This comfortable, healthy banana bread is full of nutrients such as Greek yogurt, wholemeal flour and hemp hearts – perfect for busy mornings or snack time!
Is there just something about banana bread that feels like a warm hug, isn’t there?
When I grew up, my mom always had a bread ready after school … a small slice of home between the chaos of football practice. Now, as a bustling diet mom himself, Banana Bread has become one of my solutions for them “what is for-san?” Moments.
This version? It’s my favorite staff. It is quite sweet, incredibly wet (thanks to Greek yogurt and coconut oil) and filled with ingredients that I feel good for my children’s diet. In addition, it is flexible: you can easily do it without nuts, gluten -free or even without eggs with some simple exchanges.
And if you are looking for warmer, batch-friendly bread, be sure to see my collection for healthy children’s muffin recipes-it is just as easy and nutritious.
Why will you love Sarah’s banana bread
- Healthy ingredients: The flour of the whole wheat, the hemp hearts and the Greek yogurt add fiber, proteins and residence strength.
- Perfectly wet: Coconut oil and bananas puree create this soft, tender crumb that everyone loves.
- Child approved: Whether with chocolate chips or as they are, my kids do this.
- Easy to adjust: Simple exchanges facilitate adaptation for without nuts, gluten -free or vegan.
- Make-ahead friendly: Bake it once and enjoy slices all week for snacks or breakfast. (Need more ideas? Here are my top tips on the family -friendly Prep Meal Prep, Plus, how to design a meal for a mixed family!)
Ingredients you will need
- Very ripe bananas (the more spots, the better!)
- Eggs (or chia eggs for a herbal version)
- Simple or vanilla Greek yogurt (or plant -based alternative)
- Pure maple syrup
- Butter of peanut butter (or sunflower butter for no nuts)
- Vanilla extract
- White flour and wholemeal flour
- Hemp
- Baking soda
- Cinnamon
- Salt
- Coconut oil
- Black chocolate chips or chopped nuts (optional)
How to make this comfortable banana bread (step by step)
Preheat your oven to 350 ° F (175 ° C). Line 8 ½ x 4 ½ -inch bread with parchment paper and slightly lubricate the sides.
In a large bowl, bake the bananas.
Mix bananas, eggs, Greek yogurt, maple syrup, peanut butter and vanilla extract until well combined. (Pro tip: You can also combine wet ingredients for an extremely smooth stroke!)
In a separate bowl, whisk together the white flour, wholemeal flour, hemp hearts, baking soda, cinnamon and salt.
Gently mix the dry ingredients in the liquid ingredients, making sure you do not exceed.
Mix the melted and slightly cool coconut oil until fully incorporated. Fold your mixtures such as black chocolate chips or chopped nuts if you use.
Pour the stroke on your prepared frying pan. (Optional but beautiful: Add a banana to the top for a beautiful final touch!)
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with some liquid crumbs.
Cool in the pan for 10 minutes before transferring to a drawer to cool completely. Slice, serve and enjoy!
Tips and exchanges from a diet mom
Can I do this banana bread without nuts?
Absolutely! Just exchange peanut butter for butter or tahini. (Do you need more nuts without nuts? See Snack Ideas without walnuts for school meals and snack ideas for hungry teenagers, too.)
What about a gluten -free version?
Making this healthy gluten -free banana bread recipe is easy! Just use a gluten -free gluten -free mixture instead of white and whole grains.
How can I do it without eggs and vegan?
Replace each egg with chia egg (1 tablespoon of chia seeds + 3 tablespoons of water, mixed and adjusted for 5 minutes) and select a vegetable yogurt.
Can I freeze this banana bread?
Yes! Cut it first and then freeze into a single layer. Pop slices in the toast or microwave oven for a quick, comfortable snack.
Why this banana bread is basic in our house
Life with three children is busy. A few days are a blurry of breakfast, backpacks and hockey practices. Having some nutritional options like this banana bread ready to grab can make all the difference.
Banana Bread is also a fantastic recipe to engage your kids in the kitchen. Bananas that plague? Stirring the stroke? Even chocolate chip spraying? It is ideal for small hands. Here’s a complete guide if you want more inspiration for how to get kids in the kitchen!
It’s part of because I like the family-friendly baking-it’s not just about food, it’s about the connection and the memories built along the way.
And if you are looking to make your mornings even easier, you will love touring my family -friendly breakfast recipes for warmer ideas without stress.
More family baking recipes
(Psst… in extremely busy mornings when breakfast has to happen quicklyA slice of banana bread is a complete lifesaver-auver like 15-minute Korean beef tacos is for dinnertime!)
Healthy banana bread (child approved)
This healthy banana bread is full of healthy ingredients such as Greek yogurt and hemp hearts. Easy, nutritious and child-rejected, ready in just 60 minutes!
- 3-4 bananas Very ripe bananas, puree (about 1 1/3 cup)
- 2 Eggs Room temperature
- 1/2 cup (113 g) width or vanilla Greek yogurt (or plant -based alternative)
- 1/4-1/3 cup Pure maple syrup
- 1/4 cup Peanut butter (or almond butter)
- 1 Tsp Vanilla extract
- 1 1/4 cups White flour
- 1/2 cup Total flour
- 2 Tbsp Hemp
- 1 Tsp Baking soda
- 3/4 Tsp Cinnamon
- 1/4 Tsp Salt
- 6 Tbsp Coconut oil, melted and slightly cooled
- 1/2 cup Black chocolate chips or chopped nuts, for mixing in (optional)
Preheat the oven to 350 ° F (175 ° C). Base of a saucepan 8 1/2 x 4 1/2 inch with parchment paper and slightly lubricate the sides.
In a large bowl, beat bananas, eggs, Greek yogurt, maple syrup, peanut butter (or almond tree) and vanilla extract until well combined. (Alternatively, mix wet ingredients in a blender for an extremely smooth stroke.)
In a middle bowl, whisk together the white flour, wholemeal flour, hemp hearts, baking soda, cinnamon and salt.
Gradually, mix the dry ingredients in the liquid ingredients until combined. Don’t go beyond!
Mix the melted and cool coconut oil until incorporated. Then fold the mix-in selection if you use: 1/2 cup dark chocolate chips or chopped nuts or both.
Pour the stroke on the prepared frying pan. (Optional: Cut a banana along and place on top for a decorative touch or adjust the banana slices side by side.) Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with only a few liquid crumbs.
Allow the bread to cool in the pan for at least 10 minutes, then transfer the bread to a drawer to cool completely.
Cut into 12 pieces and serve as it is or with a spread of walnut butter for an extra satisfactory snack or quick breakfast.
Gluten -free: 1: 1 gf flour exchange.
Do it without eggs/vegan: Use chia eggs (1 tablespoon chia seeds + 3 tablespoons of water per egg) and herbal yogurt.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric diet. Is the founder of Dietary collective And he has almost 20 years of experience helping families feel confident about their children’s nutrition.
