Easy & Healthy Banana Bread

(Jump to recipe)

Banana bread is one of the best foods out there – it’s a great snack, dessert, or even breakfast! It’s also a super convenient food to make whenever you have overripe bananas.

What I love most about banana bread is that its versatility caters to everyone. After trying many different recipes, I’ve found my FAVORITE guilt-free one that my entire family loves. This variation adds plain yogurt and both brown and white sugar to create a rich, moist banana bread. You can cut down the amount of yogurt if you prefer it to be on the breadier side.

So, to get started, I grabbed a large bowl and measured out 6 tbsp of vegetable oil, 1/4 cup of brown sugar, and a 1/4 cup of white sugar. You can use a 1/2 cup (1 stick) of butter instead, but I used 6 tbsp of vegetable oil as a modification for my health-conscious mother. I mixed the sugar and oil together until a grainy goo formed.

Then I mixed in 2 eggs and 1 tsp of vanilla extract until smooth, and added in 1.5 cups of all-purpose flour, a 1/2 tsp of salt, and 1 tsp of baking soda. (Again, another custom modification if you have certain dietary restrictions is to use a flour substitute such as almond flour or coconut flour!)

After creating a smooth dough-like batter (see above), I mashed 2 overripe bananas and added that in with a 1/2 cup of plain yogurt. The batter will be a little bit lumpy from banana bits, which is okay as long as everything is mixed in as evenly as possible! You can also mix in whatever extra toppings you’d like (e.g.: chocolate chunks, walnuts, or oats).

While pre-heating the oven at 350°F, I poured the batter into a greased 9×5 inch loaf pan. I used a fork to sort of mix in some chocolate chunks on one half so that I could get half the loaf plain and the other half with chocolate (this was totally a compromise to accommodate for the chocolate-loving and non-chocoholics in my family). After baking the loaf for 60 minutes, I let it cool for 10 minutes before stuffing my face with slices! And voilà! I present to you a DELICIOUS banana bread recipe that can meet different dietary restrictions and taste preferences 😊.


  • 1/2 cup (1 stick) of melted butter, or 6 tbsp of vegatable oil
  • 1/4 cup of brown sugar
  • 1/4 cup of white sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1.5 cups of all-purpose flour
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 1/2 cup of plain yogurt
  • 2 overripe bananas
  • (optional) chocolate chunks
  1. Get a large bowl and combine the melted butter (or vegatable oil if you want to substitute the butter) with both the white and brown sugar until a well mixed, grainy goo is formed.
  2. Mix in the eggs and vanilla.
  3. Add in the flour, salt, and baking soda, and mix until a smooth thick batter is formed.
  4. Mash the bananas and mix in the yogurt, mashed bananas, and however many chocolate chunks you would like into the batter.
  5. Preheat the oven at 350°F, grease a 9×5 inch loaf pan, and pour the batter into the greased pan.
  6. Bake for 60 minutes, then let the loaf cool for about 10 minutes.

Published by Mary Chern

First gen living in the Bay Area, software engineer, animal lover, and story teller. I love eating, traveling, and connecting!

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