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Healthy Yogurt Banana Bread

  • 2 cups white whole-wheat flour (8.8 ounces; 250g)
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup mashed ripe bananas (from 2 large, very ripe bananas) (8.3oz; 234g)
  • 2 eggs
  • ½ cup honey
  • ½ cup AE Dairy Unsweetened Whole Milk Yogurt (4.2 ounces; 120g)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon pure vanilla extract
  • 1 cup chopped walnuts, dried fruit or chocolate chunks
  • 1–2 tablespoons demerara or turbinado sugar



Heat oven to 350°F (176ºC) with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

Whisk together flour, baking soda, salt, cinnamon and ginger.

In a separate bowl, mash bananas until very smooth. Add eggs, honey, yogurt, oil and vanilla; whisk until smooth.

Add flour mixture to banana mixture and mix until nearly combined but some packets of flour remain. Add walnuts and mix just until combined. Scrape batter into prepared pan, smooth top, and sprinkle sugar over top.

Bake bread until dark brown on top and a toothpick inserted in the center comes out mostly clean with a few moist crumbs, 55–60 minutes, rotating halfway through baking.

Let bread cool in pan on wire rack 10 minutes. Turn bread out and let cool completely on wire rack.


Recipe courtesy of Zestful Kitchen

Prep time: 10 minutes

Bake time: 55 minutes + 1 hour cooling time

Total time: 2 hours

Makes Makes: 1 loaf (10 servings)