that really takes it to the next level. I mixed extra chocolate chips into the batter and only used 1/4 cup coconut oil. I also swirled some peanut butter into the top of the loaf. Make this!
Perfect! Love the idea of adding peanut butter 🙂 delicious!
This banana bread is my GO-TO. I usually don’t have whole wheat pastry flour on hand, so I follow what Monique suggests for an alternative – mix 1 cup AP flour with 3/4 cup whole wheat flour. It turned out so well! Loaded it with chocolate chips and walnuts. SO so yummy, consistency is perfect – not too dry, but not too moist (ah that word! I know.. but it’s true!).
This is my all time fav bread. I make it so much I taped the recipe to my cabinet and buy bananas every week just so they can go bad again and I can make this. It’s a 10/10 recipe.
So happy to hear that!
Made this last night and we absolutely loved it! Thank you for another fabulous recipe. It is so good warm with a little extra butter smeared on!
Amazing! Love this with butter on top, too 🙂
I made this for the first time tonight. Holy wow!! I browned my butter and it took it to the next level. I highly recommend.
Perfect! Love that idea!
I followed your recipe exactly, and my mix turned out drier than sand and I had to throw everything out. Why 2 full cups of flour to only 3 bananas??
So sorry to hear that! I’m not sure why the batter could be so dry with 3 full bananas, eggs, yogurt, maple syrup and butter. Did you make sure to measure out 1 1/4 mashed banana?
These were so good! My dad couldn’t tell they were healthy lol
Love that! Such a great snack or breakfast.
This bread turned out great! Very yummy and always a good addition with the chocolate chips!
Monique, you are my go to for banana bread and all things sweet! this recipe is amazing!
I love a good banana bread without all the added refined sugars! Thank you!!
This is my go-to healthy banana bread recipe! Super easy to make and always comes out tasty! Appreciate all the substitution suggestions!
So happy to hear that!
This really is the best. Make it!
So glad you love this one!
This is my go-to banana bread recipe!!! Thank you Monique!
So happy to hear that!
The only banana bread I EVER make. Amazing! I use the recipe note for combining whole wheat flour and all-purpose flour and it works perfectly every time!!
So happy to hear that!!
Amazing recipe ! Taste amazing and looks great with the banana on top !
Soo good! I usually use blueberry yogurt for extra flavor and make this regularly
Really like this recipe. Make it at least monthly. Both satisfies my sweet craving but also feels healthy enough to grab for breakfast with whole meal flour and walnuts in. Stays moist well and freezes well in slices 🙂
My new favorite banana bread recipe. Sometimes I use crushed peanut butter cups in lieu of the chocolate chips and walnuts. Very delicious bread!
So happy you love this one!
This is the best thing i made lately. I followed the recipe exactly but used coconut oil instead of butter. 50 min were more than enough, it formed a nice crust and the inside was soft and delicious. Ill be making this often to accomoany the tea sessions twice a day 😀
Perfect! Love it!
So good. Soooo good! Moist. Delicious. Added some nut butter and made a delicious breakfast!
Love that!!
This has become my go-to banana bread recipe. Easy, delicious and so moist.
So happy to hear that!
This was delicious. I made no changes to the recipe (and used butter) and it turned out great. I added 1/2 cup of chocolate chips. Will definitely be my new go-to banana bread!
Perfect! So happy to hear that!
Soooo good. I’ll make it again without a doubt. <3
Love it! Glad you enjoyed 🙂
I love trying different banana bread recipes, both healthier variations, and those that aren’t as nutritious. This is my new leader in the clubhouse! SO GOOD
Absolutely! So glad you loved this one!
Always amazing recipes! And I so appreciate the different options you give for substitutions. Used coconut oil and it came out perfectly!
Absolutely! So glad you enjoyed.
This was great! Followed the recipe to a T and it turned out deliciously. I also used the freezer method for storing & it worked perfect. The banana bread tastes just as good thawed.
Perfect! So happy to hear that 🙂
Made this today; used 1 cup whole wheat flour, and the remaining as white pastry flour. Delicious, and toddler approved snack!
Perfect! Glad it was a hit 🙂
So good!! Is it still healthy if I eat the whole pan in one sitting?!
Haha that’s up to you! Glad you love it 🙂
My go-to banana bread recipe. Fluffy and delicious despite being “healthy” – Love adding chocolate chips when I want to kick it up a notch, or blueberries also work perfectly.
