Got overripe bananas? Try this healthy banana bread with a blend of regular and whole wheat flour, yogurt and cinnamon.
Last night I baked a loaf of banana bread and Isaac said it was the BEST banana bread I’ve ever made! That’s saying something, because I’ve made quite a few loaves in our nearly 6 years together.
This one is different because it’s made with blend of regular and whole wheat flour, yogurt and cinnamon. It’s moist and absolutely delicious. I’ve made it many times and tried a bunch of different variations and mix-ins.
Here Are The Key Ingredients You Need:
all-purpose flour and whole wheat or whole wheat pastry flour
baking soda
sea salt
cane sugar or coconut sugar
butter or coconut oil
eggs
bananas
plain Greek yogurt
vanilla extract
cinnamon
Banana Bread Variations
There are so many ways to make this banana bread work for you! Try these different variations to make the best banana bread:
Nutty: add 1 cup chopped walnuts
Decadent: add 1 cup chocolate chips
Summery: add 1 cup fresh blueberries
Less sugar: cut 1 cup organic sugar down to 1/2 cup and/or use maple syrup or honey
Combine the flour, baking soda, salt and cinnamon in a large mixing bowl.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
Add the eggs, 1 at a time, beating well after each addition.
Add banana, yogurt, and vanilla; beat until blended.
Add flour mixture to the wet mixture and beat at low speed just until moist.
Spoon batter into an 8 ½ x 4 ½-inch loaf pan coated with cooking spray.
Bake at 350°F for 1 hour or until a wooden tooth pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Notes
*For a lower sugar version you can reduce the sugar to 1/2 cup or use 1/2 cup honey or maple syrup instead of the sugar.
I made this recipe but added some chopped walnuts. I did not have plain Greek yogurt so used some no fat banana Greek yogurt. It was moist and delicious. Hubby and I loved it.
I don’t have instagram, so if you want to copy this there, go ahead.
Exactly what I was looking for banana bread that was fluffy, soft and lite & isn’t too sweet. I used 1/3 cup of organic maple syrup instead of 1 cup of cane sugar. I had more bananas than the recipe called for so used the extra worked perfectly. Hubby is allergic to walnuts but next time I will add walnuts because I love banana bread with walnuts. Thank you so much. Delicious!
Turned out great! This is light like a fluffy cake instead of a dense texture. I used 1 cup whole wheat flour and 1 cup white AP flour and did your suggestion of a 1/2 cup of honey instead of the sugar. (Had to use what was in the pantry.)
I would happily make this again.
This is the best banana bread recipe I’ve ever made and I love that it’s on the lighter side. It’s delicious with the right amount of sweet. I swapped the sugar for maple syrup and used only AP flour as that was all I had. I made two batches: one was banana bread and the other was 12 generous muffins (even had some batter left over after making the muffins). I added chocolate chips to the muffins. For the bread batter I just used a whisk, for the muffins I used a hand mixer (after reading in the comments not to skip that step). Both turned out really well.
Ah yay! So pumped to hear this banana bread was a hit, Kirsty. Thank you so much for trying out and coming back to leave a review. I really appreciate it!!
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I made this recipe but added some chopped walnuts. I did not have plain Greek yogurt so used some no fat banana Greek yogurt. It was moist and delicious. Hubby and I loved it.
I don’t have instagram, so if you want to copy this there, go ahead.
Woo! So glad this recipe was a success for you, Francine! Thanks for sharing your swap, it sounds delicious!
Exactly what I was looking for banana bread that was fluffy, soft and lite & isn’t too sweet. I used 1/3 cup of organic maple syrup instead of 1 cup of cane sugar. I had more bananas than the recipe called for so used the extra worked perfectly. Hubby is allergic to walnuts but next time I will add walnuts because I love banana bread with walnuts. Thank you so much. Delicious!
Woo! So glad this recipe was a success for you, Connie! Thank you for sharing your review, I really appreciate it.
Turned out great! This is light like a fluffy cake instead of a dense texture. I used 1 cup whole wheat flour and 1 cup white AP flour and did your suggestion of a 1/2 cup of honey instead of the sugar. (Had to use what was in the pantry.)
I would happily make this again.
Woo! So glad this recipe worked out for you, Sarah. Thank you for sharing what swaps you made, using what’s in the pantry is always helpful!
This is the best banana bread recipe I’ve ever made and I love that it’s on the lighter side. It’s delicious with the right amount of sweet. I swapped the sugar for maple syrup and used only AP flour as that was all I had. I made two batches: one was banana bread and the other was 12 generous muffins (even had some batter left over after making the muffins). I added chocolate chips to the muffins. For the bread batter I just used a whisk, for the muffins I used a hand mixer (after reading in the comments not to skip that step). Both turned out really well.
Ah yay! So pumped to hear this banana bread was a hit, Kirsty. Thank you so much for trying out and coming back to leave a review. I really appreciate it!!
Not too sweet or too dense. Deliciously fluffy – definitely use your hand or stand mixer. Don’t skimp and just use a wooden spoon.
100% will be making this again. Absolutely delicious… may or may not have eaten the whole loaf in 2 days.
Note: I had to bake mine an extra 10 minutes, but that may be due to my oven not being the best.
Happy to hear you enjoyed this banana bread, Lauren. Thanks for the review!