No one will realise it’s a healthy version of this iconic delight if you bake a loaf of banana bread that’s sweet, light, cake, and cosy. Our healthy banana bread is made with 100 percent whole grains, whole milk yoghurt, and honey or maple syrup (in moderation!) as a natural sweetener.

Banana bread is both tasty and simple to make. Even if we WANT to eat it for breakfast, most banana bread is more nutrient-dense than dessert.

That was the old way of doing things. Without sacrificing taste or texture, we’ve made classic, delicious banana bread healthier!

Our recipe includes a lot of sweet banana taste and only a quarter cup of honey or pure maple syrup to make it the right sweet.

We also include other healthy ingredients like 100 percent whole wheat flour, yoghurt, and crispy walnuts in this bread. We also don’t use a lot of extra oils. And it still tastes fantastic, with a texture that is just the right balance of moist and light.

Make banana bread for yourself, your children, your mother, or a friend. No one will be able to eat this sweet, fluffy bread without thinking you’re the best human on the planet for sharing it with them.

Banana Bread preparation

How to Make Healthy Banana Bread

To begin with, banana bread is rather simple to make, and our healthy banana bread is no exception. To make a loaf with a fluffy, soft crumb, combine the dry and wet ingredients separately, then combine them shortly before baking.

More tips for great banana bread:

  • When it comes to the number of bananas you use, be flexible. If your bananas are little, four is sufficient. You won’t need a fourth mondo banana if you already have three.
  • It’s not necessary to use two different types of whole wheat flour. However, we prefer the hearty-delicate balance that a blend of white whole wheat and ordinary whole wheat provides.
  • To save time and dishes, melt your butter in a large pot, then stir in the rest of the wet ingredients. Even your dry ingredients can be combined in the same saucepan!
  • Make sure your batter isn’t over-mixed. A few lumps are fine, and they actually make the bread fluffier.
  • To avoid overbrowning, choose a light-colored or glass loaf pan. Also, make sure it’s well greased.
  • You can bake this healthy banana bread in a muffin tray if you prefer “single serving” banana muffins. Divide the batter evenly across the muffin tray wells (we ended up with 15 muffins!) and bake for 22 minutes @ 350°F.
Banana Bread

How Ripe Should My Bananas Be?

The general rule is that the riper the fruit, the better. Have a bunch of dark streaky brown bananas that are falling off their stems? Make a mash-up of them. It’s time to make banana bread.

What Can I Add to Banana Bread?

Walnuts are a traditional ingredient in healthful banana bread. For a special treat, add dried coconut, dried cherries, other nuts (sliced almonds are delicious) or a half cup of dark chocolate chips.

How Should I Store My Banana Bread?

For the best flavour, keep banana bread refrigerated. The second day, it actually tastes even better!

Extra banana bread slices can be be frozen in a gallon-sized zip-top bag. They’re ideal for quick breakfasts on the road or nutritious lunchbox snacks.

Banana Bread1
- 1 cup flour, whole wheat
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 bananas mashed
- 1/4 cup maple syrup or honey, can use 1/3 cup for a slightly sweeter loaf
- 6 tablespoons butter
- 1/2 cup yogurt, plain
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped (optional)
1. Preheat oven to 350°F. Grease one standard-sized loaf pan.
2. Combine flours, salt, baking powder, and baking soda in a medium bowl; set aside.
3. Melt butter in a saucepan. Whisk in syrup, yogurt, vanilla, mashed bananas, and egg. (Make sure the mixture is somewhat cooled before adding the egg.)
4. Stir in flour mixture; beat just until blended. Stir in nuts, if using.
5. Pour into loaf pan. Sprinkle extra walnuts on top, if desired, before baking.
6. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.


Calories: 318kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 246mg | Fiber: 5g | Sugar: 13g


  1. Is banana bread healthy or unhealthy?

    As you can see, typical banana bread is heavy in calories, carbohydrates, and added sugar, while being poor in protein and fibre. Despite the fact that certain banana breads are excessive in sugar, fat, and calories, the majority of banana breads are a wonderful source of essential vitamins and minerals.

  2. When can a baby eat banana bread?

    If your kid is old enough to feed himself, banana bread is not only delicious but also healthful, as it contains no additional sugar, relying solely on the sweetness of the bananas to keep it palatable. Banana bread is suitable for babies around 9-10 months.

  3. Can you reduce the amount of sugar in banana bread?

    I didn’t make any major adjustments, but I did cut the sugar to 1/3 of what it was before. The low-sugar banana bread was just as sweet and moist, with a fluffy texture, a pleasant banana and pecan aroma, and a crunchy top.

  4. How much banana bread is too much?

    When you consider that an average muffin or slice of banana bread has more than 60 grammes of total carbohydrate (equal to four slices of bread), 20-30 grammes of fat, and at least four teaspoons of sugar, it’s reasonable to say that banana bread isn’t very healthy.