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Sliced healthy banana bread with Greek yogurt and oats topped with walnuts on a rustic wooden board

Healthy Banana Bread with Greek Yogurt and Oats

This healthy banana bread is moist and lightly sweet, made with ripe bananas, Greek yogurt, oats and white whole wheat flour instead of butter. It mixes up in one bowl with no mixer, and leftovers freeze beautifully for quick breakfasts.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 ripe bananas medium, mashed (about 1 1/4 cups)
  • 2 eggs large
  • 1/2 cup plain Greek yogurt nonfat or 2%
  • 1/3 cup honey or pure maple syrup
  • 2 tbsp olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1/2 cup rolled oats plus 1 tbsp for topping
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup walnuts chopped (optional)

Method
 

  1. Heat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth, then whisk in the eggs, Greek yogurt, honey, olive oil and vanilla until well combined.
  3. Add the flour, oats, baking soda, cinnamon and salt. Fold with a spatula until just combined, then fold in the walnuts. Do not overmix.
  4. Pour the batter into the pan and sprinkle 1 tablespoon of oats over the top.
  5. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
  6. Cool in the pan for 15 minutes, then turn the loaf out onto a wire rack. Cool completely before slicing into 12 slices.