I’ll admit, we love classic banana bread, but it gets old fast. And when those overripe bananas start piling up on the counter, my baking mode switches on. For some reason, fall always feels like the perfect time to try something new—healthier, heartier, and with more exciting flavors.
That’s why I’ve put together 10 healthy banana bread recipes, each with its own twist: from whole wheat with yogurt to chocolate chip with olive oil, gluten-free with coconut flour, or high-protein with peanut butter swirls.
Every recipe brings a new taste, simple ingredients, and just a little extra goodness for your health. I’m sure you’ll find the one you’ll be enjoying all season long.
1. Whole Wheat Banana Bread with Greek Yogurt
This isn’t just bread, it’s whole wheat banana bread with Greek yogurt. Once, I tried to make a more filling and healthier bake, and since then this recipe has been on repeat in our kitchen.
Why whole wheat flour and yogurt? Whole wheat flour has twice the fiber of regular white flour and keeps you full much longer. It also supports better heart health.
Greek yogurt adds protein (almost 10 g per 100 g of product!) and makes the crumb softer and more tender without extra butter or oil.
I’ve noticed this bread stays fresh longer, and honestly, it tastes even better the next day.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 1 cup (120 g) whole wheat flour
- 1 cup (120 g) all-purpose flour (can also be swapped for whole wheat)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 ripe bananas (about 1 1/2 cups mashed)
- 2 large eggs
- 1/3 cup (80 ml) olive oil or melted coconut oil
- 1/2 cup (120 ml) Greek yogurt
- 1/2 cup (100 g) cane sugar or coconut sugar
- 1 tsp vanilla extract
Pro tip. It’s easiest to bake in a non-stick loaf pan, because banana bread bakes evenly and comes out clean every time.
Preparation
- Preheat the oven to 350°F (175°C). Grease a non-stick loaf pan or line it with parchment paper so the bread comes out easily.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mash the ripe bananas with a fork. Add eggs, olive oil (or coconut oil), Greek yogurt, sugar, and vanilla. Stir until the mixture is smooth and creamy.
- Slowly combine the wet and dry ingredients. Be careful not to overmix—the key to a fluffy banana bread recipe is to stop stirring once the flour disappears.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a wooden skewer inserted in the center comes out clean.
- Let the bread rest in the pan for about 10 minutes, then transfer to a wire rack to cool before slicing.
Serving Ideas
This bread is delicious on its own—soft, flavorful, with a light tang from the yogurt. But it gets even better with a few simple touches:
- Raw honey — drizzle it over a warm slice.
- Nut butter (almond or peanut) — adds more protein and makes it extra filling.
- Fresh fruit or berries — apple slices, pear, or a handful of blueberries go perfectly with banana bread.
- Tea or coffee — we love serving it with strong black tea or a cappuccino.
2. Almond Flour Banana Bread with Dark Chocolate Chips
This gluten-free banana bread is rich in healthy fats and protein, and at the same time incredibly fragrant. Dark chocolate gives a slight bitterness, and bananas add natural sweetness.
Almond flour often scares beginners because it behaves “not like regular flour.” Yes, the texture of the bread comes out more moist, crumbly, but that’s exactly its charm!
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 2 cups (200 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas (about 1 1/2 cups mashed)
- 3 large eggs
- 1/4 cup (60 ml) maple syrup or honey
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup (90 g) dark chocolate, chopped or chocolate chips
For convenience, it’s best to use high-quality Anthony’s Almond Flour. It has a fine texture and gives a light, lump-free result.
Preparation
- Preheat the oven and prepare the pan. Set the oven to 350°F (175°C). Grease the loaf pan with coconut oil or line it with parchment paper, leaving the edges hanging over the sides — this will make it easier to lift the bread out.
- Mix the dry ingredients. In a bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Whisk to remove any lumps and evenly distribute the leavening agents.
- Prepare the banana puree. In another bowl, mash the ripe bananas with a fork or potato masher. The result should be a soft mixture with small chunks — they give the bread a nice texture.
- Combine the wet ingredients. Add eggs, maple syrup (or honey), melted coconut oil, and vanilla to the banana mixture. Beat with a whisk or on low speed with a mixer until smooth.
