Healthy but Oh So Damn Good Banana Bread
Meet your new go-to treat: *Healthy but Oh So Damn Good Banana Bread*. This guilt-free indulgence marries the natural sweetness of ripe bananas with wholesome ingredients like whole wheat flour and creamy Greek yogurt for a moist, tender loaf that’s as nourishing as it is delicious. Sweetened with a touch of pure maple syrup and spiced with a hint of cinnamon, it’s the perfect balance of healthy and decadent. Optional dark chocolate chips or walnuts add a delightful crunch or richness for customizable perfection. Made in just one bowl with minimal prep, this quick and easy banana bread is ideal for breakfast, a midday snack, or a comforting dessert. Plus, it’s ready in under an hour and stays irresistibly moist for days. Whether enjoyed plain or topped with nut butter, this recipe will become an instant favorite in your household!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 0.5 cup plain Greek yogurt
- 0.33 cup pure 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 dark chocolate chips or chopped walnuts (optional)
- 2 tablespoons olive oil or melted coconut oil
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky.
Add the eggs, Greek yogurt, olive oil or melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk together until fully combined.
In a separate medium-sized bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix—you want to keep the bread tender.
If using chocolate chips or walnuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake to maintain moisture.
Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve warm as-is, or spread with your favorite nut butter for a satisfying treat. Enjoy!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 151.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 438 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3086 mg | 66% | |
*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.
