This whole-wheat banana bread is made with Greek yogurt and blueberries for an easy, healthy breakfast!
This bread is BANANAS—B-A-N-A-N-A-S.
And I mean that in the literal sense, because this is banana bread. But also because that song wormed its way into my brain the second I mashed the bananas and refused to leave until the loaf was in the oven. Naturally, I ended up twirling around the kitchen, holding a whisk like a mic, and promptly wiped out on the hardwood floor. Socks plus banana-bread-fueled dance breaks are clearly not a winning combo.
Anyway. You know banana bread is kind of a lifestyle around here at FFF. I’ve made it every way you can imagine—keto, mug cake, protein-packed, all of it. But this one hits different. It’s wholesome and hearty thanks to white whole-wheat flour, super tender from the Greek yogurt, and just sweet enough without being over the top. Then you throw in blueberries, and it becomes this soft, tangy, berry-studded dream that somehow tastes even better the next day (if it lasts that long).
Is This Whole-Wheat Banana Bread With Greek Yogurt And Blueberries Healthy?
Think about the sugar- and preservative-laden banana bread you buy pre-baked from the grocery store. This is a much healthier alternative to that. Would I call it an outright health food? No, but it’s certainly full of plenty of good-for-you ingredients.
The white whole-wheat flour adds fiber and a little protein, while the Greek yogurt contains more protein, plus calcium and vitamin D. Bananas and blueberries offer a nice dose of potassium, vitamin C, and other antioxidants.
This recipe also uses coconut sugar and honey instead of refined white sugar, and it’s free of butter or oil. It’s not gluten-free or vegan, but it’s dairy-optional if you swap in a plant-based yogurt.
Greek Yogurt Does The Heavy Lifting
Greek yogurt came into my kitchen for the smoothies, but it stayed for its incredible versatility and ability to transform so many other dishes.
In this recipe, the Greek yogurt gives the banana bread a sumptuously soft, practically creamy crumb without adding heaviness or an off flavor. That’s hard to do without butter and oil, but Greek yogurt pulls through. And trust me, nothing kills the vibe quite like dry banana bread.
How Do I Store Leftovers?
This banana bread will keep on the counter for 2-3 days or in the fridge for up to 1 week. Just make sure it’s fully cooled before you wrap it up, or else it can turn soggy! You can also freeze individually wrapped slices for up to 3 months.
Serving Suggestions
A slice of homemade banana bread is always delicious with some fresh Almond Butter or Cashew Butter on top. I also love to enjoy a cozy Chai Latte or a Pumpkin Spice Latte on the side.
Ingredients
- 1 3/4 cup white whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut sugar
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 1 cup mashed banana
- 2 eggs
- 3/4 cup plain, nonfat Greek yogurt
- 1 cup organic blueberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 9×5-inch loaf pan with nonstick spray.
- Combine the flour, baking powder, salt, and sugar in a small mixing bowl. Stir thoroughly.
- Combine the honey, vanilla, banana, eggs, and Greek yogurt in a separate bowl. Stir thoroughly, then add in the dry mixture. Fold in the blueberries.
- Pour the batter into the prepared pan. Bake for 45-60 minutes, or until golden brown and a skewer inserted into the center comes out clean. Let cool in the pan before turning out onto a wire rack to cool completely.
Tips & Notes:
Kelly’s Notes:
I often bake this bread the night before and serve it the following morning for breakfast or brunch. Simply let the loaf cool in the loaf pan for an hour after baking, cover it with foil, and refrigerate overnight. It makes slicing the bread much easier and makes mornings a breeze!
Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Four à 375° ??? pendant 60 mn
Il n’y aurait pas une erreur ?
Bonjour, la temperature est en Fahrenheit, cela correspond a 190° C. J’espere que le Banana bread vous plaira!
Greetings from Sydney Australia.
This morning I made your recipe with a few minor variations, I decreased the granular sugar down to 40 g and increased the blueberries by approximately 55 g. I baked it in an 18 x 28 cm lamington pan, and it took approximately 45 minutes to bake. Once it had cooled down, I enjoyed a few slices drizzled with hazelnut butter, delicious! Thank you. I’m so looking forward to sharing the remainder with my grandchildren.😊
Hey Nancy! So glad you enjoyed the recipe with your tweaks, and that hazelnut butter twist sounds amazing! Hope your grandkids love it too! 😊