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Healthy Banana Bread Recipe

Healthy Banana Bread

Steven
This healthy banana bread is naturally sweetened with pure maple syrup, made with whole wheat flour and Greek yogurt, and comes together in one bowl for a moist, flavorful loaf that doesn't taste like a compromise.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 185 kcal

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher - for mashing bananas
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Parchment paper
  • Wire cooling rack
  • Toothpick or wooden skewer - for testing doneness

Ingredients
  

  • 4 large very ripe bananas - about 2 cups or 460g mashed, with dark brown spots
  • 2 large eggs - room temperature
  • 0.25 cup pure maple syrup - 60ml, or honey
  • 0.25 cup melted coconut oil - 60ml, or light olive oil
  • 0.5 cup plain Greek yogurt - 120g, full-fat or low-fat
  • 1 teaspoon pure vanilla extract
  • 1.5 cups whole wheat flour - 180g
  • 0.5 cup all-purpose flour - 60g
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon fine sea salt

Optional Add-ins

  • 0.5 cup chopped walnuts - 60g (optional)
  • 0.5 cup dark chocolate chips - 60g (optional)

Instructions
 

  • Preheat oven to 350°F (175°C) and position rack in lower third. Grease a 9x5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  • Peel and mash bananas in a large bowl until mostly smooth with a few small lumps remaining (about 2 cups or 460g).
  • Add eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla to the mashed bananas. Whisk until thoroughly combined and glossy.
  • In a separate medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
  • Pour dry ingredients into wet and fold gently with a spatula until just combined and no streaks remain. Fold in walnuts or chocolate chips if using. Do not overmix.
  • Pour batter into prepared pan, smooth the top, and bake for 55-65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 15 minutes, then use parchment to lift out and transfer to a wire rack. Cool at least 30 minutes before slicing.

Notes

  • Use very ripe bananas: Bananas with dark brown or black peels are sweeter and more flavorful than yellow ones.
  • Don't overmix: Mix just until dry ingredients disappear to avoid a dense, tough texture.
  • Measure flour correctly: Spoon flour into measuring cups and level off with a straight edge to prevent dry bread.
  • Room temperature ingredients: Let eggs and yogurt sit out for 15 minutes before using so the coconut oil doesn't solidify into lumps.
  • Don't open the oven: Avoid opening the oven door during the first 45 minutes to prevent the loaf from sinking.
  • Toothpick test: Always test doneness with a toothpick rather than relying solely on the timer, as ovens vary.
  • Storage: Store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
  • Reheating: Toast slices or warm at 300°F (150°C) for about 5 minutes to refresh the texture.
  • Variations: Try adding blueberries, shredded coconut, or a peanut butter swirl for different flavor profiles.
  • Muffins: Bake batter in a muffin tin at 350°F (175°C) for 20-25 minutes for grab-and-go breakfasts.
Keyword Greek yogurt banana bread, healthy banana bread, maple syrup banana bread, no sugar banana bread, whole wheat banana bread