Healthy Banana Bread

Healthy Banana Bread

I love banana bread.. it tastes amazing and makes the perfect healthy snack at any time of day!

 

In this recipe, I’ve made a ‘traditional banana bread recipe’ (which is usually loaded with butter) healthier by using plain yoghurt; I chose to use Greek style yoghurt today which tastes amazing dolloped onto the bread too! 100g of Greek style yoghurt contains just 56 calories and 9.6g protein, in comparison to butter which is 740 calories per 100g (!). Consequently this banana bread is packed with protein but is low in both calories and fat (you save 220Kcal and 17g of fat per slice in comparison to shop bought banana loaf!).

 

I’ve included two versions of this recipe – one produces a more ‘bread’ type banana bread and one produced a more ‘malt loaf’ type banana bread i.e. more moist. I love them both equally!

 

You can adapt this recipe by adding chocolate chips, walnuts or even raisins – the list is really endless!! Let me know what you try πŸ™‚

 

P.S If you like this recipe and fancy baking with protein then do check out my Banana Protein Bars or if you don’t like bananas my Vanilla Protein Loaf!

 

Healthy Banana Bread

Ingredients

  • 1.5 cups (200g) flour - I used Spelt
  • 2 medium-large ripe bananas - mashed
  • 180g plain Greek style yoghurt*
  • 2 eggs
  • 1/2 cup (125g) Xylitol or sugar alternative**
  • 1 tbsp oil - I used coconut oil
  • 2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1/2 tsp bicarbonate soda* (+ 1/2 tsp salt)
  • 1 tsp baking powder

Instructions

  1. Pre-heat your oven to 175 degrees C
  2. Mix together the dry ingredients in a bowl - flour, xylitol or sugar alternative, cinnamon, baking powder, bicarbonate of soda and salt
  3. In another bowl mix together the wet ingredients - mashed bananas, Greek yoghurt, eggs, oil and vanilla before adding in the dryΒ ingredients and stirring until combined
  4. Pour the mixture into a silicone loaf tray* or greased/lined baking tin and bake for 45 minutes
  5. Allow to cool before slicing into 12 pieces and either serving or wrapping in cling film and storing in the fridge/freezer for when you're peckish!

Notes

*To make a more moist, β€˜malt loaf’ type banana bread use 200g yoghurt & skip the baking soda!

**Xylitol is a healthier alternative to sugar and is perfect for baking.

***I got my silicone loaf tray from Amazon!

Nutrition Facts

Amount Per Serving

Calories 130

% Daily Value

Total Fat 3 g

5%

Total Carbohydrates 15 g

5%

Protein 5 g

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

*This blog post contains affiliate links. Please read myΒ disclaimer pageΒ for more information.

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113 Comments

  1. November 9, 2013 / 12:40 pm

    Love your healthy recipes can’t wait to try the banana bread.

  2. Danielle riches
    November 9, 2013 / 3:18 pm

    Looks amazing. I’m gonna make it but I haven’t got any spelt flour so I’m gonna try coconut flour and may add a scoop of my banana bannnoffe pie protein.

    • November 10, 2013 / 8:28 am

      Ooh that sounds lovely! Coconut is quite a dry flour so make sure to use extra eggs! You may be better off with my protein loaf though if you want to make a successful protein loaf πŸ™‚ x

  3. Sean Bennett
    November 10, 2013 / 9:36 am

    Do you have a recommendation for flour to use to make it gluten free? Thanks

    • November 10, 2013 / 10:16 am

      Any flour with the gluten removed, i.e. advertised as gluten free should be ok.. or gluten free oat flour may also work! Do let me know if you try it!

    • Sarah Morris
      June 24, 2015 / 9:24 pm

      I make my own gluten free flour. 2 cups of white rice, 1 cup of oats, 2 cups of cornflour and 1.5 cups of tapioca. Can be used in any recipe in place of plain flour.

