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Healthier Greek Yogurt Banana Bread

This is the best healthy banana bread is bursting with flavor and made with tons of healthy ingredient swaps. This healthy banana bread with yogurt can be made with or without chocolate chips and/or nuts!

Course Breakfast
Cuisine American
Keyword healthy banana bread
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 1 loaf of bread
Calories 182 kcal
Author Chelsea

Ingredients

  • 2-3 extremely ripe bananas, (1 cup mashed banana)
  • 1/2 cup vanilla-flavored Greek yogurt
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 5 tablespoons coconut oil melted
  • 2 heaping tablespoons honey
  • 1/2 cup brown sugar lightly packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup flour* white or white-whole wheat
  • 1 tablespoon cornstarch
  • 1/3 cup oat flour blend regular oats in the blender

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour a bread pan and set aside. I use an 8 and 1/2 x 4 and 1/2 bread pan.

  2. Remove the skins and then mash the bananas with a fork.

  3. In a large bowl, stir together the mashed bananas, Greek yogurt, egg, vanilla, coconut oil (measure in MELTED form), honey, and brown sugar until well combined.

  4. From your 1 cup of flour, remove 1 tablespoon of the flour and replace it with 1 tablespoon of cornstarch (this makes a lighter, "cake" like flour)

  5. In another bowl, stir together the baking soda, salt, cinnamon, flour and cornstarch mixture, and oat flour (measure oat flour AFTER blending the oats; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour).

  6. Mix the wet and dry together until just combined (over-mixing will yield a denser bread).

  7. Pour into the prepared bread pan. IF desired, sprinkle 1-2 tablespoons brown sugar on top of the bread for a nice "crust"

  8. Bake for 45-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.

  9. Store in an airtight container in the fridge. (I microwave a piece for 10-15 seconds before enjoying). Best eaten within 2-3 days otherwise tightly wrap individual pieces and freeze.

Recipe Video

Recipe Notes

*If using whole wheat flour the bread does turn out a lot denser. I recommend using only white whole-wheat flour or plain white.