I can’t tell you the number of banana breads I have made over the years- its countless. I have tried many different recipes, developed a few of my own and finally I feel like I have a good one that isn’t letting me down!

Banana bread should be decently healthy I’ve always thought. Yet I’ve seen so many people add tons of butter, sugar and oil that it becomes more like a banana cake and the “healthy” part gets taken away.

I’ve come to a middle ground on this because I’ve made a super healthy banana bread in the past that lets be honest, isn’t just that good. This one is for sure on the healthier side as it doesn’t have any refined sugar and uses whole wheat flour and a bit of yogurt and coconut oil to keep it moist.

I love this bread! It is now my go-to banana recipe. Even better when you add in some chocolate chips! Give it a try! I know you’ll love it.

Healthier Banana Bread

Keyword banana bread, bananas, bread, breakfast, quick bread
Servings 12 servings
Author Melissa Crowe


  • 3 bananas mashed
  • ½ cup plain yogurt regular or greek
  • ½ cup coconut oil melted
  • 2 eggs
  • 2 tsp vanilla extract
  • ¾ cup coconut sugar
  • 2 cups whole wheat flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup chocolate chips (optional)


  1. Preheat oven to 350° and line a 9×5 inch loaf pan with parchment paper or spray lightly with cooking spray.

  2. In a large bowl mix the mashed bananas, yogurt, coconut oil, eggs, vanilla and coconut sugar together until smooth.

  3. Add in the remaining dry ingredients and mix with the wet until just combined. Stir in chocolate chips.

  4. Pour into loaf pan and cook at 350° for 50-60 minutes or until a toothpick comes out clean. Let cool on a wire rack, serve and enjoy!

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