Healthy Banana Bread (No Added Sugar, No Dairy, No Eggs)

This Healthy Banana Bread has no added sugar, no eggs, no dairy and a gluten-free and oil-free option. It’s packed with fiber, and perfect as a healthy breakfast to use the ripe bananas sitting in your kitchen.

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I love to make banana bread, but sometimes I want a recipe without refined sugar and without tons of additives. I have made many similar loaves of bread, like my No Sugar Banana Bread, 5-Ingredient Banana Bread, or Chickpea Flour Banana Bread, but today I wanted a simple and healthy version that can easily be made gluten-free or oil-free.

Whether you like your banana bread with or without oil, with or without gluten, this simple recipe works either way! It’s super quick to make and tastes delicious!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Healthy Banana Bread

This Healthy Banana Bread has no added sugar, no eggs, no dairy and a gluten-free and oil-free option. It's packed with fiber, and perfect as a healthy breakfast to use the ripe bananas sitting in your kitchen.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 140.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cup Mashed Ripe Banana - note 1
• ▢ ⅓ cup Mild-Flavor Olive Oil - note 2
• ▢ 1 ¼ cup All-Purpose Flour - note 3
• ▢ ½ cup Homemade Oat Flour - note 4
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Baking Soda

Optional – recommended for a boost of flavor

• ▢ 2 teaspoons Cinnamon
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ teaspoon Salt
• ▢ ½ cup Coconut Sugar - if your bananas are not ripe enough (note 5)
• ▢ ½ cup Chopped Walnuts - or Pecan

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Stir the olive oil, vanilla extract, coconut sugar, and salt if used. Stir until well combined.
• In another bowl, stir all-purpose flour, oat flour, baking powder, baking soda, and cinnamon – if used.
• Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is thick and consistent.
• Fold in chopped nuts if you like and stir to incorporate.
• Transfer the batter into the prepared loaf pan.
• Bake the bread on the center rack of the oven for 45 to 55 minutes at 350°F (180°C). Check the baking process by inserting a toothpick in the center of the banana bread, if it comes out clean it's ready.
• Let the bread cool down for 10 minutes in the pan at room temperature, then on a wire rack for 2 hours before slicing.

Notes

Note 1: Equivalent to 3 large ripe bananas, or 5 small bananas. Make sure you use the ones with dark black spots on the skin for a boost of sweetness, as the recipe contains no added sugar.

Note 2: You can also use peanut butter, almond butter, or tahini for an oil-free option.

Note 3: You can also use gluten-free all-purpose flour, white spelt flour, or white whole wheat flour. The recipe doesn’t work with almond flour or just oat flour.

Note 4: You can swap the oat flour for more all-purpose flour or almond flour. For a gluten-free version, use my gluten-free conversion guide.

Note 5: Add any crystal sweetener you like to boost the banana bread’s sweetness. I didn’t add any sweetener to mine. The healthier sweeteners are coconut sugar, Demerara sugar, or muscovado sugar.

Storage: Store at room temperature for up to 3 days or in a sealed container in the fridge for up to 5 days. It can be frozen and thawed the day before at room temperature.

Equipment

9-inch x 5-inch Loaf Pan

Measuring Cups and Spoons

Stand Mixer optional

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Nutrition

Serving: 1slice | Calories: 140.9kcal | Carbohydrates: 18.8g | Protein: 2.3g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.6g | Sodium: 1.4mg | Potassium: 119.8mg | Fiber: 2.3g | Sugar: 3.9g | Vitamin A: 18IU | Vitamin C: 2.4mg | Calcium: 12.6mg | Iron: 0.8mg | Magnesium: 14.8mg | Phosphorus: 28.8mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need 6 base ingredients for this recipe.

• Bananas – Use ripe bananas and measure them mashed. The riper the bananas, the sweeter the bread since I don’t add sugar to the batter.
• Flour – For a gluten-free version, use my gluten-free conversion guide. It also works with whole wheat flour and spelt flour. I haven’t tried any other blend, so I can’t guarantee they would work. You can’t swap it for more moisture-absorbent flours, like almond flour or coconut flour.
• Oat Flour – Oat flour or almond flour makes the bread healthier by using a nutrient rich alternative.
• Oil – You can use a light-flavor olive oil, any other light oil, or even peanut butter or almond butter! The goal of this ingredient is to bring some fat to the batter which makes the bread moist and soft.
• Baking Powder and Baking Soda – These make the bread light, soft, and airy.

You can then incorporate many add-ins to change the flavor and taste of the bread:

• Cinnamon – It enhances the flavor with warmth and depth. You can also use nutmeg, cardamom, or pumpkin pie spice for a twist.
• Vanilla Extract – Vanilla adds sweetness and depth to the flavor profile. It can be replaced with almond or maple extract.
• Salt – Salt balances the sweetness and enhances flavors.
• Coconut Sugar – This adds additional sweetness if your bananas are not ripe enough. You can also use Demerara sugar, muscovado sugar, or any other crystal sweetener.
• Chopped Walnuts or Pecans – These add crunch and a nutty flavor. Replace them with sunflower seeds, pumpkin seeds, or dried fruit for nut-free options.
• Chocolate Chips – For a more chocolatey banana bread, add dairy-free chocolate chips to the batter.

How to Make Healthy Banana Bread

This recipe is super easy to whip up.

Mash the bananas, add the other ingredients, and combine the batter in a mixing bowl.

Transfer the dough into a pan lined with parchment paper and bake the bread  for 45 to 55 minutes at 350°F (180°C).

Carine’s Tips

I’ve got a few more tips for you to make this bread perfect every single time.

• Use Overripe Bananas – Bananas with dark spots provide the most natural sweetness and moisture, making the bread soft and flavorful.
• Measure Accurately – Use a kitchen scale or very accurate cups for precise measurements, especially with mashed bananas and flours.
• Don’t Overmix the Batter – Mix just until combined to avoid dense or gummy bread. Overmixing develops gluten, which can ruin the texture.
• Check the Bread Midway – If the top is browning too quickly, cover it loosely with foil to prevent overbaking.
• Cool Completely – Let the bread cool fully on a wire rack before slicing to avoid crumbling.
• Slice with a Serrated Knife – For clean slices, especially if nuts are included.

Serving Ideas

Spread with vegan butter, almond butter, or a drizzle of maple syrup for extra indulgence. Pair with a plant-based yogurt or a smoothie for a wholesome breakfast.

Storage and Freezing Tips

For freezing, slice the bread and place parchment paper between slices to make it easy to defrost single servings. Reheat slices in a toaster or microwave for a fresh-out-of-the-oven feel.

More Healthy Banana Bread Recipes

Almond Banana Bread

No Sugar Added Banana Bread

Almond Butter Banana Bread

Oatmeal Banana Bread