Description
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.
Ingredients
Units
Scale
- 3 large very ripe bananas, mashed (1 1/3 cups mashed banana or 320g)
- 2 large eggs, at room temperature
- 1/3 cup (76g) unsalted butter (or coconut oil), melted
- 1/2 cup (156g) pure maple syrup
- 1/4 cup (60g) plain Greek yogurt (I use 2% Greek yogurt)
- 1 teaspoon vanilla extract
- 1 3/4 cups (228g) whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (or ground cardamon)
- 1/2 cup (57g) toasted walnuts, chopped small
Instructions
- Preheat the oven to 350°F. Adjust the oven rack to the lower third position of the oven and preheat to 350°F. Line a 8.5″ x 4.5″ light gray metal 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, butter (or coconut oil 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 (or ground cardamon if using).
- 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 (or you can sprinkle them on top of the bread after pouring the batter into the loaf pan).
- 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 slicing. Once cooled, slice, serve, and enjoy.
Notes
- Bananas: 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.
- How to toast 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.
- Walnut substitue: Use 1/2 cup chopped pecans, chocolate chips, or raisins.
- Do NOT substitute baking powder for baking soda. They are different and not the same.
- Make this dairy-free by using coconut oil and your favorite dairy-free yogurt.
- How to store leftovers: 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.
- How to freeze this banana bread: 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.
- Nutrition information is a rough estimate based on 8 servings.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 223
- Sugar: 12.5g
- Sodium: 217mg
- Fat: 10.4g
- Saturated Fat: 5.8g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 30.2g
- Fiber: 3.2g
- Protein: 4.9g
- Cholesterol: 28mg