Love it! Perfect breakfast or snack 🙂
Followed instructions…. Still raw after coming a further 10 mins
So strange! I’ve never seen the issue of it being raw over an hour in the oven. Did you follow the recipe exactly? And have you ever noticed that other baked goods take longer in your oven?
Can I use all purpose flour instead of whole wheat? I have a big bag of all purpose flour at home and I will like to give it a good use.
Hi, Maria! Yes, that’ll work just fine in this recipe 🙂
Could I still make this if I only have 2 bananas? How would you alter it? Thanks!
Hi, Annie! You need 1 1/4 cup mashed banana. If you have close to that amount, you should be fine!
Delicious, moist, & more nutritious with natural ingredients! Our household enjoys at least twice a month.
I sprinkle some loose oats and more cinnamon for the topping as I find the chocolate chips added on top make it messy to store.
Thanks AK!
Yay!! Love that you make it so often. And great tip to add oats & cinnamon on top–yummmm.
I used all the modified ingredients (coconut oil, wheat flour, and Greek yogurt) and it came out great! I also added a 1/2 tsp of nutmeg to it. It is a very moist bread; very yummy!
So glad to hear that all worked out. And yes, love nutmeg!! 🙂
Hello!
This recipe looks amazing, I am about to try it but I only have honey and not maple syrup. I used honey in banana bread in the past and it was really good, so I was wondering why you recommend not using honey?
Thanks!
Esther
Hi, Esther! I’ve found that honey can burn too quickly. You’re welcome to try it, but I’m not sure how it would turn out here. Let me know!
Hello Monique!
I did the banana bread with honey and coconut oil and it tasted great! The only thing I would say is that I found it too dry, even though I used 3 pretty big ripe frozen bananas. I will try with less flour next time.
Thanks!
Esther
Hi, Esther. Sorry to hear it was dry. I recommend maple syrup in here; it’s possible the honey changed the texture of the bread. Hope you can try it again soon!
Amazing banana bread!
A few modifications I made: I doubled the recipe and used 1 cup white flour, 1.5 cups whole wheat and 3/4 cup collagen protein powder (unflavored), regular whole milk yogurt, only 1/2 cup maple syrup (about 30% less than suggested), 1/2 cup cocoa nibs and 1/2 cup 85% chocolate chips. Ended up slightly sweet (just enough for us!), with a bit of protein from the collagen powder, and just melting in your mouth from all that butter!!
Thank you!
Yummmm, so happy those modifications worked out and that you guys loved it, Marina! 🙂
My go to banana bread recipe! My family members who don’t like banana bread raved about this. I make it at least once a month. I do sub the milk for Ripple pea milk, the butter with vegan butter sticks (any brand will work), the flour with Bob’s Red Mill GF baking mix (I have found the best results using half oat flour and half Bob’s Red Mill GF flour), and the eggs for flax eggs to accommodate my daughter’s allergies.
My apologies! I put the wrong substitute- I use Nancy’s oatmilk yogurt for a non-dairy swap
I’m so glad that you guys are loving this one and that it’s on repeat in your house!! Great to know all of those subs work well 🙂
Love love love this recipe. It always turns out and is so delicious.
Yay!! So glad you make it frequently 🙂
BEST, BEST, BEST banana bread I’ve ever made or tasted! Incredibly moist and fluffy and yam (for lack of better words). Never trying any other recipe but this one!
Yayyy, I’m so happy you love this one so much!!
So freaking good! Made a double batch and gave to friends which they LOVED!
Yay!! So happy you guys loved it!
Hi Monique, this recipe I trully delicious. I had to stop myself from eating too many slices. The only issue I have is that my bread sinks after it comes out of the oven. Is there something I’m doing wrong? The same thing happens with the skinny chocolate chip banana muffins. I used all purpose cake flour in the muffins and I used a nutty bran flour with all purpose cake flour for the banana bread. Pastry flour is not readily available where I live.
Thanks
it sounds like it’s just a bit too much moisture. Whole wheat pastry flour tends to be more absorbent. I suggest adding in a few extra tablespoons of flour to see if that helps!
This is my “go to” banana bread recipe. My kids and I both love it! Been making it as a loaf lately but will do mini muffins too – they are perfect snack size for kids. Thanks for the great recipe with healthy substitutions!
My favorite banana bread recipe!! It is amazing with either honey or maple syrup as the sweetener. I always opt to keep it simple and only mix in nuts. Highly recommend to sprinkle with turbinado sugar before baking to give the crust a little crunch!
