This banana bread keeps all the cozy comfort of the original but trims the heaviness. Think gentle sweetness, moist crumb, and a hint of French flair—like yogurt for tenderness and almond notes for aroma. It’s simple to make, forgiving, and perfect with coffee or an afternoon tea.
You’ll use everyday ingredients and no fancy equipment. If you love banana bread but want something lighter and more balanced, this one hits the mark.
Why This Recipe Works
This recipe swaps out heavy butter for olive oil and yogurt, giving moisture without weighing the loaf down. Ripe bananas provide natural sweetness, meaning less added sugar.
A mix of whole-wheat pastry flour and almond flour keeps the crumb soft while boosting fiber and flavor. A touch of vanilla and cinnamon adds warmth, and a whisper of almond extract gives it that French-inspired elegance. The result is tender, lightly sweet banana bread that tastes indulgent but feels balanced.
Shopping List
- 3 large very ripe bananas (the spottier, the better)
- 2 large eggs
- 1/3 cup plain low-fat yogurt (or skyr; Greek yogurt works)
- 1/4 cup extra-virgin olive oil (or neutral oil)
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but lovely)
- 1 cup whole-wheat pastry flour
- 1/2 cup almond flour
- 1/2 cup all-purpose flour (or use more whole-wheat pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- Optional add-ins: 1/3 cup chopped dark chocolate, 1/3 cup chopped walnuts, or 2 tablespoons cacao nibs
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment, leaving a little overhang for easy lifting. Lightly grease the sides.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small chunks left for texture.
- Whisk the wet ingredients: Add eggs, yogurt, olive oil, maple syrup (or honey), vanilla, and almond extract. Whisk until well combined and glossy.
- Combine the dry ingredients: In a separate bowl, whisk whole-wheat pastry flour, almond flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add the dry mixture to the wet.
Stir gently with a spatula until just combined. Do not overmix—a few streaks of flour are OK.
- Fold in add-ins (optional): Stir in dark chocolate, walnuts, or cacao nibs if using.
- Pan and bake: Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool properly: Let the loaf cool in the pan for 10–15 minutes. Lift out using the parchment and transfer to a rack to cool at least 45 minutes before slicing.
- Slice and enjoy: Use a serrated knife for neat slices.
Serve plain or with a thin swipe of yogurt or almond butter.
Storage Instructions
- Room Temperature: Wrap tightly or store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 4–5 days. Bring to room temperature or warm slightly before serving.
- Freezer: Slice, wrap individually, and freeze up to 3 months. Thaw at room temperature or toast from frozen.
Health Benefits
- Lower in added sugar: Ripe bananas and maple syrup provide sweetness with fewer refined sugars.
- Better fats: Olive oil offers heart-friendly monounsaturated fats instead of heavy butter.
- More fiber: Whole-wheat pastry flour and almond flour support digestion and satiety.
- Protein boost: Yogurt and almond flour add gentle protein that helps keep you full.
- Micronutrients: Bananas bring potassium and vitamin B6; nuts and dark chocolate (if used) add antioxidants and minerals.
Pitfalls to Watch Out For
- Underripe bananas: If they’re not very ripe, the bread will be bland and dry.
Look for deeply speckled skins.
- Overmixing: Stirring too much can make the loaf dense. Mix until just combined.
- Overbaking: Dry banana bread happens fast. Start checking at 45 minutes and watch for moist crumbs on the tester.
- Too much almond extract: A little goes a long way.
Stick to 1/4 teaspoon.
- Skipping cool time: Slicing while hot can cause crumbling. Let it set on a rack first.
Alternatives
- Gluten-free: Use a 1:1 gluten-free baking flour for the wheat flours. Keep the almond flour as is.
- Dairy-free: Swap yogurt for a thick coconut yogurt and choose maple syrup over honey.
- No added sweetener: For a very low-sugar version, omit maple/honey and add 1 extra banana.
Flavor will be less sweet but still pleasant.
- Egg-free: Replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes). Expect a slightly denser crumb.
- Spice it up: Add 1/4 teaspoon cardamom or 1/4 teaspoon nutmeg for a bistro-style twist.
- Topping options: Sprinkle sliced almonds or a light dusting of oats on top before baking for texture.
FAQ
Can I use only whole-wheat flour?
Yes, but choose whole-wheat pastry flour for tenderness. Using 100% regular whole-wheat flour can make the loaf denser; consider adding an extra tablespoon of yogurt to keep it moist.
What if my bananas aren’t ripe?
Roast unpeeled bananas on a baking sheet at 300°F (150°C) for 15–20 minutes until blackened and soft.
Let cool, peel, and mash. The flavor won’t be quite the same, but it works in a pinch.
How do I prevent a soggy center?
Weigh ingredients if you can, avoid overmixing, and bake until a tester comes out with moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes.
Can I make muffins instead of a loaf?
Yes.
Divide into a 12-cup muffin tin lined with papers. Bake at 350°F (175°C) for 18–22 minutes, or until a tester comes out clean.
Is olive oil flavor too strong?
Use a mild, fruity extra-virgin olive oil or substitute with avocado oil. The banana and cinnamon usually balance the flavor nicely.
How sweet is this recipe?
It’s gently sweet.
If you prefer a dessert-level sweetness, increase maple or honey to 1/2 cup or add 2 tablespoons coconut sugar.
Can I add berries?
Yes, fold in 1/2 cup blueberries or raspberries. Toss them with a teaspoon of flour first to help prevent sinking.
What pan size works best?
A standard 9×5-inch loaf pan is ideal. An 8.5×4.5-inch pan works too but may need a few extra minutes of baking.
In Conclusion
This Banana Bread Recette Healthy gives you everything you want from banana bread with a lighter touch.
It’s moist, softly sweet, and kissed with French-inspired flavors that feel both simple and refined. Keep it on hand for breakfasts, snacks, and coffee breaks. Once you try it, you’ll likely make it part of your regular baking rotation.