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Healther Classic Banana Bread Recipe + VIDEO

Prep Time 15 mins
Total Time 15 mins
Servings 12 slices

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This Classic Banana Bread is made healthier with whole wheat flour, applesauce and plain Greek yogurt! It’s super moist, perfect every time banana bread that’s good for you, too! Freezer-friendly and made in one bowl with no mixer. Includes step by step recipe video.

I am a banana bread fanatic.

plain loaf of banana bread on a cutting board with bananas on the side and one slice cut

*Post and recipe updated from original or April 2015

It is my favorite quick bread and pretty much the best smell in the world. I think baking yeast buns/bread and baking banana bread are tied for #1 Smells in All The World.

I’ve made you lots of banana bread recipes here on The Recipe Rebel: PB & J Banana Bread, Toasted Coconut Banana Bread, Samoa Banana Bread…. And they’re all delicious.

But I have a confession to make:

I like plain banana bread best. Yes that means without chocolate.

Don’t be hatin’. You know I love my chocolate.

But I believe that a good banana bread is like a good brownie: it needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s the perfect banana bread, then that should be enough.

This here is Perfect Banana Bread.

close up image of banana bread loaf with two slices cut

This wasn’t intended to even make it to the blog.

I had finished my recipes for the week, four of them, in 3 days (Monday-Wednesday). Photographed and everything.

So on Thursday (because I don’t know how to handle downtime of any sort), I was all like, “I should just bake, just to bake.”

Weird, right?

loaf of banana bread on parchment on cutting board with two slices cut

I knew I had lots of bananas in the freezer and I like to have a loaf of banana bread around for snacking, and I also love to have some in the freezer.

This is the recipe I’ve been sticking with for a long time. I’ve made it again and again and again and it turns out perfectly every time. But the only record I have of my version of the recipe is my comments on the original pin of the recipe from Cooking Light.

And since it was Thursday and I was done all of my other recipes I figured, “well I ought to snap a few pictures, and write up the recipe and be all official about it. No need to keep this perfection to myself.”

So that’s what I did.

banana bread on cutting board with one banana on each side and butter on slice

And on my day off, I made you a bonus post.

Because I love you, and you deserve to have perfect banana bread.

It’s light, whole wheat, super moist, with reduced sugar and needs no other adornments. It’s made in one bowl with a whisk and no mixer. It’s freezer friendly.

It’s perfect. Just saying.

So even if I’m the only one to ever refer to this recipe, at least I have it written down somewhere!

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Classic Banana Bread

Classic Banana Bread: the perfect, super moist, no frills, one bowl banana bread! It’s also secretly healthy! www.thereciperebel.com
Prep Time 15 mins
Cook Time 50 mins
Total Time 15 mins
Cuisine American
Course Bread and Baked Goods
Servings 12 slices
Calories 155cal

Ingredients

  • 3 ripe bananas
  • 1/3 cup unsweetened applesauce 100g
  • 1/2 cup 0% plain Greek yogurt 114g
  • 2/3 cup sugar 130g
  • 1 tsp vanilla
  • 2 large eggs
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole wheat flour* 130g
  • 1 cup all purpose flour* 130g

Instructions

  • Preheat oven to 350 degrees F and lightly grease an 8×4″ or 9×5″ loaf pan (see notes)
  • In a large bowl, mash bananas with a whisk. Add applesauce, yogurt and sugar and whisk until combined and somewhat smooth.
  • Add vanilla and eggs and stir until combined.
  • Add baking powder, cinnamon, baking soda, salt and flour and stir just until combined (don’t overmix – it doesn’t have to be smooth, just combined).
  • Spread in loaf pan and bake for 50-60 minutes, covering with foil at 30 minutes when top is light golden brown, or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Notes

*It’s very important that you weigh or fluff and spoon your flour into your measuring cups, or you will end up with a dense, dry loaf. I’ve tested this recipe over and over, and when I use a scale and measure out exactly 260g of flour total is when I get the best results. 

Nutrition Information

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Debbie says

    Hello, I am excited to try this, it’s been a long time since I have baked anything! I have a question though, I have heard that full fat is actually healthier and am wondering about using full fat greek yogurt. Will using full fat yogurt affect the recipe, other than the nutritional part? Thanks!!

  2. Diane Shaw says

    I’ve used the same recipe for 40 years but this is now my go-to banana bread recipe! So good! And I’ve told my kids and friends about it too

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