My Favorite Healthy Banana Bread Recipe
Prep time
Cook time
Total time
Amazing low fat healthy banana bread made with whole wheat flour, coconut oil, protein packed greek yogurt and naturally sweetened with a touch of pure maple syrup. Everyone loves this bread & it can easily be made into muffins!
Recipe type: Bread, Breakfast
Serves: 1 loaf (12 slices)
  • 1 1/4 cups mashed overripe banana (make sure to measure out but this is about 3 medium bananas)
  • 2 eggs, at room temperature
  • 1/4 cup coconut oil, melted and cooled (can also use melted butter)
  • 1/3 cup pure maple syrup (or sub 1/2 cup coconut sugar)
  • 1/2 cup plain greek yogurt (nonfat, 2% or whole will work)
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour (or can use white whole wheat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Optional add-ins: ½ cup chopped walnuts, ½ cup chocolate chips, ½ cup coconut flakes or 3/4 cup fresh fruit
  1. Preheat oven to 350 degrees F. Line a 8x4 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
  2. Add mashed banana, eggs, coconut oil, maple syrup, greek yogurt and vanilla extract to a blender and blend until smooth and well combined. Pour into a large bowl.
  3. Next add in the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Mix well until just combined. Do not overmix. At this point you can fold in an of the following: ½ cup chopped walnuts, ½ cup chocolate chips or 3/4 cup fresh fruit.
  4. Pour batter into prepared pan. Split a banana down the middle then add on top of the batter or just add banana slices on top, side by side. Bake for 55-65 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
  5. Once bread is cool, cut into 12 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.
If you make this bread with honey, you need to bake this at 325 degrees F. Honey is prone to burning so reducing heat in the oven is best.
TO MAKE MUFFINS: Spray a 12 cup muffin tin with nonstick cooking spray or use liners. To be safe, I always spray the inside of the liners too. Prepare muffin batter as directed, then divide evenly between liners. Bake for 20-25 minutes at 350 degrees or until tester comes out clean.

Use chickpea flour instead of whole wheat pastry flour.
TO MAKE DAIRY FREE: Sub 1/3 cup almond milk for the greek yogurt.
TO MAKE VEGAN: Use 2 [url:]flax eggs or chia eggs[/url] instead of regular eggs and use almond milk instead of greek yogurt.
Nutrition Information
Serving size: 1 slice (based off 12) Calories: 178 Fat: 5.8g Saturated fat: 4.2g Carbohydrates: 28.4g Sugar: 9.9g Fiber: 3.4g Protein: 4g
Recipe by Ambitious Kitchen at