The day after Christmas, my parents and I drove from their house in the San Francisco suburbs to sunny San Diego. I set my alarm for 5 am to squeeze in a short workout, shower, pack snacks, and load my bags into the back of their SUV before we hit the road at 7 am.
With a bit more traffic than we anticipated, especially in LA, we ended up taking a few detours… Plus lots of potty breaks (we brought my parents’ two golden retrievers with us!), so we finally arrived at Grandma’s nearly 10 hours later.
And for the second half of the drive, my parents’ older 85-pound dog turned slightly anxious and therefore decided he wanted to sit on my lap to calm his nerves. Oof!
Over the next few days, my family spent part of their afternoons helping out around my house, taking care of chores and small projects. We pruned the bushes bordering my garage, fixed a haywire electrical switch in the guest bathroom, and even built a new set of shelves for all of my photography equipment. (I have the best family in the world!)
Because of how generous my family was with their time, I made sure to keep some of their favorite treats and refreshments on hand in my kitchen. Dark chocolate and chai for Mom, rich dark roast coffee for Dad, special egg-free lemon cookies for my brother… And lots of fresh fruit for snacking too!
But since they also munched on Christmas cookies at Grandma’s before coming over, the fresh fruit on my counter went uneaten… And by the time they left town over New Year’s weekend, I ended up with several very brown and spotty bananas.
So I turned them into this Healthy Morning Glory Banana Bread! It’s really tender and full of naturally sweet flavor, along with plenty of fun mix-ins. (Just wait until you see them all!)
Even better, this wholesome banana bread is so easy to make (put away your mixer—you just need regular ol’ forks and bowls!) and contains no refined flour or sugar. Plus it’s just 135 calories for a slice!
To make this easy banana bread recipe healthier, you’ll use with whole wheat flour (or gluten-free, if you prefer!), egg whites, and a mere ½ tablespoon of melted butter (or coconut oil!). Yes, just ½ tablespoon! Even with that teensy of an amount of butter, your banana bread still turns out supremely tender…
Thanks to Greek yogurt and mashed banana! If you’ve been around my blog for a while, you know how much I ♡ Greek yogurt. It adds the same moisture to your batter as extra butter or oil—but for a fraction of the calories! And it gives your banana bread a protein boost, too.
See those bananas? That’s the minimum amount of brown spots I recommend. I actually prefer bananas that are even riper than that!
The banana actually plays multiple parts in the batter—flavor (obviously!), tender texture, and natural sweetness—and that last role is why you want really brown bananas. The bananas with more brown color than yellow contain more natural sweetness, which means you’ll only need to add a hint of pure maple syrup (like this!).
Now for the mix-ins! You’ll use the same ingredients that go into traditional morning glory muffins…
♡ Freshly grated carrots. Don’t use store-bought pre-shredded carrots! They’re thicker and drier, and they don’t soften enough while baking.
♡ Diced apple. I use Fuji apples because they’re naturally sweet and have a great texture for baking!
♡ Raisins. Have you ever noticed that really old raisins are much stiffer and drier than freshly bought raisins? It drives me nuts! So here’s my secret trick to perfectly plump raisins… Add those old dry raisins to a bowl, and add enough water to cover them. Tightly cover the top of your bowl with plastic wrap, and microwave on HIGH for 1 minute. Let the raisins sit until you’re ready to mix them in; then drain and add them to the batter. Works like a charm!
♡ Finely diced pecans. I found these pre-diced ones at the grocery store, and they’re the perfect size!
♡ Shredded unsweetened coconut. I prefer the unsweetened variety to avoid unnecessary refined sugar… But if you only have sweetened, that works too!
How incredible does that look? I’m secretly glad my family skipped the healthy bananas on my counter… It meant I got to make this loaf and keep it all to myself! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your banana bread!
| Healthy Morning Glory Banana Bread | | Print |
- 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ¾ cup (200g) mashed banana (about 2 medium)
- 2 tbsp (30mL) pure maple syrup
- 6 tbsp (90mL) nonfat milk
- 1 ½ cups (160g) freshly grated carrot (about 2 medium, peeled first!)
- ¾ cup (94g) finely diced apple (about 1 small)
- ¼ cup (40g) raisins
- 2 tbsp (14g) finely diced pecans
- 2 tbsp (10g) shredded unsweetened coconut
- Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots, apple, raisins, pecans, and coconut.
- Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
For best results, use the ripest, darkest, most spottiest bananas you can find! The ones with more brown color than yellow are ideal.
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
Honey or agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.
Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.
I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)
For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around!
This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.
I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!
To see how this banana bread is made, watch my video here (it’s for a similar banana bread recipe!).
{gluten-free, clean eating, low fat}
View Nutrition Information
You may also like Amy’s other recipes…
♡ Healthy Morning Glory Bran Muffins
♡ Healthy Cranberry Pecan Banana Bread
♡ Healthy Cinnamon Apple Banana Bread
♡ The Ultimate Healthy Banana Nut Muffins
♡ Healthy Morning Glory Gingerbread
♡ Healthy Blueberry Buttermilk Banana Bread
I Have a Friend who can,t eat nuts what else can I use instead.
Hi
Can I substitute the greek yogurt with another ingredient?
I really appreciate your interest in my recipe Brenda! Regular yogurt or non-dairy yogurt (ie soy- or almond-based) will be the best substitute. 🙂 I can’t wait to hear what you think of this banana bread!
