Delicious and moist Healthy Banana Bread made with applesauce, whole wheat flour, oil free applesauce and naturally sweetened with honey or maple syrup. This healthy banana bread recipe is so easy to make, and is perfect for breakfast or snacking because everyone absolutely loves it!
Love quick breads? Healthy apple bread, healthy pumpkin bread and healthy zucchini bread are on a regular snack rotation in our house.
Table of contents
Healthy Banana Bread Recipe
Healthy banana bread is a staple in our house along with mouthwatering delicious and moist my healthy banana muffins recipe. And if you are looking for completely sugar free option, these almond flour banana muffins are delish, easy and crazy popular among our readers. Either is perfect as a school snack or healthy breakfast (spread with butter – yum!).
Today is your chance to learn how to make the best ever banana loaf using our healthy banana bread recipe. So easy, my kids make it. Your perfect banana bread with applesauce should be moist, have glossy and sticky top and with a crack. When you take a bite it melts in your mouth.
In my world, it is the best banana bread. And you are looking at it right now!
What Makes This Banana Bread Healthy?
- 100% wholesome ingredients unlike traditional banana bread recipes that call for loads of butter, refined sugar and flour.
- 100% naturally sweetened with bananas, honey or maple syrup only, which offer trace nutrients which white sugar does not.
- Moderate amount of sweetener – only 1/3 cup of maple syrup or honey unlike 1 cup called for in regular bread recipes.
- Moist low calorie banana bread with applesauce, only 2 tbsp of oil and no butter unlike its counterparts calling for a stick of butter.
- Tried and true recipe: I have tested this recipe over 7 years and over 88 five star reviews from readers mean this recipe just works.
Ingredients You Will Need
- Ripe bananas are a must: They make bread sweet and moist. Ripe bananas are very yellow with brown spots. The uglier the bananas, the better. Even uglier than in my photo and video are perfect.
- Unsweetened or sweetened applesauce: Substitute with extra ripe large banana, Greek yogurt with 2% fat content and higher or pureed fresh apples.
- Eggs: You can replace with flax seed eggs if needed.
- A bit of oil: Really any oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil.
- Honey or maple syrup: Any liquid sweetener is OK like agave syrup, brown rice syrup etc.
- Whole wheat or spelt flour are the ones I usually make skinny banana bread with. Please see FAQs below for substitutions.
If you can find a more simple healthy banana bread recipe with only 1/3 cup of maple syrup and without 1 cup of vegetable oil, feel free to leave it in the comments. 🙂
How to Make Healthy Banana Bread
- Mash bananas and eggs with a masher. I first like to mash bananas and then “whisk” eggs with the same masher.
- Add all other ingredients except flour. “Stir” with the same masher. I know, I’m fancy but there is really no need for extra tool and bowl. Quick bread is not a cake.
- Add whole wheat or spelt flour and stir gently until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than pancakes.
- Bake at 350 degrees F for about an hour and then let cool completely before slicing. It will make all the difference because you will be able to slice the bread. Been there, done that haha.
- Remove and cool: Do not overbake and remove bread from the oven when toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes and then on a cooling rack further more.
Tips for Best Banana Bread
- Please follow the recipe: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
- To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
- 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. If you over-mix the batter, gluten will develop causing tough banana bread. You only need to mix until wet and dry ingredients are combined.
- Don’t overbake: Remove bread from the oven as soon as toothpick comes out clean. Bread will keep cooking with residual heat and overbaking will result in dry bread. And even further, remove bread from the pan after initial 10 minute cool off to cool down completely.
- Optional mix-ins: What I love about banana bread is that you can make it custom. 1/2 to 1 cup of each or a mix of both add-ins like nuts, chocolate chips, fresh or frozen blueberries.
- Mini banana loaves: Bake them for about 35-40 minutes and check with a toothpick.
FAQs
Absolutely. Do not throw away turning brown and going bad bananas. Freeze them whole right in the freezer, no need for a bag but you can. Then thaw on a plate placed on a kitchen counter for a few hours, peel and use. Do not discard liquid that separates during defrosting, use it to make bread as well.
