This whole wheat banana bread is made with Greek yogurt and blueberries for a healthy breakfast or snack that is so easy to make!
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This bread is BANANAS B-A-N-A-N-A-S.
Like, literally. Because itâ€™s banana bread.
But, I just HAD TO. Even though that song is so 5 years ago, it just started playing through my head while I was baking.
There may have been some dancing around the kitchen, pretending my whisk was a microphone.
There also may have been some face planting into the floor. Socks + hardwood + dancing around like a crazy person donâ€™t really GO.
Why this is the BEST Banana Bread
Here at FFF, letâ€™s just say that banana bread is NO stranger! We have ALL the banana bread recipes up in here, all the way from low carb keto banana bread over to easy banana bread in a mug cake and beyond. But whatâ€™s one more recipe? This healthy banana and blueberry bread recipe is going to have you hooked because, similar to healthy greek yogurt brownies, I used greek yogurt to make them tender, moist and not dry at all. The ingredients used to make this recipe are healthy, eliminating refined sugar but not eliminating fabulous tasting banana bread! You are going to love it!
Healthy Ingredient Swaps
Making your own healthy blueberry banana bread at home is super simple and now, you can even make it HEALTHY! If Iâ€™m offered banana bread, itâ€™s always a YES from me, especially when it is made with better-for-you ingredients. Here are a few healthy swaps I made when creating this recipe:
Flour: Instead of regular all purpose flour, I used white whole wheat flour to make it a bit healthier.
Sweetener: Rather than using refined white sugar, this recipe is sweetened with a combination of coconut sugar and honey.Fat: While a lot of banana bread recipes call for butter or oil, this one is made with greek yogurt which contains healthy fat and protein!
Ok, so now that your stomach is rumbling and youâ€™re ready to make your banana bread with blueberries healthy, letâ€™s go ahead and round up all the ingredients needed to do so. Hereâ€™s the full list:
- White Whole Wheat flour
- Baking Powder
- Sea Salt
- Coconut Sugar
- Vanilla Extract
- Plain Greek Yogurt
- Organic Blueberries
How to make Healthy Blueberry Banana Bread
Turn on the oven and let it fully preheat. Spray a loaf pan with cooking oil spray and set it aside.
In a medium bowl, add the flour, baking powder, salt and sugar and stir with a wire whisk to thoroughly combine. In a larger bowl, add the honey, vanilla, banana, eggs and greek yogurt and stir to combine well. Stir in the dry ingredients, then gently fold in the blueberries.
Using a rubber spatula, scrape the batter into the prepared loaf pan. Place it in the oven and bake until the top is golden brown and a toothpick inserted comes out clean.
Let the bread cool for a bit in the pan, then turn it over on a cooling rack to finish cooling. Slice, serve and devour!
This banana bread recipe is fantastic because it lasts well in the fridge and also does great when frozen! To store it in the fridge, simply wrap it tightly with plastic wrap or place it in an airtight container and use up within a week. To freeze it, I recommend slicing it into portions, then placing each slice in a separate plastic bag or piece of plastic wrap. Place all the bags or wrapped portions into a larger freezer bag and label it with the date. The banana bread should last up to 3 months when frozen.
- 1 3/4 Cup White Whole Wheat Flour 210g
- 1 Tbsp Baking powder
- 1/2 tsp Sea salt
- 1/2 CupCoconut sugar 100g
- 1/4 Cup Honey 80g
- 1 tsp Pure Vanilla extract
- 1 Cup Mashed banana 225g
- 2 Eggs
- 3/4 Cup Plain Greek yogurt 172g, I used Non-Fat
- 1 Cup Organic blueberries 155g
- Preheat your oven to 375 degrees. Spray a9x5x3 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, bananas, eggs, and Greek yogurt in a large mixing 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:
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
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
One slice is 6 Weight Watcher SmartPoints.
More healthy Banana goodness:
Whole Wheat Banana Muffins with Chocolate Chips
Banana Baked Breakfast Quinoa
Kelly’s Top Two Favorite Recipes from her blog:
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