Healthy Banana Bread

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.

Baked whole wheat banana bread in a loaf pan with bananas in the background.

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
Sliced whole wheat banana bread.

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
  • Whole grain: use whole wheat pastry flour
  • Gluten-free: Check out my gluten-free banana bread recipe made with coconut flour and coconut oil.
Whole wheat healthy banana bread loaf with three slices cut in front.

More Banana Bread Inspired Recipes:

The Best Banana Bread

4 from 38 votes
A classic banana bread recipe made a little healthier with a blend of regular and whole wheat flour and Greek yogurt.
Baked whole wheat banana bread in a loaf pan with bananas in the background.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients

  • cups all-purpose flour
  • ½ cup whole wheat or whole wheat pastry flour
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup organic cane sugar or coconut sugar*
  • ¼ cup butter, softened or melted coconut oil
  • 2 large eggs
  • 3 ripe bananas, mashed (1 1/2 cups)
  • cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350° F.
  • 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.

Nutrition

Serving: 1slice Calories: 210kcal Carbohydrates: 38g Protein: 4g Fat: 5g Sodium: 194mg Fiber: 2g Sugar: 20g

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    85 comments
    1. Francine Todras
      May 18, 2022 AT 6:22 pm

      5 stars
      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.

      1. Brittany Mullins
        May 19, 2022 AT 7:47 am

        Woo! So glad this recipe was a success for you, Francine! Thanks for sharing your swap, it sounds delicious!

    2. Connie Ruggirello
      April 29, 2022 AT 5:57 pm

      5 stars
      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!

      1. Brittany Mullins
        May 2, 2022 AT 7:41 am

        Woo! So glad this recipe was a success for you, Connie! Thank you for sharing your review, I really appreciate it.

    3. Sarah D.
      February 28, 2022 AT 5:08 pm

      5 stars
      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.

      1. Brittany Mullins
        March 1, 2022 AT 8:50 am

        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!

    4. Kirsty Wunder
      January 4, 2022 AT 9:41 am

      5 stars
      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.

      1. Brittany Mullins
        January 4, 2022 AT 11:40 am

        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!!

    5. Lauren Emerson
      December 20, 2021 AT 7:54 pm

      5 stars
      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.

      1. Brittany Mullins
        December 20, 2021 AT 11:22 pm

        Happy to hear you enjoyed this banana bread, Lauren. Thanks for the review!

Parchment paper lined with protein balls.

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