If you’re looking for a healthy banana bread recipe that still tastes rich, moist, and totally indulgent, this is the one to bake. It’s made with simple pantry staples, naturally sweet ripe bananas, a touch of honey, and 100% whole wheat flour—but you’d never know it from the soft, tender crumb. This loaf checks all the boxes: better-for-you ingredients, quick to mix, and absolutely delicious served warm with a pat of butter.

Whole wheat healthy banana bread can often be dry or bland, but this version stays perfectly moist thanks to the bananas and honey. It’s a great way to use up overripe bananas, and it bakes beautifully every single time. Perfect for breakfast, snack time, or anytime you want something homemade and wholesome without fuss. And if you don’t care about a “healthy” option, you may wish to try my Kona Inn Banana Bread recipe (sweet and very cake-like). And you can even make banana bread pancakes!

Why This Healthy Banana Bread Works

Whole wheat flour adds fiber but still bakes soft and tender. It’s not as low fat as my low fat banana bread recipe, but the ingredients are more wholesome.
Honey and bananas create natural sweetness so you don’t need a lot of sugar.
There are no complicated steps—just mix, pour, and bake.
It’s kid-friendly and freezer-friendly for quick breakfasts.
It’s moist and flavorful, not dense or dry like many whole wheat loaves.

ingredients displayed for making healthy banana bread

What “Healthy” Ingredients are Needed?

Whole wheat flour: Heartier than all-purpose but still produces a soft crumb.
Honey: A natural sweetener that adds moisture too.
Ripe bananas: The more black/brown spotted the better—these add sweetness and structure.
Butter: Just enough for flavor without making the loaf heavy and loaded with fat.
Walnuts (optional): Add crunch and healthy fats.

How to Make Healthy Banana Bread

This loaf comes together in one bowl and about 10 minutes of effort!

Combine the wet ingredients: Use an electric mixer to beat the butter, brown sugar, vanilla, baking soda, and salt. Mix in bananas, honey, and eggs until smooth.
Add the dry ingredients: Stir in the whole wheat flour (and walnuts, if using). Don’t overmix—this keeps the loaf tender.
Rest the Batter: Let the batter rest for 10 minutes before baking. Whole wheat flour absorbs moisture more slowly, and this step helps create a fluffier loaf.
Bake: Bake the loaf for 50 minutes. Cover with foil to prevent over-browning, then bake 10 minutes more. Cool in the pan briefly, then transfer to a rack.

overhead shot of healthy banana bread on a cooling rack

Recipe Tips

Use very ripe bananas. Black-spotted bananas will produce a deeper banana flavor in your banana bread.
Let the batter rest. This helps the whole wheat flour hydrate properly.
Don’t overmix. It keeps the loaf soft, not tough.
Cover with foil toward the end of baking. It prevents the top from getting too dark.
Cool completely. The flavor gets even better as it cools.

Variations

Add chocolate chips for a chocolatey twist.
Use maple syrup instead of honey as the sweetener.
Add cinnamon or nutmeg to warm up the flavor.
Swap walnuts for pecans.
Turn the bread into muffins instead. Divide into muffin cups and bake for 18 to 20 minutes.

How to Store & Freeze

Store at room temperature, tightly wrapped, for 3 days. If you store it in the refrigerator, it will last up to 1 week. Wrap slices individually to freeze. Freeze up to 3 months and thaw as needed.

Banana bread is one of those recipes that just gets better the next day—moist, sweet, and perfect for warming up and enjoying.

I hope you love this Healthy Banana Bread as much as we do. It’s the kind of simple, feel-good recipe that fits perfectly into busy mornings, after-school snacks, and everything in between. Slice it warm, spread on a little honey butter, or enjoy it plain—either way, it’s a wholesome loaf you’ll want to bake again and again. You can make our Whole Wheat Chocolate Chip Pancakes with your leftover whole wheat flour!