We love banana bread in this kitchen, and I’ve collected several versions over time. This recipe is a lighter take on my usual banana bread: I swapped Greek yogurt for sour cream, used coconut oil in place of butter, and chose white whole wheat flour instead of all-purpose. I also reduced the sugar slightly. I may try maple syrup or honey in the future, but for now this feels like a healthier step that still delivers classic banana bread flavor and texture.
My family didn’t notice any difference in taste from the original version — they were literally asking for slices while I was photographing it. Banana bread is one of my favorite quick bakes because it works for breakfast or dessert and comes together fast. Using a single pan designed for multiple mini loaves makes baking and handling much easier than juggling several separate pans.
These four little loaves disappeared within a day — and yes, there may have been a few disappointed faces when the last slice was gone. I find myself buying extra bananas on purpose just so they can ripen and be turned into banana bread.
Healthier Banana Bread
Our favorite banana bread made with Greek yogurt, coconut oil, and white whole wheat flour for a slightly healthier twist without compromising flavor.
- Author: Julie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 mini loaves
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup coconut oil (in liquid form)
- 1 cup sugar
- 2 large eggs
- 1/4 cup whole milk Greek yogurt
- 1 cup banana pulp (about three ripe bananas)
- 1 teaspoon vanilla extract
- 1 1/4 cup white whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup crushed sliced almonds*
Instructions
- Preheat the oven to 350°F (175°C). Spray four mini loaf pans with nonstick spray or line them as preferred.
- In the bowl of an electric mixer, cream the coconut oil and sugar together on medium speed. Add the eggs one at a time, mixing well after each addition.
- Mix in the Greek yogurt, banana pulp, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, salt, and baking soda. On low speed, add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the crushed sliced almonds until evenly distributed.
- Divide the batter evenly among the mini loaf pans, filling each about halfway.
- Bake for 30–33 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Allow to cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
Notes
*I love the texture the sliced almonds add—crush them gently while still in the bag for a delicate crunch. The mini loaf pans I use measure about 3″ wide x 5 1/2″ long x 1 3/4″ deep. You can also turn this batter into 18 muffins; reduce the baking time to about 20 minutes and check for doneness with a toothpick.
Storage tip: Store cooled loaves in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature.
Variations: To reduce refined sugar further, try replacing part of the sugar with maple syrup or honey and reduce other liquids slightly. You can swap the almonds for walnuts or pecans, or add chocolate chips for an indulgent twist.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 854
- Sugar: 63g
- Sodium: 490mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 16.9g
- Trans Fat: 0g
- Carbohydrates: 104g
- Fiber: 9.7g
- Protein: 16g
- Cholesterol: 95mg
Affiliate disclosure: the links mentioned for the mini loaf pan in the original post are affiliate links.