Can I use oat flour instead?
I haven’t tried that in this recipe so I’m not totally sure, sorry!
COULD YOU SWAP OUT SOME OF THE FLOUR FOR PROTEIN POWDER TO GIVE THIS AN EXTRA BOOST OF PROTEIN? CAN’T WAIT TO MAKE THIS SOON.
I haven’t tried it so can’t be certain how it will turn out, I’m sorry!
delicious!! very spongey and full of that banana goodness!
I’ve made this three times following recipe exactly and every time the middle is completely raw. What am I doing wrong?!
Sorry to hear that! Are you using an 8.5 x 4.5 inch loaf pan? All ovens are totally different so I’d recommend continuing to cook the loaf until a tester comes out clean, even if it takes longer than the recipe says!
Your recipes always sound so delicious and I have saved so many! It’s about time I start making them! 👍🙂
This recipe is so delicious! It came out so fluffy! I used olive oil instead of butter. Definitely using this recipe again and sharing!
Awesome!! So happy it came out perfectly 🙂 Thanks so much for sharing + for the review!
This banana bread is incredible! My kids love it, and so do I! It’s easy to make, and it will be a staple in our house.
Yay!! SO happy you guys are loving this one 🙂
I loved this recipe! The best banana bread I’ve ever had.
I didn’t have whole wheat pastry flour so I substituted it with 2 cups all purpose flour and it worked fine.. I also toasted the walnuts in the oven before adding them to the batter to make them more tasty. It’s a 10/10 for me
Woohoooo! So happy you loved it, Maria. And great idea on toasting the walnuts!
I’ve made this recipe probably ten times now and it’s always delicious! I’ll never have to look for another banana bread recipe again!
Aw yay! I’m so happy you’ve found THE ONE 😋
No maple syrup on hand unfortunately. Any reason why you don’t recommend the honey, or any substitutes? Thanks!
Hi! I’ve found that honey burns easily in this recipe. Agave might work, but I think maple syrup is best in here if you can access it 🙂
My go to banana bread recipe. So, so good! Even my fiance, who “doesn’t like banana bread” will help finish the loaf.
Is it 1 cup of whole wheat or AP? Cause it differs between the description & recipe notes
(Since i don’t have pastry flour)
It’s 1 3/4 cups whole wheat *pastry* flour but if you don’t have that, you can use 1 cup of all purpose + 3/4 cup whole wheat flour 🙂
Just made this banana bread. Used the whole wheat and all purpose flour. This is the best banana bread I’ve ever made. So moist and delicious. I definitely suggest using the butter as well. Normally, I use coconut oil, but noted the recipe recommended butter is bettet for this bread.
I topped the bread with brown sugar instead of banana.
Can’t wait to make this again and share with my friends,and family. Thank u for this amazing recipe!
I absolutely love this bread. It’s delicious and makes my apartment smell like heaven. I make it at least once a month 🙂
The ingredients are great, have made once , taste good but only thing mine came out flat about 4 cm high using 21 x 11 cm pan. I expect higher, wonder because my ingredient measured wasn’t same as your , I m in Australia. Hope one day you have The metre measurement in yrs recipe.
Hmm yes possible that the conversions weren’t quite accurate! I don’t personally use metric measurements but will keep this in mind for the future 🙂
I have made this recipe many times – it is my go to for banana bread and muffins!
So happy to hear that, Katie!!
So easy and delicious!! Great way to get rid of those over ripe bananas. Will be making this all winter for sure! My 1.5 year old LOVED it.
Awesome! I’m so happy to hear that 🙂
This recipe is easily the best banana bread recipe I have ever used. I have made this three separate times and each time it has been amazing— yesterday I tried a different recipe just to compare and now I have no desire onto do that again.
This recipe is super easy, quick, uses ingredients that I almost always have on hand and it’s delicious.
I’m SO glad to hear that–thank you! Really appreciate your leaving a review 🙂
I made these into muffins and they were SOOO delicious. Home run recipe!! Thanks again 🙂
Such a good idea! Happy you loved them 🙂
Super Delicious! I made with coconut oil and switced 1 3/4 cups whole flour to 1 cup whole spelt with 3/4 cups white flour.also used 60% chocolate chips and walnut. Will definitely add to my go to list
Thanks for sharing, Lisa! So glad you loved it 🙂
I’ve tried sooo many healthy banana bread recipes and this one is by far the best!!! So moist, delicious and easy to make! I loved the Greek yogurt and maple syrup ingredients!
