Healthier Banana Banana Bread Recipe

Name: Healthier Banana Banana Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 0.75 cup brown sugar; 0.25 cup butter; 0.125 cup nonfat plain yogurt; 2 eggs, beaten; 2.3333332538605 cups mashed overripe bananas

Cook Time: 65 minutes

Banana Bread Recipe

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
cup brown sugar
cup unsalted butter
1 cup nonfat plain yogurt
2 eggs, room temperature and beaten
2 cups mashed overripe bananas

Directions:

Preheat the oven to 350F (175C). Lightly grease a 9x5-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, beat the brown sugar, butter, and yogurt with an electric mixer until light and fluffy. The mixture should become noticeably lighter in color.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Stir in the mashed bananas until fully blended.
Gradually add the wet mixture to the dry ingredients and stir until just moistened be careful not to overmix.
Transfer the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.

Nutrition Facts (per serving):

Calories: 196
Fat: 5g (6% Daily Value)
Saturated Fat: 3g (14% Daily Value)
Cholesterol: 41mg (14% Daily Value)
Sodium: 197mg (9% Daily Value)
Total Carbohydrate: 35g (13% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 14g
Protein: 4g (8% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 22mg (2% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 203mg (4% Daily Value)

Note: This recipe is a healthier version of the traditional banana bread.

Author: MakeItHealthy

Origin and History

Banana bread, as we know it today, became popular in the 1930s during the Great Depression in the United States. The rise of baking soda and baking powder allowed for quick breads to be made without the need for yeast, which was a game-changer in households with limited resources. The banana bread specifically took off due to the accessibility of bananas and their ability to provide sweetness without requiring additional sugar. Over time, banana bread recipes evolved, with variations like the "Healthier Banana Banana Bread" aiming to reduce fat and sugar content while retaining the beloved moist texture and rich banana flavor.

Regional Variations

Banana bread is a beloved treat across many cultures, but different regions have put their own spin on it. In the Caribbean, banana bread often includes ingredients like cinnamon, nutmeg, and sometimes even coconut for added richness. In contrast, American recipes like the one for healthier banana bread often incorporate Greek yogurt or applesauce to reduce fat while enhancing moisture. Some variants, especially in Europe, might add nuts like walnuts or hazelnuts, giving the bread a crunchy contrast to the softness of the bananas. No matter where its made, banana bread is a universal comfort food enjoyed in many households.

Differences from Similar Dishes

While banana bread shares similarities with other quick breads like zucchini or pumpkin bread, what sets it apart is its distinct banana flavor. Unlike zucchini or pumpkin bread, which are often spiced with nutmeg, cloves, or allspice, banana bread tends to have a simpler flavor profile, relying mostly on the natural sweetness and moistness of ripe bananas. The addition of Greek yogurt or applesauce in the healthier version of banana bread further differentiates it by providing a tangy contrast to the sweetness of the bananas, without the heaviness of butter.

Where It's Typically Served

Banana bread is a versatile treat commonly served for breakfast, brunch, or as a snack. Its perfect for pairing with a cup of coffee or tea, especially during cooler months. Its also a popular offering at bake sales, potlucks, and family gatherings due to its ease of preparation and ability to be enjoyed by people of all ages. In cafes and bakeries, banana bread is often sliced and served alongside a hot beverage. Whether served warm or at room temperature, it's sure to be a crowd-pleaser.

Fun Facts

The first recorded recipe for banana bread dates back to the 1930s, but it's believed that early versions were made even earlier.
Bananas, which are the main ingredient in this bread, were once considered a luxury item in the United States, often imported from tropical regions like Central America.
Banana bread became particularly popular in the 1970s and 1980s due to its reputation as a frugal, waste-reducing recipe, as it used overripe bananas that would otherwise be discarded.
Banana bread can be customized in endless ways, with common additions such as chocolate chips, nuts, and dried fruit. Some even add a drizzle of glaze for extra sweetness!

FAQ about Healthier Banana Banana Bread Recipe

Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to 3 months.