- Mix wet and dry. Slowly add the dry mixture into the wet ingredients, stirring with a spatula. The batter will be thick but not dry. Do not overmix, or the bread can turn rubbery.
- Add the chocolate. Fold in the chopped dark chocolate, leaving a small handful aside for topping.
- Bake. Pour the batter into the loaf pan, smooth the top, and sprinkle with the remaining chocolate. Bake for 50–60 minutes. Check with a wooden skewer: it should come out mostly clean with just a few crumbs (because almond flour keeps the loaf moist, it won’t be completely dry).
- Cool. Let the bread sit in the pan for 10 minutes, then carefully lift it out and place on a wire rack. Cutting while hot may cause it to crumble.
This almond flour banana bread is delicious on its own, but there are a few pairings that take it to the next level. For example, a cup of cappuccino or strong latte with a slice of bread and melted chocolate. Later in the day, when you’re craving something sweeter, serve it with a scoop of vanilla ice cream — and you’ve got a full dessert.
For breakfast, I love it with a spoonful of Greek yogurt and a handful of fresh raspberries. The contrast of tart and sweet works perfectly here, and the bread becomes even more filling and flavorful.
3. Vegan Banana Bread with Flaxseed and Almond Butter
It might seem that if you remove eggs and dairy from baking, the result will be dry and bland. But it turned out the opposite. This vegan banana bread with flaxseed “egg” and almond butter comes out so tender and rich that we bake it not only for vegans.
Flaxseeds perfectly replace eggs: when mixed with water they create a gel-like substance that binds the dough. And almond butter makes the bread nourishing and adds a nutty note that pairs perfectly with banana.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 2 tbsp ground flaxseed + 6 tbsp water (replaces 2 eggs)
- 3 ripe bananas (mashed)
- 1/3 cup (80 ml) almond butter
- 1/3 cup (80 ml) maple syrup or agave
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) whole wheat or oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
Preparation
- Make the flaxseed egg. Mix the ground flaxseed with water in a small bowl and let sit for 5 minutes. The mixture should thicken and look like gel — this is your binder for the dough.
- Mash the bananas. In a large bowl, mash the ripe bananas with a fork. Leave a few small chunks for extra texture.
- Combine wet ingredients. Add almond butter, maple syrup, melted coconut oil, vanilla, and the flaxseed egg to the bananas. Mix with a whisk or spoon until creamy.
- Mix the dry ingredients. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir well so everything is evenly distributed.
- Make the batter. Gradually add the dry mixture to the wet mixture, folding gently with a spatula. The batter should be thick but pliable. Do not overmix, or the bread will lose its lightness.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 45–55 minutes. Check with a skewer — it should come out with a few moist crumbs but no raw batter.
- Cool. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack. This step helps it firm up and slice better.
This vegan banana bread recipe is especially good with a layer of almond butter on top of a warm slice.
Another favorite option is a spoonful of coconut yogurt with a few fresh berries like blueberries or strawberries.
And with a cup of ginger tea, this bread makes a full warming snack.
4. Gluten-Free Banana Bread with Coconut Flour
When I first tried baking with coconut flour, the result was… strange. The bread came out dry, crumbly, and Lindy and I just laughed: “This isn’t bread, it’s a sand show!” But then I learned the main secret: coconut flour absorbs a lot of moisture. Which means you need less flour but more eggs and wet ingredients. Once the balance was right, we finally had the perfect gluten-free banana bread.
Coconut flour is a great source of fiber, and even 1/4 cup gives the bread a sweet, nutty flavor. But you need to be careful with it: add too much and your loaf will turn into a brick.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 3 ripe bananas (mashed)
- 4 large eggs
- 1/4 cup (30 g) coconut flour
- 1/4 cup (60 ml) melted coconut oil
- 1/4 cup (60 ml) honey or maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- Pinch of salt
Preparation
- Preheat the oven and prepare the pan. Heat oven to 350°F (175°C). Grease the loaf pan with coconut oil or line with parchment paper.
- Make the banana puree. In a large bowl, mash the bananas until almost smooth. A few small chunks are fine—they add flavor to the baked bread.
- Add eggs and oils. Whisk the eggs into the bananas, then add melted coconut oil, honey, and vanilla. Stir until smooth and slightly fluffy.
- Mix the dry ingredients. In a separate bowl, combine coconut flour, baking powder, cinnamon, and salt. Sift if needed to remove lumps.
