Healthier Yogurt Banana Bread
Indulge guilt-free in this moist and delicious Healthier Yogurt Banana Bread, a wholesome twist on a classic favorite! Made with creamy plain Greek yogurt, ripe bananas, and naturally sweetened with honey or maple syrup, this recipe is packed with flavor and nutrition. Whole wheat flour adds a hearty texture and fiber boost, while a touch of cinnamon brings warm, comforting notes to every bite. Whether you add optional mix-ins like crunchy nuts or chocolate chips, this quick bread comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Perfect for breakfast, a mid-day snack, or dessert, this lightened-up banana bread proves that healthy can still be irresistibly satisfying. Plus, it's easy to make and stores well for days, making it a go-to treat for busy weeks!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup Plain Greek yogurt
- 2 large Eggs
- 0.25 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Optional mix-ins (e.g., chopped nuts, chocolate chips)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Add the Greek yogurt, eggs, honey or maple syrup, and vanilla extract, and whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
If using mix-ins like nuts or chocolate chips, fold them into the batter at this point.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 144.9 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2950 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
