Healthy Banana Bread is my forever faithful friend. I’ve made this recipe dozens of times over the years. Whatever my mood or motivation, it comforts me in the most genuine, judgment-free fashion, the way a true friend would.

A loaf of healthy banana bread cut into slices

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Healthy banana bread, you make me feel seen!

This easy banana bread recipe is made with yogurt and is 100% whole grain. It’s naturally sweetened with honey or pure maple syrup.

It’s also marvelously moist, fluffy, and easy to make. It uses just ONE BOWL and you don’t even need a mixer!

You may find yourself subconsciously stockpiling bananas, just so they can turn spotty and you have a new excuse to whip up a loaf.

While I’ve certainly baked my share of different banana breads (Pumpkin Banana Bread, Zucchini Banana Bread, and Paleo Banana Bread are but a few) when I’m craving a simple, classic banana bread recipe, this one is my go to.

Of course, if you feel the urge to turn it into a healthy chocolate banana bread with chocolate chips, or go the banana nut route with walnuts, I certainly won’t stop you.

Healthy banana bread with whole wheat flour

5 Star Review

“This was THE best banana bread I’ve ever made! Definitely a redo in our household. Thank you for this amazing recipe!”

— Nat —

How to Make Healthy Banana Bread

To me, banana bread is the embodiment of homeyness and warmth, in baked breakfast form.

This easy banana bread is good for you and made with nutritious ingredients, but it doesn’t sacrifice the pure comfort you long for when you reach for a slice.

I have yet to serve it and not have someone ask me for the recipe on the spot!

The Ingredients

  • Bananas. The delicious star of the show! Bananas add wonderful moisture, natural sweetness, and nutrition. They’re packed with potassium and fiber.
  • Whole Wheat Flour. To keep this bread on the wholesome side, I used whole wheat flour. It works perfectly in this recipe and adds a light nuttiness.
  • Greek Yogurt. Adds protein, moisture, and helps to tenderize the bread.
  • Brown Sugar + Maple Syrup. While this isn’t an exclusively no sugar healthy banana bread, it uses just the right amount of brown sugar to create a moist texture. The rest of the flavor comes from maple syrup, which helps reduce the amount refined sugar in banana bread and adds rich flavor.

Substitution Tip

You can swap the maple syrup in this banana bread for the same amount of honey. The honey will make the bread look darker, since it caramelizes more intensely as it cooks, but the bread will taste delicious.

  • Canola Oil. Just 2 tablespoons are all this recipe needs; the rest of the moisture comes from the bananas and yogurt. I would not recommend making this healthy banana bread with applesauce instead, as the bread will be too dry. I’ve cut down on the oil as much as possible.
  • Vanilla + Cinnamon. Two cozy, must-have ingredients that make this bread taste truly special.

The Directions

Mashed fruit in a bowl
  1. Mash the bananas.
An egg cracked into a mixing bowl
  1. Whisk in the egg, yogurt, and oil.
Batter being whisked in a bowl
  1. Whisk in the brown sugar, syrup, and vanilla. Stir in the baking soda, cinnamon, and salt.
Healthy banana bread in a bowl
  1. Stir in the flour. Fold in any mix-ins.
  2. Transfer the batter to a loaf pan. Bake at 350 degrees F for 50 to 60 minutes. Banana bread can be undercooked, so make sure to check it before letting it cool. DIG IN!

Banana Bread Mix-Ins

  • Chocolate Chips. Add 3/4 cups of dark chocolate chips for a healthy chocolate banana bread.
  • Nuts or Fruit. If you’d like a more low calorie banana bread recipe, you can omit the chocolate chips or swap them for chopped nuts, fresh or frozen blueberries, or chopped dried fruit such as cranberries or cherries.
Slices of healthy banana bread

Recipe Adaptations

  • Healthy Banana Bread Muffins. You can also bake this exact recipe as healthy banana bread muffins. For more detail, please see the notes in the recipe directions below.
  • Healthy Banana Bread with Oats. Looking for a recipe that uses oats? Check out my Oatmeal Banana Bread.
  • To Make Vegan. For a vegan recipe, try these Healthy Banana Chocolate Chip Muffins.
  • Almond Flour Healthy Banana Bread. Try my tasty Almond Flour Banana Bread.
A loaf of healthy banana bread

Storage Tips

  • To Store. Store bread at room temperature in an airtight storage container lined with paper towels for up to 1 week.
  • To Freeze. Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature before serving.