I’m honored that you’d like to make this banana bread for your friend, Gene! I’d recommend additional raisins or mini chocolate chips in place of the pecans and coconut. 🙂 I can’t wait to hear what you and your friend think of this!
Sounds delicious. Great option for Weight Watchers!
Whoops..meant to choose 5 stars.
Thanks so much Ann! I’d love to hear what you think if you try this banana bread! 🙂
HI AMY,
I WAS SO EXCITED TO TRY YOUR HEALTHY BANANA BREAD WITH ALL THOSE YUMMY INGREDIENTS. I MUST HAVE USED THE WRONG FLOUR BECAUSE MY LOAF DID NOT COOK ENOUGH. I TRIED GIVING IT MORE TIME BUT NO LUCK. I DID USE WHOLE WHEAT PASTRY FLOUR. DO YOU THINK THAT WAS THE PROBLEM?
GERI G.
I really appreciate your interest in my recipe Geri! Let’s get that issue sorted out. 🙂 How did you measure the ingredients (especially the banana and flour!) — with a kitchen scale or measuring cups? How much longer did you try baking your loaf? How underdone was it — just a little bit towards the bottom or completely raw in the center as well? We’ll solve this issue so your next banana bread turns out much better!
I’m lactose intolerant. Suggestions for replacing the yogurt?
Any non-dairy yogurt will work! 🙂 I can’t wait to hear what you think of this banana bread, Sarah!
I tried the recipe as suggested and it came out great!!! Thanks!! 🙂
I’m so glad you loved this banana bread, Brenda! Thanks for taking the time to let me know! 🙂
I tried this and loved it!!! Any chance I could make this as muffins, for something more portable? So glad I found your website, these are fabulous recipes.
I’m so glad you loved this banana bread Jennifer! Yes, you can definitely make this recipe into 12 muffins instead. What a great idea! 🙂 I can’t wait to hear what other recipes of mine you try!
I made your great recipe as muffins and grated the apple along with the carrots to save a step. Very delicious! Thanks for the super recipe.
I’m so glad you enjoyed this banana bread Norma! I love your idea of grating the apple — I’ll have to remember to try that in the future! 🙂
Think this is going to become my go to quick bread. so adaptable. this time doubled the recipe and lost count of T of milk with a phone call mid count… and then the flour didn’t look right. Did I double it, add another 2 cups. Used bananas from the freezer, didn’t measure the carrots and apples (grated together to fill the Cuisinart) all came out great. thanks for the super recipe.
I’m so glad you enjoyed this banana bread Norma! That means so much to me that you’d consider it your go-to quick bread — I’m truly honored! Thank you for sharing that with me! 🙂
This looks good. I want tovtry it. But can I use almond flour to make this bread.
I really appreciate your interest in my recipe Kemmy! I don’t recommend using almond flour in this recipe because it tends to make the banana bread overly dense. I’d love to hear what you think if you try it! 🙂
Just found your site while searching for more healthy recipes.
Can’t wait to try this recipe. Gotta let my bananas “ripen” first!
I really appreciate your interest in my recipes Cheryl! I can’t wait to hear what you think of this banana bread once your bananas ripen! 🙂
I don’t have any apples. Do you think I can use crushed pineapple instead? If yes, what would be the best amount to use? I don’t want it to end up wet inside bc of all the pineapple juice.
I really appreciate your interest in my recipe, Simone! Crushed pineapple sounds like a really fun idea. I think if you drain it first and use ½ cup, it should be okay! You may need to bake your banana bread slightly longer, just in case. 🙂 I can’t wait to hear how it turns out!
Where oh where did I go wrong with this recipe?? Let’s see! I had some Bob’s GF flour that I was trying to use up, so I used that. And I used 1/2 cup pineapple, drained. Baked for 75 mins. Everything else was done exactly as you wrote it. Now, could it be that I should’ve squeezed all the liquid out the pineapple – like run it thru a cheese cloth, as opposed to just shaking the heck out of it in my strainer as I did this morning? And maybe I should’ve just stuck to my usual WWW flour, but I have like 1/2 cup left in the bag and was really not feeling like grocery shopping. But anyway, what do you think? I mean overall the flavor is awesome. Not too sweet, and full of goodies. But it’s so very wet…
Oh goodness!! That’s so weird that your banana bread was still that wet after 75 minutes… We’ll get this sorted out Simone! 🙂 Just to double check, you baked it at 350°F, right? Not 325°F? (I’ve had readers accidentally set the wrong temperature, so I just like to make sure 😉 ) I think it definitely would’ve been better to strain the pineapple more. Not necessarily squeeze all the liquid out, but lay it between a few sheets of paper towels and press down, just like what I do with zucchini in this recipe. Crushed pineapple usually has rough edges, and those rough edges trap lots of sneaky pineapple juice! And then that extra juice releases into the batter as the loaf bakes, which definitely gives it a too-wet texture (and causes the loaf to sink while cooling as well).
Did you use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour? How did you measure it — with measuring cups or a kitchen scale? And did you measure the mashed banana with measuring cups or a kitchen scale as well? Sometimes readers just use “2 medium bananas” without actually measuring the amount of mashed banana, and since not all “medium” bananas are exactly the same size, that can also contribute to a too-wet texture.
Thanks so much for your patience, Simone! The answers to all of my questions should really help us solve that issue! 🙂