Yes, you can use frozen bananas in banana bread. Simply thaw them before mashing, and make sure to drain any excess liquid from the thawed bananas.

Yes, you can substitute the butter with other fats like vegetable oil, coconut oil, or applesauce. For a healthier option, nonfat Greek yogurt can also be used in place of some or all of the butter.

You can substitute brown sugar with white sugar, or even maple syrup or honey. However, this may affect the texture and moisture of the bread, so make adjustments accordingly.

Yes, you can customize your banana bread by adding ingredients like chocolate chips, nuts (walnuts, pecans), dried fruits (raisins, cranberries), or even spices like cinnamon and nutmeg. Just be mindful not to overload the batter to maintain the right texture.

Banana bread can become dense if the batter is overmixed or if you use too much flour. To prevent this, mix the ingredients just until combined and be careful not to pack the flour into the measuring cup.

Yes, you can make banana bread into muffins. Simply divide the batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

To check if your banana bread is done, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. If there's batter on the toothpick, bake it for a few more minutes.

Yes, you can make this banana bread gluten-free by using a gluten-free flour blend instead of regular all-purpose flour. Be sure to check that the other ingredients, like baking soda, are also gluten-free.

If your banana bread is too dry, try adding more mashed banana or a bit of additional yogurt or butter. Another option is to add a tablespoon or two of milk or water to the batter to increase moisture.

Comments

Cynthia Phillips

10/06/2025 01:52:54 PM

Didn’t expect it to be this easy, wow.

Elle Belle

01/17/2021 09:49:32 PM

I've been baking variations on this recipe for 8 years. It's delicious, esp with these modifications. I recommend: * sub 2 cups white flour with: 1 1/4 cup white flour, 1/2 c whole wheat flour, 1/4 cup oats * cut brown sugar to 1/2 cup or even 1/3 cup. * 6 medium-sized bananas. Definitely no fewer than 5 so that it's packed with banana flavor and replaces sugar sweetness. Mash half and keep the other half a little chunky to add some texture. * add about 1/4 of an apple, diced but could leave some larger, thin slices to add texture. * about 15 min. before done, coat with a glaze of brown sugar (1 T or so), some cinnamon, and a few drops of water. The concentrated sweetness more than makes up for the reduced brown sugar. * substitute yogurt with sour cream and add an extra tablespoon - so 3 T total sour ream. Add more sour cream or yogurt if you want to reduce butter (1 T for 1 T). * add ample cinnamon, some nutmeg, pinch of allspice * add vanilla

Carol in Florida

12/20/2015 07:57:34 AM

I am only giving this 4 stars because I altered the recipe just a little bit. Instead of plain yogurt and vanilla, I just used vanilla yogurt and added two tablespoons more for moistness. I also added a tablespoon of cinnamon and a cup of fresh blueberries. Everyone wants the recipe. I also split the batter into two 9-5 loaf pans instead of one big one. Bake only 40-45 minutes.

Renee

08/14/2020 01:30:24 AM

I made this banana bread today. Got out all the ingredients on the counter. I used 3 frozen mashed bananas I had and 3 other fresh ripe bananas. I got it all together and could not figure out why the liquid mixture was not getting lighter - oh well. Mixed it all together with the flour mixture, put it in the loaf pan and in the oven. Half way through the cook time I was cleaning up the counter and there they were - the 2 eggs I forgot to add. Dah The bread rose beautifully anyway and was still moist and tasted wonderful. No cholesterol. I wonder if it will turn out just as good if I forget the eggs again. Oh - I added chocolate chips to the flour before mixing.

Katherine Duweck

03/28/2018 10:50:05 PM

Amazing as-is. Notes below. As a personal preference I dump all the ingredients into one bowl & stir. I add a tablespoon of of ground cinnamon, and a dash of nutmeg. Experimentation and shortage of ingredients have proven that whole wheat flour can be substituted for white, and sour cream can stand in for Greek yogurt! (I have made this soooooo many times.) Moist, flavorful....perfect. This is perfect. This is the banana bread I will now make FOREVER and take EVERYWHERE!

