Is banana bread healthy? This healthy banana bread recipe is and it’s the best you’ll ever eat! Made with sweet ripe bananas, a touch of cinnamon, and other delicious, wholesome ingredients. And, it only uses one bowl-so less cleanup for you!
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Out of all the banana recipes I’ve shared on Organize Yourself Skinny, this healthy banana bread recipe is my favorite. I’ve made it hundreds of times! Anytime I have ripe bananas, this homemade banana bread is on the menu.
Reasons you’ll love this Recipe
- Prepared with healthier ingredients. Ripe bananas create a delicious sweet and moist banana bread reducing the need for extra sugar, only a small amount of coconut sugar. White whole wheat flour is swap in place of all purpose flour for extra whole grains and fiber, and Greek yogurt adds protein along with moisture.
- This easy banana bread recipe with yogurt comes together quickly using simple ingredients and one bowl. All of the pantry ingredients go into one bowl for easy preparation and clean up
- The most delicious banana bread. Each slice is moist and filled with banana flavor! Trust me; your entire family will light up when the smell of banana bread is in the air.
- It can be made ahead of time and frozen. Go ahead and make a few loaves to slice up and freeze for a quick healthy snack to grab as you’re running out the door.
Ingredients
Alright, let’s get to this recipe! Here is a list of ingredients you will need to make homemade banana bread with yogurt:
- Mashed bananas. Remember, the riper the banana is, the sweeter and more moist the banana bread will be.
- Plain Greek yogurt. My favorite Greek yogurt brands are Chobani, Fage, and Sigi’s.
- Unsalted butter creates a delicious tender, fluffy, and moist banana bread.
- Large eggs to give structure to the bread and help it rise.
- Pure vanilla extract for extra flavor.
- Coconut sugar is an unrefined sugar that gives the banana bread a deliciously sweet caramel like flavor. It’s my new favorite sweetener to use in baked goods.
- White whole-wheat flour creates a wholesome nutritious banana bread.
- Flaxseed meal for extra fiber and nutrition.
- Baking soda to help the bread bread rise.
- Cinnamon for a perfect warm flavor.
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Supplies
- Bread Pan – I’ve owned this Wilton bread pan for years; it’s a favorite.
- Mixing Bowls – This set of Pyrex mixing bowls are inexpensive and get the job done.
- Cooling Racks – this is a nice set.
- Hand mixer – this is the one I have from Cuisinart.
- Whisk – If I don’t use a hand mixer, I’ll use a whisk to blend all the ingredients. I love this OXO whisk set.
How to Make Healthy Banana Bread
- I mix the eggs, mashed banana, Greek yogurt, and melted butter into a bowl. The recipe calls for 1 1/2 cups of banana, usually 3-4 bananas depending on the size I’ve also used 1/3 cup melted coconut oil in place of the butter, which works too!
- To mix it up, I used a hand mixer.
- Here’s where the one-bowl recipe comes into play. Instead of mixing the dry ingredients in a separate bowl and then mixing it with the wet ingredients, I placed all the dry ingredients on the wet.
- Now, mix it up again. You don’t want to over mix because that causes the bread to get tough. Mix the dry ingredients with the wet.
- Pour the bread batter into a standard loaf pan.
- Bake in a 350 oven for 55 minutes. The cooking time can vary slightly depending on your oven. My advice is to insert a toothpick or sharp knife into the middle of the loaf, and the bread is done when there are only crumbs and not batter.
- Be prepared for your house to smell AMAZING as the best healthy banana bread recipe bakes. Honestly, I love to make this just for the smell.
- I cut this bread into eight thick slices and then cut those slices in half. In total, you will have 16 pieces. I learned this little trick from my mom. It’s easier than trying to cut 16 skinny slices of banana bread- that’s near impossible!
How to make healthy banana muffins?
You can easily turn this banana bread recipe into muffins.
- Follow the banana bread recipe as written.
- Divide the banana bread batter between a 12-cup muffin pan.
- Bake in a 400 degree oven for 16 – 18 minutes.
- Remove from the oven and let the muffins sit for 5 minutes in the pan.
- Remove the muffins from the pan and place them onto a wire rack to finish cooling.
Cooking tips & Substitutions
This healthy, banana bread recipe is easy to adapt. I’ve made this a variety of ways using different flours, sweeteners, yogurts, and add-ins. My advice is to follow the recipe the first couple of times you make it and then make it your own.
