I perfected a Healthy Banana Bread naturally sweetened with maple syrup and wholegrains using only a few pantry staples and one unexpected swap that changes the loaf completely.
I never planned to reinvent banana bread, but this version keeps surprising me. Using very ripe bananas and pure maple syrup gives it a sweet depth that somehow feels honest, not fake.
It slices firm enough to toast, yet stays moist in the middle, and people keep tagging it as Healthy Banana Bread Recipe Low Calories in comments, while others call it Banana Bread Recipe Healthy like it’s some kind of revelation. I’ll be honest, I still mess up timing sometimes, but that tiny risk makes every loaf worth it.
If you like something simple that actually tastes like real food, this might be the one.
Ingredients
- Mashed bananas give natural sweetness, fiber, potassium, and keep loaf super moist.
- Eggs add protein, structure and tenderness, they help everything hold together.
- Whole wheat pastry flour brings gentle whole grain flavor, more fiber, and a slightly denser crumb.
- Greek yogurt gives creaminess, a bit of tang, plus extra protein.
- Pure maple syrup sweetens naturally, adds depth and avoids refined sugar.
- Coconut or neutral oil keeps it moist and lends subtle richness.
- Chopped walnuts bring crunch, healthy fats, and a toasty flavor boost.
- Chocolate chips add melty pockets of indulgence when you want a treat.
Ingredient Quantities
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs, room temp if you can
- 1/3 cup melted coconut oil or neutral oil like light olive or avocado
- 1/3 cup pure maple syrup
- 1/4 cup plain Greek yogurt or plain yogurt
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon (optional but nice)
- 1/2 cup chopped walnuts or chocolate chips (optional)
How to Make this
1. Preheat oven to 350°F (175°C). Grease a 9×5 or 8×4 loaf pan or line it with parchment for easy removal.
2. In a large bowl mash 3 very ripe bananas until about 1 1/2 cups, then whisk in 2 large eggs (room temp if you can), 1/3 cup melted coconut or neutral oil, 1/3 cup pure maple syrup, 1/4 cup plain Greek yogurt, and 1 tsp vanilla extract until mostly smooth.
3. In a separate bowl whisk 1 1/2 cups whole wheat pastry flour with 1 tsp baking soda, 1/2 tsp fine sea salt, and 1/2 tsp ground cinnamon if using.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. Dont overmix, a few streaks of flour are fine.
5. Fold in 1/2 cup chopped walnuts or chocolate chips if using.
6. Scrape the batter into the prepared pan, smooth the top and press a few extra nuts or chips on top if you want. Tap the pan on the counter once to settle big air bubbles.
7. Bake 50 to 60 minutes until a toothpick in the center comes out with a few moist crumbs but no raw batter. If the top browns too fast, loosely tent with foil for the last 10-15 minutes.
8. Let the bread cool in the pan 10 to 15 minutes, then lift out using the parchment and cool on a wire rack at least 30 minutes before slicing since cutting too hot makes it gummy.
9. Store wrapped at room temp up to 3 days or in the fridge up to 5 days. To freeze slice first and freeze in an airtight bag for up to 3 months.
10. Quick tips: use very ripe bananas for max sweetness, room temp eggs help texture, the yogurt keeps it moist, and dont skip the parchment unless you like wrestling with stuck bread.
Equipment Needed
1. 9×5 or 8×4 loaf pan (parchment lined for easy removal)
2. Parchment paper or nonstick spray
3. 1 large mixing bowl and 1 medium mixing bowl
4. Potato masher or fork for the bananas
5. Whisk and a rubber spatula (or wooden spoon)
6. Measuring cups and measuring spoons
7. Wire cooling rack and a toothpick to test doneness
8. Oven mitts, plus a small knife and cutting board for chopping walnuts
FAQ
Healthy Banana Bread! Recipe Substitutions and Variations
- Eggs: for 2 large eggs try flax “eggs” — mix 2 tbsp ground flaxseed with 6 tbsp water, let it sit about 5 minutes. It’s a good egg-free option but makes the bread a bit denser.
- Whole wheat pastry flour: swap 1:1 with all-purpose flour for a lighter, less whole-grain loaf. If you want gluten-free, try oat flour 1:1 but the batter may be thinner so add 1–2 tbsp more flour or chill it before baking.
