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
If you try this healthy banana bread recipe please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers.
The Best Banana Bread
4 from 20 votes
A classic banana bread recipe made a little healthier with a blend of regular and whole wheat flour and Greek yogurt.
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 1/2 x 4 1/2-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.
Made this on a whim today so did a little improvising. I used 2 full cups of all-purpose flour and half a cup of maple syrup instead of any sugar. Also added some chocolate chips. It turned out beautifully! Really nice for a lighter version of banana bread!
I tried this recipe today and it turned out really delicious taste wise. Texture wise however, the insides came out soft and slightly lumpy (makes it hard to cut the bread without breaking it). I tried heating it a little longer to address the issue but the upper or outside layers started to get slightly harder. Taste wise however it was really good. What am I missing or may have not done accurately? I would like to try this out again to perfect it
Oh no!! Sorry to hear that, Simone. How long did you end up cooking the loaf for? Did you change anything about the recipe? It might have needed to bake for more time and you could have always covered the top with tin foil to not burn it.
I baked it for almost an hour. I did add some blueberries …not sure if that changed it somewhat. I was told that I needed to maybe bake it a little more but maybe on lower temperature, on top of the aluminium foil tip.
Blueberries will definitely add moisture to the bread so you probably just needed to cook it longer. I don’t think you need to cook it at a lower temp, I would just cover it with foil so the top doesn’t burn.
This is going in the oven right now! So easy to make, but I didn’t read through all the directions and didn’t mix the wet and dry ingredients separate. What is the best way to freeze this? Would you do the whole loaf or slices? Thanks for your amazing recipes!
Love these! I make these for my kids all the time- but I make 12 fluffy muffins instead of bread. I use 1/4 sugar and 1/2 applesauce instead of 1 cup of sugar.
Thanks for the great recipe.
Hey Keisha – I haven’t tested this recipe with anything else besides yogurt, but possibly sour cream or cottage cheese would work or else you can use dairy-free yogurt if you’re dairy-free. I do have this coconut flour banana bread that doesn’t call for yogurt you could make instead.
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Made this on a whim today so did a little improvising. I used 2 full cups of all-purpose flour and half a cup of maple syrup instead of any sugar. Also added some chocolate chips. It turned out beautifully! Really nice for a lighter version of banana bread!
Yay! I’m glad this banana bread was a hit, Kara! Thanks for trying it and coming back to leave a review. I really appreciate it!
I tried this recipe today and it turned out really delicious taste wise. Texture wise however, the insides came out soft and slightly lumpy (makes it hard to cut the bread without breaking it). I tried heating it a little longer to address the issue but the upper or outside layers started to get slightly harder. Taste wise however it was really good. What am I missing or may have not done accurately? I would like to try this out again to perfect it
Oh no!! Sorry to hear that, Simone. How long did you end up cooking the loaf for? Did you change anything about the recipe? It might have needed to bake for more time and you could have always covered the top with tin foil to not burn it.
I baked it for almost an hour. I did add some blueberries …not sure if that changed it somewhat. I was told that I needed to maybe bake it a little more but maybe on lower temperature, on top of the aluminium foil tip.
Blueberries will definitely add moisture to the bread so you probably just needed to cook it longer. I don’t think you need to cook it at a lower temp, I would just cover it with foil so the top doesn’t burn.
This is going in the oven right now! So easy to make, but I didn’t read through all the directions and didn’t mix the wet and dry ingredients separate. What is the best way to freeze this? Would you do the whole loaf or slices? Thanks for your amazing recipes!
You could do either for freezing!! How did it turn out?!
It turned out great!! I’m going to try your gluten free banana bread recipe next.
Yay!! So glad it turned out for you, Elizabeth!!
Love these! I make these for my kids all the time- but I make 12 fluffy muffins instead of bread. I use 1/4 sugar and 1/2 applesauce instead of 1 cup of sugar.
Thanks for the great recipe.
So glad this recipe has been a hit!! Thanks for coming back to leave a review. I so appreciate it!
We don’t eat yogurt. What could I use instead?
Hey Keisha – I haven’t tested this recipe with anything else besides yogurt, but possibly sour cream or cottage cheese would work or else you can use dairy-free yogurt if you’re dairy-free. I do have this coconut flour banana bread that doesn’t call for yogurt you could make instead.