Substitute gluten-free flour. When I want to prepare a gluten-free banana bread recipe, I’ll substitute 1:1 gluten-free flour for the white whole wheat flour and flaxseed meal. It turns out wonderful and nobody knows the difference.
Use different flavored greek yogurts. Plain greek yogurt is my yogurt of choice with baking because it’s low in sugar. If I’m out of plain greek yogurt or add more flavor to the banana bread, I’ll use vanilla or other flavored yogurts.
Substitute coconut oil for butter. I prefer butter in this healthy banana bread recipe; it gives the bread a delicious subtle butter flavor and helps it brown nicely. If you don’t want to use butter, then ⅓ cup of melted coconut oil is a healthy substitute.
Swap in maple syrup or honey for the coconut sugar. This will change the texture of the banana bread but it will still add sweetness to the recipe and taste good.
Storage tips
Store in the refrigerator all week or in the freezer for up to 3 months. I recommend wrapping in plastic wrap or placing it into a freezer bag.
Place it on the counter to thaw or warm up in the microwave for 10 – 15 seconds.
FAQs
Traditional banana bread includes white sugar, white flour, and lots of butter. This healthy banana bread recipe reduces the amount of sugar and switches out more nutritious ingredients while still keeping a moist, flavorful banana bread.
So, this easy healthy banana bread recipe can find its way into your weekly meal plan.
The secret to a super moist and flavorful banana bread is to use ripe bananas. Ripe bananas are a darker yellow with brown spots all over the skin. When a banana looks like it only has about 1-2 days of life left, that’s when you know it’s ready for banana bread.
The moisture from the bananas creates a tender, moist bread that has the most fantastic banana flavor.
After your banana bread has cooled down and sliced, make sure to wrap each slice tightly with food-safe plastic wrap. That way, it traps the moisture, and it doesn’t dry out the bread.
You can also store slices of banana bread in an airtight container to keep moist.
Walnuts are delicious in banana bread. Or use your favorite chopped nuts. ½ cup of nuts is the perfect amount for this recipe. For a more indulgent banana bread, stir in ½ cup of chocolate chips.
You can! I’ve also seen others add a layer of peanut butter (or any nut butter, really) onto their slice as well. Of course, be mindful of the added fat and calories when adding nut butter.
If you’re eating banana bread for breakfast, it pairs nicely with a small yogurt bowl. My girls love that combination.
That’s mostly up to you. You don’t HAVE to refrigerate it as long as you store the banana bread properly by wrapping it tightly in plastic wrap or storing it in an airtight container.
However, I’ll keep banana bread in the refrigerator during hot and humid months to keep it fresh longer.
You sure can! One of my favorite things is baking a few loaves of banana bread and then freezing individual slices to have for snacks.
Other Healthy Baked Goods Recipes:
If you are looking for a couple of more baked goods recipes, take a look at this list:
- Pumpkin Banana Bread
- Healthy Cinnamon Rolls
- Pumpkin Apple Bread
- Banana and Chocolate Chip Baked Oatmeal Cups
- Double Chocolate Pumpkin Muffins
- Blueberry Banana Greek Yogurt Muffins
- Chocolate Banana Muffins
Healthy Banana Bread
Equipment
- Mixing Bowls
- Whisk
- Large spoon or spatula
- Hand Mixer
- Bread pan
- Cooling racks
Ingredients
- 1 1/2 -2 cups mashed ripe bananas about 3-4 bananas
- ⅓ cup plain greek yogurt
- 5 tablespoons unsalted butter melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup coconut sugar You can also use a mix of white and brown sugar.
- 1 1/2 cups white whole-wheat flour
- 1/4 cup flaxseed meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mix together mashed banana, greek yogurt, vanilla, sugar, and eggs.
- Slowly stir in the melted butter until blended.
- On top of the wet ingredients, place the flour, flaxseed meal, baking soda, salt, and cinnamon. Mix until all of the ingredients are combined.
- Pour into a standard loaf pan that's been sprayed with cooking spray, and bake for 55 minutes or until the center is cooked. You can check this with a toothpick or sharp knife. If no batter sticks to the toothpick then it's done.
- Let the bread cool in the pan for about 10 minutes. Remove from pan and let it finish cooling on a wire cooling rack.
- Cut into 16 pieces and serve.
Video
Notes
Storage tips
Store in the refrigerator all week or in the freezer for up to 3 months. I recommend wrapping in plastic wrap or placing it into a freezer bag. Place it on the counter to thaw or warm up in the microwave for 10 – 15 seconds.Nutrition
Next time you have ripe bananas sitting around, make the best healthy banana bread recipe. It’s perfect for a morning or afternoon snack. Share a picture and tag me on Instagram or Facebook if you decide to make this recipe for banana bread!