Yes. You can replace 2 large eggs with 2 flaxseed “eggs”. Just whisk 6 tbsp of ground flaxseed in 6 tbsp of warm water and let sit for 10 minutes or until gelatin like mixture forms. Then use as per recipe.
Yes. I have tested this recipe with white flour and you will need 2 3/4 cups.
Baking is a science and almond flour acts differently because it doesn’t contain gluten like wheat. However, lucky for you I have almond flour banana bread recipe.
Baking is a science and coconut flour is very “thirsty” and would not work as a substitute in this healthy banana bread recipe. However, check out my coconut flour banana bread recipe instead. It has rave reviews.
You may try whole wheat pastry flour which is a lighter version of whole wheat flour. Also I believe white whole wheat flour will work in this recipe.
Yes, you can but keep in mind you will need 2 muffin tins because you will get around 14-16 banana muffins. Spray parchment paper muffin liners with cooking spray, fill 3/4 full and bake at 375 degrees F for 22 minutes. Or just simply use my healthy banana muffins recipe.
Storing and Freezing Recommendations
Storing: On a counter wrapped in plastic or straight in the loaf pan covered with plastic. Then cut a slice each time. You can slice it fully and wrap each slice in plastic but in my opinion it is not environmentally friendly option.
Banana bread stays fresh on a counter for up to 3 days. After you can refrigerate for another 3 days.
Freezing: Bake and cool completely. I recommend you do not slice bread before freezing. It retains its moisture better this way. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months.
To thaw: Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster for a minute for that freshly baked bread warmth and aromas.
Enjoy this healthy banana bread!
More Healthy Quick Bread Recipes
- Healthy chocolate bread
- Zucchini banana bread
- Almond flour cinnamon bread
- Chocolate zucchini bread
- Lemon zucchini bread
Browse all healthy muffins and quick breads and for extra banaan lovers, check out my list of healthy banana snacks.
Healthy Banana Bread Recipe {So Moist!!!}
Ingredients
- 4 medium very ripe bananas 1 1/2 cups mashed
- 2 eggs large
- 1/2 cup applesauce unsweetened
- 1/3 cup maple syrup or honey
- 2 tbsp avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups whole wheat or spelt flour
Instructions
- Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
- Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
- Add flour and stir gently just enough to mix.
- Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.
Store: Keep in a cool dry place in a glass airtight container for up to 4 days or freeze for up to 3 months.
Video
Notes
- Can I use other flour? Please see detailed recipe post and FAQs.
- Please follow the recipe: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
- To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
- 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: If you overmix the batter, gluten will develop causing tough banana bread. You only need to mix until wet and dry ingredients are combined.
- Don’t overbake: Remove bread from the oven as soon as toothpick comes out clean. Bread will keep cooking with residual heat and overbaking will result in dry bread. And even further, remove bread from the pan after initial 10 minute cool off to cool down completely.
- Optional mix-ins: What I love about banana bread is that you can make it custom. 1/2 to 1 cup of each or a mix of both add-ins like nuts, chocolate chips, fresh or frozen blueberries.
- Mini banana loaves: Bake them for about 35-40 minutes and check with a toothpick.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
My second time to rate this recipe. I’ve made this many times; last night made for dessert, and used regular flour because that was all I had on hand. Turned out great, absolutely delicious. As many others have said on here, I love that this is not overly sweet- you actually taste the bananas and have great moisture and texture. This is my go-to banana bread recipe. I take it in to work, give it to friends… everyone loves it.
Yay! Thanks you so much for taking time and rating all recipes you enjoyed, Cathey. I am happy my recipes have become your go-to.
Yes,Yes,Yes its a winner and the best I’ve made so far. I used golden syrup instead of honey and added 1/2 cup of crushed nuts. My 15 M old just ate a lot of it and loved it! Next time I would like to swap oat flour instead of wholewheat. Please can you provide the measurements for the substitute?
Many Thanks!
I’m so glad you enjoyed it! Baking is a science and unfortunately I can’t tell you if this recipe will work with oat flour because I have not tested and it lacks gluten and will be different result. You can try and report back with your experiments. 🙂
This is amazing! A delicious healthy banana bread. Actually, I make it into muffins. I pop them in the freezer and take them out one at a time for a snack at work. I put them frozen into a container with a lid and by the time I get to my break, it’s so moist and fresh. I look forward to it every day. Thank you.
