This healthier banana bread recipe is so delicious that I no longer make the traditional, higher-calorie version I used to use. Honestly, I can’t even remember the last time I made that one, which was loaded with sugar and a whole stick of butter. While it was tasty, I now prefer my updated recipe by far. Not only is it lower in sugar (about two ounces instead of a whole cup!), but it also skips the butter and oil entirely. By swapping out those calorie-dense ingredients for healthier options, this banana bread has become guilt-free and perfect for everyday enjoyment.
Ingredients
- 3 ripe bananas (10-11 oz)
- 2 large eggs
- 7 oz nonfat plain Greek yogurt (200 g)
- ⅓ cup sugar (or less – you can use as little as 1.5 oz / 2.2 oz / 63 g)
- 3 oz all-purpose flour (85 g)
- 3 oz whole wheat flour (85 g)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp vanilla extract (optional)
- 2 oz chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Sift together the dry ingredients: both flours, baking powder, baking soda, cinnamon, and sea salt.
- In a large bowl, mash the bananas well with a fork.
- Add the eggs and vanilla extract (if using), and mix them into the mashed bananas.
- Stir in the Greek yogurt and sugar, blending everything together.
- Gradually fold in the dry ingredients to the wet ingredients. Be careful not to over-mix.
- If you’re using walnuts, gently fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Enjoy immediately or let it cool before serving.
This banana bread is the perfect balance of sweetness and flavor, and it’s guilt-free enough to enjoy anytime!