Cut your leftover bread into slices and individually wrap them before freezing. Then, you can thaw and enjoy slices as desired for a quick treat.

Sliced healthy banana bread

What to Serve with Banana Bread

Easy healthy banana bread slices

Recommended Tools to Make Banana Bread

The Best Loaf Pan

This loaf pan creates perfect edges and promotes even baking. A must-have for any banana bread lover!

A loaf of healthy banana bread cut into slices

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

A loaf of healthy banana bread cut into slices

Healthy Banana Bread

5 from 42 votes
This easy, healthy banana bread is the best! Moist, fluffy, and ultra delicious. Made with yogurt and whole wheat. So yummy and good for you!

Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins

Servings: 10 slices; 1 8×4-inch loaf


  • 1 1/2 cups mashed overripe bananas about 11 ounces or 3 large
  • 1 large egg
  • 1/3 cup plain Greek yogurt I used nonfat. OK to substitute vanilla, though the bread will be a bit sweeter.
  • 2 tablespoons canola oil or melted cooled coconut oil*
  • 1/3 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour
  • 3/4  cup semisweet chocolate chips or chopped dark chocolate (optional)


  • Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.
  • Mash the bananas in the bottom of a large bowl until mostly smooth.
  • Whisk in the egg, then the yogurt and oil.
  • Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined.
  • Gently stir in the flour until barely combined, then fold in any mix-ins.
  • Scrape the mixture into the prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm and don’t worry if the slices are messy.


  • *If using coconut oil, be sure all of the ingredients are at room temperature and the coconut oil has cooled, or it will resolidify when it touches the cold ingredients.
  • TO MAKE MUFFINS: To bake this recipe as 12 muffins instead of in a loaf pan, lightly grease a standard muffin tin, then divide the batter evenly among the cups. Bake at 350 degrees F for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched.


Serving: 1slice (of 10)Calories: 190kcalCarbohydrates: 35gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 17mgPotassium: 204mgFiber: 3gSugar: 17gVitamin A: 46IUVitamin C: 3mgCalcium: 41mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The world ALWAYS needs more healthy banana bread recipes, and this one just might take the cake! :) I make your Blender Banana Muffins all the time so I cannot wait to make this!! Thank you for sharing Erin! Have a happy Friday :)

  2. Yummy ripe bananas AND brown sugar AND maple syrup AND chocolate chips? Oh I am so totally in! This looks delicious and sweet and perfect and amazing! Making this tomorrow for sure :) Thanks for the recipe!

  3. If there’s maple syrup out there, count me in! This one looks so delicious – I’m definitely making it tonight!

  4. You’re coming to California!?  I live in Los Angeles, so if you have some extra time in your trip for making an extra-blogger-friend-coffee-date happen, I’m totally down! (and if you have some extra banana bread I can help you with that too  LOL)

    also ahahahaahahahh I’m DYING at “PHEW. If you see a girl at the airport with a banana bread-shaped lump in her purse and chocolate smears on her lips, that’s probably me. If she utters a sigh of deep, but contented exhaustion, that is definitely me”.  

    Thanks for sharing your chocolate chip banana bread, it looks delicious!

    1. Hey Jess! We will actually be in Northern California, but I will keep that in mind next time I am in LA, thanks! And banana bread assistance is always appreciated ;-)

    1. Heather, it is so hard to wait for ripe bananas when you just want to make banana bread that second! You probably heard this tip before, but I find that placing them in a brown paper bag and closing the top really speeds things along.

