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Banana Bread Healthy – A Lighter Take on a Classic Favorite

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 large very ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
  • 2 large eggs, room temperature
  • 1/3 cup plain Greek yogurt (2% or whole)
  • 1/4 cup extra-virgin olive oil (or avocado oil)
  • 1/3 to 1/2 cup maple syrup or honey (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups white whole wheat flour (or 1 cup all-purpose + 3/4 cup whole wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup dark chocolate chips (60–70% cacao), 2 tablespoons chia seeds or flaxseed meal
  • Optional toppings: banana slices for the top, coarse turbinado sugar, extra cinnamon

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
  3. Whisk wet ingredients: Add eggs, Greek yogurt, olive oil, maple syrup, and vanilla. Whisk until smooth and well combined.
  4. Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  5. Combine gently: Add dry ingredients to wet. Stir with a spatula just until no dry streaks remain. Do not overmix.
  6. Fold in add-ins: If using nuts, seeds, or chocolate chips, fold them in now. The batter will be thick and scoopable.
  7. Fill the pan: Scrape batter into the loaf pan and smooth the top. Add a few thin banana slices and a light sprinkle of turbinado sugar if you like.
  8. Bake: Place on the center rack and bake 50–60 minutes, or until a toothpick comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
  9. Cool: Let cool in the pan 10–15 minutes, then lift out by the parchment and cool completely on a rack before slicing. This helps the crumb set.
  10. Slice and serve: Cut into 10–12 slices. Enjoy plain, warmed, or toasted with a smear of almond butter.