- Bring it all together. Gradually fold the dry mixture into the banana mixture, adding almond milk as you go. The batter should be soft and slightly moist, but not runny.
- Bake. Pour the batter into the pan and smooth the top. Bake for 40–50 minutes, checking with a wooden skewer: it should come out clean with just a few crumbs.
- Cool. Let the bread sit in the pan for 10 minutes, then move to a wire rack. Coconut flour loaves need cooling—when hot, the bread may seem too crumbly.
This coconut flour banana bread pairs beautifully with peanut butter, thin slices of green apple, and a sprinkle of ground cinnamon.
Another option is a slice topped with plain yogurt (if dairy fits your diet) plus a few chopped nuts for texture.
5. High-Protein Banana Bread with Peanut Butter Swirls
Unlike classic sweet baked goods, this version keeps you full for a long time and helps maintain steady energy levels. Recipes like this are especially popular among runners or gym-goers. For us, it works perfectly as a quick snack at work: a slice of bread with a cup of tea and we’re satisfied for hours.
Peanut butter adds not only flavor and a beautiful marbled swirl in the dough but also about 8 g of protein per two tablespoons. Combined with eggs and Greek yogurt, the bread turns into a little protein loaf.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/2 cup (120 ml) Greek yogurt
- 1/3 cup (80 ml) honey or agave syrup
- 1/2 cup (120 ml) unsweetened almond milk
- 1 1/2 cups (180 g) oat flour (blend oats in a blender if needed)
- 1/2 cup (60 g) vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- 1/3 cup (80 ml) peanut butter
It’s best to use a neutral protein powder like Orgain Organic Protein Powder. It dissolves well in the batter and doesn’t leave any aftertaste.
Preparation
- Preheat the oven and prepare the pan. Heat oven to 350°F (175°C). Line the loaf pan with parchment paper so it’s easy to remove the bread later.
- Mix the wet ingredients. In a bowl, mash the bananas. Add eggs, Greek yogurt, honey, and almond milk. Whisk until smooth.
- Combine the dry ingredients. In another bowl, mix oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- Make the batter. Pour the wet mixture into the dry and fold gently with a spatula. The batter will be thick but even.
- Add the peanut butter swirls. Pour half of the batter into the pan. Spoon half of the peanut butter on top and swirl it lightly with a knife. Repeat with the remaining batter and peanut butter.
- Bake. Place in the oven for 45–55 minutes. Check doneness with a skewer—it should come out clean with just a few crumbs.
- Cool. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This high-protein banana bread pairs perfectly with a cup of black coffee after a workout. For a quick breakfast, spread an extra layer of peanut butter on top of a slice and add banana slices. It turns into a mini protein-packed sandwich with the right balance of protein and carbs.
6. Oatmeal Banana Bread with Blueberries
This recipe is especially loved by families with kids: sweet, soft, yet much healthier than store-bought muffins.
Oat flour makes the bread lighter and more nutritious, adding soluble fiber (beta-glucan) that helps regulate blood sugar. And blueberries are a great source of antioxidants, turning into little sweet-and-tart pockets when baked.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 2 ripe bananas (mashed)
- 2 large eggs
- 1/4 cup (60 ml) olive oil or melted coconut oil
- 1/3 cup (80 ml) honey or agave syrup
- 1/2 cup (120 ml) unsweetened almond milk
- 2 cups (200 g) oat flour (blend oats in a blender if needed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 1 cup (150 g) fresh or frozen blueberries
For baking, I often use frozen berries. The key is not to thaw them before mixing, so they don’t stain the whole loaf. If you want a no-fuss option, dried berries work too, like Made In Nature Organic Dried Blueberries.
Preparation
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- Mix the wet ingredients. Mash the bananas into puree. Add eggs, oil, honey, and almond milk. Whisk until smooth.
- Make the dry mixture. In another bowl, combine oat flour, baking powder, baking soda, cinnamon, and salt.
- Form the batter. Pour the wet mixture into the dry mixture and stir gently so the batter stays light and airy.
- Add the blueberries. Fold in the berries carefully. If using frozen blueberries, work quickly so they don’t color the batter.
- Bake. Pour the batter into the pan, smooth the top, and bake for 50–55 minutes. Check doneness with a wooden skewer.
