A slice of banana bread is the perfect afternoon pick-me-up. Why not save yourself some calories with this lower in fat, Healthy Banana Bread recipe! Lots of ways to adapt it to add your favourite ingredients and it freezes well. Grab a cup of tea, a slice of this delicious banana bread and put your feet up for a well deserved break.
I will hold my hands up and say I am not the best baker usually. It is far too much of an exact science, whereas I like to just throw everything into a pan which is why I love soups and stews so much. But this healthy banana bread is SO easy. It's like the soup of baking in a way.
Seriously, it is impossible to get wrong and a great recipe to start with if you are a novice baker. Very few ingredients are needed and there are is no complicated method. Make it even easier for yourself by using a mixer with a cake beater attachment on it.
If you are looking for more loaf cake recipes, try our Pumpkin Bread, Cranberry Bread, or Courgette and Lime Cake.
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Why You Will Love It
- A really easy bake
- Great for kids to help with
- Easy to adapt to add extra ingredients
- Freezes well
- Lower in calories and fat that most banana breads
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Wholewheat flour - This is one of our healthier swaps, because it is higher in fibre. It does make the banana bread a little more dense though (but not too much), so if you don't want that you can use plain flour instead.
- Cinnamon - This adds a really nice warmth to the healthy banana bread. You could swap it for ginger or nutmeg instead if you prefer.
- Baking powder and soda - This helps it to rise and get lovely and fluffy.
- Walnuts - These are a classic in banana bread, so we couldn't leave them out. They add a nice crunch, but you don't have to use them. Or you could swap them for pecans or cashews.
- Banana - The essential ingredient in banana bread. This is a great way to use up bananas that are starting to go past their best, as really ripe bananas that are starting to brown are best for this recipe. Most of them go into making the bread, but one is sliced up to go on top for presentation too.
- Maple syrup - We didn't add any granulated sugar in this banana bread, and used maple syrup to sweeten it. It adds a really nice extra flavour too.
- Eggs - These give stability to the batter and help to bind everything together. 2 eggs are just enough to have the perfect banana bread texture.
- Greek yogurt - We used this in replace of butter for another lighter swap.
- Milk - We used skimmed milk, but any milk will work.
- Dark Chocolate Chips - Everything is better with a little bit of chocolate, right? We used dark chocolate for a more intense flavour, but you could use milk or even white chocolate chips.
More ingredient substitutions and variations can be found in the recipe card.
Toppings and Fillings
Isn't everything better with toppings? We think so! The topping options here are almost endless, so get creative!
Here are some of our favourites:
- Peanut butter is an obvious, but delicious, choice as it goes so well with bananas. But other nut butters work too.
- Jam! We love some cherry jam on this.
- My favourite topping for this healthy banana bread is our homemade healthier Nutella.
- Blueberries, strawberries, raspberries or any berry really!
- A few oats
- Cream cheese swirls
How to Make a Healthy Banana Bread
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas Mark 4. Grease a 2 pound loaf tin.
- Step 1: In a bowl, add the banana and mash until smooth.
- Step 2: In a bowl or mixer, add the mashed banana, maple syrup, eggs, Greek yogurt and Skimmed milk and beat until mixed together well.
- Step 3: Add the flour, cinnamon, baking powder and baking soda and mix well. Add the walnuts and chocolate chips and pulse until lightly mixed together.
- Step 4: Pour the batter into the loaf tin and top with half a banana.
- Step 5: Put the loaf into your oven and bake for an hour. Leave to cool before removing from tin.
Dannii's Top Tips
- Turn this banana bread into banana muffins by baking the mixture in a greased muffin tin. They will only need about 25 minutes in the oven.
- We used walnuts in this recipe, but you could swap them for pecans or chopped peanuts instead.
- Why maple syrup? Maple syrup is still sugar, however it is lower GI and has more flavour than traditional sugar. We have only used a little to add flavour and some extra sweetness, however you could leave this out if you wanted to.
- This banana bread is delicious when topped with either nut butter, jam our our homemade healthier Nutella.
- Make sure your baking powder and soda aren't over 3 months old, as they won't help the bread to rise.
- Don't over-mix the batter, as this will make a tough and dense banana bread.
Frequently Asked Questions
Banana bread should be wrapped in foil or kept in an air tight container to prevent it from drying out and delaying the spoiling process. It will then keep for around 4-5 days.
Make sure that the bread has fully cooled before wrapping it and putting it in a container. If it is enclosed whilst still warm, condensation will form on the bread and mould will appear a lot quicker.
Yes, it freezes really well. Individually wrap each slice in baking paper and then put them in a freezer bag. They will keep this way for around 3 months. Just get out a slice each time you want one and defrost at room temperature.
We haven't tried this ourselves, but there are some options you could try if you wanted to make a vegan version of this. You could use a 'flax egg' instead of egg, use a plant based milk and yogurt.
More Banana Recipes
If you've tried this healthy banana bread recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Banana Bread
Ingredients
- Butter - for greasing the loaf tin
- 200 g (1.5 cups) of Whole wheat flour
- 0.5 tablespoons of Ground cinnamon
- 1 tablespoon of Baking powder
- 100 g (0.75 cups) of Walnuts - roughly chopped
- 0.5 teaspoon (0.5 teaspoon) of Baking soda
- 3 Bananas - mashed
- 1 Banana - halved lengthways
- 3 tablespoons (3 tablespoons) of Maple syrup
- 2 Eggs
- 5 tablespoons of 0% Fat Free Greek yogurt
- 100 ml (0.5 cups) of Skimmed milk
- 50 g (0.25 cups) of Dark chocolate chips
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas Mark 4.
- Put 3 Bananas a bowl and mash until smooth.
- In a bowl or mixer, add the mashed banana, 3 tablespoons of Maple syrup, 2 Eggs, 5 tablespoons of 0% Fat Free Greek yogurt and 100 ml of Skimmed milk and whisk until mixed together well.
- Add 200 g of Whole wheat flour, 0.5 tablespoons of Ground cinnamon, 1 tbsp of Baking powder and 0.5 tsp of Baking soda and mix well.
- Add 100 g of Walnuts and 50 g of Dark chocolate chips and pulse until lightly mixed together.
- Grease a 2lb loaf tin with a little Butter. Pour the batter into the tin.
- Top with 1 Banana (halved).
- Put the loaf into the oven and bake for 50-60 minutes.
- Leave to cool in the tin for 10-15 minutes. Remove from the tin and cool on a wire rack for 1 hour.
Recipe Video
Recipe Tips
- Turn this banana bread in to banana muffins by baking the mixture in a greased muffin tin. They will only need about 25 minutes in the oven.
- We used walnuts in this recipe, but you could swap them for pecans or chopped peanuts instead.
- This banana bread is delicious when topped with either nut butter, jam our our homemade healthier Nutella.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
ZUZANA WARING says
Hi. I'd love to try this but I don't have any maple syrup. What could I use instead please? Many thanks.
Dannii Martin says
Hi Zuzana,
You can substitute the maple syrup with honey or agave nectar on a 1:1 basis.
Zuzana says
Thank you so much for your reply. I will try it with honey. I am looking forward to it