This recipe for healthy banana bread is super moist and tender with the most amazing banana flavor. So delicious that you’d never guess it's healthy! It’s the perfect snack or dessert option and can be frozen for later use!
- 2 large eggs
- 1/2 cup (115 g) plain or vanilla Greek yogurt*
- 2 medium-size ripe bananas, mashed (200 g or 1 cup)
- 6 tablespoons (90 ml) maple syrup or honey
- 1/4 cup (50 g) brown or coconut sugar or 2 tablespoons Splenda brown sugar blend
- 1 teaspoon vanilla extract
- 3/4 cup (60 g) quick oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/4 cup (150 g) white whole wheat flour**
- Optional add-ins: 1/2 cup chocolate chips/dried fruit/nuts/etc.
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Preheat oven to 350ºF (176ºC), and lightly grease a 9 x 5" loaf pan.
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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, mixing until smooth.
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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 any mix-ins, fold them in now.
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Pour the batter into the prepared loaf pan, spreading it out evenly. If you're making chocolate chip banana bread, add some to the top for a pretty presentation.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
*I used Dannon Light & Fit Vanilla.
**Nutritional information was calculated with the 2 tablespoons Splenda brown sugar blend, Dannon Light & Fit yogurt and 65 grams of chocolate chips.
***This bread is best stored in the refrigerator. It will stay good in the fridge for five to seven days, or in the freezer for up to three months. 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 them thaw your slices at room temperature or microwave them for about 20-30 seconds.
****To make this recipe vegan, swap out the honey for maple syrup, use flax eggs and choose non-dairy yogurt.
*****To make gluten-free quick breads, I like to use Bob’s Red Mill’s gluten-free 1-to-1 flour blend.
FLOUR ALTERNATIVES: An equal amount of all-purpose 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.
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