- Cool. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack.
This oatmeal banana bread with blueberries is especially good with a spoonful of Greek yogurt and a few fresh berries on top. For a more filling option, try a slice with a spoon of ricotta or cottage cheese.
And if you’re in the mood for something sweeter, add a thin layer of almond butter and enjoy it with a cup of lemon tea.
7. Banana Bread with Chia Seeds and Maple Syrup
This recipe uses simple ingredients with maximum benefits. Chia seeds in the batter work in two ways: they lock in moisture to keep the bread softer, and they also add fiber and omega-3s. And maple syrup instead of sugar gives a pleasant caramel-like sweetness and a light aroma that pairs beautifully with banana.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/3 cup (80 ml) maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1/2 cup (120 ml) unsweetened almond milk
- 1 1/2 cups (180 g) whole wheat flour
- 2 tbsp chia seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp cinnamon
Preparation
- Prepare the pan. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease with oil.
- Make the wet mixture. Mash the bananas, then add eggs, maple syrup, coconut oil, and almond milk. Stir until smooth.
- Mix the dry ingredients. In another bowl, combine flour, baking powder, baking soda, cinnamon, salt, and chia seeds.
- Combine the batter. Gently fold the dry mixture into the banana mixture. Stir with a spatula so the batter stays light.
- Bake. Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes, until a skewer comes out clean.
- Cool. Let the bread sit in the pan for 10 minutes, then move to a wire rack to cool completely.
This banana bread with chia seeds has a mild flavor, so it pairs easily with different toppings. One favorite way is to serve it with a spoonful of plain yogurt and a handful of granola — a breakfast that’s filling yet light.
Another great option is spreading a slice with almond butter and topping it with fresh strawberry or banana slices. For a sweeter touch, drizzle with a little maple syrup, which enhances the flavor and gives the crust a caramel-like finish.
8. Low-Sugar Banana Bread with Applesauce
In this recipe, applesauce brings natural sweetness and adds moisture, while bananas balance the flavor. This kind of bread is often made for kids: soft, fragrant, and so much healthier than store-bought sweets.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 2 ripe bananas (mashed)
- 1/2 cup (120 ml) unsweetened applesauce (for example, Mott’s Unsweetened Applesauce)
- 2 large eggs
- 1/4 cup (60 ml) olive oil or coconut oil
- 1/4 cup (60 ml) honey or agave syrup
- 1 1/2 cups (180 g) whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- Optional: a handful of raisins or dried cranberries
Preparation
- Preheat the oven and prepare the pan. Heat oven to 350°F (175°C). Line a 9×5 inch (23×12 cm) loaf pan with parchment paper, leaving the sides hanging over for easy removal. If using oil, grease the bottom and corners thoroughly with a brush.
- Mash the bananas. Choose ripe bananas with brown spots on the peel — they’re the sweetest. Mash with a fork or masher until smooth, or leave a few small chunks for texture.
- Combine the wet ingredients. Add applesauce, eggs, oil, and honey (at room temperature) to the mashed bananas. Whisk for 1–2 minutes until creamy and uniform.
- Prepare the dry mixture. In a separate bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, and salt. For lighter texture, sift the flour and baking powder.
- Form the batter. Gradually fold the dry mixture into the wet mixture, stirring gently with a spatula. Stop as soon as the flour disappears—overmixing can make the bread dense.
- Add mix-ins (optional). If using raisins or cranberries, toss them in a teaspoon of flour first so they don’t sink. Gently fold into the batter.
- Bake and cool. Pour the batter into the pan, smooth the top, and make a thin slit down the center with a knife for a pretty crack. Bake for 45–55 minutes, checking with a skewer. Let the bread rest in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.
This low-sugar banana bread is best enjoyed for its simplicity. For breakfast, try it with a thin layer of plain yogurt and a drizzle of honey on top.
For kids, it works perfectly with a few slices of green apple or a small handful of dried fruit on the side.
If you want something more filling, spread peanut butter on a slice and top with thin pear slices. And of course, a cup of black tea or light cocoa makes the perfect pairing on a chilly evening.
