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.
A classic banana bread recipe made a little healthier with a blend of regular and whole wheat flour and Greek yogurt.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat or whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup organic cane sugar or coconut sugar*
1/4 cup butter, softened or melted coconut oil
2 large eggs
3 ripe bananas, mashed (1 1/2 cups)
1/3 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 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 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.
Nutrition
Serving Size:1 slice
Calories:210
Sugar:20g
Sodium:194mg
Fat:5g
Carbohydrates:38g
Fiber:2g
Protein:4g
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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.
Made this yesterday with some bananas that had over ripened. Not only did the house smell amazing but the finished product rivaled any Banana Bread I’ve ever had. Even better on day 2! Love all your recipes, thank you!!
Ahh yay, that makes me so happy to hear! I’m so glad this bread was a hit!! Thanks for trying it and for coming back to leave a review. I so appreciate it!
This recipe is delicious. My husband wanted muffins so I followed recipe exactly as written and baked muffins for 18 mins at 375. They are perfect and the hubby is happy.
So glad this recipe turned out as muffins. Thanks for sharing how long you cooked them for, that’s super helpful for other readers, so I really appreciate it. <3
Literally just took this out of the oven and my 2 year old and I have finished half a loaf already. We used coconut oil instead of butter and coconut sugar. So tasty and is like the real deal! I quite sugar a year ago and am still searching for recipes and this one is staying in rotation for sure! Just in time to send to school with the other kids. 🥳
Ahh yay, that makes me so happy to hear, Michelle!! I’m so glad this banana bread recipe is a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
Not at this time, but there is a conversion site where you can calculate the conversions. I’ve been getting asked about this more and more so I’m going to research how I could provide this information. Thanks for asking.
I MADE THIS BANANA BREAD YESTERDAY FOLLOWING ALL THE INGREDIENTS AND MEASURE (FORTUNATELY ALL ARE STILL AVAILABLE IN THE PANTRY), BUT FOUND IT DIDN’T RAISE WELL.. TEMPERATURE OK, NOT OVERMIXED AS WELL. THIS IS THE FIRST TIME I MADE BANANA BREAD WITH SO LITTLE BAKING POWDER (LESS THAN A TABLE SPOON), MAYBE THIS IS WHY? IDK… GONNA TRY TO PUT MORE BAKING POWDER NEXT TIME…BUT TASTE WISE IT’S GOOD, BRITTANY! 😉
Oh no, I’m sorry to hear that!! That’s weird it didn’t rise very well. I haven’t heard of anyone else having issues with the amount of baking powder listed. Did you change anything else about the recipe?
I made this with two cups of gluten free flour and a tad less sugar, but otherwise followed the recipe. It is absolutely delicous! My husband just had a piece and then said, “You aren’t putting that in the freezer are you?” He was afraid I wasn’t going to let him have anymore! 🤣 Thank you for the recipe!
Haha amazing!! So glad this banana bread was a hit! Thanks for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3
Made this banana bread after dinner and it was delicious. I have my own recipe that is amazing as well but I enjoyed the Greek yogurt, cinnamon, and whole wheat flour. I used whole wheat for the entire recipe as I ran out of white flour and ww pastry flour. Super delicious and moist for sure! Definitely will use this recipe again and again. I’ll try 1/2 cup of sugar or maple syrup next time as I prefer less sugar. Thank you for all your recipes and tips on substitutiona.
Yay! I’m so glad that you tried and enjoyed this recipe, Connie. I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other EBF readers. 🙂
Just made this banana bread and my whole family loves it ❤️❤️ It is super moist and dense! The only changes I made were 1/3 less sugar, and some nuts to add that nice crunchy texture.
I’m sure you can use coconut flour or almond flour for this recipe, but I’m not sure the ratios or how it would turn out because I haven’t tested it. Maybe this gluten-free banana bread would be a better option because it’s made with coconut flour.
I LOVE this recipe. Lately I’ve been adding oats and chia seeds (and sometimes a little milk so it’s not too thick). It makes for a really great (hearty) breakfast muffin! Thanks for all your great recipes!