  4. Helen
    November 10, 2013 / 12:17 pm

    Just made this with Wholemeal Flour, and substituted the sweetener and Vanilla for PhDs Diet Whey Vanilla Creme Protein Powder and a tablespoon of honey. Tastes amazing!
    Will be trying it out on the (cynical) man later, and the office tomorrow. πŸ™‚

    • November 10, 2013 / 12:25 pm

      Hurray! Aw so glad you enjoyed it too πŸ™‚ And thanks for the fab pic! Nic x

      • Helen
        November 10, 2013 / 12:54 pm

        Man, lover of all things fat & sugar loved it. Obviously I’ve not told him what it’s made with yet.

        • November 10, 2013 / 2:58 pm

          Hurray! Haha that’s so funny πŸ™‚ thanks for letting me know!! xx

  5. CarrieMelissa13
    November 10, 2013 / 7:51 pm

    Love this recipe. So easy to make – the hardest part was waiting for it to cool down so I could have a taste! Added a few walnuts to mine and served with some PB2 for a treat

    • November 10, 2013 / 7:56 pm

      Thank you so much for your lovely pic! I know, it’s gorgeous isn’t it!! Love PB2 so great topping choice πŸ™‚ x

  6. CarrieMelissa13
    November 10, 2013 / 7:56 pm

    Oh sorry I just tried to rate with 5 forks and not done it correctly! Can you delete that last vote so I can do it again?! Doh

    • November 10, 2013 / 8:00 pm

      Aw no! Unfortunately not.. but you can vote again on other 3G/wifis!!

      • CarrieMelissa13
        November 10, 2013 / 8:14 pm

        Ok, will do. Sorry! x

  7. Sue Hearn
    November 10, 2013 / 8:07 pm

    Hi, loved the end result, I added ground almonds, a few left over glacΓ© cherries and cacao nibs for a healthy add. Walnuts would be a good addition to and ill try it gluten free next time so my daughter can eat it although she can tolerate Spelt sometimes too xx

    • November 10, 2013 / 8:34 pm

      Ooh I love your additions! Thank you so much for letting me know how it went. Gluten free flours should work.. I would say follow any additional instructions that come on the packet about making the flour ‘work’! Nic xx

  8. November 10, 2013 / 9:59 pm

    I love banana bread. This recipe seems like a perfect healthy option so I’m going to give it a go. X

    • November 10, 2013 / 10:02 pm

      Hurray! I cannot believe how many people have made it since I posted it 24 hours ago!! It’s going down well on twitter πŸ™‚ enjoy!

  9. Emma
    November 10, 2013 / 10:05 pm

    I love baking, but don’t do it too often as I end up eating too much cake! So happy when I saw this recipe. It’s delicious, and my husband loves it too.

    • November 11, 2013 / 6:07 pm

      That’s great news! Aw thank you so much Emma, so glad it inspired you πŸ™‚ Nic x

  10. November 11, 2013 / 8:56 am

    My husband made this and it was delicious! No mean feat given in 7 years of knowing him he has never baked a thing!!! It was really light and very tasty. My hubby being a cyclist had 2 pieces it was that good! I think it will be a regular in our house πŸ™‚ Thanks x

    • November 11, 2013 / 6:26 pm

      Hurray!! Aw I’m so pleased to hear that!! Thank you for your comment Anita πŸ™‚ xx

  11. Patricia
    November 13, 2013 / 7:27 pm

    AMAZING love it love it love it, even my boyfriend absolutely loves it! Next time I’ll try to make it vegan using the powder ‘eggs’ and using half the ingredients do 6 cupcakes/muffins… love love love the recipe, thank you so much :DD

    • November 13, 2013 / 8:14 pm

      Hurray! Aw thank you so much for your lovely comment πŸ™‚ xxx

  12. Patricia
    November 13, 2013 / 7:30 pm

    also, being a queen of forgetting the ingredients when baking, I forgot to add the oil… well, to be honest it’s still very delicious light and moist so I probably didn’t miss out that much, perhaps just a few of extra calories!