- 1/3 cup melted coconut or neutral oil: replace with 1/3 cup unsweetened applesauce for lower fat and extra moistness, or use 1:1 melted butter if you want richer flavor.
- 1/3 cup pure maple syrup: use 1/3 cup honey or 1/3 cup packed brown sugar. Honey will brown faster so keep an eye on the last few minutes, and if you use granulated sugar you might add a splash more yogurt or a tablespoon of milk to keep the batter from drying out.
Pro Tips
– Measure your flour right: spoon it into the cup and level it or better yet weigh it. Packed flour is the number one reason banana bread comes out dense and dry, so try not to eyeball it.
– Toast the nuts and chill the chocolate chips first. Toasted nuts add way more flavor and a quick chill keeps chips from sinking, so you get crunch and even distribution.
– If your bananas arent perfectly ripe, roast them on a sheet until very soft and blackened, then mash. It concentrates the sweetness and gives that deep banana flavor without adding extra sugar.
– Let the loaf cool completely before cutting, even if you cant wait. Slicing too soon makes it gummy; patience gives the crumb time to set and slices will be cleaner.
Healthy Banana Bread! Recipe
I perfected a Healthy Banana Bread naturally sweetened with maple syrup and wholegrains using only a few pantry staples and one unexpected swap that changes the loaf completely.
8
servings
313
kcal
Equipment: 1. 9×5 or 8×4 loaf pan (parchment lined for easy removal)
2. Parchment paper or nonstick spray
3. 1 large mixing bowl and 1 medium mixing bowl
4. Potato masher or fork for the bananas
5. Whisk and a rubber spatula (or wooden spoon)
6. Measuring cups and measuring spoons
7. Wire cooling rack and a toothpick to test doneness
8. Oven mitts, plus a small knife and cutting board for chopping walnuts
Ingredients
-
3 very ripe bananas, mashed (about 1 1/2 cups)
-
2 large eggs, room temp if you can
-
1/3 cup melted coconut oil or neutral oil like light olive or avocado
-
1/3 cup pure maple syrup
-
1/4 cup plain Greek yogurt or plain yogurt
-
1 tsp vanilla extract
-
1 1/2 cups whole wheat pastry flour
-
1 tsp baking soda
-
1/2 tsp fine sea salt
-
1/2 tsp ground cinnamon (optional but nice)
-
1/2 cup chopped walnuts or chocolate chips (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5 or 8×4 loaf pan or line it with parchment for easy removal.
- In a large bowl mash 3 very ripe bananas until about 1 1/2 cups, then whisk in 2 large eggs (room temp if you can), 1/3 cup melted coconut or neutral oil, 1/3 cup pure maple syrup, 1/4 cup plain Greek yogurt, and 1 tsp vanilla extract until mostly smooth.
- In a separate bowl whisk 1 1/2 cups whole wheat pastry flour with 1 tsp baking soda, 1/2 tsp fine sea salt, and 1/2 tsp ground cinnamon if using.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. Dont overmix, a few streaks of flour are fine.
- Fold in 1/2 cup chopped walnuts or chocolate chips if using.
- Scrape the batter into the prepared pan, smooth the top and press a few extra nuts or chips on top if you want. Tap the pan on the counter once to settle big air bubbles.
- Bake 50 to 60 minutes until a toothpick in the center comes out with a few moist crumbs but no raw batter. If the top browns too fast, loosely tent with foil for the last 10-15 minutes.
- Let the bread cool in the pan 10 to 15 minutes, then lift out using the parchment and cool on a wire rack at least 30 minutes before slicing since cutting too hot makes it gummy.
- Store wrapped at room temp up to 3 days or in the fridge up to 5 days. To freeze slice first and freeze in an airtight bag for up to 3 months.
- Quick tips: use very ripe bananas for max sweetness, room temp eggs help texture, the yogurt keeps it moist, and dont skip the parchment unless you like wrestling with stuck bread.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 118g
- Total number of serves: 8
- Calories: 313kcal
- Fat: 16.4g
- Saturated Fat: 8.7g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 1.6g
- Cholesterol: 46.5mg
- Sodium: 320mg
- Potassium: 342mg
- Carbohydrates: 38.7g
- Fiber: 4.1g
- Sugar: 14.9g
- Protein: 6g
- Vitamin A: 150IU
- Vitamin C: 3.9mg
- Calcium: 33mg
- Iron: 1.3mg