Excellent recipe!! Don’t expect the bread to last more than a day after it’s made. If you’d like to know how much this recipe costs you to make, a recipe cost-calculator will tell you exactly how much that teaspoon of vanilla actually costs in the recipe.
mmmm..and I have some Bananas waiting to be used. Just gotta make it gluten free so my family and I can actually eat it. Luckily I have all the ingreditants to do just that tonight..along with the rhubarb-strawberry jam…mmm……
I made this using whole wheat flour only and also I substituted egg whites for whole eggs. My family loved it! Which is saying a lot because they are a use a whole stick of butter for that type of family. I will definitely be using this recipe again!
I make a similar recipe, but I replace the butter with organic coconut oil (which has a 350 smoke point, so I lower temp to 330 to play it safe), use 1/2c honey so you can cut sugar down to 1/4 c (unrefined,of course) and add a small handful each of ground flax and raw wheat germ. Yum!
Loved the addition of whole wheat flour and the substitution of yogurt for vegetable oil or sour cream. The banana flavor wasn’t quite strong enough for my taste, so next time I’ll add an extra banana. Otherwise a fantastic recipe. 🙂
I love this recipe! I didn’t have whole-wheat flour or greek yogurt but rolled oats and plain unsweetened low fat yogurt both worked well as substitutes and I’m sure the oats make it more filling as a breakfast on the go! Oh and lining the tray with baking paper made for easy clean up without adding fat 🙂
I made this bread last night exactly as reciple calls… it was DELICIOUS! Even my not so healthy eating husband thought it was awesome. Plan on making more as gifts for the family 🙂
I’m sure it taste great, but to think it is healthy for you would take a bit of imagination.
Last time I checked sugar, refined white flour, and butter were not exactly health food.
By the way, I love your blog and you have some great healthy ideas, this is just not one of them.
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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.
Made this yesterday with some bananas that had over ripened. Not only did the house smell amazing but the finished product rivaled any Banana Bread I’ve ever had. Even better on day 2! Love all your recipes, thank you!!
★★★★★
Ahh yay, that makes me so happy to hear! I’m so glad this bread was a hit!! Thanks for trying it and for coming back to leave a review. I so appreciate it!
This recipe is delicious. My husband wanted muffins so I followed recipe exactly as written and baked muffins for 18 mins at 375. They are perfect and the hubby is happy.
★★★★★
So glad this recipe turned out as muffins. Thanks for sharing how long you cooked them for, that’s super helpful for other readers, so I really appreciate it. <3
Literally just took this out of the oven and my 2 year old and I have finished half a loaf already. We used coconut oil instead of butter and coconut sugar. So tasty and is like the real deal! I quite sugar a year ago and am still searching for recipes and this one is staying in rotation for sure! Just in time to send to school with the other kids. 🥳
★★★★★
Ahh yay, that makes me so happy to hear, Michelle!! I’m so glad this banana bread recipe is a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
Do you have the measurements in grams and ml?
★★★★★
Not at this time, but there is a conversion site where you can calculate the conversions. I’ve been getting asked about this more and more so I’m going to research how I could provide this information. Thanks for asking.
I MADE THIS BANANA BREAD YESTERDAY FOLLOWING ALL THE INGREDIENTS AND MEASURE (FORTUNATELY ALL ARE STILL AVAILABLE IN THE PANTRY), BUT FOUND IT DIDN’T RAISE WELL.. TEMPERATURE OK, NOT OVERMIXED AS WELL. THIS IS THE FIRST TIME I MADE BANANA BREAD WITH SO LITTLE BAKING POWDER (LESS THAN A TABLE SPOON), MAYBE THIS IS WHY? IDK… GONNA TRY TO PUT MORE BAKING POWDER NEXT TIME…BUT TASTE WISE IT’S GOOD, BRITTANY! 😉
★★
Oh no, I’m sorry to hear that!! That’s weird it didn’t rise very well. I haven’t heard of anyone else having issues with the amount of baking powder listed. Did you change anything else about the recipe?
Hi, I don’t have any eggs, can I use chia eggs instead?
Hey Susannah – That should work just fine! Let me know how it turns out for you.