  13. Laura
    November 13, 2013 / 9:44 pm

    Would agave syrup work instead of sweetner? πŸ™‚

    • November 14, 2013 / 5:37 pm

      Hi Laura! It may be a case of try and see.. you may need more flour if the mixture looks too wet or don’t add as much πŸ™‚ Do let me know! xx

  14. Lindsay
    November 13, 2013 / 10:02 pm

    Since Nic had posted this recipe I’ve been desperate to try it! Baked it tonight,but didn’t have any Greek yoghurt so used fat free vanilla natural yoghurt instead. Checked with Nic who thought it would be ok and it was AMAZING! Can’t wait to have some for breakfast! Thanks for such a fantastic recipe and so easy to make too! πŸ™‚

    • November 14, 2013 / 5:44 pm

      Hurray! Oh I’m SO glad it worked out!! I would love to try this recipe with Banana yoghurt but I think liberte only sell than abroad πŸ™ *boo hoo* – thank you for your lovely comment Lindsay! xx

    • Dawn
      January 5, 2014 / 10:41 am

      Was going to ask if I could use fat free natural yoghurt instead of Greek, as that’s what I’ve got in my fridge. Will be trying it today πŸ™‚

  15. Raina Dickinson
    November 14, 2013 / 2:56 pm

    Made this today after a failed attempt 1st attempt when I forgot the to add the eggs & baking powder!!
    Have to say its amazing ….going to try using walnut & raisins next time πŸ™‚

    • November 14, 2013 / 5:51 pm

      Hehe that sounds like something I would do! Hurray SO glad you liked it, and I love your future plans too πŸ™‚ Thanks Raina!!

  16. Suzanne Sheridan
    November 15, 2013 / 9:22 pm

    Nicest banana bread I’ve ever had, normally a dry mess. Just gobbled up half of it!

    • November 15, 2013 / 9:25 pm

      Hurray! Aw thank you so much! I love it too much too πŸ˜‰ x

  17. Fiona Wright
    November 16, 2013 / 2:27 pm

    My toddler and I tried your Healthy Banana Bread recipe and the verdict was “yum”. We used soft brown sugar as we didn’t have any xylitol. We did have spelt flour though and it works really well. Thank you.

    • November 16, 2013 / 2:33 pm

      Oh that’s so great to hear! So glad you both liked it πŸ™‚ Thank you for your comment Fiona! xx

  18. Berry bella
    November 17, 2013 / 10:55 pm

    How long will it last if I was to freeze it? In love with all your recipes. Xx

    • November 18, 2013 / 7:15 pm

      Hello! I really don’t know – I haven’t tested it! Sorry! xx maybe it says on the side of banana malt loaf?! lol!

  19. Kathryn Tucker
    November 20, 2013 / 6:37 pm

    Just made your banana bread for the first time and really chuffed with the results! I’ve always been really put off of baking because the ingredients list puts me off, this is the perfect compromise. I’m feeling very inspired to try other recipes of yours now, starting with apple & oat bars tomorrow! Thanks for the helpful tagging of your recipes too, I’m a vegetarian and aspiring part-time vegan so the tags are really helpful. Love your You Tube videos!! Keep ’em coming!

    • November 22, 2013 / 6:04 pm

      Aw thank you so much!! It’s so nice to read lovely comments like that – it really keeps me going!! I’m planning some more YT videos soon πŸ™‚ xx

  20. Ruth
    November 27, 2013 / 7:02 am

    Hi, I love the look of this (as well as a lot of other recipes you post πŸ™‚ ) can I ask my daughter has been asked to trial a 6 week wheat free diet by the doctor. I have been doing a lot of research and there seems to be 2 opinions on if spelt is suitable for people avoiding wheat. I would love to make this for her as it combines her favourite things banana and cake!! Do you think it is ok on a wheat free diet?

