Healthy Banana Bread with Greek Yogurt
Moist, tender and full of banana flavor, made with whole-wheat flour, Greek yogurt and much less sugar than the classic loaf.
Banana bread is the ultimate way to use up overripe bananas, but many recipes rely on a lot of butter and sugar. This lighter loaf uses Greek yogurt and a little oil to stay moist, plus maple syrup and the natural sweetness of very ripe bananas.
White whole-wheat flour adds fiber while keeping the texture soft and tender. It is perfect for breakfast, an afternoon snack or a lunch box treat.
At a glance: this healthy banana bread with greek yogurt serves 10, needs about 15 min of hands-on prep and 55 min of cooking, and provides roughly 220 calories and 6 g of protein per serving. It is naturally vegetarian.
Why you'll love this recipe
- Moist and tender with less fat
- Sweetened mostly by ripe bananas
- Made with whole-wheat flour
- Freezes beautifully in slices
About this banana bread
Banana bread became popular in the United States in the 1930s, when baking soda and baking powder were widely available and thrifty cooks looked for ways to use overripe bananas. It has been a comfort bake ever since, enjoyed for breakfast, as a snack or with a cup of tea.
This healthier loaf keeps everything people love about banana bread, a moist crumb, warm cinnamon and a deep banana flavor, while using white whole-wheat flour, Greek yogurt and much less sugar and fat. Very ripe bananas do most of the sweetening, with just a little maple syrup to round it out.
It is a reliable, one-bowl recipe that freezes beautifully in slices, so you can enjoy a homemade treat whenever you like.
Ingredient notes and substitutions
- Very ripe bananas. Bananas with lots of brown or even black spots are sweeter and more aromatic. Frozen bananas, thawed and drained, work well.
- White whole-wheat flour. It is made from a lighter variety of wheat and has the fiber of whole wheat with a milder taste. A mix of whole-wheat and all-purpose flour also works.
- Greek yogurt. Yogurt adds moisture and tenderness, allowing the recipe to use less oil.
- Maple syrup. Maple syrup adds gentle sweetness and moisture. Honey or coconut sugar are alternatives.
- Coconut oil or olive oil. A small amount keeps the loaf moist. Melted butter works too.
- Walnuts. They add crunch and healthy fats. Pecans or chocolate chips are delicious alternatives.
Equipment you'll need
- A 9x5-inch (23x13 cm) loaf pan
- Parchment paper
- A large mixing bowl
- A fork or potato masher
How to make it, step by step
Mash the bananas well
Mash the bananas until mostly smooth with a few small lumps. Well-mashed bananas distribute evenly and keep the loaf moist throughout.
Whisk the wet ingredients
Whisk in the eggs, yogurt, maple syrup, oil and vanilla until smooth.
Fold in the dry ingredients
Add the flour, baking soda, cinnamon and salt and fold gently until just combined. Overmixing develops gluten and makes the bread dense.
Bake until a skewer comes out clean
Bake for 50 to 60 minutes. Cover loosely with foil if the top browns too quickly. A skewer inserted in the center should come out clean or with a few moist crumbs.
Cool before slicing
Cool in the pan for 15 minutes, then on a rack. Slicing too soon makes the loaf gummy.
Recipe
Healthy Banana Bread with Greek Yogurt
American · Desserts · Vegetarian
Ingredients
- 3 large very ripe bananas (about 1 1/2 cups / 340 g mashed)
- 2 large eggs
- 1/2 cup (120 g) plain Greek yogurt
- 1/3 cup (80 ml) maple syrup or honey
- 1/4 cup (60 ml) melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 3/4 cups (210 g) white whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (60 g) chopped walnuts, optional
Instructions
- Prepare. Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan and line it with a strip of parchment.
- Mix the wet ingredients. In a large bowl, mash the bananas, then whisk in the eggs, yogurt, maple syrup, oil and vanilla.
- Add the dry ingredients. Sprinkle the flour, baking soda, cinnamon and salt over the bowl and fold gently with a spatula until just combined. Fold in the walnuts.
- Bake. Pour the batter into the pan and smooth the top. Bake for 50 to 60 minutes, until a skewer inserted in the center comes out clean. Cover loosely with foil after 35 minutes if the top browns too quickly.
- Cool. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- The browner the bananas, the sweeter and more flavorful the bread.
- Do not overmix after adding the flour; a few streaks are fine.
- Measure flour by spooning it into the cup and leveling it, or use a scale.
Troubleshooting
- The loaf is dense. Do not overmix and measure the flour by spooning it into the cup.
- The loaf sank in the middle. It was underbaked. Test the very center with a skewer.
- The loaf is dry. Use riper bananas and check it a few minutes early.
- The top is too dark. Cover with foil after 35 minutes.
Variations
- Chocolate chip. Fold in 1/2 cup dark chocolate chips.
- Muffins. Divide into 12 muffin cups and bake for 20 to 24 minutes.
- Blueberry. Fold in 1 cup blueberries tossed in a spoonful of flour.
What to serve with it
Serve slices plain, toasted with a thin layer of nut butter, or with a spoonful of Greek yogurt and berries. It is perfect with coffee or tea.
For a brunch, serve it alongside fruit salad and yogurt parfaits.
Make ahead and storage
The loaf keeps for two days at room temperature or five days in the fridge. Freeze slices wrapped individually for up to three months and toast them straight from frozen.
Wrap and keep at room temperature for 2 days or in the fridge for up to 5 days. Freeze individual slices for up to 3 months.
Is it healthy?
This banana bread contains fiber from whole-wheat flour and bananas and protein from eggs and yogurt, with much less sugar than many bakery loaves.
It is still a sweet bake, so enjoy a slice as part of a balanced breakfast or snack.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
How to ripen bananas quickly
If your bananas are not ripe enough, place them in a paper bag with an apple or tomato for a day or two. The ethylene gas released by the fruit speeds up ripening.
For a faster method, bake unpeeled bananas on a lined sheet at 300°F (150°C) for 15 to 20 minutes, until the skins turn black and shiny. Let them cool, then scoop out the soft, sweet flesh. They will be perfect for banana bread.
Frequently asked questions
Can I use all-purpose flour?
Yes. The loaf will be slightly lighter in color and texture. Use the same amount.
How do I ripen bananas quickly?
Bake unpeeled bananas at 300°F (150°C) for 15 to 20 minutes until the skins are black, then let them cool.
Why did my banana bread sink in the middle?
It was likely underbaked or the oven door was opened too early. Check doneness with a skewer in the very center.
Can I make it gluten-free?
Use a 1-to-1 gluten-free baking flour blend.
Can I make it vegan?
Use flax eggs and plant-based yogurt.
Can I add chocolate chips?
Yes. Fold in 1/2 cup dark chocolate chips.
Can I make muffins with this batter?
Yes. Bake in a muffin tin for 20 to 24 minutes.
How do I store banana bread?
Wrap it tightly and store at room temperature for two days or in the fridge for five.
Can I use oat flour?
Yes, but the bread will be more delicate.
How many calories are in a slice?
About 220 calories per slice.
Can I reduce the sugar further?
Use very ripe bananas and reduce the maple syrup to 3 tablespoons.
Why use baking soda?
It reacts with the acidic yogurt and bananas to help the loaf rise.
Can I add blueberries?
Yes. Toss them in a little flour before folding them in.
Can kids eat this banana bread?
Yes. It is a great lunch box snack.
Final thoughts
This healthy banana bread with greek yogurt takes about 1 hr 10 min from start to finish and serves 10. It is vegetarian, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our desserts recipes or the full recipe index.