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banana bread, partially sliced, set on a piece of white parchment paper set on wood cutting board

Healthy Yogurt Banana Bread

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes + 1 hour cooling time
  • Total Time: 2 hours
  • Yield: 1 loaf (10 servings) 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Moist, tender and featuring a crispy sugary topping, this healthy whole wheat banana nut bread will rival even the most decadent of banana breads. This bread is 100% whole-wheat, naturally sweetened, and made with heart-healthy olive oil and protein-packed yogurt. 


Ingredients

Scale
  • 2 cups white whole-wheat flour (8.8 ounces; 250g)
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup mashed ripe bananas (from 2 large, very ripe bananas) (8.3oz; 234g)
  • 2 eggs
  • ½ cup honey
  • ½ cup AE Dairy Unsweetened Whole Milk Yogurt (4.2 ounces; 120g)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon pure vanilla extract
  • ⅔ cup chopped walnuts, dried fruit or chocolate chunks
  • 2 tablespoons demerara or turbinado sugar 

Instructions

Heat oven to 350°F (176ºC) with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

Whisk together flour, cinnamon, ginger, baking soda, and salt.

In a separate bowl, mash bananas until very smooth. Add eggs, honey, yogurt, oil and vanilla; whisk until smooth.

Add flour mixture to banana mixture and mix until nearly combined but some packets of flour remain. Add walnuts and mix just until combined. Scrape batter into prepared pan, smooth top, and sprinkle sugar over to.

Bake bread until dark brown on top and a toothpick inserted in the center comes out mostly clean with a few moist crumbs, 55–60 minutes. 

Let bread cool in pan on wire rack 10 minutes. Turn bread out and let cool completely on wire rack.


Equipment


Notes

Store banana bread at room temperature for up to 3 days (though best within the first 2 days), or in the refrigerator for up to 1 week. 

DO NOT use the convection setting on oven when baking quick breads. This will result in dry, over-baked bread.


Nutrition

  • Serving Size: 1 slice
  • Calories: 219
  • Sugar: 17g
  • Sodium: 135mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 34mg

Keywords: banana bread with yogurt, yogurt banana bread, healthy banana bread, whole wheat banana bread, healthy banana nut bread

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