  5.  Someday someone will do a  scientific study to determine just what it is about banana bread that makes us feel so homey and contented. There is no other aroma quite like it! I think I can smell your kitchen from here:)

  6. This could also be the perfect reward for finishing your TAXES! I have ripe bananas that were just waiting for your recipe to appear! Nummy! Erin, thanks for posting!

        1. Hi Tamara! Since regular flour reacts very differently in baking than almond flour or coconut flour, I wouldn’t recommend either swap. If you’d like to make a banana bread without regular flour, I’d suggest trying my Almond Flour Banana Bread instead. I hope this helps!

  7. I 100% need this right now! Banana bread is the BEST smell when it’s baking. Totally making this on sunday??

  8. Oh my goodness….that  looks absolutely heavenly!  I was looking for a banana bread recipe but this one takes it up a notch for sure.  Thank you!

  9. Just made this tonight, following your recipe ALMOST to the letter. My only switches were that I subbed macadamia oil for coconut oil because it was like 6 inches closer to me, used coconut sugar in place of light brown sugar, and I used 1c AP flour and 1/2c whole wheat flour instead of 1 1/2c white whole wheat. (See how my brain worked there? Haha.) It came out great! I have an older oven, so ideal cooking time was about 75 minutes. I think I’ll blend the banana more next time, I think the solid bits that were left after mashing sunk to the bottom of the bread pan and remained too moist. No matter how long I baked, it looked underbaked! Either way, it was delicious.

    Oh, and for the record, I used 3 good sized frozen bananas, thawed. Thanks for a great recipe!5 stars

    1. Lindsay, I am so happy that you enjoyed this banana bread so much! Macadamia oil sounds DELICIOUS, and I love baking with coconut sugar too. Thanks for trying the recipe and leaving these helpful notes. I truly appreciate it.

    1. Hi Scarlet, I don’t have experience doubling the recipe, so I can’t say for sure, but it likely will work. I hope you enjoy the recipe!

  10. This was THE best banana bread I’ve ever made! I used whole wheat pastry flour. Definitely a redo in our household but I will try to substitute the light brown sugar with coconut sugar the next time. Thank you for this amazing recipe!5 stars

    1. YAY! I’m so glad you enjoyed the recipe, Nat! Thank YOU for taking the time to leave this nice review! I really appreciate it.

      1. Curious if this can be done successfully in the bread maker? It’s far too hot right now to turn on the oven!

        1. Hi Alyssa! Since this bread wasn’t designed for a bread maker (and I’m not super familiar with them), I can’t offer any specific advice. I’m sorry I can’t be more helpful!

    1. Hi Shaaron, I’ve never tried the recipe with oat flour, and I’m afraid I don’t have much experience baking with it. If you’ve had success swapping it in another similar quick bread or muffin recipes in the past and were happy with the results, it could be worth a shot. You’re in the realm of experimentation though! I hope you enjoy!

  11. Hands down the best banana bread I have ever tasted !!!! I am not a huge fan of banana bread nor is my husband but we both loved this recipe soooo much I had to bake another 2 days later ! Thank you for this yummy goodness :)5 stars

    1. YAY Jessica! I’m glad this recipe was a winner. Thanks so much for taking the time to leave this lovely review!

  12. Thank you, this is a fantastic recipe. The banana bread was moist and delicious. It didn’t last past a day at our house.5 stars

    1. I’m so glad the banana bread is a winner for you, Marlene! Thank you so much for taking the time to leave this lovely review.

  13. Great recipe, you might like to try my CHOCOLATE BANANA BREAD ! Delicious as well as nutritious ! stars

  14. By far, the best banana bread I have ever made in my kitchen. The only change I made was using sour cream instead of yogurt because I had none on hand. Thanks for sharing your recipe.?5 stars

  15. This looks delicious! Putting it on my list for next week. What is the nutrition info if I make muffins instead of the bread??

    1. Hi Cait, the recipe is currently calculated for 10 servings. To figure out the nutrition info for 12 servings, you could multiply the current numbers by 10 and then divide by 12. Or you could import the recipe into MyFitnessPal or another calorie counter and calculate it for 12 servings. I hope you enjoy the recipe!

