Healthier Banana Bread with Coconut Oil and Honey

5 / 5 (1 review) 3 Comments

Healthier banana bread with coconut oil and honey sliced

Healthier Banana Bread Recipe

I have been enjoying this healthier banana bread recipe regularly for a few months now and I really love it. Ripe bananas are like a treasure! 😉

I’m not the only one enjoying it either, this bread has become a family favorite at my house for sure. One of my kids asks for a slice of it at every meal and snack!

This healthier banana bread is not dry or too heavy either. It is moist and still has that classic banana bread flavor. Plus, you don’t have to feel guilty if you eat a couple slices too many.

making healthier banana bread with coconut oil and honey

Healthier Banana Bread Ingredients

I love that this yummy quick banana bread is without refined flour or sugars! The coconut oil is a great addition in there too.

With the whole wheat in there, you can tell that it tastes a little bit healthier than some other banana bread, but it really is quite good! It’s also sweetened with just bananas and honey.

P.S. Some honey is sweeter than others. I’ve been using raw local honey that is pretty sweet, so I use a scant 1/2 cup of it in this recipe. Just depends on how much you want the honey flavor to come through or not.

Ingredient Substitutions & Options

Now, even though I usually use whole wheat flour, I have used the white whole wheat before and it might taste even a little bit better. Both work well in this recipe though.

There are a few other options in the recipe, so I’ll just give you a rundown of what I normally do… whole wheat, honey, cow’s milk, and no mix-ins.

I often use between 1/4 to 1/2 teaspoon cinnamon sprinkled on top, but that is totally up to you. I like the cinnamon flavor in there!

Also, if I have enough ripe bananas around, I usually double the recipe to make two loaves at one time. It’s more convenient and the stuff goes fast anyway.

healthier banana bread whole wheat batter

How to Make This Healthier Banana Bread Vegan or Gluten-Free

This recipe is pretty versatile! You can make it vegan, dairy-free, gluten-free, or egg-free.

This recipe is TERRAfit-friendly! Just keep the serving size in check and enjoy!

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Healthier Banana Bread with Coconut Oil and Honey, and Whole Wheat

Healthier Banana Bread with Coconut Oil and Honey

5 / 5 (1 review)
Prep Time: 10 mins | Cook Time: 55-60 mins
Yield: 1 loaf | Serves: 12


  • 1/3 cup melted virgin coconut oil
  • 1/2 cup honey or pure maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
  • 1/4 cup milk of choice (or water)
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, plus more to swirl on top
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour
  • 1/2 cup mix-ins like chopped nuts, dried fruit, fresh banana slices, or chocolate chips (optional)


  1. Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of your loaf pan. Place the parchment in the pan and spray pan with nonstick cooking spray or grease it. (I use a 1-lb size loaf pan, about 8.5x4.5 inches.)
  2. In a large bowl, whisk the oil and honey together. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies a bit from contact with cold ingredients, just let the bowl rest on top of your stove for a few minutes, or warm it for about 10 seconds in the microwave. Or you can slightly warm the milk before adding and that would help too.) Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour with a mixing spoon, just until combined (some lumps are OK). If you're adding any mix-ins, gently fold them in.
  3. Pour the batter into your prepared loaf pan and sprinkle up to a 1/2 teaspoon of cinnamon over the top. If you'd like a swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  4. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing. Store at room temperature for 2 or 3 days, store in the refrigerator for 5-7 days, or slice and freeze for a few months.


To make muffins, divide the batter into 11 lined muffin cups and bake at 325 for about 23 minutes.

Recipe Adapted From: Cookie + Kate

Ingredients: Baking Soda, Banana, Cinnamon, Coconut Oil, Egg, Honey, Maple Syrup, Milk, Salt, Vanilla Extract, Whole Wheat Flour
Meal Type: Appetizers and Snacks, Breads, Desserts, Clean Eating, Dairy Free, Meatless
Categories: Healthy, Muffins and Quick Breads, Oven

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