American · Breakfast · Snack

Banana Bread

Name: Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: American
Ingredients: 3 large (about 1 1/2 cups mashed) very ripe bananas, peeled; 2 large eggs; 1/4 cup packed light brown sugar; 3 tbsp canola oil; 1/2 cup plain nonfat Greek yogurt; 1 tsp vanilla extract; 1 1/2 cups whole wheat flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/3 cup walnuts, chopped

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A moist, tender banana loaf made with whole wheat flour and a touch of cinnamon. It uses less sugar and oil than most versions and gets its sweetness mainly from very ripe bananas.

Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 10

Easy
Vegetarian

Per serving173kcal9% of a 2,000 kcal day

5gProtein

27gCarbs

6gFat

3gFiber

Calories come from: Carbs 60% · Fat 29% · Protein 11%

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Ingredients

For 10 servings

3 large (about 1 1/2 cups mashed)340 gvery ripe bananas, peeled
2 large100 geggs
1/4 cup packed55 glight brown sugar
3 tbsp42 gcanola oil
1/2 cup120 gplain nonfat Greek yogurt
1 tspvanilla extract
1 1/2 cups180 gwhole wheat flour
1 tsp5 gbaking soda
1/2 tspbaking powder
1/4 tspsalt
1 tspground cinnamon
1/3 cup40 gwalnuts, chopped (optional)

Steps

1
Heat the oven to 175 °C / 350 °F and line a 23 x 13 cm (9 x 5 in) loaf pan with parchment paper.
2
Mash the bananas in a large bowl until mostly smooth.
3
Whisk the eggs, brown sugar, canola oil, Greek yogurt and vanilla into the bananas until combined.
4
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt and cinnamon.
5
Add the dry ingredients to the banana mixture and fold gently until just combined; do not overmix.
6
Fold in the chopped walnuts, if using.
7
Scrape the batter into the lined pan and smooth the top.
8
Bake for 50-55 minutes, until a skewer inserted in the centre comes out clean; cover loosely with foil after 35 minutes if the top browns too fast.
9
Cool in the pan for 10 minutes, then lift out and cool on a rack before slicing into 10 pieces.

Swaps, storage and make-ahead

Swaps

Use 1 1/2 cups of all-purpose flour or white whole wheat flour instead of whole wheat flour for a lighter, milder-tasting loaf.
Replace the walnuts with chopped pecans, or leave them out entirely for a nut-free loaf.
Swap the Greek yogurt for an equal amount of unsweetened plain dairy-free yogurt to make the loaf dairy-free.
Use maple syrup or coconut sugar in place of the light brown sugar if that is what you have on hand.

Storage

Once fully cooled, wrap the loaf or slices tightly and keep them at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze individually wrapped slices for up to 3 months and thaw at room temperature or warm briefly in a toaster or microwave.

Make ahead

Mash and freeze very ripe bananas in advance, then thaw and use them with their liquid. You can also whisk the dry ingredients together a day or two ahead and keep them covered at room temperature.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsMilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (85 g)	Per 100 g
Calories	173 kcal	204 kcal
Protein	5.2 g	6.1 g
Carbohydrates	26.9 g	31.6 g
of which sugars	10 g	11.8 g
Fiber	2.9 g	3.4 g
Fat	5.8 g	6.8 g
of which saturated	0.8 g	0.9 g
Sodium	237 mg	279 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.