Healthy Banana Bread

healthy banana bread-2

Have you ever wondered why a loaf of cake would ever be called ‘bread’? In my naive days ( read: pre- food blogging days ), any form of cake whether in round pan, loaf pan, cupcase or even bundt pan will be called cakes, known as cakes, and served as cakes. No funny bread business unless if they are baked with yeast and resemble the morning bun rolls or bread loaves. But just like everything else, I conformed and now even surprised myself for calling this scrumptious creation as Banana Bread. Sigh.

I could not recall having much of banana bread growing up as Mom dislikes the sight or smell of bananas, hence it was conveniently removed from her list of baked goods. But there was a healthy banana bread that etched to mind till date, it was made by my school canteen lady who also happened to be my primary school mate’s sister. Complicated, eh? It must be either her 9th or 10th birthday party. I did not remember anything about the iced birthday cakes, nor the fancy decorations that must have been there. But it was the banana bread that stole the show.

healthy banana bread

Whilst there are many banana bread recipes online, this is the one that I have been baking several times now. It was close in taste to what I remembered and probably minus all the calories of a typical dense cake. Minimum use of butter, some good dose of plain greek yogurt and plenty of mushy bananas. In fact, the riper there are the better the cake will be. Gosh, I am still calling it a cake!

healthy banana bread

Healthy Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 1 loaf cake

Very light yet moreish banana bread, perfect for afternoon snack.


  • 1/4 cup butter
  • 1/2 cup sugar
  • 3 large ripe bananas
  • 2 cups plain flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1/2 cup plain greek yogurt


  1. Preheat oven at 170C ( 350F ).
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the vanilla extract and eggs one by one, beat for few more minutes.
  4. Add in the mashed bananas followed by yogurt.
  5. In a bowl combine the flour with salt, baking powder and baking soda.
  6. Sift the flour into the batter and give a good stir to combine well.
  7. Pour the batter into a greased and lined loaf pan.
  8. Bake for 45 to 60 mins until skewer comes out clean.


* Alternatively replace yogurt with buttermilk ** add nuts of your choice ( around 1/2 cups ) for added texture and flavour *** this recipe can be doubled or even baked into cupcakes.


  1. says

    This post is appearing in my feed only today! :( I love banana bakes, they smell heavenly to say the least!!! This looks really good and would be perfect for breakky…

    • Jehanne says

      i haven’t actually, now that u mention I must give it a go. I think usually it still will turn out delicious, as I sometimes swap half of plain flour with fine whole wheat :-)

  2. Manjit Kour says

    Hi Jehanne,
    I baked this today but somehow it did not turn out right. The bottom half of the bread was dense and compact. It did not rise. Could it be that I added too many bananas??? I had small/medium bananas so instead of using 3 as stated, I used 6. Also, I could have over mashed the bananas???

    • Jehanne says

      Oh dear, so sorry to hear that. I think its not due to excessive mashing of bananas, but if you feel the batter is dense then its worth checking the baking powder/ soda are still active. Or replace plain flour with self raising, and omit the baking powder. At least it will ensure better rise. I hope u try it again ! And let me know ok xx

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