Thank you so much, will be making this again because I know the loaf I just baked won’t last long… 😊
Hi! Do you think applesauce could be subbed for the oil? Thanks!
I haven’t tried it so I can’t be sure, sorry!
Thank you so much for this healthy, moist, luscious recipe. I made with 1/2 cup Ghirardelli semi-sweet chocolate chips, 1/2 cup chopped walnuts and Greek yogurt with 5% milkfat which was the only one I could find in a small container that wasn’t flavored or non/low fat. I will try this recipe for muffins and give them as gifts. Kudos!
This is by far the best banana recipe. I’ve made so many and this one is amazing! So moist and delicious!
Ahhh that makes me so happy, thank you!!
I’ve made many loaves of banana bread but this one is a new favorite of my whole family! I only had triple zero oikos Greek yogurt strawberry flavor to use. Then used the mix of whole wheat and all purpose in Monique’s comments. Used 1/4 cup walnuts and 1/2 cup chocolate chips. First recipe I’ve seen putting sliced banana on top – DO NOT SKIP – YUM! With few extra chocolate chips on top. It’s stunning and delicious and nutritious!
Modified by using 1/4c sugar (didn’t have maple syrup), 1/4c coconut butter, 3/4c oat flour + 1c whole wheat flour and of course, 1/2c dark chocolate chips + 1/4c almonds.
What a fantastic recipe! Will definitely make again!!!!
Moist and delicious. I added half cup walnuts and chocolate chips, used fat free (not whole milk) greek yogurt and coconut oil instead of butter. My son is munching and loving it! Me too!
Love those additions! So happy your son is enjoying it, too 🙂
This banana bread is exquisite. I have given my family to go portions because everyone is hooked on this delicious recipe
I’m so thrilled to hear you all love it! Yay!! Thanks so much for the sweet review, Marilyn 🙂
Honestly the BEST banana bread I’ve ever had. I make this regularly and it always turns out perfect and is such a winner in this household
Aw THANK YOU, Billie! So thrilled to hear everyone loves it 🙂
Amazing banana bread recipe! I’m wondering the best way to store the bread after making it? Thank you.
Happy you loved it! I included a “how to store” section in the blog post 🙂
As usual… Another amazing banana bread recipe.
Thank you so much! Happy you love this one.
We love it ! We bake it like every time we have overripe bananas left ! I add some pecans and sometimes chocolate chips ! It truly is the BEST healthy banana bread we ever had !
It is so easy to make and lasts for a week !
Thank you for that ! I can only recommend to try it !
Thank you so much! I’m so happy to hear you love this recipe, Svenja 🙂
This recipe is a family favorite! My kids gobble these down. We like to make muffins and are able to make more than a dozen! We enjoy adding the chocolate chips to the recipe but it’s delicious either way. Very easy and ingredients are easy to have on stock. Highly recommend!
Oh my flippin-gluten-free-goodness! I read other reviewers that said they had success with toying around with different flours. I will admit, I usually follow recipes to a T, as I’m not a fan of wasting ingredients; but, I decided to go for it and I used King Arthurs gluten-free flour, crossed my fingers, and hoped for the best. OUTSTANDING! sooooooo moist, no weird grainy texture, I’m telling you, if it weren’t that I made it, I would NEVER believe it was GF. I’m not a huge nut fan of my pastries so I did leave that out, I had to leave it in the over for an additional 20 minutes so the center would set better. Everyone’s ovens are different, so I would try increments of 6 minutes and keep checking for the center for doneness. Ms. Ambitious kitchen THANK YOU FOR THIS RECIPE!! absolutely outstanding 🙂
SO happy it turned out great with the GF flour! Thanks so much for sharing 🙂
This recipe now has a home in my recipe collection! It is an absolute winner. I have one suggestion that is a complete gamechanger for banana bread…butterscotch chips!! Swap those out for the chocolate chips. They have an amazing, subtle flavor that caramelizes in the banana bread after baking. Thanks for a fab recipe!
This comment makes me so happy!! Thrilled to hear you love it 🙂 And omg those chips sound INCREDIBLE in here. I must try it!
so tasty!!
Thank you!!
So delicious! My whole family loved it. I didn’t have whole wheat flour so just used white pastry flour, equal amount that is in the recipe. I think this is the best banana bread I have ever had!
Omg I’m SO glad to hear that!! Thanks, Trina!
I love your recipes and this banana bread is great! I just really wish you would do your recipes by weight, too!
