This moist and healthy banana bread recipe is made with creamy yogurt, crunchy walnuts, and warm spices like cinnamon and nutmeg.
Like most moms of littles, I always have bananas on hand for smoothies, oatmeal, snacking, and more. As such, inevitably we usually end up with leftover ripe bananas just begging to be turned into loaves of bread, muffins, or bars.
Whenever I bake from scratch, I like to find ways to boost the overall nutrition of the baked good. As such, I’m going to share a few simple steps I take to create a healthier, lighter banana bread recipe that is still perfectly moist and delicious.
To start, I love using overly ripe bananas which are naturally super sweet. This eliminates the need for more added sugar than you really need. Another tip is to swap out traditional all-purpose flour with whole wheat pastry flour. You can purchase it in most large grocery stores or online.
Frequently asked questions:
Whole Wheat Pastry Flour is 100% stone ground from the finest soft white wheat. Additionally, it has a lower protein content than regular whole wheat flour and it makes wonderfully tender wholegrain baked goods like pie crust, muffins, quick breads, pastries and cookies, yet it still retains the nutrients of the bran and germ.
Baking with yogurt adds a creaminess that helps keep baked goods moist. The tanginess creates a crave-worthy, old-fashioned flavor. Additionally, the acidity in yogurt helps activate baking soda, which can make baked goods fluffy and light. It can step in for sour cream, mayonnaise, or crème fraîche, creating the same tangy mouth-feel with less guilt.
Absolutely – just swap out with canola oil or melted coconut oil.
You can store banana bread wrapped in plastic wrap and keep air-tight in a plastic bag in the freezer for up to 6 months.
To serve, I love topping it with a little creamy peanut butter but it’s honestly so delicious on its own you won’t need it!
Your family is waiting.
📖 Recipe
Healthy Banana Bread
Ingredients
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1/2 cup flaxseed meal
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 tablespoons room temperature butter unsalted
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla
- 3 ripe bananas mashed
- 1/3 cup plain low fat yogurt
- 1/2 cup walnuts chopped
Instructions
- Pre-heat oven to 350 degrees and spray an 8 1/2 x 4 1/2 inch bread pan with cooking spray.
- In a medium bowl, whisk together whole wheat pastry flour, flaxseed meal, cinnamon, baking soda, nutmeg and salt.
- Cream butter and sugar in a stand mixer over medium-high speed until smooth, about 2-3 minutes.
- Reduce stand mixer speed to low and slowly add the eggs one at a time followed by the vanilla, mashed bananas, and yogurt. Use a rubber spatula to scrape down sides and increase speed to medium until ingredients are blended.
- With the mixer still running, slowly add the dry ingredients until they are all added. Scrape down the sides one last time ensuring that the wet and dry ingredients are fully incorporated.
- Remove bowl from the stand mixer and stir in the walnuts.
- Pour the batter into the prepared bread pan and bake for one hour or until toothpick comes out smooth. Cool completely before slicing and serving.
Nutrition
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Corry Oosterhouse
Liz, love the picture of your Asher!! He’s sure grown a lot since then!???????? I love this healthier version of banana bread!! Could you tell me where I can get WW pastry flour in the GR, Grandville area? Meijer’s doesn’t have it! And how is the move into your new house going??
Austin
Hi! I’m making banana bread tomorrow and this’ll be the first time I’ll be making a whole wheat version of it. My problem tho, is that there is no available WW pastry flour here in my area. I read that doing a half-and-half is a good substitute (1 cup APF, 1 cup WWF), is that okay?
Liz DellaCroce
Yes that’s a perfect substitute!!! Let me know how it turns out!
Laura
How can I add this to my recipe box? Having a hard time being able to add recipes to my box. HELP!
Liz DellaCroce
Do you see the Save button? That’s all it should take! Does it not work?
Nutmeg Nanny
Oh goodness, that photo of your boy is too funny! This looks delicious!
Liz DellaCroce
haha Thank you friend!!
Julie @ Table for Two
That is the most adorable photo and the banana bread looks pretty great too!
Liz DellaCroce
hahaha Isn’t he a ham? Thank you Julie!
Kirsten@FarmFreshFeasts
Liz,
How adorable is your son?! It *is* hard to walk when you’re having a melt down, you’ve nailed that one. It’s been years since my kids were that stage, but your words brought it all right back.
How lovely to live within walking distance of your family!
Liz DellaCroce
Awww thank you!! It really is hard work to walk – haha. xo
Georgia @ The Comfort of Cooking
Haha, your son! Too funny (and very cute in a very sad way). This bread looks terrific, and I love that it’s 100% whole wheat!
Liz DellaCroce
Yes!! The key is whole wheat pastry flour – best of both worlds!! Thank you. :)
Kelli @ The Corner Kitchen
That is too cute, Liz! Your little guy clearly has great taste in food :)
Liz DellaCroce
I know right?? Thank you Kelli!
Ashley
This looks lovely. I’ve never used date sugar before!
Megan {Country Cleaver}
I get so scared of whole wheat flours and baking – but I haven’t tried it with whole wheat PASTRY flour before. I’m totally giving this a go, because it looks perfectly divine!
Liz DellaCroce
My life completely changed when I discovered whole wheat PASTRY flour!! It is all I use when I bake (or make pancakes.) Another good one is white whole wheat flour. You don’t notice a difference from white flour but you still get the nutrients and fiber that are stripped from processed bleached white flour. You get that and I’ll get the cake flour – haha.