Jamie says
Any options for substituting greek yogurt? I just can’t do the texture of greek yogurt. Thank you.
Tammy Overhoff says
Sour cream works great too. Or you can just leave it out. It helps with texture and makes the bread nice and tender but you can leave it out too.
Gill says
Just made this and it’s delicious!! I used 4 bananas, substituted butter for 1/4 cup of avocado oil, and only used 1/2 cup of coconut sugar. Definitely sweet enough for us with just the 1/2 cup of sugar. Yum!
Holly says
Hello! I would love to make these as muffins, but I have to be gluten free. How would I do that? Would I just substitute gluten free flour in place of the all purpose?
Tammy Overhoff says
hey there! Yes just swap out the regular flour for a gluten-free. I like bobs red mill 1:1 best when making this recipe.
Holly says
Thank you so much!
Ava says
OMG I love this banana bread recipe! First it’s so easy to make and second it’s delicious. I made it a few times now. And I’ve made bread and muffins. Thank you.
Amy says
This is my families new favorite recipe. I’ve always made banana bread with sour cream. But we love the Greek yogurt that’s in this. And of course banana bread is always better with some mini chocolate chips. Thank you. Making this bread for the second time. Delicious !!!!
Tammy Overhoff says
so happy your family loves this! I make this at least twice a month!
Gloria says
I don’t have flaxseed meal. How can I adapt this recipe without the flaxseed meal?
Gloria says
I do have oat flour and quinoa flour – will either of those work?
Vickie says
I as well did not have flaxseed meal so I out 1/4 cup quick oats in my blender. It tastes great.
Tammy Overhoff says
Thanks for the tip! So happy the banana bread turned out for you. I’m making a loaf this weekend.
Tammy Overhoff says
You can use all flour.
Brooke says
How long would you recommend cooking if I decide to make this in mini loaf pans?
Tammy Kresge says
When I make muffins or mini loaves I typically cook for about 20 – 25 minutes.
2pots2cook says
What a healthy breakfast it is ! Thank you so much !
Lisa Huff says
My family would LOVE this! Yum!
Dawn says
Making this for the first time (had extra ripe bananas I didn’t want to waste). Got distracted and forgot the sugars! It was in the oven for 10 minutes when I realized my mistake. I quickly took the loaf pan out of the oven, added the sugars into the “loaf mixture” and popped it back in the oven now for the rest of the baking time. Did I ruin it?
Dawn says
Well, I guess it’s not ‘ruined’ – Tried an end piece – not sure it tastes as it is supposed to (but I mixed the sugar in the middle – LOL). Seems to be ok, but I’ll have to make it again when I’m not “distracted baking” and see if it tastes any different. 🙂
Ella Woods says
I would love bread and that is the reason I’m here. Thanks for sharing your
Kimberly says
This recipe has taken the place of my old favorite banana bread- we LOVE it!
Tammy Kresge says
That’s great! I’m so glad you like it!
Myrts says
I am prediabetic so I used 4 bananas and barely 1/4 cup of truvia sugar baking blend and no other sweetners. Its good, very dense and heavy and spongy must be the lack of sugar, I like it I thank you for the recipe.
Cam says
I just made this and it’s amazing!
Tammy Kresge says
So glad you like it! It’s one of my favorites.
donna says
reduce sugar to 1/2 cup brown
Kerry says
How is this healthy? So much sugar!
Tammy Kresge says
I found this recipe in a cooking light cookbook. You could reduce the sugar if you like.
Laura says
To reduce SUGAR, you can use apple sauce or Truvia. Also I use CHIA/FLAX meal and Cut one of the Bananas up into slices and push it down into the loaf. I also don’t use WHITE whole wheat flour, just the regular stuff and for added protein, use unflavored or vanilla (PLANT BASED) Protein Powder. I use an extra egg white and a little extra liquid when I add Protein powder. There are ways to get away from the sugar, you just have to play with it. I think a 1/4 cup of Truvia and Vanilla Protein Powder could be just fine because Bananas are SWEET already and this is a REALLY Yummy POST Workout Complex Carb Snack.
Jenny says
White whole wheat flour is just a from different variety of wheat. Your typical whole wheat flour is made from red wheat. White wheat is the same as far as nutrition goes. It is still whole wheat. The flour is sold by King Arthur Flour.
Pat says
My thoughts exactly!