That is great!
This is so delicious!! Do you think I could make pumpkin bread with this by substituting pumpkin for the banana? And throwing some cinnamon in there?
Hi Beth. I have healthy pumpkin bread recipe for you, even with video, and similar ingredients to this healthy banana bread. Enjoy!
Thank you for sharing your recipe! My banana bread turned out really well. I had topped it with lots of chocolate chips and pecans, and served with mint chip ice-cream.
Sounds delicious with the chocolate chips and pecans, Aayush!
This turned out amazing! It was quick and easy to make and rose so much. Delicious!
So happy to hear your great feedback Ivana!
By far and absolutely the best Banana Bread Recipe I have ever tried!
I love to add a few other healthy ingredients: ground flax, dark chocolate chunks, walnuts and probiotic powder.
THANK YOU for your recipe!
I am so happy to hear that Maria! I love the additional ingredients you add in! So good and so healthy!
This was so good, thanks Olena!
Best banana bread ever!! Added dark chocolate pieces and walnuts
So moist and delicious🤩🤩🤩
Awe, thanks so much! Means a lot, Danijela!
Hello,
First of all I wanted to say I love all your recipes and can’t thank you enough. I am planning to make carrot cake for the Christmas and wanted to try this banana bread today. Now I just have two ripe bananas so I was wondering will this recipe work if I half all the listed ingredients like one egg etc. thanks again!
That’s awesome, Sandy! I never baked half batter but assume it will be half less tall and less baking time but technically recipe should work. Also can try bake full recipe with extra 1/4 cup applesauce and 1/4 cup cup maple syrup. See if batter needs adjustment at the end with your experienced baking eye. Merry Christmas!
Super moist and delicious! Thank you!
best ever…won’t use any other recipe again!!
Yay! So happy to hear this!
Best healthy “dessert” recipe I have ever made! Super moist. I followed the recipe but added cinnamon. Now signing up for the newsletter, which I never do. Thank you!!
I am so happy to hear this Kristi! Hope you enjoy my other recipes 🙂
Just finished making this for the third time – 2 loaves at a time. I didn’t and wouldn’t change a thing. I’ve been trying to salvage our bananas and have been making varied recipes for a long time – my search is over. Thank you!
So glad you like the recipe. I really appreciate you taking the time to write such a great review!
Would I be able to add Cranberries or raisins to this?
sure
Tweeked a little. First used 1 1/4 cups whole wheat flour and 1 cup wheat bran. Then made in muffin cups (goes further in my house than slicing lol) and baked 25 min. Delish. Love this recipe. Made exactly as noted as a bread and it was also amazing.
Wow I can’t believe it.
I made it for the first time and it came out incredible.
My bread and cakes never turn out well so I was so surprised.
It really is a fool proof recipe ?
My son just devoured it.
Thanks so much for the recipe
I’m so happy to read this! Thanks for your positive feedback, Hannah!
Delicious – will make are again. Watching my cholesterol so this was a perfect choice
I am using the bread machine to do this cake and it comes out great.
Fantastic! Glad you enjoyed the recipe and found this shortcut, Lemon.
I love that all your recipes are healthy using natural ingredients, and a big plus for me ,things that I keep in my pantry. Thank you so much I’m so glad I found you!!!!
I am so glad you found my recipes too! Happy cooking Janee!
seemed like a thick batter, but its going in the oven now. will update
This is very tasty, I’ve made it once and everyone enjoyed it. I don’t have applesauce this though so was going to substitute yoghurt. Do I just add the same amount as I would the apple sauce?
Thanks ?
Hi Kara! Yes, you can substitute with any of the following: extra ripe large banana, Greek yogurt with 2% fat content and higher or pureed fresh apples.
And yes, substitute with the same amount as the applesauce. Hope that helps.
I want to make this recipe tomorrow and would like to know about the banana on top of the bread, it isn’t mentioned anywhere.
Do you half a banana and put it on the bread before you bake it or after you bake it? Thank you
Yes, half and just lay on top before baking.
So easy and successful for a novice lIke me!
