Best Ever Healthy Banana Bread Recipe

Why You’ll Love This Recipe

This healthy banana bread recipe stands out for its nutritious ingredients, such as whole wheat flour and Greek yogurt, which not only make it moist but also add protein and fiber. Naturally sweetened with maple syrup, it’s free from refined sugars, so you can indulge without the guilt. It's also incredibly versatile—you can easily turn it into muffins or add your favorite mix-ins like walnuts, pecans, or even chocolate chips. Plus, the recipe is quick and easy, requiring only one bowl for preparation. Whether you're on a healthy eating journey or just love delicious banana bread, this recipe checks all the boxes.

Ingredients

• 3 very ripe large bananas, mashed (about 1 ⅓ cup mashed banana)

• 2 eggs, at room temperature

• ⅓ cup (104g) pure maple syrup (do not use honey)

• ½ cup (113g) plain or vanilla Greek yogurt (whole milk or 2% is best)

• 1 teaspoon vanilla extract

• 1 ¾ cup (198g) whole wheat pastry flour or white whole wheat flour

• 1 teaspoon baking soda

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 6 tablespoons (85g) butter, melted and cooled (or olive oil/coconut oil)

• Optional add-ins:

  • ½ cup (56g) chopped walnuts or pecans

  • ½ cup (90g) chocolate chips, dairy-free if desired

  • 2 tablespoons (24g) chocolate chips, for sprinkling on top

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch pan with parchment paper and grease the inside to prevent sticking.

2. In a large bowl, mix together the mashed bananas, eggs, maple syrup, Greek yogurt, and vanilla extract until well combined. If preferred, you can blend the wet ingredients in a blender for smoother consistency.

3. In a separate bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.

4. Stir in the melted and cooled butter (or coconut oil). If desired, fold in chopped walnuts, pecans, or chocolate chips.

5. Pour the batter into the prepared pan. Optional: Slice a banana down the middle vertically and place it on top of the batter, or simply add banana slices side by side for decoration.

6. Bake for 50-60 minutes, or until a tester inserted into the center comes out clean or with a few crumbs attached.

7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Once cooled, slice into 12 pieces and serve with nut butter spread for a nutritious snack or breakfast.

Servings and Timing

• Servings: 12 slices

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 10 minutes

Storage/Reheating

Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the refrigerator for up to 1 week. To freeze, wrap the bread tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for 15-20 seconds, or toast them for a crispy finish.

FAQs

1. Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute 1 cup of whole wheat flour with ¾ cup of all-purpose flour. However, whole wheat flour gives the bread a denser, more nutritious texture.

2. Is it necessary to use maple syrup instead of other sweeteners?

While maple syrup adds a natural sweetness, you could use honey or agave as a substitute. However, maple syrup is preferred for its flavor and consistency in this recipe.

3. Can I use non-dairy yogurt in this recipe?

Yes, you can substitute Greek yogurt with any non-dairy yogurt option, such as almond or coconut yogurt.

4. How can I make this recipe dairy-free?

To make it dairy-free, replace the butter with coconut oil and use non-dairy yogurt (such as almond milk-based yogurt). Also, choose dairy-free chocolate chips for the add-ins.

5. Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder to increase the protein content. Adjust the flour ratio if you add protein powder to ensure the batter's consistency.

6. Can I use bananas that are not overly ripe?

Ripe bananas are key for sweetness and moisture in banana bread. If your bananas aren't quite ripe, you can speed up the ripening process by placing them in a brown paper bag for a day or two.

7. How do I prevent the banana bread from being too dense?

Ensure that you don’t overmix the batter, as overmixing can result in a dense texture. Also, make sure your eggs and other wet ingredients are at room temperature.

8. Can I make muffins instead of banana bread?

Yes, simply divide the batter into muffin tins and bake for 20-25 minutes, or until a tester comes out clean. You’ll get about 12 muffins.

9. Can I use olive oil instead of butter?

Yes, olive oil is a great substitute for butter in this recipe. Just use the same amount—6 tablespoons.

10. How can I tell when the banana bread is fully cooked?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs attached, the bread is done.

Conclusion

This Best Ever Healthy Banana Bread is the perfect balance of health and indulgence. Made with whole wheat flour, Greek yogurt, and pure maple syrup, it provides a nutritious alternative without compromising on flavor. Whether you enjoy it as a breakfast treat or an afternoon snack, it’s sure to become a family favorite. So grab your ripe bananas and get baking—this recipe is simple, delicious, and guilt-free!