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 does.
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Healthy banana bread, you make me feel seen!
- This healthy banana bread with yogurt is 100% whole grain.
- It’s naturally sweetened with honey or pure maple syrup.
- It’s marvelously moist, fluffy, and easy to make.
- It uses just ONE BOWL. 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, Banana Oatmeal Muffins 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.
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 healthy banana bread recipe 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.
You can enjoy it for breakfast, an afternoon snack, or try warm it in a toaster oven, then top with a scoop of Banana Ice Cream for dessert.
The Ingredients
- Ripe Bananas. Forget healthy banana bread with 1 banana! We’re making banana 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 of refined sugar in banana bread and adds rich flavor.
- 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
- Mash bananas in a large mixing bowl.
- Whisk in the egg, yogurt, and oil.
- Whisk the brown sugar, syrup, and vanilla into the banana mixture. Stir in the baking soda, cinnamon, and salt into the wet ingredients.
- Stir in the flour to complete the dry ingredients. Fold in any mix-ins. Transfer the batter to a loaf pan (line the pan with parchment paper if you like). Bake the healthy banana bread 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!
How to Know When Banana Bread is Done
Banana bread can be undercooked easily, and unfortunately, once the loaf has cooled, even if it is gooey in the middle you cannot put it back into the oven.
- You can tell banana bread is done when a butter knife inserted in several places in the whole loaf comes out with a few crumbs clinging, but no wet batter. It can be very hard to judge.
- My favorite way to know when banana bread is done is to use an instant read thermometer. Once banana bread reaches 200 degrees F in the center, it is fully baked.
Recipe Adaptations
- Healthy Banana Bread Muffins. You can bake this exact recipe as healthy banana bread muffins. For more detail, please see the notes in the recipe directions below. (You can also try my Healthy Banana Muffins or Banana Bran Muffins.)
- Healthy Banana Bread with Oats. Looking for a recipe that uses oats? Check out my Oatmeal Banana Bread.
- Banana Bread with Glaze. Looking for a more decadent banana bread experience? Top your finished banana bread loaf with the glaze from these Coffee Cake Muffins. (Don’t miss my Banana Bread Brownies with brown butter frosting.)
- To Make Vegan. For a vegan recipe, try these Healthy Banana Chocolate Chip Muffins. Or, you can experiment with using dairy-free yogurt and flax eggs.
- To Make Gluten Free. Try my Paleo Banana Bread, which is grain free and gluten free. Or, another option for gluten-free banana bread is to swap the whole wheat flour in this recipe for a 1:1 gluten free flour substitute meant to replace all-purpose flour like this one.
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. For extra protection from freezer burn, wrap the loaf in aluminum foil. Let thaw overnight at room temperature before serving.
Tip!
Cut your leftover bread into slices and individually wrap in plastic wrap before freezing. Then, you can thaw and enjoy slices as desired for a quick treat.
What to Serve with Banana Bread
Recommended Tools to Make Banana Bread
- Loaf Pan. Easy to use and clean.
- Measuring Cups. High-quality cups that are easy to store.
- Measuring Spoons. These spoons are double-sided, meaning you’ll have fewer dishes to wash.
Frequently Asked Questions
No, almond flour cannot be swapped for regular flour, as the two have completely different weights, fat contents, and baking behaviors. Check out my tasty Almond Flour Banana Bread instead.
While some banana breads are high in sugar and fat (why banana bread is so high in calories), this healthy banana bread is good for you. It’s packed with nutritious ingredients like whole wheat flour, egg, Greek yogurt, and bananas. Plus, this recipe proves you can use less sugar in banana bread by swapping in some maple syrup.
While we love this as a healthy banana bread with whole wheat flour, it will work just as well with all-purpose flour. Simply swap the whole wheat flour for an equal amount of all-purpose flour, or do a 50/50 blend.
Healthy Banana Bread
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Ingredients
- 1 ½ cups mashed overripe bananas about 11 ounces or 3 large
- 1 large egg
- ⅓ 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*
- ⅓ cup light brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cups white whole wheat flour
- 3/4 cup semisweet chocolate chips or chopped dark chocolate (optional)
Instructions
- 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.
Video
Notes
- *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.
- 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.
Nutrition
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I used coconut oil. Love using healthier oils. I even cut the sugar back a tiny bit. I called out to the family “Who wants a piece of banana Bread ?” shortly after it was out of the oven. Its almost all gone! That’s a testament to how well liked it is. Thanks for sharing healthier versions of old favourites.
Yay! Love to hear that, thank you Helene!
This is absolutely delicious with just the right amount of sweetness. I used gluten free flour and substituted pecans for the chocolate chips. Chef’s kiss 😘
Thank you Kathy!
I was looking for a healthier version of my own banana bread. This one filled that spot. I used
coconut oil, a little less maple syrup and toasted walnuts on top. Really good
So happy to hear, thank you Helene!
This is the best banana bread I’ve ever made, and I’ve made many! I’m throwing away all of my other recipes. This will be the only one I ever make! Thank you Erin for another fantastic recipe.
So happy to hear! Thank you Susie!
So good! I used avocado oil because I didn’t have either of the suggested ones.
I also added a few Tbsp of hemp hearts and ground flax to give it even more of a nutritional boost.
I’ll definitely be making this one again!
Great to hear, thank you Nora!
Amazing taste! I topped the bread with dark chocolate pieces and it was amazing! Its quite easy and quick to do. The plus is that its also health, my toddler loves it!
Sounds great! Thanks Zohaa!
Fantastic taste and texture! I used the coconut oil option and doubled the cinnamon and it turned out beautifully. This loaf also travels well – I wrapped it in parchment and then froze in a ziplock before tossing into a camping cooler for the weekend.
So glad to hear you enjoyed it, Carla! Thank you!
This worked exactly as written, thanks!
Great to hear, thank you Renee!
THE BEST recipe by far!! I used frozen blueberries for my add in. Had to bake a little longer than recommended but it came out PERFECT. So moist and not sweet at all. This recipe is a keeper. My husband was like” make sure you write down the recipe”.
I have a lot of rolled oats on hand. I am thinking of making oat flour with the blender and substitute the whole wheat flour with it. Will oat flour work for this recipe?
Thank you for a great recipe!
Hi Mimi! I’ve never tried the recipe with oat flour, so wouldn’t be able to tell you how it would work. If you decide to experiment, let me know how it goes!
This was so good! I didnt have enough light brown so added in some dark brown sugar as well, also added some chopped pecans on top for a crunch, very tasty and next time will try to use coconut sugar with the loaf :)
So glad to hear! Thank you Jazmyne!
This is my go to recipe whenever I make banana bread. I pour half of the batter sprinkle with Chocolate Chips swirl them and repeat with the other batter. Always turns out.
Thanks
Phil Elmira Ontario Canada
So great to hear! Thank you Philip!
Swapped in white flour + brown sugar because that’s what I had on hand and was so yummy!
So great to hear! Thank you Macie!
It was delicious! Perfect amount of sweetness. I used vegetable oil, raw honey and all purpose flour since that’s what I had on hand. And it came out beautifully! I’d definitely make it again.
Looks wonderful, Ailene! Thanks for sharing!
Can I use gluten free flour instead of wheat flour?
Hi Marilyn, yes it should work. For gluten-free banana bread you want to swap the whole wheat flour in this recipe for a 1:1 gluten free flour substitute. Let us know how it goes!