That is so amazing to hear! Glad you enjoyed my recipe, Rebecca.
Delicious as always!
Wow. I JUST made this. I was amazed at how *unsweet*, yet so bananalicious (lol), this was!! Warm and with a little smattering of real butter (that it didn’t need, lol)… Oh, and I added pecan cookie pieces to mine. Mmm…! All I can say is: Wow! I didn’t feel like I was cheating on my glucose levels or undoing my walk this AM! Lol! Plus, it was really moist!! Thank you for sharing this recipe with us! I’m new on here and I can’t wait to try your others! Continued blessings, success, and great recipes! 🙂 Stay safe and be well.
Amanda, many thanks for sharing such a positive review!
Hello. Your recipe looks terrific! I currently don’t have applesauce and am.wondering would I really have to have it when a mashed banana can be used as an oil /egg substitute…..? Do you think simply adding extra banana? Thanks in advance!
Baking is a science and a balance of wet and dry ingredients. The applesauce can be substituted with oil at a 1:1 ratio. Hope that helps.
Just made these this morning. SUPER YUMMY and so moist! You don’t need butter or anything with them! I added walnuts to mine. Definitely making again! Thanks!
You’re welcome Lyndsay!
It didn’t turn out very moist for me, at least compared to the banana bread I usually make with butter and sugar. Is there a way to make these extra moist using the healthier ingredients in this recipe? Maybe using less flour? Not sure why mine didn’t come out as moist as everyone said theirs did even though I followed the recipe exactly. Any tips would be appreciated!
It could be bananas were not ripe enough or not large enough. Or a bit too much flour – even a few tbsp could do that. Do you know how to measure flour properly? Scoop then skim the top off with a knife.
This is the absolute BEST banana bread. I tried a number of recipes when we first had to shelter at home. I kept going back to this. When I ran out of maple syrup, I used agave. I also always add plenty of cinnamon (just my preference.) My son’s girlfriend is dairy free and she could not believe how wonderful this was. I always make two loaves so I can share. Thank you soooo much!
Yay! I am so happy you enjoyed this banana bread so much Kerry!
The third time I baked this I adjusted the ingredients a little. Added about 3/4 cup of broken walnuts to the mix and used agave syrup as the sweetener. I also substituted 1 cup of flour with 1 cup of crushed natural oats to make the banana bread even more healthy. Topped with 1/2 cup of crushed walnuts sprinkled with a bit of raw sugar. Yummy.
Oooooh I’m going to try that next time! I love crushed oats in my cookies, why wouldn’t I love them in my banana bread!?! Thanks for the idea!!
best recipe I have found I did add walnuts
Walnuts would be great in this banana bread Karen!
I don’t have a loaf pan, can I use a 9″ pan? What would the baking time be? Thank you!
Hi Mitzi. Yes, you can use a 9″ pan. The baking time would be reduced as the batter is more spread out and thinner. I haven’t made this banana bread in anything but loaf pans. I would be checking regularly at ~30-35 minutes with a toothpick to see when it is done. Hope that helps!
This is by far my favourite banana bread. I have made this several times now and I have used either, honey or maple syrup and one time with avocado oil or coconut oil and it turns out delicious either way. I have made loaves and just recently made muffins. I share it whenever I can!
Awe thank you so much for your positive feedback Laura!
How would I adjust the cooking time for muffins? This is the recipe I have been looking for! Thank you!
Check out my healthy banana muffins recipe here:
https://ifoodreal.com/healthy-banana-muffins/
My husband said this is the best banana bread he has ever had!
Yay! Thanks for sharing Suz!
Delicious!
tried this the other day and it tastes good! added more cinnamon for more flavour, absolutely delicious 🙂
Awesome!
Great ideas for substitutions and ripening bananas (who knew!!). My 10 year old is on a baking kick, I will encourage him to try this recipe, looks simple and delicious!!
Hi Betsy! I think this is a great recipe for your 10 year old to try out! Let me know how it turns out.
Tasty
Love it!
So why is it that almond flour doesn’t work for this recipe please?
Almond flour isn’t a true “flour”. It is basically blanched raw almonds ground up. Almond flour typically requires more egg or binding agent, so recipes need to be altered.