  16. that is an awesome recipe. Very easy to make and healthy. Once it is cooked, the bread doesn’t last long so it is a good sign.5 stars

    1. I’m glad to hear the recipe was easy and disappeared quickly, Stef! I really appreciate your taking the time to leave this great review!

  17. Best banana bread recipe ever! Have made this twice sticking strictly to the recipe and boyyy is it delicious! And fairly healthy. I add extra chocolate chips on top. Highly recommended. 5 stars

    1. YAY Julie! I’m thrilled to hear you enjoy the banana bread. Thank you so much for leaving this wonderful comment!

  18. My 11-year-old son says this is the best banana bread he’s ever eaten. Whole family loves it. Thanks so much!!5 stars

  19. this banana bread my favourite and my family also going crazy after eating this. such a wonderful. thanks5 stars

    1. I’m so excited to hear the recipe was a hit for your whole family, Suhana! Thanks for taking the time to leave this awesome review!

  20. Excellent moist texture on the inside with golden crust on outside.  Delicious!  My spouse ate 3 pieces right out of the oven!5 stars

  21. The best banana bread I have ever tasted! Thank you!  I made a few subs: a packet of apple sauce instead of the coconut oil, a half cup total of maple syrup omitting the brown sugar, and I broke the flour up into 1 cup whole wheat and 1/2 cup almond flour for a bit of extra protein.  Amazing, beautiful and moist and just as delicious a few days later. very excited i found this recipe it will become a family staple for sure! xo5 stars

    1. WHOOO HOOO Kimberly! I am so happy to hear this. Thank you so much for trying the recipe, leaving this glowing review, and taking time to share your tweaks too. It means a lot to me and is helpful for others also.

    1. Hi Cherie! Unfortantely, no. Almond meal/flour acts very differently in baked goods than wheat flour, so I do not recommend this swap. If you’d like to see recipes that do use almond flour, I have some in my recipe index here: You might also like this Chocolate Chip Zucchini Bread, which is made with coconut flour:

  22. This has what I would consider to be the appropriate number of chocolate chips. Lol. Fully loaded AND crave-worthy!

  23. Wow — this is delicious!  I made a few substitutions because I was short on ingredients, and my kids really wanted banana-chocolate chip bread. Right. Now.
    I used a combination of white and whole wheat pastry flour, and  I was out of maple syrup (wince–we’re in Canada). It didn’t matter — it came out great. Lighter than my usual recipe and not overly sweet, just right. Top ratings from my family. Definitely adding this to the permanent collection.5 stars

    1. HOORAY Ariel, I’m so glad this recipe is a winner for your family! Thanks so much for taking the time to share your tweaks and review!

  24. Fabulous recipe!! Matt and I love chocolate (!), but next time we plan to scale back a bit so that the banana will shine through. But this is fool-proof and so perfect, Erin. I love all of your variations of banana bread and your creative recipes!5 stars

    1. Kori, thank so much for taking the time to share your review and feedback! I’m glad you enjoyed the bread!

  25. I stumbled upon your site in search of an updated, healthy version of banana bread. I have to admit, I feared your recipe would be too sweet. (My tastes run more Asian/European.) Made your recipe and didn’t fully pack my dark brown sugar, used 1/2 cup of semi-sweet chips and threw in 1/2 cup of toasted walnuts. Came out great-but I was grateful for each chip! Sorry I doubted you, Erin. Happy to have found a blogger with similar sweetness palate.
    Looking forward to making your pumpkin granola recipe next!5 stars

    1. Peggy, I’m so glad to hear you enjoyed the bread and that it was the perfect sweetness level! I truly appreciate your taking the time to leave this thoughtful review, and I hope you enjoy the pumpkin granola!

    1. Hi Laura, a few readers have used coconut sugar instead, and another used 1/2 cup maple syrup—they all enjoyed the results! I hope that helps!

    1. Hi Ali, I haven’t tried using a GF flour myself, so I can’t say for certain, but I think it should work to use a 1:1 gluten-free flour blend instead of the wheat flour. If you do decide to experiment, I’d love to know how it comes out!