Amathystenah

06/11/2014 04:15:19 PM

I swear this started off healthy… but wow! I don't know what I did with this turned out wonderful! I took others advice and added wheat flour and I was also worried about what others were saying about it being too bland, so I added cinnamon, vanilla, raisins and…..Nutella!!! I didn't have brown sugar so I used regular granulated sugar, half a cup. I also didn't have an electric mixer and had to mix everything by hand. I was a little worried about the butter and yogurt together as it looked like it was separating, but you couldn't tell in the end product. 50 minutes later it was done and is moist and light not dense as others were saying. I'm really glad I added all the extra stuff because that parts of the bread that are just the bread do taste a little bland, so I'm glad I added my raisins and Nutella.

Sharon

07/14/2021 05:05:00 PM

This will be my recipe for banana bread from now on. Added a few mini chips and made them into easy-eat muffins.

Stephbikes

03/19/2015 09:30:33 AM

My coworkers loved it - I made it with whole wheat flour and again with spelt flour to help with their dietary restrictions. It was fairly dense and heavy, didn't rise too much. It's impossible to make "light & fluffy" butter and sugar when you add yogurt, it just looks brown and goopy. I suggest adding the yogurt after you've mixed the butter and sugar until it's light and fluffy. I also added some spices - 1tsp each of cinnamon/nutmeg mixed with the dry ingredients and 1-2tsp vanilla extract mixed with the wet ingredients. We folded in pecans and chocolate chips at the end too! Super delicious and got great reviews from my coworkers.

Summer

12/30/2012 03:02:50 PM

Delicious! Added fresh grated nutmeg (love the smell) and cinnamon to taste. Also a cup of toasted walnuts. Will make again. Splendid. Nice chewy texture, not dry and right amount of banana flavor. Also, for more nutrition I substituted one cup of quality whole wheat flour for white. To make mashing bananas easier, I use a potato masher. Also, I use a micro grater and buy whole nutmegs. They are easy to grate and it is such a difference in flavor and nutrition.

not the best, but I try

03/19/2019 02:52:52 PM

I used a little more yogurt and less butter, and added vanilla, cinnamon and fresh nutmeg. I love the flavor, but I let it bake for 55 minutes and the edges dried out. That's my fault, I should have been paying attention, but was caught up in another project. The rest is moist and delicious. I put pecans on top for a little crunch and extra protein. I will definitely make this again. Thank you!

tcasa

10/21/2023 12:09:18 PM

A good basic recipe. I used vanilla Greek yogurt because it was what I had on hand. I also added 1/4 c of chocolate chips per the kids request and 1 teaspoon of vanilla plus 1 teaspoon of cinnamon. Delicious, yummy moist bread.

Victoria

07/10/2025 01:07:04 AM

Yum! Add cinnamon and blueberries and it’s even better

Redbudian

06/01/2025 05:12:47 PM

Great recipe! Not overly sweet and very moist. I did cut the time to 45 mins and added some cinnamon and raspberries after reading the comments. Hit the spot!

RosenFlorida

05/12/2025 04:33:05 PM

i had some very ripe bananas and was in search of a healthy banana bread recipe. I found this one and was elated with how easy it was to make, i had all the ingredients on hand. I made it exactly according to the recipe and it was delish!. Moist and flavorful and beautiful. Thank you!

Matthew Moore

04/14/2025 02:42:27 PM

Quick, easy, and delicious.

PowerPointGuru

03/21/2025 02:56:42 PM

This is very good. I followed the recipe to the tee, but I put it in muffin cups. They stuck to the bread terribly. I'm not sure if it was the ingredients or something else. I'll try it again as a loaf.

PurplePoke5719

12/09/2024 01:30:53 AM

I to used all whole wheat flour and it came out great.

LoftyDill8838

11/24/2024 04:02:59 PM

I added dried cherries, cranberries, and walnuts-yummy!

barbara edwards

10/30/2024 12:26:41 PM

Love it, going to make it this weekend with the bananas from my trees, they are about ready to harvest

Amanda Baker

10/07/2024 09:55:19 PM

The flavor was absolutely amazing.

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