If you want to make banana bread with almond flour, check out my recipe!
https://ifoodreal.com/almond-flour-banana-bread/
awesome!!! super moist i added chocolate chips!!! perfect sweetness!
Yay! That’s so great to hear Brooke.
Omg I do not bake, buuuuut I wanted to try this because it such a healthier option and let me tell you, Moist Moist Moist! So delicious! I did add a tbsp of cinnamon and dark chocolate chips.
Yay! I am so happy to hear this Michelle!
Easy to make. Super moist and delicious. I really like that it has less fat and sugar than most banana bread. I’ll make it again and again. Thanks for sharing the recipe for this tasty treat!
You are welcome. Many thanks for sharing your positive feedback Claire!
Very good (moist and flavorful). I used whole wheat flour, canola oil, only had 3 bananas, and threw in a handful of chopped dates because I had just bought them (and dates are SO good before they get all dried out and funky). I didn’t have parchment paper and it kind of stuck to the bottom of a glass loaf pan even though I oiled and floured it but it was still very good. Already have it bookmarked and will use again (with parchment paper!), maybe with raisins or chopped walnuts or dried cranberries or….
Thanks for sharing!
So good! This is the best banana bread. People kept coming back for more of this and not the sugar filled version I made for comparison. Thank you!
That’s so great to hear!
I just made this Banana Bread It came out perfect!!! It was so easy I used white all purpose flour as that is all I had in the house… I will definitely make this again… thank you for the recipe
You are welcome Brenda!
Just made this Banana bread – and it came out perfectly!!!! I used 3 bananas (only had 3) but used extra Apple Sauce. I also added Walnuts. Totally in love with this receip and the BEST and EASIEST recipe I have used. Definately recommend giving it a try!
Thanks for the awesome feedback Franca!
Very nice recipe. Not too heavy and not too sweet. We added mini choc chips. A hit with the whole family. Thank you!
This is delicious. I actually added raisins, cinnamon, nutmeg, and allspice because I love those flavours. I also added about a 3 tbls of ground flax seeds. Flax seeds are great for brain function and also reducing inflamation.
This recipe and portion size satisfying and extremely delicious.
Thanks for sharing this positive feedback Paula!
Made this bread it wAs very moist everyone liked it, wonderful recipe. Thanks Olena. I used white flour because of wheat allergy.
Perfect for our family avoiding butter and milk. Tastes delicious!
Thanks for sharing your positive feedback Anne Marie!
I would love to add that banana across the top of the bread! Are there any instructions for that or do you just halve a banana lengthwise and plop it on top?
Yup, correct.
Can you use the same amount of white flour or should it be adjusted to a different amount compared to wheat flour? Thanks
Hi Stephanie, use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for.
For this recipe, you will use 3 cups of white flour for the 2 1/4 cups of whole wheat. Hope that helps!
Thank you! I’m going to bake now ?
This recipe is really good! The texture is just like a quick bread made with traditional flour and the banana flavor is perfect. Family loved it! Thanks for the recipe!
You are very welcome. Have a great day!
This banana bread recipe is tried and true ~ the best I’ve come across in a long while!
This makes me so happy Cindy!
What about oat flour or rice flour. Any other type gluten free flours work with this recipe? Thanks!
Baking is a science so it isn’t always advisable to just substitute different types of flour! If you are looking for a gluten free flour bread, here is my recipe for Almond Flour Banana Bread. Happy baking!
https://ifoodreal.com/almond-flour-banana-bread/
I was hoping to use this recipe for mini banana muffins. Thoughts on if I need to alter it for that?
Check out my healthy banana muffins please and cook for less time, probably half time and check after.
I used agave rather than honey but other than that followed this exactly. Soooo good and not too sweet. It is a recipe I will use over and over. Thank you
That’s great Kerry!
Very good. Rose nice and high, stayed moist. I think I will add some cinnamon time.
Cinnamon would be a nice flavour to add!
This is one of the best and easiest banana bread recipes I’ve made. I added a handful each of blueberries and dark chocolate chips. My family loved it; it was gone the next day and they didn’t even realize it was healthy!