      1. The 1:1 gluten free flour worked out great! Cook time was a bit longer, but it was delicious. Thanks for the quick reply.

  26. My fiancé and I love this banana bread! We have been buying extra bananas just to make this at the end of the week. I follow the recipe exactly and it is SO good. Big plus is that it’s quick and easy since I really don’t like to cook or bake that much. 5 stars

    1. YAY Grace, I’m so glad to hear this recipe is a hit for you two! Thanks so much for taking the time to leave this wonderful review. :)

  27. Two thumbs up for this recipe! So moist and tasty. I made it without chocolate chips and it was still plenty sweet. Thanks for another great recipe Erin! 5 stars

  28. I must say this was the best banana bread, delicious, yummiest. Thanks a ton for sharing this delicious recipe. Big hug for making my day5 stars

    1. HOORAY, Kavita! I’m so happy to hear the recipe is a winner for you. Thank YOU for sharing this awesome review!

  29. I make this over and over again with my 3 year old. I feel good giving her this wholesome bread. Thanks Erin! It’s so so moist and yummy!5 stars

    1. Elizabeth, I am so so happy to hear that you and your little one love this bread. Thank you so much for leaving this lovely review too!

  30. I had 6 overripe bananas that I didn’t want to throw away so I Googled a banana bread recipe with whole wheat flour and found your page. I doubled the recipe and made a loaf and muffins. They both turned out AMAZING. My boyfriend ate some and said, “I want to rewind and eat it all over again.” I will definitely make this again. Thank you :)5 stars

  31. Hello Erin. I was craving a baked good with chocolate chips, but also felt like eating banana bread. I went to your website and found this recipe. It was the perfect mix. I just made this banana bread with crumbled walnuts. Yum. Yum. It was easy to make, moist, and delicious. I am taking this to work to eat as a snack instead of buying sweets from the store. Thank you for another recipe keeper!5 stars

    1. Doll, I’m so so happy to hear how much you enjoyed this recipe. Thank you for sharing! It means a lot.

  32. Great recipe. The bread is nice and moist and not overly sweet. I should have made two loaves as the first one didn’t last long.5 stars

  33. bonjour,

    pour réaliser se cake pain banane aux pépites de chocolat, pouvez-vous me donner le poids des ingrédients. 

    1. Hi Ava, unfortunately I do not have weights for the ingredients. An online conversion calculator can help—I like using this one: There are likely resources available in French too if you do an online search. I hope that helps!

  34. I put this together this morning, only took 15 minutes to combine everything and then into the oven for 50 minutes. Used chopped pecans instead of chocolate chips. So delicious, thanks so much, Erin!!5 stars

  35. This was gone in a day. I replaced the maple syrup with honey (because that’s what I had on hand) and it turned out awesome. About to make two more batches!5 stars

  36. Hi there, I love your blog and use it quite frequently especially for weeknight dinners. Can I use non dairy almond yogurt in place of greek? I have all the other ingredients. We eat dairy, but this was all they had. Thanks

    1. Hi Erika! I’ve never tried this swap before, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  37. Awesome recipe that I followed exactly to your instructions and I made two loaves without needing to increase any ingredients. The banana bread is moist and not super sweet and absolutely perfect! I look forward to making this recipe again and sharing it with my family and friends.5 stars

  38. I have made endless banana bread recipes and this is THE ONE. My entire family from kiddos to husband loves and and they have no idea it’s healthy. It’s moist and perfect. THANK YOU ERIN!5 stars

  39. I’d love to make this Banana Bread but only have white whole wheat pastry flour and coconut sugar. Would it be okay to use these?

    1. Hi EJ! Other readers have made both of these swaps with success. I hope you enjoy the bread if you try it!

    1. Hi Tanya! I’ve only tested the recipe as written, so you’d be experimenting. It may make the dough dry, so you may need to add extra liquid. If you decide to play around with it, I’d love to hear how it goes!