9. Healthy Chocolate Chip Banana Bread with Olive Oil
In this recipe, olive oil replaces butter. It makes the bread moist and tender, adds a light fruity note to the flavor, and provides healthy fats. And dark chocolate here is not only a treat but also a source of antioxidants. The result is a great balance of “healthy” and “sweet.”
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/3 cup (80 ml) extra virgin olive oil
- 1/3 cup (80 ml) honey or maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 1 1/2 cups (180 g) whole wheat or all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup (90 g) dark chocolate chunks or chocolate chips
Preparation
- Preheat the oven and prepare the pan. Heat oven to 350°F (175°C). Line the loaf pan with parchment paper or grease it with oil. Leave the parchment with “handles” to easily lift the bread after baking.
- Make the banana puree. Mash bananas with a fork until smooth. For more texture, leave a few chunks. The riper the bananas (with brown spots), the sweeter the bread will be.
- Combine wet ingredients. Add eggs, olive oil, honey, and almond milk to the bananas. Whisk until smooth, creamy, and slightly glossy.
- Prepare the dry mixture. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Sift if the flour has been sitting for a while—this makes the loaf lighter.
- Make the batter. Gradually fold the dry mixture into the wet mixture with a spatula, stirring gently.
- Add the chocolate. Mix most of the chopped dark chocolate into the batter, reserving a small handful to sprinkle on top for a more appetizing look.
- Bake and cool. Pour the batter into the pan, smooth the top, and bake for 50–60 minutes. Check with a skewer—it should come out almost clean. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool.
This chocolate chip banana bread is delicious on its own but especially good with a cup of espresso or cappuccino. For a sweeter version, warm up a slice and spread with a thin layer of almond butter.
Kids will love it topped with a spoonful of plain yogurt and a few fresh berries — almost like dessert, but healthier.
10. Fall Harvest Banana Bread with Zucchini and Walnuts
This bread is perfect for breakfast or a snack in the colder months. It isn’t overly sweet, but it’s full of flavor.
Zucchini adds moisture and makes the bread tender (you barely taste it, but it works for the texture). And walnuts become aromatic while baking, adding that signature crunch that feels essential.
Ingredients (for a 9×5 inch loaf pan / 23×12 cm):
- 2 ripe bananas (mashed)
- 1 cup (150 g) grated zucchini (lightly squeezed to remove excess liquid)
- 2 large eggs
- 1/3 cup (80 ml) olive oil or coconut oil
- 1/3 cup (80 ml) honey or maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 1 1/2 cups (180 g) whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- 1/2 cup (60 g) walnuts, roughly chopped
t’s best to lightly toast the walnuts before use. For convenience, you can get ready-to-use halves like Fisher Walnuts.
Preparation
- Preheat the oven and prepare the pan. Heat oven to 350°F (175°C). Line the loaf pan with parchment paper or grease with oil.
- Make the banana-zucchini base. Mash the bananas until smooth. Grate the zucchini finely and squeeze out extra juice by hand or with a cloth. Combine them in one bowl.
- Add wet ingredients. Stir in eggs, oil, honey, and almond milk. Whisk until combined.
- Prepare the dry mixture. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Form the batter. Gradually fold the dry mixture into the banana-zucchini mixture until the flour disappears.
- Add the walnuts. Fold most of them into the batter, leaving a handful for topping.
- Bake. Pour batter into the pan, sprinkle with the remaining walnuts, and bake for 50–60 minutes. Check with a skewer — it should come out clean with just a few crumbs.
- Cool. Let the bread sit in the pan for 10 minutes, then move to a wire rack to cool.
For breakfast, try this zucchini banana bread with a spoonful of Greek yogurt and a drizzle of honey.
In the evening, it’s delicious with a thin layer of cream cheese and a slice of roasted pumpkin on the side. And of course, just a slice of this bread with a few walnuts makes a satisfying snack all on its own.
Bread for Every Occasion
10 recipes — and each one is unique. One works best for breakfast (like the oatmeal with blueberries), another is perfect as a post-workout snack (the protein bread with peanut butter swirls), and a third can easily be served as dessert for guests (the chocolate chip with olive oil).
So tell me: do you prefer the classic flavors, or are you ready to experiment with something new, like the zucchini and walnut banana bread?Write in the comments which recipes you’ll be trying this fall. And if you already have a favorite banana bread variation — share it, because I’m always looking for new ideas for our kitchen.
