Healthy Banana Bread
This Healthy Banana Bread recipe is so easy to make and bakes up super moist and tender with the most amazing flavor. It's so delicious that you’d never guess it's made healthier! Enjoy it as a sweet snack or make-ahead dessert option. You can even freeze it for later use.
Ingredients
- 2 large eggs
- 1/2 cup (115g) plain or vanilla Greek yogurt
- 2 medium-size (200g or 1 cup) ripe bananas mashed
- 6 tablespoons (90ml) maple syrup or honey
- 1/4 cup (50g) brown sugar, coconut sugar or 2 tablespoons Splenda brown sugar blend
- 1 teaspoon vanilla extract
- 3/4 cup (60g) quick oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/4 cup (150g) white whole wheat flour see notes below for other options
- Optional add-ins: 1 cup chocolate chips, dried fruit or chopped nuts
Instructions
- Preheat oven to 350ºF (176ºC), and lightly grease a 9 x 5" loaf pan.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, mashed banana, maple syrup, sugar, and vanilla; mix until smooth.
- Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If you're adding chocolate chips or any other mix-ins, toss them in about 1 tablespoon flour to keep them from sinking to the bottom of the bread, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly. If you're making chocolate chip banana bread, add some extra chocolate chips to the top for a pretty presentation.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
- Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See notes below for freezing instructions.
Video
Notes
To freeze: Tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze. Thaw your bread at room temperature when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can then thaw your slices at room temperature or microwave them for about 20-30 seconds.
Vegan banana bread: Use maple syrup (not honey), use flax eggs and choose non-dairy yogurt.
Gluten-free: I like to use Bob’s Red Mill’s gluten-free 1-to-1 flour blend or King Arthur gluten-free measure for measure flour.
Flour options: An equal amount of all-purpose flour or whole wheat pastry flour can be used in place of the white whole wheat flour. You can also use an equal amount of whole wheat flour, but the texture may change some.
Vegan banana bread: Use maple syrup (not honey), use flax eggs and choose non-dairy yogurt.
Gluten-free: I like to use Bob’s Red Mill’s gluten-free 1-to-1 flour blend or King Arthur gluten-free measure for measure flour.
Flour options: An equal amount of all-purpose flour or whole wheat pastry flour can be used in place of the white whole wheat flour. You can also use an equal amount of whole wheat flour, but the texture may change some.
Nutrition
Serving: 1slice | Calories: 149kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 152mg | Fiber: 1g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg