My (Healthy) Banana Bread Recipe

I’ve been making this banana bread for yearsss and it’s one of my favorite recipes of all time (in fact, check out this blog post from 2012 for a blast from the past hahah). It’s also much healthier than your average banana bread since it contains whole wheat flour instead of regular, brown sugar instead of white sugar, and dried cranberries for fiber and antioxidants. Plus it is DELISHHHH, especially the crunchy sweet oat topping. I could eat that topping by the handful! I love having a slice of this banana bread in the morning with a cup of coffee, but it’s good all day long. 🙂

And without further ado, here is the recipe!

Healthy Banana Bread


  • for the topping:
  • 1/4 cup old-fashioned rolled oats
  • 1 Tbsp brown sugar
  • 1 Tbsp melted butter
  • 1/4 tsp cinnamon
  • 1/8 tsp pumpkin pie spice
  • for the bread:
  • 2 ripe bananas
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 cup whole-wheat flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dried cranberries


  1. Preheat oven to 350 degrees
  2. To make topping, combine all ingredients in a small bowl and set aside (you’ll use it at the end).
  3. To make the bread, mash bananas in a medium bowl, then stir in egg and milk. Add flour, baking soda, baking powder, salt, oats, brown sugar, and pumpkin pie spice. Stir just to combine (batter should be lumpy), then mix in cranberries. Be careful not to over-stir.
  4. Pour batter into a lightly greased loaf pan or muffin tin, and sprinkle with topping mixture. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with some dry topping crumbs.
  5. Enjoy!

Hopefully you guys like this recipe as much as me and my family! My husband (who normally doesn’t eat anything I bake), even loves this recipe We’ll be lucky if there’s any left by the weekend. 😛

How are you guys hanging in there? I’ve kept myself really busy over the last couple of days, which has really helped my mental health. Yesterday I planted an organic herb garden for my screened-in porch and I can’t wait to nurture it and watch it grow.


Leave a Comment


  1. Kristina

    What a coincidence I just made chocolate banana bread yesterday! But this recipe sounds even better esp. with the cranberries! I’ll def have to try!

  2. Oooooh this sounds amazing!! Will definitely be making this 😍

  3. Yes girl, keep them recipes coming, haha! I’ve been trying out a ton of new recipes, in fact, I did your 3 ingredients banana pancakes this morning for the first time and they were AMAZING – definitely my new breakfast thing! 🙂
    xx Janine

  4. Jen

    Thanks for all the recipes! I’ve been doing a lot of cooking and baking lately. So far I’ve made two of your soups, the mini pancakes and the “husband approved” (lol) smoothie. 5 stars across the board! YUM!

  5. This recipe sounds amazing. I will have to look for a replacement for the “pumpkin pie spice” because that is for sure not common in Brazil. If there is anything else we can use, please let us know. Thank you for sharing.

  6. Oh my gosh, I just made this and it’s SO GOOD. Tommy said it’s the best banana bread he’s ever had in his life. 🙂 I used almond milk and coconut sugar and left out the cranberries and added walnuts instead. Seriously so good! I also only cooked for 45 min but I think my oven run hot. Thanks for the yummy recipe!

  7. This looks so yummy! And healthy too, have a lovely day 🙂

    Martha Woolf,

  8. Laura Leigh

    Oh I love that it has cranberries in it! I’ve never tried banana bread with cranberries – definitely whipping this up this week. Thanks for sharing lady!

    xo Laura Leigh

  9. Stacey

    Really enjoyed this recipe!!

    I didn’t have pumpkin spice so I substituted the pumpkin spice for mostly cinnamon and a dash of nutmeg. I also didn’t have whole wheat flour so used regular and it turned out great! Thank you so much for sharing it.

  10. Lesley

    I just made this and it’s so good! Thanks for sharing! I used what was in my kitchen so I subbed gf flour for whole wheat and coconut sugar for brown sugar (although I bet it’s even better as originally written!), and it was still great.

  11. Joan

    I made this today – cut down the sugar to 1/4 cup because my bananas were on the larger side. My family said it’s delicious! I never actually had a slice because my husband and kids ate the entire loaf in one day (literally 12pm – 7pm). They’re already asking for more. Thank you!

  12. Abby

    This was delicious! I just happened to have all the ingredients so that was handy. However, I would recommend doing some research on the claim that this bread is “healthier” because it uses brown sugar instead of white sugar. It’s a common misconception, but brown sugar is just white sugar with molasses added to it — it does not have any nutritional benefit over white sugar. I think because it’s brown instead of white, people just assume it’s better for you! I cut down the amount of brown sugar to 1/4 c and it was still fabulous. Great recipe!

  13. paola

    Any chance of knowing nutritional info??

  14. B

    Can I make this into muffins? Has anyone tried it? Would be easier to send with my kids to school

    • Yes you should be able to make these into muffins if you cut the baking time to 23-25 minutes!

  15. Donna

    The banana bread sounds delish! 🍌🍞💕
    My hubby loves banana bread.
    Kennedy is so adorable! 🥰