Classic Banana Bread Recipe with a Healthy Twist

Hey everyone! Today, I’m excited to share one of the most popular recipes from my blog with you. Judging by the number of page views and pins on Pinterest, it’s clear why this recipe is a fan favorite. It’s a classic banana bread recipe, but with a healthier twist by using whole-wheat flour and Greek yogurt. Don’t worry; it still tastes like the delicious banana bread you know and love!

Why This Recipe is a Hit:

• Healthy Ingredients: Whole-wheat flour and Greek yogurt add a nutritious boost without compromising on taste.
• Versatile: Perfect for breakfast or as a snack. Enjoy it plain or with a smear of nut butter for added richness.
• Family-Approved: This recipe is a favorite in my household and is husband and kid-approved.

Ingredients:                                           

• Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour (or use 2 cups whole-wheat pastry flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 1/2 cup plain Greek yogurt (low-fat or fat-free)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Ingredients:
   • Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
   • In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, and salt.
2. Mix the Wet Ingredients:
   • In a large bowl, combine the Greek yogurt, granulated sugar, brown sugar, and melted butter.
   • Add the mashed bananas, eggs, and vanilla extract. Mix until well combined.
3. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
4. Bake the Bread:
   • Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
   • Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Enjoy:
   • Slice and enjoy your banana bread warm or at room temperature. It pairs wonderfully with a cup of coffee or tea.

Tips:

• Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
• Whole-Wheat Pastry Flour: If you can find it, using whole-wheat pastry flour will make your bread lighter and fluffier than regular whole-wheat flour.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

This banana bread recipe is perfect for using up those overly ripe bananas sitting on your counter. It’s easy to make and results in a moist, delicious loaf every time. I hope you enjoy making this recipe as much as my family does. Be sure to check out the printable version of the recipe on my blog for easy access. Happy baking!

Watch recipe Video.