    • November 27, 2013 / 5:53 pm

      Hello! Spelt and wheat are two different types of grain. Both contain gluten. Speak to your GP if you’re concerned or just use a flour that says ‘wheat free’ on the side πŸ™‚

  21. Lisa Goldie
    November 28, 2013 / 12:20 am

    I have to say your blog is amazing! I randomly found you on Instigram and then found your website from there, love all the diet and lifestyle tips! Im currently doing a post grad in dietetics and you are very inspiring! πŸ™‚

    • November 28, 2013 / 7:42 pm

      Aw thank you Lisa πŸ™‚ Good luck with your studies!! xx

  22. Stephanie
    December 1, 2013 / 8:58 pm

    Used ingredients that I had in the house. Wholemeal flour, low fat Greek and added some extra raisins πŸ™‚ it’s really easy to make and so delicious. Highly recommend. How do I stop from eating it all too quickly πŸ™‚ ?

    • December 1, 2013 / 9:10 pm

      Aw that’s great to hear! Haha! My tip is to freeze half of the loaf once cool πŸ™‚ x

  23. Lou Wilkinson
    December 3, 2013 / 8:23 pm

    Finally got round to making this and it was yum! Used oat flour and was worried it would be too dense but ended up lovely and squidgy. Also only used around 80g xylitol as i run out but am glad as it was sweet enough for me (bananas were very ripe so that is probably why!) Lovely with a smidgen of Nutella on! Mmmmmmm……

    • December 3, 2013 / 8:41 pm

      Ohhh Lou that sounds gorgeous!! It’s great to hear that you can make it with oat flour too – super healthy!! xx

  24. Cate Greer
    December 8, 2013 / 3:33 pm

    Hey Nic! I want to make this with a bit of protein powder but the only stuff we have in the house is a big bag James got cheap which tastes a bit rank. Do you think that will totally ruin the flavour? Or will the other flavours mask the nasty protein powder taste? Can you recommend a cheap but nice protein powder? Thanks hun xx

    • December 8, 2013 / 3:45 pm

      Hello! If you do what the guy above did (see pic with the protein powder) it shouldn’t ruin the taste no.. (as it’s only a relatively small amount).. MyProtein tends to be a cheaper protein brand. You can use the protein in my 3 ingredient protein cookies and protein pancakes/protein flapjack though if you wanted to use it up!! Nic xx

  25. Charlotte Moseley
    January 1, 2014 / 11:03 pm

    Hi Nic, I really want to bake this but I have no spelt flour. Will oat flour work ok?

    Thanks,
    Charlotte xx

    • January 2, 2014 / 6:36 pm

      Hello! Yes I think someone has tried this and it worked – remember to use a silicone muffin tray or baking paper as oat mixtures can stick!! xx

  26. Annie
    January 4, 2014 / 6:04 pm

    I made the banana bread using Total Greek yogurt and also for
    The sugar element I used Tiana coconut sugar . It tastes amazing
    Hard to believe its a healthy snack.

    • January 4, 2014 / 6:18 pm

      Your swaps sound great! Thanks for your comment Annie πŸ™‚ xx

  27. Ewan
    January 13, 2014 / 8:25 pm

    Made the Bannana Bread with ease , simply made fantastic taste .. result. Moving onto the coconut fairy cakes and protein flap-jacks ( next week)

    • January 13, 2014 / 9:10 pm

      Proof that boys can bake too πŸ˜‰ Thanks Ewan!!

  28. Jonica
    January 15, 2014 / 8:34 pm

    Hi, do you think if I left out the xylitol /sugar completely it would be ok, and use sun warrior protein powder instead of spelt flour? Blog is great!

    • January 15, 2014 / 8:52 pm

      Hello! I don’t think the bread’s taste/texture would be right if you did either of that :s sorry! Thank you! x

  29. Kelly
    January 17, 2014 / 9:00 pm

    Hiya, could you let me know what quantity of stevia I should use as an alternative please? I have tried a couple but they are ps sweet they knock my socks off πŸ™‚

    • January 17, 2014 / 9:17 pm

      Hello! I would start by using half of the volume (so 1/4 cup which is 60ml) and try the dough to see what you think.. add more if needed. I think it’s going to be trial and error to be honest πŸ™‚ xx

  30. Sarah D
    January 18, 2014 / 4:09 pm

    I made this scrumptious banana bread last weekend & it was a triumph! I’ve never made banana bread before & always strive to eat as healthy as possible. The recipe was so easy to follow & equally as easy and quick to make. My husband & I loved it so much that I’m making another one this afternoon! Love this website πŸ™‚ thankyou xx

  31. Kiera
    January 19, 2014 / 8:36 pm

    Hi I made this today during rice flour (which I’d never baked with before) to see if a gluten free version would be nice- and it worked really well! I used a little less cinnamon and added a bit more banana, and also threw in some chocolate chips and walnut pieces as well- delicious! I don’t think my bananas were ripe enough but will make sure they are next time!

