This flavorful loaf is a healthier banana bread made with whole wheat — a great way to use ripe bananas for a simple, wholesome treat.
The cooler, gloomy days are perfect for turning on the oven and baking. I love a warm, freshly baked loaf, and this healthier banana bread is one of my favorites to make when bananas are ripe and waiting.
While I often reach for a few other banana bread variations, I developed this version to maximize wholesome ingredients without sacrificing flavor. It relies on whole wheat flour, minimal refined sugar, and healthier fats — yet still yields a moist, delicious loaf my family enjoys.
What makes this banana bread healthy?
For me, a healthy loaf has three main criteria:
- little to no refined sugar
- healthier oils and fats
- whole wheat flour
This recipe meets all three. The sweetness comes from very ripe bananas and a bit of honey, and unsweetened applesauce adds moisture so you don’t need excess fat or sugar. Coconut oil provides a healthier fat option, and whole wheat flour keeps the loaf hearty and nutritious.
How to make this healthier banana bread
This loaf takes just over an hour from start to finish, with only about 15 minutes of hands-on prep time.
Preheat the oven to 350°F. I like to whisk together the dry ingredients in one bowl and combine the wet ingredients in another. Use the ripest bananas available for the best natural sweetness. Mash the bananas thoroughly with a fork so there are no large lumps, then mix in the eggs, applesauce, honey, melted coconut oil, and vanilla. Gently fold the wet ingredients into the dry until just combined, being careful not to overmix.
Optional add-ins and topping ideas
You can easily customize this loaf. I kept the base recipe simple to keep it as wholesome as possible, but chocolate chips, chopped nuts, or dried fruit all work well. In the photos I scattered chopped pecans on top for visual appeal and a little crunch.
If you want the banana-on-top look, slice one banana lengthwise and press both halves, cut side up, into the batter before baking.
Baking and storage
Pour the batter into a prepared 9 x 5″ loaf pan and bake for 40–45 minutes. Start checking at 40 minutes by inserting a toothpick in the center — if it comes out clean, the loaf is done; if not, bake for another 5 minutes and check again.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I often slice into it after 20 minutes when it’s still warm inside — a smear of butter makes it irresistible.
Store leftovers in an airtight container at room temperature for 4–5 days. This banana bread also freezes well for up to 2 months.
Enjoy!
Stay safe and cozy — if you need an excuse to stay inside, bake a loaf.
Healthier Banana Bread
Author: Katherine | Love In My Oven
Total Time: 1 hour
Yield: 1 loaf
Diet: Low Calorie
Description
This flavorful loaf is a healthier banana bread made with whole wheat — a simple, wholesome way to use ripe bananas.
Ingredients
- 1 3/4 cups whole wheat flour*
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup mashed ripe bananas (about 2–3)
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/2 cup honey
- 1/3 cup coconut oil, melted
- 1 tsp pure vanilla extract
- chopped pecans and extra banana for topping (optional)
Instructions
- Preheat the oven to 350°F and line a 9 x 5″ loaf pan with parchment, leaving a bit hanging over the sides for easy removal.
- In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. In another bowl, mash the bananas and whisk in the eggs. Add applesauce, honey, melted coconut oil, and vanilla, and combine.
- Pour the wet ingredients into the dry and gently stir until combined. Transfer the batter to the prepared pan and bake for 40–45 minutes. Insert a toothpick in the center at 40 minutes; if it comes out clean, the loaf is done. If not, bake an additional 5 minutes and check again.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Leftovers keep 4–5 days at room temperature in an airtight container or freeze for up to 2 months.
Notes
*You can use white whole wheat flour or a blend of whole wheat and all-purpose flour if you prefer.
**To decorate with banana halves, slice one banana lengthwise and place the halves on top of the batter, cut side up, before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: oven bake
- Cuisine: American