Healthy Banana Bread
By Maria Lichty
Updated January 29, 2026
Quick Summary
This Healthy Banana Bread is moist, tender, and naturally sweetened with maple syrup. Made with ripe bananas, Greek yogurt, and whole wheat flour (or all-purpose), it’s a lighter banana bread that still tastes like the real deal. Perfect for breakfast, snacking, or a healthier treat, this easy banana bread recipe comes together in one bowl and bakes up beautifully every time.
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- Overripe Bananas? Make Healthy Banana Bread!
- Ingredients (with Helpful Notes)
- Tips for Making Banana Bread
- How to Store
- Healthy Banana Bread Recipe
- More Banana Breads Worth Baking
Overripe Bananas? Make Healthy Banana Bread!
Over the years, I’ve baked a lot of banana breads, from my classic banana bread to chocolate chip banana bread and even chocolate banana bread …and this healthy banana bread . It’s the loaf I turn to when I want something wholesome, but still incredibly delicious!
It’s naturally sweetened with pure maple syrup, extra moist thanks to Greek yogurt, and tender with a soft crumb that’s full of banana flavor. It’s simple to mix together in one bowl, requires no fancy equipment, and fills the kitchen with that comforting, cozy aroma we all love.
Whether you’re using overripe bananas, looking for a lighter breakfast option, or just craving a slice of something wholesome, this is the banana bread you’ll want to bake again and again.
Ingredients (with Helpful Notes)
- Very ripe bananas : The darker and softer, the better for sweetness and moisture.
- Pure maple syrup : Adds natural sweetness with rich flavor; use real maple syrup for best results.
- Plain Greek yogurt : Keeps the bread moist and tender while adding protein.
- Eggs : Let them come to room temperature for smoother mixing.
- Avocado oil (or coconut oil ): There’s no butter in this banana bread, just a little oil is all you need! If using coconut oil, melt and let cool slightly.
- Pure vanilla extract : Enhances the banana flavor.
- White whole wheat (or all-purpose flour ): White whole wheat flour adds heartiness, but is still light in texture. You can also use regular all-purpose flour.
- Baking soda : Helps the bread rise and stay light.
- Ground cinnamon : Adds warmth and depth of flavor.
- Turbinado sugar : Sprinkled on top for a slightly crunchy finish.
Tips for Making Banana Bread
- Use very ripe bananas – The darker and softer, the better. They bring natural sweetness and maximum banana flavor.
- Room temperature ingredients – Let your eggs and Greek yogurt come to room temperature before mixing for a smooth, evenly textured batter.
- Mash bananas thoroughly – For even sweetness and a tender crumb, mash until mostly smooth.
- Don’t overmix – Once you add the flour, stir gently just until combined to avoid dense bread.
- Loaf pan size matters – A standard 9×5-inch loaf pan works best for this recipe. Using a smaller or larger pan can affect baking time and texture.
- Grease or line the pan – Use cooking spray, butter, or parchment paper for easy release.
- Watch the top – If the bread starts to brown too quickly, loosely tent it with foil during the last 10–15 minutes.
- Check doneness – Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Let it cool completely – Cooling in the pan for 10–15 minutes, then on a wire rack, ensures clean slices and a tender crumb.
- Optional extras – Stir in chopped nuts or chocolate chips!
- Vegan & Gluten-free –To make this banana bread vegan , replace the eggs with flax eggs (1 tablespoon flax + 3 tablespoons water per egg) and use a plant-based yogurt. To make it gluten-free , swap the flour for a 1-to-1 gluten-free flour blend.
How to Store
- Room temperature: Store tightly wrapped for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap slices or the whole loaf tightly and freeze up to 3 months. Thaw at room temperature or warm slices gently before serving.
Quick Breads
Healthy Banana Bread
Ingredients1x2x3x
- 3 medium very ripe bananas, about 1 ½ cups mashed
- 1/2 cup plain Greek yogurt, at room temperature
- 1/2 cup pure maple syrup
- 2 large eggs, at room temperature
- 1/4 cup avocado oil (or coconut oil, melted and slightly cooled)
- 2 teaspoons pure vanilla extract
- 1 3/4 cups white whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons turbinado sugar, for sprinkling on top
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth. Whisk in the Greek yogurt, maple syrup, eggs, oil, and vanilla until well combined.
- Add the flour, baking soda, cinnamon, and salt. Gently stir just until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle evenly with turbinado sugar.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
Have you tried this recipe?
More Banana Breads Worth Baking
- Best Banana Bread
- Chocolate Banana Bread
- Banana Nut Bread
- Chocolate Chip Banana Bread
- Buttermilk Banana Bread
- Peanut Butter Banana Bread
Healthy Banana Bread
Recipe from Two Peas and Their Pod
Ingredients
- 3 medium very ripe bananas, about 1 1/2 cups mashed
- 1/2 cup plain Greek yogurt, at room temperature
- 1/2 cup pure maple syrup
- 2 large eggs, at room temperature
- 1/4 cup avocado oil (or coconut oil, melted and slightly cooled)
- 2 teaspoons pure vanilla extract
- 1 3/4 cups white whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons turbinado sugar, for sprinkling on top
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth. Whisk in the Greek yogurt, maple syrup, eggs, oil, and vanilla until well combined.
- Add the flour, baking soda, cinnamon, and salt. Gently stir just until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle evenly with turbinado sugar.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
