Healthy Banana Bread – Moist, Naturally Sweet & Easy
This healthy banana bread is moist, tender, and full of ripe banana flavor. Whole wheat flour, Greek yogurt, and maple syrup make a simple homemade loaf with a soft crumb and lightly golden crust.
Ingredients
- 3 very ripe medium bananas mashed (about 1 1/4 cups / 285 g)
- 2 large eggs room temperature
- 1/3 cup 104 g pure maple syrup
- 1/2 cup 120 g plain Greek yogurt
- 1/4 cup 60 ml extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 3/4 cups 198 g whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
Instructions
- Preheat the oven to 350°F.
- Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Whisk together the whole wheat flour, baking soda, cinnamon, and salt in a medium bowl.
- Mash the very ripe bananas until mostly smooth.
- Add the eggs, maple syrup, Greek yogurt, olive oil, and vanilla to the mashed bananas.
- Whisk the wet ingredients until well combined.
- Add the dry ingredients to the wet mixture.
- Fold gently with a spatula just until no dry streaks remain. Do not overmix.
- Transfer the batter to the prepared loaf pan.
- Smooth the top evenly.
- Bake at 350°F for 50–60 minutes.
- Check the center with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Let the banana bread cool in the pan for 10 minutes.
- Use the parchment overhang to lift the loaf onto a wire rack.
- Let it cool further before slicing.
Notes
- Use very ripe bananas with plenty of brown spots for the strongest banana flavor and natural sweetness.
- Do not overmix after adding the whole wheat flour, or the loaf can become heavier.
- Let the loaf cool before slicing so the crumb can finish setting.