Heavenly Healthy Banana Bread

star rating (159) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 to 18 slices

Recipe photo

Who doesn't love banana bread? This moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber.

Heavenly Healthy Banana Bread

star rating (159) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 to 18 slices
Published: 04/20/2011


  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup brown sugar, light or dark, firmly packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon banana flavor, optional
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium to large bananas, cut into chunks; about 1 pound, before peeling (as weighed at the grocery store)
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups King Arthur Whole Wheat Flour, Premium or 100% white whole wheat flour
  • 1/2 cup chopped walnuts

Tips from our bakers

  • For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes.
  • Want to dress up the bread's crust — and add flavor, too? Mix 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon; sprinkle evenly over the top of the bread before baking.
  • For banana mini muffins, scoop the batter into a mini-muffin pan (in batches), and bake the muffins in a preheated 325°F oven for 10 minutes, or until they test done. Yield: 32 mini muffins.


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1) Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.

2) In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 18 Amount Per Serving: Calories: 180 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 35mg Sodium: 125mg Total Carbohydrate: 24g Dietary Fiber: 2g Sugars: 12g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/24/2015
  • Peggy from Marlborough, MA
  • Best banana bread I ever made
  • star rating 04/20/2015
  • from London EnglandGreat taste
  • Great. recipe. Yummy
  • 04/19/2015
  • carmela from somers, ny
  • Nice tasting bread. Great use for ripe bananas. Delicious and healthy.
  • star rating 03/29/2015
  • hendersonadam from KAF Community
  • Made this with only some real minor changes. Didn't include the optional banana flavor, used 4 bananas instead of three (had four that needed used up and wasn't going to just waste one), and used chopped pecans rather than walnuts. Overall the bread was very good, a light layer of butter on the slice and it was delicious.
  • star rating 03/13/2015
  • Gwen from chattanooga, tn
  • not bad, but I won't make it again. I did sub margarine for butter and used 2.5 bananas, but I doubt that made much difference. Just kinda "blah" for my taste.
  • star rating 02/16/2015
  • Nona from Sicily Island, LA
  • Liked the overall texture of the bread. I will add an additional banana next time. I cooked it about 50 or 55 min. I liked the fact that it was not sweet like cake but more like bread. I will try substituting some of the butter with applesauce next time. I can't wait to try it with some additional raisins or pineapple. Its great with peanut butter or cream cheese for breakfast.
  • star rating 02/11/2015
  • Sue from Phila, PA
  • Perfect! Made this in my bread machine on "batter" seeing. They only change I made was to use 1-1/2 cup white whole wheat flour, and 1/2 cup oat flour. Also threw in some raisins instead of nuts. But it came out just right, moist, lots of flavor, not too sweet. Will definitely make this again!
  • star rating 01/30/2015
  • jane from cuyahoga falls,ohio
  • Yum....made recipe as recommended ...excellent! Extra glad for your white whole wheat flour, as still "healthy", but not excess wheat flavor.
  • star rating 01/28/2015
  • Elena from Illinois
  • Delicious, moist and flavorful. I made this recipe for the first time and broke one of my own rules by altering the recipe before first baking it as written. I often try to "healthify" recipes, and taking a tip from some of the reviewers, I subbed out the butter for 3/4 cup fat-free Greek yogurt and the result was lovely. Nice to use all whole wheat flour as well. I particularly liked that the bread, though full of flavor, was not too sweet, and more like bread than cake. So many so-called banana breads, though delicious, are really cakes in loaf form. Wonderful as a complement to a salad or to make finger sandwiches for teatime. I used the suggestion of topping with cinnamon sugar and that was a great addition: a little extra sweet crunch. I also added ground rather than chopped walnuts (another healthy addition), and I used freshly grated orange peel rather than banana flavor to enhance the taste. I found this bread was even tastier after allowing it to sit overnight before slicing. I baked it in a 8x4 pan but next time I think I'll use a 9x5; I think it would bake into a better shape for slicing and making sandwiches. This seems to be a very adaptable recipe. I'll be using it as a base again and again, and am looking forward to all the ways I can tweak this! Thanks again, King Arthur bakers!
  • star rating 01/11/2015
  • Wyokate from KAF Community
  • Great recipe. Made it last weekend, making with yogurt. Great for packed lunch sandwiches, especially with peanut butter and grated carrots for the filling.
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