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A sliced loaf of healthy banana bread on a piece of parchment paper and cooling rack. A jar of honey and two ripe bananas are next to the bread.
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Healthy Banana Bread Recipe

This healthy banana bread recipe is made with whole wheat flour, greek yogurt, and sweetened with honey. It’s incredibly moist, fluffy, and lightly sweetened for delicious, guilt free indulgence.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy Banana Bread, Naturally Sweetened Banana Bread, Whole Wheat Banana Bread
Servings: 8

Ingredients

  • ⅓ cup Unsalted butter, melted
  • ½ cup Honey
  • 2 eggs
  • ⅓ Yogurt
  • 1 cup Bananas, mashed (about 3 medium bananas)
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Cinnamon, ground
  • ½ cup Walnuts (Optional)

Instructions

  • Preheat oven to 350 degrees Fahrenheit and grease or line a 9x5 loaf pan with parchment paper.
  • In a medium mixing bowl, combine whole wheat flour, baking soda, salt, and cinnamon. Whisk to combine.
  • In a large mixing bowl, combine melted butter and honey and whisk until combined. Next, add in 2 eggs and whisk again. Lastly, add the greek yogurt, mashed bananas, and vanilla extract. Then whisk until smooth.
  • Add the dry ingredients into the bowl of wet ingredients and with a large spoon, stir the batter just until combined.
  • If using mix-ins, gently fold them in. Do not over-mix the batter.
  • Pour batter into your loaf pan and bake for 55-65 mins, or until a toothpick inserted into the center of the loaf comes out clean.
  • Allow banana bread to rest in the loaf pan for 5 mins. Then transfer banana bread out of the loaf pan onto a cooling rack. Allow the bread to come to room temperature before slicing.

Notes

PRO TIPS AND RECOMMENDATIONS:

Use very ripe bananas: the riper the bananas, the more flavorful and sweeter the banana bread will be.
Trick to ripen bananas: preheat oven to 350 degrees Fahrenheit. Place whole, unpeeled bananas on a baking sheet and bake for 5-8 mins.
Measure the flour using the “spoon and swoop” method:
  1. Gently stir the flour it with a spoon or whisk.
  2. Spoon the flour into the measuring cup, do not scoop it in.
  3. Level off the excess with a butter knife.
Don’t over-mix: mix the batter just until ingredients are incorporated. Over-mixing the batter can create a dense loaf.

BANANA BREAD VARIATIONS:

  • Banana Nut Bread: Stir in 1/2 cup of your favorite nuts into the batter at the end, before adding the batter into the pan. Walnuts and pecans work great!
  • Chocolate Chip Banana Bread: Stir in 1/2 cup of your favorite chocolate chips into the batter at the end, before adding the batter into the pan.
  • Muffins: To make healthy bananas muffins, grease or line a 12-cup muffin tin, and divide batter evenly among the 12 muffin cups. Bake at 350 F for 18-22 minutes.

STORING AND FREEZING INSTRUCTIONS:

To Store: Keep banana bread at room temperature in an airtight container for up to 5 days.
To Freeze: Slice banana bread into desires thickness, then transfer into a freezer safe bag. Store in the freezer for up to 3 months. Allow the banana bread to come to room temperature before serving.