  40. I made this as muffins and used regular wheat flour instead of white wheat. They were so delicious that my 14 year-old son said he’d have to try the 11 others before he could know for sure if they were good or not, haha! He had no idea they were made with healthier ingredients. And as I made them I felt so good about the ingredients I was using. I will definitely be making this recipe again!5 stars

  41. Her book and this recipe was fire this morning!? I used dark chocolate chips to add on since I didn’t have blueberries ?. I also didn’t have a loaf pan but used a cake pan and cooked evenly!❤️❤️ My husband loved it!5 stars

  42. This is delicious and so easy. It was a fun baking project for my toddler and me this afternoon. We used a mix of dark chocolate chips and semisweet chips and it came out perfectly.5 stars

  43. Awesome recipe!! I love banana bread and wanted a recipe with ingredients I feel good about and this one did not disappoint!! Delicious, moist, just perfect!!5 stars

  44. Thank you Erin! This is the best healthy banana bread I have tried! My husband even liked it. Some of the recipes where I have used the white wheat flour end up being heavy and dry. It was nice and moist, like the not so healthy banana bread!5 stars

  45. I was a little skeptical about the healthy ingredients in here after making my favorite non-healthy recipe about a million times during quarantine. But I have to say, this recipe is even better! The bread is moist and the serving yields a generous size! My new favorite recipe! Thank you! Now I want to try ALL of your baking recipes !5 stars

  46. Oh my goodness, this was delicious! I will make this again. My husband and I could not stop eaten no it. I used 4 overripe bananas and omitted the oil. I only had about 1/3 cup of semi sweet chocolate chips, but I did throw in some cocoa nibs. So yummy! Thanks for sharing a healthy and tasty recipe!5 stars

    1. YES! Always a good idea! :) So glad you enjoyed it! Thank you for your kind review Cheryl!

    1. Hi Tamara, I would not recommend making this healthy banana bread with applesauce instead, as the bread will be too dry. Some readers have tried sour cream instead. Hope you enjoy it if you make the bread.

  47. Ive baked it according to the instruction and it turns out beautifully and yummy! It was a big hit with my family and i will bake it again! Thank you Erin for the wonderful and easy recipe!!!

  48. Hello there!
    I’ve been ripening up some bananas to fulfill my banana bread craving and can’t wait to try out this recipe! However, as I’m lactose intolerant, are there substitutes to the yogurt? Could I use applesauce instead? Or should I shell out for coconut based yogurt?
    All the best!

    1. Hi Charlie, I would not recommend making this banana bread with applesauce instead, as the bread will be too dry. Hope you enjoy it if you make the bread.

  49. This was a STAPLE recipe for me in college once I got my hands on a working oven. I got a reputation on campus for making it (always with dark chocolate chips), and it was always an absolute hit with my friends! Since graduating, I’ve found myself coming back to it—I work in theatre, so I’m always meeting new people and use it for cast and crew bonding—and everyone always loves it! I did want to ask, do you have recommendations for dealing with raw centers? It’s been a while since I made a loaf, and I’m struggling a bit even with the tin foil. It might just be the tin I’m using, but I’m going to attempt to put on the tin foil even earlier to see if that works (but even when I have that problem, I usually manage to work it out and no one ever notices, which I think speaks to how fantastic this recipe is)!

    1. Hi Emma! If you are getting a raw center you should leave the foil off and not put it on earlier. The foil is just there to help with the corners getting too dark but it’s not necessary, if you are having no problems with your corners. Hope this helps!

  50. So easy. Wow this is the Best banana bread recipe. So great warm from the oven. My husband suggested we make for our new neighbors! I added 1/2 cup chopped walnuts too and only had whole wheat flour, but worked fine. Love your recipes Erin5 stars

  51. Love the recipe, but I substituted the whole wheat flour with Paleo non-grain flour and a half cup of chocolate chips. It was very moist and not too sweet!5 stars

  52. This was amazing! I reduced the sugar a bit and subbed coconut sugar for the brown sugar and it was amazing! I used four medium sized bananas!