This is AMAZING! So easy. I added chocolate chips and blueberries and it was sooooo good. Highly recommend!
Ahh that makes me so happy to hear, Julia!! So glad you enjoyed this banana bread. Thanks for coming back to leave a comment, I so appreciate it!
I made this with two cups of gluten free flour and a tad less sugar, but otherwise followed the recipe. It is absolutely delicous! My husband just had a piece and then said, “You aren’t putting that in the freezer are you?” He was afraid I wasn’t going to let him have anymore! 🤣 Thank you for the recipe!
★★★★★
Haha amazing!! So glad this banana bread was a hit! Thanks for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3
Made this banana bread after dinner and it was delicious. I have my own recipe that is amazing as well but I enjoyed the Greek yogurt, cinnamon, and whole wheat flour. I used whole wheat for the entire recipe as I ran out of white flour and ww pastry flour. Super delicious and moist for sure! Definitely will use this recipe again and again. I’ll try 1/2 cup of sugar or maple syrup next time as I prefer less sugar. Thank you for all your recipes and tips on substitutiona.
★★★★★
Yay! I’m so glad that you tried and enjoyed this recipe, Connie. I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other EBF readers. 🙂
i’ve made this recipe for years since i discovered it. it’s THEE best banana bread recipe ever!! Xxx
★★★★★
Just made this banana bread and my whole family loves it ❤️❤️ It is super moist and dense! The only changes I made were 1/3 less sugar, and some nuts to add that nice crunchy texture.
I have whole wheat flour but no white flour. Can I use coconut flour or almond flour as a substitute?
I’m sure you can use coconut flour or almond flour for this recipe, but I’m not sure the ratios or how it would turn out because I haven’t tested it. Maybe this gluten-free banana bread would be a better option because it’s made with coconut flour.
I LOVE this recipe. Lately I’ve been adding oats and chia seeds (and sometimes a little milk so it’s not too thick). It makes for a really great (hearty) breakfast muffin! Thanks for all your great recipes!
Excellent recipe!! Don’t expect the bread to last more than a day after it’s made. If you’d like to know how much this recipe costs you to make, a recipe cost-calculator will tell you exactly how much that teaspoon of vanilla actually costs in the recipe.
★★★★★
mmmm..and I have some Bananas waiting to be used. Just gotta make it gluten free so my family and I can actually eat it. Luckily I have all the ingreditants to do just that tonight..along with the rhubarb-strawberry jam…mmm……
I made this using whole wheat flour only and also I substituted egg whites for whole eggs. My family loved it! Which is saying a lot because they are a use a whole stick of butter for that type of family. I will definitely be using this recipe again!
Hooray. I’m so glad your family likes it! 🙂
I make a similar recipe, but I replace the butter with organic coconut oil (which has a 350 smoke point, so I lower temp to 330 to play it safe), use 1/2c honey so you can cut sugar down to 1/4 c (unrefined,of course) and add a small handful each of ground flax and raw wheat germ. Yum!
Can you add soy protein powder to banana bread? I’m afraid it will make it too dense…?
I’m not 100% sure since I haven’t tried it. If you try it, let me know how it turns out!
Loved the addition of whole wheat flour and the substitution of yogurt for vegetable oil or sour cream. The banana flavor wasn’t quite strong enough for my taste, so next time I’ll add an extra banana. Otherwise a fantastic recipe. 🙂
I love this recipe! I didn’t have whole-wheat flour or greek yogurt but rolled oats and plain unsweetened low fat yogurt both worked well as substitutes and I’m sure the oats make it more filling as a breakfast on the go! Oh and lining the tray with baking paper made for easy clean up without adding fat 🙂
I made this bread last night exactly as reciple calls… it was DELICIOUS! Even my not so healthy eating husband thought it was awesome. Plan on making more as gifts for the family 🙂
So glad you liked it Misty!!
I’m sure it taste great, but to think it is healthy for you would take a bit of imagination.
Last time I checked sugar, refined white flour, and butter were not exactly health food.
By the way, I love your blog and you have some great healthy ideas, this is just not one of them.
Everything in moderation is healthy in my book.