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 as a wholesome dessert!
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Classic banana bread, made healthier.
You may find yourself subconsciously stockpiling bananas, just so they can turn spotty and you have an excuse to whip up a loaf of this healthy banana bread recipe.
But you don’t need any excuse!
- This lightened up banana bread is made with yogurt and 100% whole grains.
- 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!
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!
5 Star Review
“This was THE best banana bread I’ve ever made! Thank you for this amazing recipe!”
— Nat —
What Makes This Banana Bread Healthy
The full ingredients for this banana bread are in the recipe card at the bottom of the page, but here’s what makes the recipe a healthy one:
- Ripe Bananas. 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. The recipe 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 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 using applesauce, as the bread will be too dry. I’ve cut down on the oil as much as possible without sacrificing texture.
Recipe Adaptations
- Make It into Muffins. You can bake this exact recipe as 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.)
- Add Oats. Looking for a recipe that uses oats? Check out my Oatmeal Banana Bread.
- Glaze It. 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 either.)
- Make It Vegan. For a vegan recipe, try these Healthy Banana Chocolate Chip Muffins. Or, you can experiment with using dairy-free yogurt and flax eggs.
- Make It 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.
Healthy Banana Bread
Video
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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.
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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