Healthy Banana Bread

A close-up of sliced banana bread on a wooden board, showing its moist texture. Whole bananas are visible in the background.

4.64 from 11 ratings

Moist healthy banana bread sweetened with honey and made with greek yogurt and olive oil. No refined sugar, no butter, and no dry crumbly texture. Just a really good loaf you'll want to make on repeat.

Prep Time10

Cook Time1 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: healthy banana bread

Servings: slices

Author: Beth

Ingredients

1 ½ cups (380g) mashed bananas about 3-4 bananas
3 Tbsp (38g) olive oil
½ cup (113g) non-fat plain greek yogurt
6 Tbsp (126g) honey
3 large eggs
1 ½ tsp vanilla extract
2 ¼ cups (270g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

Instructions

Preheat the oven to 350ºF.
Mash 3-4 bananas, then measure out 1 ½ cups (380g) using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
In a mixing bowl combine the mashed bananas, olive oil, honey, greek yogurt, eggs and vanilla extract. Stir to combine with a spatula. For a sweeter muffin, increase the amount of honey to 3/4 cup.
1 ½ cups (380g) mashed bananas, 3 Tbsp (38g) olive oil, ½ cup (113g) non-fat plain greek yogurt, 6 Tbsp (126g) honey, 3 large eggs, 1 ½ tsp vanilla extract
In a separate bowl combine the flour, baking soda, baking powder, cinnamon, and salt.
2 ¼ cups (270g) all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp salt
Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
Spray a 9x5 loaf pan with non-stick cooking spray. If using an 8.5x4.5 pan, fill it no more than two thirds full and bake any extra batter as a muffin on the side. Transfer the batter to the pan and spread even with a spatula.
Place in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 15-20 more minutes, or until a toothpick inserted in the center comes out clean. If you didn't tent at 45 minutes, check again at 55 minutes, then tent and bake for an additional 5-10 minutes. If using an 8.5x4.5 pan, budget an extra 5-10 minutes of bake time on the back end.

Video

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.

To Store: Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days.

To Freeze: Wrap the entire loaf or individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature.

Nutrition