Fantastic Mandy! Feels so good to feed your family healthy “treats”!
I have made many different recipes for BB over many years. I have been using applesauce for years. I got burned out on it. I had a very rural grocery store that was part of a big general store and drove 40 miles once a weekk to buy the grocercies & haul back. The elderly owner of the grocery store I bought from was always putting a brown paper sack full of over ripe bananas in my vehicle. I grew up waste not. Want not! Needless to say…lots BB. But OH MY! This is by far THE BEST BANANA BREAD EVER! I made it with spelt flour. So delicious!! Will never use another recipe! Thank you Olena!!!!
I’m so happy to read this! Thanks for your positive feedback, Rebecca!
This is my go to banana bread! It’s also easily switched up with adding chocolate chips, grated apple or small chunks, and any other fruit. Andy you can switch up the flours too! Simply the best!!
I’m so happy to read this! Thanks for your positive feedback, Cindy!
I made this two days ago because I had to use up some over-ripe bananas. Turned out fantastic. I love that the ingredients are just staple items that I usually have around the house. I love the texture and flavor of the whole wheat flour. Will definitely make this again.
That’s so great! It sounds like you have a new favorite, Cathey!
Oh my….so delicious! I followed the recipe to a T and loved it. My hubby loved it too, however I may add some raisins or choco chips on top as others have done. My husband has a real sweet tooth!
Yay! Awesome to hear. Thank you for your wonderful review, Bonnie!
Loved this recipe, I did use unbleached all purpose flour since that was all I had but it still came out great. It was moist not overly sweet and all the tips worked perfectly. Tnx for sharing!
You are welcome.
Great recipe! I used coconut oil, whole wheat flour and maple syrup. I sprinkled chocolate chips on top before baking. Others have mentioned blueberries and walnuts – I can imagine those additions would be delicious. The recipe is forgiving as I was baking with a toddler, and it’s not too sweet.
Yay. You are very welcome!!!
I made your recipe today with freshly milled soft white berries. I used coconut oil in place of the apple sauce. I added 77 g of sourdough rye starter, reduced the quantity of flour by 38 g and added 38 g of full fat plain yogurt. I used 50 g of maple syrup (a little less than 1/4 cup). I added a cup of frozen raspberries. It rose nicely in the oven and we enjoyed it for breakfast. Thank you for the recipe.
You are welcome for your recipe haha. Glad I could help. 🙂
Forgot to give 5 stars!
Thank you for putting the extra effort. Means a lot to me, Bonnie.
Love your banana bread recipe!
I added walnuts, never had any extract, so added dash of cinnamon & nutmeg.
Yay! So happy to hear. I am gonna make one today too.
I made this with recipe and added raisins and cinnamon. It was terrific and I recommend it.
Happy to hear!
Without a doubt the best recipe I found on pinterest. I did not add any maple or honey and it was still sweet and tasty. I made 3 in 3 days as my kids and husband fell in love with it and said its THE best breakfast ever. Thank you for sharing!
You are super welcome!!!
I love this recipe, I now sub flax for one egg and put a little more applesauce and 1 tbsp less oil and use some stevia and half the honey and it still comes out very tasty. Thank you.
You are very welcome! 🙂
Unfortunately I used almond flour to replace the whole wheat. Not a good idea. It really never baked all the way through. Oh well…live and learn. Thanks for your recipe. Will try with whole wheat next time.
Not a good idea. I have almond flour banana bread recipe. Wish you saw it before. Next time.:)
I subbed half the wheat flour with 1/2 C coconut flour. Looks good…
Happy to hear!:)
Should I have used 100% whole wheat flour or white whole wheat flour.. because I used 100% whole wheat flour and it was kind of thick the batter?
Whole wheat flour. And did you bake the bread and…? Maybe your bananas were smaller or did you skim the top of the measuring cup with flour with a butter knife?
I followed the recipe exactly and it turned out wonderful! My two year old loved it too. Thank you!
Awe, you are so welcome!
The best Banana Bread EVER. It’s moist and not so sweet that it made you shiver from a sugar rush. It’s a Keeper and Healthy. I will stop looking for new ways to use old bananas, now I will watch them turn brown and make Banana Bread. 5 STARS, or more.
