Healthier banana banana bread

    1 hour 20 min

    Moist and packed with banana flavour, the healthier version of this popular banana bread recipe uses less butter and replaces it with non-fat yoghurt.

    94 people made this

    Serves: 12 

    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 55g butter
    • 30g fat free yoghurt
    • 110g soft brown sugar
    • 2 eggs, beaten
    • 525g mashed overripe bananas

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 900g loaf tin.
    2. Combine flour, bicarb and salt in a large bowl. Beat butter, yoghurt and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Mix in beaten eggs, then stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to moisten. Transfer mixture into prepared loaf tin.
    3. Bake in preheated oven until a skewer inserted into centre of loaf comes out clean, 60 to 65 minutes. Let bread cool in tin for 10 minutes, then turn out onto wire rack to cool completely.

    Editor's note

    This recipe is the healthier version of the original 'Banana banana bread'.


    Healthier banana banana bread
    Healthier banana banana bread

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    Reviews in English (96)


    I used this recipe for muffins instead of loaf cake. The recipe was easy to follow and muffins came out delicious, i baked for less time, 30-35 minutes. They were lovely and moist inside with a slightly crispy top. Yum.  -  21 Nov 2017


    I altered the recipe after reading other reviews and it came out even healthier and still very yummy. I did half all purpose and half wheat flour. Instead of butter I used equal parts homemade apple sauce (I omitted the sugar in the apple sauce recipe) I used 1/8 cup plain Greek yogurt and 1/2 cup brown sugar instead of 3/4 cup brown sugar. I only had 3 bananas which turned out to be 1 1/4 cup after mashing. I meant to add 1/2 teaspoon of vanilla but forgot until just now and I threw in two palmfuls of craisins. I baked it for 55 minutes in a loaf pan and wish I had taken it out at 50 when I thought it was done. It was a touch over done but I will be making this again when I buy more bananas than we care to eat.  -  04 Jan 2013  (Review from Allrecipes US | Canada)


    Very tasty. I made 1/2 the recipe with two medium size bananas, and baked muffins. Only a 6-muffin tin would fit in our little toaster oven so there was some batter left over, but I believe the 1/2 recipe would have made 8 regular size muffins.  -  12 Jul 2012  (Review from Allrecipes US | Canada)