Home All Recipes Whole Wheat Banana Bread with Greek Yogurt and Blueberries {Super Simple}
4.84 from 6 votes
By Taylor KiserJump to Recipe
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 it’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 don’t really GO.
Why this is the BEST Banana Bread
Here at FFF, let’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 what’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 I’m offered banana bread, it’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.But if you want to make this gluten free, check out these flourless gluten-free chocolate cookies for inspiration.
Sweetener: Rather than using refined white sugar, this recipe is sweetened with a combination of coconut sugar and honey. Take a look at this sugar-free peanut butter cookies recipe for more tips on sweetener options.
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! And speaking of baking with healthy fat, look at this healthy no-bake cookies with coconut oil recipe and give it a try.
Storage Suggestions
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.
Print Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Servings 1
Ingredients
- 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
Instructions
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.
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Reader Interactions
Leave a Comment
FOURRÉ says
Four à 375° ??? pendant 60 mn
Il n’y aurait pas une erreur ?Reply
Foodfaithfitness says
Bonjour, la temperature est en Fahrenheit, cela correspond a 190° C. J’espere que le Banana bread vous plaira!
Reply
Nancy Belz says
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.😊Reply
Foodfaithfitness says
Hey Nancy! So glad you enjoyed the recipe with your tweaks, and that hazelnut butter twist sounds amazing! Hope your grandkids love it too! 😊
Reply