  32. Penny Macdonald
    January 22, 2014 / 5:00 pm

    Thanks for all the useful tips and comments. I used agave to sweeten mine (2tbsp).
    Also used vanilla protein powder 50g instead of 50g of the flour.
    It looks and tastes ace. Thanks Nic for your excellent recipes.

    • January 23, 2014 / 7:13 am

      Thanks so much for your ‘tip swaps’ Penny! So glad you liked it πŸ™‚ x

  33. Jane
    January 29, 2014 / 7:30 pm

    Made your banana bread for the 45 residents in the care home where I cook – went down a storm.

    • January 29, 2014 / 8:21 pm

      That’s so great to hear! Thank you for your lovely picture too πŸ™‚

  34. Emma
    February 2, 2014 / 8:31 pm

    Hi, I’m just wondering if this would work using soya yogurt as a diary free alternative? Going to try it next weekend! Thanks!

  35. Verity
    February 3, 2014 / 9:20 am

    Hi, made this yesterday and it’s delicious!! I used wholemeal flour and added some chocolate protein powder….even had a slice for breakfast this morning!! Next time I think I will add sultanas too. xx

    • February 3, 2014 / 7:17 pm

      Oooh I love your swaps! Thank you so much for your comment! Nic x

  36. Kelly
    February 9, 2014 / 3:55 pm

    No bananas so tryng it with blueberries and dark choc chips x

  37. Richard
    February 9, 2014 / 3:55 pm

    I used Buckwheat Flour instead of other flours as I try and avoid wheat flours where possible for obvious reasons. BF offers a much healthier alternative. The Loaf takes on a darker appearance as a result but the flour gives it flavour. Its still as light and moist and you know you are enhancing a healthy recipe. My next batch will have mixed spice and a few sultanas.

    • February 9, 2014 / 4:13 pm

      Thank you so much for this information Richard! Brilliant πŸ™‚ x

  38. Lindsay Skinner
    February 24, 2014 / 2:01 pm

    Hi I used oats instead of flour, honey instead of sugar and 1 full egg & 1 egg white

    • February 24, 2014 / 2:46 pm

      Thank you so much for your comment Lindsay – the bread looked amazing and so glad that your tweaks worked! xx

  39. Kylie
    March 2, 2014 / 12:43 pm

    Just baked this – can’t wait for it to cool down. Had some gluten free flour in the cupboard, so used that, with light brown soft sugar and added a bag of choc chips I also had in the cupboard. Naughty but nice!

    How do I send a photo to you (once it’s cool enough to cut up and try)?

  40. March 18, 2014 / 6:53 am

    I’ve done this recipe loads now, it’s so delicious. I recently made it with lactose free yoghurt too and walnuts. I used less xylitol because the yoghurt was slightly sweetened already.
    Amazing how versatile this recipe is. πŸ™‚

    • March 18, 2014 / 7:19 pm

      Aw thank you for your comment Latoya! Sounds amazing!! xx

  41. @Fit_Squirrel
    March 19, 2014 / 4:44 pm

    I made this yesterday, with rye flour, no added sweetener and a peanut butter core. It was sooooooo good. Going to try the cheesecake this weekend. Love all these recipes. x

    • March 19, 2014 / 7:10 pm

      LOVE your version!! And thank you for the amazing pic! Uploading it now πŸ™‚ xx

  42. christina
    May 21, 2014 / 2:38 pm

    Is it ok to use Stevia instead of xylitol and if so would i use the same quantity as stated in the recipie?

