Banana Walnut Bread | a healthier banana bread! Yogurt, whole grains, protein and fiber with less sugar and fat!

How to make a healthier low sugar banana bread

Banana Walnut Bread is healthier banana bread!
Yogurt, whole grains, protein and fiber with less sugar and fat. The best way to use ripe bananas!

Lemon blossoms bring me to my family home in California.

Pears take me to my grandma’s house.

A whiff of espresso takes me to Italy.

Our sense of smell has amazing power over memory and emotions.

While oranges and other citrus may be stimulating and boost our mood, vanilla and lavender are more relaxing. Sometimes we need the soothing smells of simmered soup or baked bread. Cinnamon, bananas, walnuts and vanilla perfuming the house, feel like a hug.

This week I wanted solace. So the timing was perf! I haven’t made banana bread in years. That’s not for a lack of overripe bananas, but because so many recipes seem more like a doughnut with all the sugar and oil. Not this LiveBest Banana Walnut Bread.

Why I like this Banana Walnut Bread recipe
  • Less sugar and fat. Many quick bread recipes have a cup of oil and 1 to 2 cups sugar. Not this LiveBest Banana Walnut Bread.
  • Pumped up protein from eggs and yogurt.
  • Fortified with fiber by the whole-wheat flour, oats, prune and walnuts.

BTW: I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.

During banana bread taste testing, I asked Ken what could be improved.
He said: If you’d made 2 loaves.

How to store bananas

Bananas prefer warm, tropical weather. If they get too cold, they refuse to ripen and sweeten. Bang them around and the bruises grow wider and deeper. Bananas store best at room temperature. The warmer it is, the faster they ripen. You can refrigerate them. The peel will turn black but the fruit is still good. Bananas can also be frozen. Peel them and store in an air-tight container. To ripen bananas, place them in a closed brown paper bag for a day or two.

When things go dark. Really dark. Or how to use ripe bananas

As they ripen, bananas become sweeter and more flavorful, so are good to use in other recipes.

Banana Walnut Bread in a bread pan

This Banana Walnut Bread has yogurt, whole grains, protein and fiber with less sugar and fat.

The best pan to bake in

I prefer an aluminum pan. One with handles so its easier to move around. Aluminum is light weight and conducts heat well. That means the food cooks a little faster and browns better. Stainless steel pans don’t conduct heat as well as aluminum. On the other hand, glass takes longer to heat and doesn’t conduct heat well, but it does hold heat for a longer time. That means with a glass pan the edges of baked goods may cook faster than the center, so you might end up with dry bottom and sides. Reduce the heat by 25° F. to remedy this.

Another recipe to try is this zucchini bread.

P.S. Hungry for more healthy eating tips and recipes? Sign up for my newsletter here.

Banana Walnut Bread loaf

Banana Walnut Bread, a healthier version

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loaf of banana bread with a banana slice baked on top


Banana Walnut Bread

Banana Walnut Bread with a banana baked in the top

If you want to snazz up the loaf, slice a banana in half and set it on top of the loaf, cut-side up, before baking.

  • Author: Judy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Baked
  • Cuisine: American


  • 3 overripe bananas, mashed with fork or potato masher
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup sugar
  • 3 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 1/2 cup walnuts, chopped
  • 1/4 cup prunes, chopped


  • Prep: Heat oven to 375° F. Spray a 9 x 5 loaf pan lightly with cooking spray.
  • Mix: Combine bananas, eggs, yogurt, sugar, oil and vanilla. Beat on medium speed until well combined.
  • Mix this: In a separate bowl, stir together the flours, oats, baking powder, cinnamon, salt, baking soda and nutmeg. Add to egg mixture and stir just to combine. Stir in walnuts and prunes.
  • Bake: Pour into prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. (No wet batter on the toothpick). Move to cooling rack and let rest 10 minutes before removing from pan.


  • Serving Size: 3/4 inch slice
  • Calories: 235

Keywords: banana bread, quick bread, what to do with leftover bananas

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Banana Walnut Bread | a healthier banana bread! More whole grains, protein and fiber with less sugar and fat.


  1. Can I use olive oil ? ( recipe just says oil … I want a healthy oil not Crisco :/)


  2. What can I use as a substitute for the chopped prunes – I don’t have any on hand.

    1. Author

      Hi Joanne, dried currants, cherries, coconut or cranberries would be nice. Let me know how it goes. Judy

  3. I don’t have any Whole Wheat flour. What adjustments can I make or what can be substituted?

    1. Author

      Hi Barbara, you can use all all-purpose flour without any other adjustments. Check the bake time about 5 minutes earlier. Happy baking! Judy

  4. This looks yummy. Only problem- I have no yogurt. Can I use Almond milk? Thank you!

    1. Author

      Hi Diane, I haven’t made this with almond milk, but I think it should work. Try substituting 1/2 cup almond milk for the yogurt. Let me know your results!

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