Lite N Moist Banana Nut Bread
Delight your taste buds with this Lite N Moist Banana Nut Bread, a healthier take on a classic favorite that’s packed with natural sweetness and wholesome ingredients. Made with overripe bananas, protein-rich Greek yogurt, and sweetened naturally with honey, this banana bread is a guilt-free treat perfect for breakfast, snack time, or dessert. The whole wheat flour adds a hearty texture, while the ground cinnamon and crunchy chopped walnuts bring warmth and crunch in every bite. Easy to prepare in just 15 minutes, this recipe is baked to golden perfection in under an hour, resulting in irresistibly moist slices that are light yet satisfying. Enjoy it fresh or store it for a convenient, nutty snack that’s bursting with banana flavor! Great for those looking for healthy baking options or ways to use up ripe bananas.
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 2 Eggs
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.5 cup Honey
- 2 teaspoons Vanilla extract
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Chopped walnuts
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with nonstick cooking spray, or line it with parchment paper for easy removal.
In a large mixing bowl, mash the overripe bananas with a fork until smooth. A few small lumps are fine, as they add texture.
Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas. Mix well until fully combined and smooth.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. This helps evenly distribute the dry ingredients and ensures a fluffy texture.
Gradually fold the dry ingredients into the wet banana mixture. Stir gently until just combined. Avoid overmixing, as this can make the bread dense.
Gently fold in the chopped walnuts, reserving a small handful for sprinkling on top if desired.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula, and sprinkle the reserved walnuts on top for added crunch and visual appeal.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Begin checking for doneness at the 45-minute mark to avoid overbaking.
Remove the pan from the oven and let the banana bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Slice and serve slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 161.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 319 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3052 mg | 65% | |
*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.
