Banana Nut Bread
If you’re craving a cozy, homemade baked treat that fills your kitchen with the warm scent of cinnamon and toasted nuts, this Banana Nut Bread is exactly what you need.
It’s tender, flavorful, and made with simple ingredients you likely already have on hand.
This version leans a little healthier by using whole wheat flour and Greek yogurt, but still delivers all the classic banana bread sweetness and flavor.
Whether you’re enjoying a slice for breakfast, an afternoon snack, or dessert, this recipe is a guaranteed crowd-pleaser.
Why you’ll love this healthy banana bread recipe
It’s made with better-for-you ingredients – Whole wheat flour, Greek yogurt, and naturally sweet bananas make this bread healthier—without sacrificing flavor or texture.
Perfectly moist and tender every time – The combination of mashed bananas, oil, and yogurt ensures a soft, moist crumb that stays fresh for days.
Filled with warm flavor and crunchy walnuts – Cinnamon adds warmth, while chopped toasted walnuts bring delicious texture and nutty flavor.
Ingredients
- Whole wheat flour
- Baking soda
- Salt
- Cinnamon
- Bananas (ripe and mashed)
- Brown sugar
- Neutral oil
- Greek yogurt
- Eggs
- Vanilla extract
- Toasted walnuts (chopped)
How to make the recipe
- Whisk the dry ingredients. In a medium bowl, combine the whole wheat flour, baking soda, salt, and cinnamon. Mix well and set aside.
- Mash the bananas. In a large bowl, mash the ripe bananas until smooth.
- Add the wet ingredients. To the mashed bananas, add the brown sugar, oil, Greek yogurt, eggs, and vanilla. Stir until everything is well combined.
- Combine wet and dry. Pour the dry ingredients into the banana mixture and gently mix until just combined. Try not to overmix—this helps keep the bread soft.
- Fold in the walnuts. Gently stir the chopped walnuts into the batter.
- Bake. Pour the batter into a greased loaf pan and smooth the top. Sprinkle with coarse sugar. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice. Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack before slicing.
Tips from my kitchen
- Use very ripe bananas. The darker the banana, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter. Stir until just combined to keep the loaf tender.
- Check early. Oven times vary—start checking around the 48–50 minute mark to avoid overbaking.
Conclusion
This Banana Nut Bread is simple to make, full of warm flavors, and perfect for just about any time.
With healthier ingredients and a foolproof recipe, it’s a recipe you’ll come back to again and again.
Enjoy a slice warm from the oven or save it for breakfast the next day—it’s delicious either way!
Banana Nut Bread
November 26, 2025Equipment
- 8×4 loaf pan
Ingredients
- 2 cups (252 g) whole wheat flour
- 1 tsp baking soda
- ½ tsp table salt
- ½ tsp cinnamon
- 1 ½ cups (370 g) mashed banana
- 6 TBS (144 g) brown sugar
- 6 TBS (84 g) neutral oil
- ¼ cup (62 g) Greek yogurt
- 2 eggs
- 1 tsp vanilla
- ½ cup chopped walnuts, toasted
- 2 TBS coarse demerara sugar (for topping, optional)
Instructions
- Place an oven rack in the center position. Heat the oven to 350° F. Lightly grease an 8×4 loaf pan. Set aside.
- To toast the walnuts, spread them onto a rimmed baking tray and place in the preheating oven. Take them out when fragrant and golden, about 5-8 minutes. Remove from the oven and transfer the walnuts to a bowl to cool.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.2 cups (252 g) whole wheat flour, 1 tsp baking soda, ½ tsp table salt, ½ tsp cinnamon
- In a large bowl, mix together the mashed banana, sugar, oil, Greek yogurt, eggs, and vanilla.1 ½ cups (370 g) mashed banana, 6 TBS (144 g) brown sugar, 6 TBS (84 g) neutral oil, ¼ cup (62 g) Greek yogurt, 2 eggs, 1 tsp vanilla
- Add the dry ingredients to the wet ingredients and mix gently until just combined.
- Fold in the toasted chopped walnuts.½ cup chopped walnuts, toasted
- Pour the batter into the prepared loaf pan. Evenly sprinkle a layer of coarse demerara sugar over the top if you want.
- Bake for 50-55 minutes. Let bread cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