    • May 21, 2014 / 2:54 pm

      Use just 1/2 a cup (don’t go by weight as stevia is lighter!) of baking stevia πŸ™‚ x

  43. Tony Whalen
    May 21, 2014 / 4:44 pm

    Just made this amazing banana bread recipe again. I replaced 50grams of the flour for 50grams of chocolate protein and used Miniloaf trays.Mixture filled 10 cases. DELICIOUS.

    • May 21, 2014 / 6:57 pm

      Love your tweak!! Thanks for the comment πŸ™‚ xx

  44. May 31, 2014 / 9:05 pm

    I seen to be cooking my loaf for a very long time ….. Knife wet after 45 mins HELP?

  45. Sarah
    June 19, 2014 / 12:38 pm

    I love love love this! So yummy and a great snack!

  46. Jo miller
    June 24, 2014 / 8:11 pm

    Not fan oven on gas mark 4? Just tried again over hour slightly burned outside wet middle …..

    • June 25, 2014 / 5:07 pm

      Mine is a fan oven.. sorry it didn’t work in yours! Fingers crossed for next time!

  47. Faye
    July 29, 2014 / 6:36 pm

    Hello! Where do you purchase your spelt flour from? I am in the UK also! Would you say this is better to use than oat flour? Or do you just prefer it texture wise?

    • July 29, 2014 / 8:51 pm

      Hello! I think it bakes slightly better.. I got mine from Waitrose πŸ™‚ x

  48. Connie
    September 10, 2014 / 7:43 am

    can’t get enough of ur recipes at the mo!leftover over ripened bananas made these tonight…. So healthy to:amended recipe-0flour,replaced 200g flour with 100g whey p.butter protein powder, 50g flaxseed, 50g oats
    Then 1 whole egg 2 whites, 0 sugar used 1tbsp Honey instead.. 210g total 0% Greek yoghurt,rest recipe same with baking powder,bakin soda,cinnamon,coconut butter.. Sprinkled with pine nuts- cooked on gas mark 4 to cook slowly and keep moist . result=moist, delicious protein flour,sugar free version definitely making again!

  49. Anne-Marie
    September 7, 2015 / 10:30 am

    Thanks for your recipe – was able to use those overripe bananas that I had and felt bad with the prospect of throwing out! I substituted a third of the Spelt with Coconut flour as I had no Coconut oil but Sunflower only. I used soya yoghurt, no sugar and added blueberries. Also no cinnamon as I had none but it was still lovely. Cooking was about 1.25 hours though as I did 10 mins at about 200Β°C then the rest at 150Β°C. Cakey bread – great with morning coffee and delish!

    • September 7, 2015 / 5:49 pm

      Ooooh sounds lovely thank you for the feedback!! You can always peel and freeze the banana slices to use in smoothies too!! xx

  50. Rachel Thomas
    January 31, 2016 / 3:57 pm

    Hi Nic, can’t wait to try this, would it work with coconut or oat flour? Thank you πŸ™‚

    • February 1, 2016 / 9:02 pm

      Hello! I think someone has used oat flour before, it will just be slightly heavier.. and if you use coconut flour you’ll need to use loads more moisture!! Maybe don’t use all coconut flour! xx

  51. Jo
    January 13, 2017 / 8:46 pm

    mine is just in a convection oven, i used Skyr instead of yogurt, it’s naturally fat and sugar free (well traces), but 10g of proteins in 100g of product, didn’t use sugar but honey I’m not sure if not too much of it, but hey, we will see when its ready, smells and looking good so far :):):)

  52. charlie walker
    October 15, 2017 / 5:42 pm

    Hi this recipe looks great so I tried to recreate this evening however I feel I have gone wrong somewhere as it’s very wet, it’s been in the oven for ages now I did use honey instead of sugar alternative and wholemeal flour not spelt but other than that I followed instructions any help greatly appreciated thanks

    • October 15, 2017 / 9:08 pm

      Hello! It will be the honey! You may need more flour.. or use xylitol next time. So sorry your swap didn’t work xx

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