I’m so happy you do! And sorry, I don’t currently weigh my ingredients but I hope to be able to add those in the future!
Anyone have tips for making this successfully at 7,000 ft (I moved from sea level to CO last yr and nothing turns out right!)
Love this recipe. It’s a regular at my place. I actually add half a cup of shredded coconut for extra texture/flavour, along with nuts (sometimes peacans instead of walnuts) and chocolate chips (sometimes white chocolate instead of milk/dark). Eat it toasted with either a cream cheese icing, or just butter. Freezes well too. Usually need to add a bit extra flour, and don’t mind a bit extra cinnamon too. Yum!
I just made this, my kitchen scale died and I don’t have any measuring cups so I continued on eyeballing everything and it still worked out great! I did bake it in my little convection oven and had to loosely put foil on top about half way to prevent it from over browning. I would make this again~ Perhaps I’ll measure things out next time, or, maybe not to keep things exciting? Haha! Thank you for the awesome recipe.
Of course! SO glad you are enjoying this recipe 🙂
We accidentally forgot to add the coconut oil since it was softening in the microwave. Surprisingly the bread was still delicious! We didn’t miss it at all
Oh no! Glad to hear the recipe still worked out great though, happy you are loving it
Could I just use all purpose flour instead of the mix of the two flours suggested? 🙂
Love love love this recipe! No one can tell it’s healthy. I take it a step further and use a combination of whole wheat, almond flour, and toasted rolled oats (Alton Brown tip), and incorporate dark chocolate chips and pecans. A hit every time. Thank you for an amazing recipe 🙂
I’m glad those swaps work out well! Perfect breakfast or snack 🙂
Just can’t get enough of banana bread.
What can I use instead of maple syrup?
Agave would be a great sub.
It turned out fine, but there wasn’t much flavor, and I had doubled the cinnamon and vanilla.
This is the best banana bread recipe I’ve ever made/had. This recipe gets so many compliments when I make it. Plus it takes away any guilty feelings for indulging in sweet pastries because there are healthy alternatives. Thank you for sharing this recipe. 10/10. This is my go-to banana bread recipe when I have left over ripe bananas.
Rating this recipe 5 stars. I made it, and we all had a great time *devouring* our banana bread.
This is by far the best banana bread I’ve ever had. The texture and flavor just cannot be beat. It is definitely on the less sweet side which really makes the banana shine. I add slightly more maple syrup than called for but not a full 1/2 cup. Perfection. Thank you Monique. You are a rockstar
Excellent recipe! I added only 1/4 cup of maple syrup because I added dates and my bananas were super sweet. Thanks for sharing.
Glad this recipe turned out great for you!
this recipe was so SO good!! i didn’t have the whole wheat pastry flour so i substituted the whole wheat flour and all purpose flour mixture in as it said to in the notes, and it still turned out amazing. i also added in dark chocolate chips and crushed up candied pecans on top. warm with honey and butter is delicious. 10/10 recipe!
I used almond flour; added chopped pecans and followed the recipe as given. Had a piece with just a few minutes of cooling- so moist and delicious. It is THE BEST healthy banana loaf cake 🎂 have trie. Much thanks!
Yum! SO glad this recipe turns out great for you! 🙂
This bread is SO good. My husband and I both separately made a loaf this week and I am not exaggerating when I say each loaf did not last longer than a day before it was gone (we did not share except with our 16 month old)! I did not have whole wheat pastry flour so we made it both times with equal parts cake flour and all purpose flour (total amount equivalent to the pastry flour in recipe). We loved it!
We ran out of bananas so now I am on to the June recipe of the month which is the strawberry bread!!
Ah yay! I am SO excited to hear that you are loving this recipe and it turned out great for you.
This banana bread is my favorite! And I’ve tried a lot of recipes… My favorite thing about Monique’s recipes (aside from the fact that they are delicious and use ingredients I feel good about feeding to my family) is that she includes SO many possible substitutions, modifications and adaptations so that the recipes lend themselves to all types of diets and make it easy to whip up with whatever ingredients you have on hand. I’ve learned so much about how to modify recipes from her notes and if I’m making something at the last minute I know I can find a way to make it with whatever I’ve got on hand. It’s so helpful!! Thanks for putting so much thought into your work!
You are so kind! I’m happy that you appreciate all the subs — we work hard to give as many options as we can on AK recipes! Glad that you love this one 🙂
There is too much liquid in this recipe, leading it to fall in the middle.