healthy Banana bread

This healthy banana bread is the perfect example of how nutritious baking doesn’t have to be complicated. Instead of using lots of butter or sugar, ripe bananas, applesauce, and low-fat Greek yogurt create a soft, moist texture and natural sweetness. The Greek yogurt also adds some extra protein, making this banana bread a little more nourishing and satisfying.

Using whole wheat flour means this banana bread contains more fiber than a classic version, which can help you stay fuller for longer. That makes it not only delicious as a snack, but also ideal as a quick breakfast on busy mornings — especially if you’re not someone who enjoys eating a big breakfast.

I personally love using plenty of cinnamon in this recipe, and secretly often add more than the amount listed, because it pairs so well with the warm flavors of banana and walnuts. So feel free to add a little extra if you love that cozy cinnamon flavor too.

For the topping, I usually use walnuts for some extra crunch and healthy fats, but there are endless ways to switch things up. Other nuts, raisins, or even a little chocolate work really well too. Feel free to experiment and make it your own!

Another thing I love about this recipe is that the banana bread freezes beautifully. That way, you can always have a nourishing slice ready for a quick breakfast or a healthy snack whenever you need one.

Healthy Banana Bread

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: snack

Calories: 135

Ingredients Equipment Method

Ingredients

  

• 3 big ripe bananas about 390 gram
• 2 eggs
• 150 gram Low-fat Greek yogurt
• 200 gram whole wheat flour
• 150 gram unsweetened applesauce
• 1 or 2 teaspoon cinnamon or more
• 1 teaspoon bakingpowder
• 1 teaspoon baking soda
• 1 handful walnuts topping

Equipment

• 1 baking pan

Method

 

1. Preheat the oven to 175°C (350°F) conventional heat. Line a loaf pan with parchment paper or use a silicone loaf pan.
2. Mash the banana in a large bowl and combine it with the wet ingredients: eggs, low-fat Greek yogurt, and applesauce. Stir until smooth and well combined.
3. In a separate bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, cinnamon, and a pinch of salt. Mix well to ensure the leavening agents are evenly distributed.
4. Add the dry ingredients to the wet mixture and stir briefly until you have a smooth batter. Avoid overmixing to keep the bread light and fluffy.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle the walnuts evenly over the top.
6. Bake the banana bread in the center of the oven. Do not open the oven during the first 40 minutes, allowing the bread to rise properly.
7. After about 50–60 minutes, check if the banana bread is done. Insert a toothpick into the center, if it comes out clean or with a few dry crumbs, the bread is ready. The top should be lightly golden brown, and the bread should spring back when gently pressed.

   If the top is already nicely browned but the inside isn’t fully cooked yet, loosely cover the banana bread with aluminum foil and continue baking until completely done.