I used whole wheat flour, will keep as is.
Hi!,
Looking forward to trying your banana bread recipe. I live in a small town & cannot find spelt flour. I did find coconut flour, could it be substituted for the spelt/wheat flour?
Unfortunately not. You can’t find whole wheat flour? Coconut flour is way more rare than whole wheat…Hmmm.
Hi Olena,
I tried the recipe with Carol’s gf flour, came out great. I love that it’s not overly sweet especially for my boys.
Thank you..
Welcome!!!
The best recipe I’ve found, although I had to use whole wheat flour. I can’t find Spelt!!
That’s totally fine. I always use it.
Hi. Do you have the conversion of cups to grams ? Thanks a lot
I don’t, sorry. You can Google conversions. Won’t take long.:)
I had some overripe bananas that needed to be used and checked your site for recipes. I decided to go for your Healthy Banana Bread. I added some cinnamon and blueberries to the recipe. It smelled delicious while in the oven and it tastes that way too. I just had a slice and could eat another one, and another one, and……. 😉
Yay. What did the child say?:)
She hasn’t tried it yet as she was away. 😉 I just did a 27mi. bike ride and a slice of banana bread afterwards was a nice reward. 🙂
I would have half of the bread after that bike ride.
Just made a double batch of this amazing banana bread. The only thing I did differently was used half honey and half maple syrup. Used all organic everything and added walnuts and dried cranberries. Will definitely keep this recipe!!
Swear, this is the only recipe I’ve been able to get to rise and cook threw exactly as written. Tastes amazing too. Thank you!
You are very welcome, Rena! Tested on my family many times haha
Hello
Is it 2 cups and then 1/4 cups of flour or 2 times a 1/4 cup of flour?
It is 2 cups + 1/4 cup = 2.25 cups.
This recipe looks amazing! I am about to make it but am wondering if it matters whether I use honey or maple syrup? I feel like maple syrup would taste better but I only have honey on hand. Have you made it both ways?
Hi Amanda. Maple syrup has more mild and less prominent after taste than honey. However, bananas have strong flavor. I made it both ways and we love it both ways. It is a personal preference and if you want to run to the store. I would personally just make it with honey cause I do not taste major difference. Hope this answers your question.
Great, thank you so much! It is in the oven now and I cant wait to try it 🙂
The banana bread turned out amazing with the honey!! Thanks again for the recipe, will definitely be making this often 🙂
Yay, awesome to hear!:)
Hey Olena, can I make this recipe with sprouted spelt flour?
Thank you so much 🙂
Yes! I always use it or whole wheat interchangeably.
Thank you so much, Olena,
I was doubtful because the package said ‘Sprouted’ spelt flour. But it came out great!! It tasted even better the next day out of the fridge 🙂
I didn’t have applesauce so substitute yogurt 🙂
I wonder why your recipes use less oil than all other ones and still so yummy 😉
I think sprouted is just more healthy for us lol. I know what you mean. Sometimes it’s not sprouted and still works the same.
That’s my trade secret.:) Just enjoy lol.
I came across this recipe when I searched google for ‘banana bread recipes with applesauce’. I have a jar of cinnamon applesauce laying around in my fridge and had to do something with it. Now! This is, by far, the BEST banana bread I have ever made. it’s so soft, moist and I feel healthy eating it. This will be my go-to recipe from today. I added some pecans just because lol.Thanks, Olena!
Hi Uzo. So happy to hear and thank you for letting me know how you found my healthy banana bread recipe. Made my Monday morning. And “just because” additions happen in my kitchen all the time lol. Enjoy!!!
Hi Olena,
This is the first recipe of yours I have tried and it is excellent! So good to have a guilt free banana bread! I’m a working Aussie mum, but will be trying to make more recipes from your site whenever I have time. 🙂
Hi Katrina. Good for you! So happy to hear my healthy banana bread was a hit in your family. Have you seen my healthy freezer meals? That’s for working moms like us.:)
Very delicious! Will make again for sure!
Simply delicious!!!! And easy! Thank you!!! Love your recipes ❤️
Trying to post a picture, don’t know if it’s going to work.
Couldn’t find how to attach it?
