Banana Bread — But Make It Healthier

Healthy Banana Bread with Almond Flour, Greek Yogurt & Honey

There’s something so comforting about banana bread. The smell as it's baking, eating a warm slice.. it just feels like home. But as a mom, I’m always trying to strike that balance between letting my family enjoy baked goods and making sure we’re eating as healthy as realistically possible.

This banana bread recipe is exactly that: a better-for-you version of the classic banana bread we all love. It’s made with simple swaps that boost nutrition without sacrificing flavor or texture. I used a mix of almond flour and all-purpose flour, cut back on refined sugar by adding honey, and replaced half the butter with Greek yogurt for added protein and moisture.

Why These Swaps Work

✅ Almond flour adds healthy fats, fiber, and a naturally sweet, nutty flavor that keeps the bread moist and satisfying.

✅ Greek yogurt adds protein and keeps the crumb tender without needing as much butter or oil.

✅ Honey is a natural sweetener that brings a rich, subtle flavor—and helps cut down on processed sugar.

Perfect for Back-to-School or Weekly Meal Prep

This loaf makes an ideal make-ahead breakfast, especially as school routines ramp back up. You can bake it on a Sunday and have easy, nourishing slices ready for grab-and-go mornings. You can top with peanut butter or Nutella for extra protein. It also packs well for lunchboxes or after-school snacks—and yes, my girls each ate three slices the first time I made it, so it definitely passes the kid test!

Healthier Banana Bread Recipe

Yields: 1 loaf (about 12 slices) Prep Time: 10 minutes Bake Time: 50–60 minutes

Ingredients:

• 1 cup all-purpose flour

• 1¼ cups almond flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 6 tablespoons brown sugar (⅜ cup)

• ¼ cup honey

• ¼ cup unsalted butter, melted

• ¼ cup plain Greek yogurt (full-fat recommended)

• 2 large eggs, beaten

• 2⅓ cups mashed overripe bananas (about 4)

• 1 teaspoon vanilla extract (optional)

• ½ teaspoon each cinnamon and nutmeg (optional)

Instructions:

1. Preheat oven to 350°F and grease a 9x5-inch loaf pan (or line with parchment paper).

2. In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, salt, and cinnamon.

3. In another bowl, mix mashed bananas, brown sugar, honey, melted butter, Greek yogurt, eggs, and vanilla until smooth.

4. Fold the dry ingredients into the wet until just combined—don’t overmix.

5. Pour into prepared pan and smooth the top.

6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.

7. Cool in pan for 10 minutes, then transfer to a rack to finish cooling.

Final Thoughts

You don’t have to give up the baked goods your family loves. With a few easy, accessible swaps, you can make recipes like banana bread more nutritious, without losing the comfort and joy they bring. This version has become a staple in our home, and I hope it becomes one in yours, too.

For more breakfast ispo- check out my chocolate chip muffin recipe!

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