This is the best healthy banana bread you'll ever make. It's perfectly sweet, made with a blend of regular and whole wheat flour and has yogurt to keep it nice and moist.
Preheat oven to 350°F and line a loaf pan with parchment paper or coat with nonstick spray.
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 prepared loaf pan.
Bake at 350°F for 1 hour or until a tooth pick or butter knife inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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Notes
Low-sugar: If you'd prefer a lower sugar banana bread feel free to reduce the amount of sugar to 1/2 cup. I've tested this bread with both 1 cup sugar and 1/2 cup sugar and both turned out great.
Dairy-free: To make this banana bread dairy-free use melted coconut oil or vegan butter and swap the Greek yogurt with a dairy-free yogurt.