🙂 You are welcome! Happy New Year! You can’t attach a photo here but only on social media. #ifoodreal on Instagram or tag @ifoodreal.:)
OMG! Olena, I’m in LOVE with your website, recipes, etc.!! I’m totally making a couple of your healthy bread recipes as gifts for friends this Christmas season!!! Banana bread is a must for sure. And I’ll be trying the Healthy Gingerbread, too!! I’m sure I am going to be the hit of all my friends who receive these breads – that is, IF they make it there w/o me eating them myself!!
Thank you again for your blog & I’m sooo happy I found your website!! Love, love… LOVE it!
P.S. Yours is the one I go to most!! 🙂
Aw. Thank you so much for your kind words. Glad you are enjoying it that much. Don’t forget to slip a printed recipe card with each loaf haha. Homemade food is the beat gift for people who have everything.:). That’s us. 🙂
Oh… so ahead of you on the printed recipe cards for the home baked breads & other home baked goods… friends for Christmas!! And, included on recipe card was your referenced website… ifoodreal.com. 😉 Thanks again!
I’m looking at the Leg of Lamb recipe… thinking I might need to tackle that one as I’ve never cooked Lamb before. Maybe later…
Made this with my four year old today. Quick, easy, healthy and delicious. An all around win!
Aw. How cute!:)
Do I need to adjust any of the ingredients to add nuts?
Nope.
This recipe is amazing! I was looking for a banana bread without sugar and using spelt flour and here it it! My kids love it, it is so yummy it pretty much gets eaten in a day! Thanks so much ?
You are welcome.:) Yes, my kids love it too! I make 2 at a time because husband counts as “a kid”.:)
I have made many a “clean eating” banana bread. This was, by far, the most outstanding. The size of the loaf was relatively large compared to others I have made. I added some cinnamon to this for an extra little bit of flavour. Thanks for the great recipe!
Awesome! Yes, cinnamon is great. I just try to keep recipes basic and then little flavour tweaks are to personal taste.:)
The most delicious healthy banana bread I have ever tried!
This is the BEST banana bread I’ve ever made. I was out of applesauce and to lazy to make some so I used an extra banana. The lightest banana bread I’ve ever made. Thank you.
Yay. Yay. Yay.
Hi,
I followed your recipe, I think it’s the best I have seen. I am not sure what applesauce is and I replaced it with unsweetened almond milk. I baked for 40mins and the bread turned out quite dry. Is it because I don’t have much oil In it (the applesauce has oil I presume)?
Thanks!
Sissi
Hi Sissi. You can’t replace applesauce with almond milk. Applesauce is puréed cooked apples full of fiber thus adding moisture. It replaces oil in baking quite well. Almond milk is simply water. You can buy applesauce in any store. Bread will turn out amazing!
Hi Olena,
Thanks for your reply. I will try it with applesauce. Thanks for sharing this amazing recipe. perfect wth my diet 🙂
Just made this recipe, and it is soo good! The only difference is I used 3 large bananas and 1/4 cup maple syrup because it was easier to calculate the nutrition lol. I used spelt flour and next time I will use whole wheat and see how it turns out. It might seem soggy/wet when you first take it out the oven and cut into it but rest assured when it cools overnight it dries and is fluffier than ever. Oh and I had to bake mines for 10min extra on top of the 60min.
Awesome! So glad to hear. I am making my healthy banana muffins today too. Kids love them.
Just made this following the recipe exactly with the addition of 2 T of mini chocolate chips. I halved the recipe as I only had 2 ripe bananas. I baked it for 35 minutes. It’s almost gone, after being highly approved by an 8 and 10 year old, and ME!! Very moist and delicious!
Wohooo!:)
Hi, Olena!
First of.all, thank you for.sharing with your healthy and light recipes! This is awesome, because the recipes that I see perfectly fit.in my current diet:) I recently had my 4 th child and surely gained some baby fat:( but am working on getting back in shape. I am also eating high protein and low fat/carb foods. It is very effective! And does not affect my milk supply:)
Blessings to your family!!!
Hi Victoria. Congratulations on your baby! I’m glad to help.:) It is all possible with a little bit of work.:) Thank you for reading!