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Healthy Banana Bread
This easy, healthy banana bread is the best! Moist, fluffy, and ultra delicious. Made with yogurt and whole wheat. So yummy and good for you!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 10 slices; 1 8x4-inch loaf
Calories: 190 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 1 ½ cups mashed overripe bananas about 11 ounces or 3 large
- 1 large egg
- ⅓ cup plain greek yogurt I used nonfat. OK to substitute vanilla, though the bread will be a bit sweeter.
- 2 tablespoons canola oil or melted cooled coconut oil*
- ⅓ cup light brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cups white whole wheat flour
- 3/4 cup semisweet chocolate chips or chopped dark chocolate (optional)
Instructions
- Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.
- Mash the bananas in the bottom of a large bowl until mostly smooth.
- Whisk in the egg, then the yogurt and oil.
- Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined.
- Gently stir in the flour until barely combined, then fold in any mix-ins.
- Scrape the mixture into the prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm and don't worry if the slices are messy.
Cup of Yum
Notes
- *If using coconut oil, be sure all of the ingredients are at room temperature and the coconut oil has cooled, or it will resolidify when it touches the cold ingredients.
- TO MAKE MUFFINS: To bake this recipe as 12 muffins instead of in a loaf pan, lightly grease a standard muffin tin, then divide the batter evenly among the cups. Bake at 350 degrees F for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched.
- TO STORE: Store bread at room temperature in an airtight storage container lined with paper towels for up to 1 week.
- TO FREEZE: Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature before serving.
Nutrition Information
Serving
1slice (of 10)
Calories
190kcal
(10%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Potassium
204mg
(6%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
46IU
(1%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices; 1 8x4-inch loaf
Amount Per Serving
Calories 190
% Daily Value*
| Serving | 1slice (of 10) | |
| Calories | 190kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.