Healthy Banana Bread

This Healthy Banana Bread is made with 100% whole wheat flour, coconut oil, high protein Greek yogurt, toasted walnuts, and it’s naturally sweetened with pure maple syrup. It’s incredibly moist, flavorful, and has a hint of warm cinnamon and nutmeg.

Healthy banana bread is easy to make using just a few pantry staples. The key is to start with very ripe bananas. Not green or yellow bananas. We’re talking about bananas that are covered in dark brown or black spots with a peel that’s soft to the touch.

Overripe bananas have a bold banana flavor due to the increased sugar content, which helps make this healthy banana bread moist and full of rich flavor.

As soon as I feel a slight chill in the air, I always get a craving for this healthy banana bread. It makes the house smell amazing. No one can resist a slice of this delicious comfort food for breakfast or snack with a cup of hot tea or coffee.

I’ve been slowing tweaking this healthy banana bread for years. The addition of Greek yogurt, nutmeg, and toasted walnuts make this one of my favorite quick bread recipes to make.

Healthy banana bread ingredients

Bananas: You’ll want to use overripe bananas that are covered in dark brown or black spots. The peel should be soft to the touch too. This helps make the banana bread moist and full or rich banana flavor.

Eggs: I use two eggs for this recipe which help make the bread moist and binds the ingredients together.

Coconut oil (or butter): You can use melted coconut oil or unsalted butter for this recipe. I usually use butter because it gives it better flavor.

Maple syrup: This helps to naturally sweeten the banana bread without adding refined sugar.

Greek yogurt: This helps keep the bread moist and adds a boost of protein. I usually use 2% plain yogurt. 

Vanilla extract: This gives the bread good flavor.

Whole wheat flour: I use regular whole wheat flour because it’s easy to find at my local grocery store. Many healthy banana bread recipes use a combination of both all-purpose and whole wheat flour, but this recipe using 100% whole wheat flour.

Baking soda: This is a leavening agent that helps the bread rise and results in a light, fluffy loaf.

Fine sea salt: This helps balance the sweetness and enhances the flavor of the other ingredients.

Cinnamon and nutmeg: Both cinnamon and nutmeg complement and enhance the banana flavor.

Walnuts: Toasting the walnuts before adding them to the banana bread helps give them better flavor, which gives you a richer loaf.

How to make healthy banana bread

Toast the walnuts. Set a dry medium skillet over medium heat. Once the skillet is hot, add the walnuts in a single layer.

Stir the walnuts for 3 to 6 minutes until they’re fragrant and a deep shade of brown. Keep a close eye on them since they can burn quickly if left unattended.

Transfer the walnuts to a cutting board to let cool, then chop them.

Preheat the oven to 350°F. Adjust the oven rack to the lower third position of the oven and preheat to 350°F. Line an 8.5″ x 4.5″ loaf pan with parchment paper and grease the inside of the pan to prevent sticking.

Combine the wet ingredients. Mash the bananas in a large mixing bowl. Add the eggs, coconut oil (or butter if using), maple syrup, yogurt, and vanilla extract. Whisk until everything is well combined.

Combine the dry ingredients. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, ground cinnamon, and ground nutmeg.

Add the dry ingredients to the wet ingredients. Stir the dry and wet ingredients together just until combined. Do not overmix. Gently fold in the toasted chopped walnuts.

Bake for 50-60 minutes. Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean with only a few moist crumbs.

If the top of the loaf is starting to get too brown, you can cover it with foil for the remaining bake time to prevent it from getting browner. I usually check on the loaf at the 40-minute mark.

Allow the loaf to cool in the pan for 10 minutes. Then remove the banana bread from the pan and let cool completely on a wire rack before serving. Once cooled, slice, serve, and enjoy.

How to store and freeze this healthy banana bread

To Store: Let the banana bread cool completely, then wrap it in plastic wrap or keep it in an airtight container at room temperature for up to 4 days.

To Freeze: Let the banana bread cool completely, then wrap the entire loaf or individual slices in plastic wrap or aluminum foil.

Place the wrapped bread in a freezer-safe bag or container, making sure to remove as much air as possible and store it in the freezer for up to 3 to 4 months.

How to thaw frozen banana bread: Remove the banana bread from the bag, leaving it wrapped in plastic wrap or foil.

Leave the bread on the kitchen counter at room temperature to thaw. It will take around 4 hours for a loaf to thaw completely or 1 hour for individual slices.

Please let me know how you like this Healthy Banana Bread recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this banana bread as much as I do.

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