Healthy Yogurt Banana Bread
This Healthy Yogurt Banana Bread is a moist and lightly sweet loaf that transforms overripe bananas with yogurt and honey, perfect for breakfasts and snacks.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas The riper, the sweeter; black-speckled
- 1 cup plain yogurt Greek or regular; Greek yields a slightly denser crumb
- 1/4 cup honey or maple syrup Choose maple for a deeper, woodsy sweetness
- 2 large eggs Room-temperature preferred for easier mixing
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour Or 1:1 swap with all-purpose for a lighter loaf
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Optional Mix-Ins
- 1/2 cup walnuts or chocolate chips Toasted walnuts add crunch, chocolate for sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks for texture.
- Add the yogurt, honey or maple syrup, eggs, and vanilla. Whisk until fully combined and glossy.
- In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
- Fold in walnuts or chocolate chips if using. Spread the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes, rotating the pan halfway if your oven has hot spots.
- A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store wrapped tightly for up to 2 days at room temperature or refrigerate for up to 5 days. Can be frozen for up to 3 months.