Whole Wheat Banana Bread with Yogurt

I love banana bread, especially for a quick and easy breakfast. It’s easy to make and simply delicious. This whole wheat banana bread recipe is a little healthier with added yogurt and whole wheat flour, making it tasty and perfect as a light snack.

Whole Wheat Banana Bread with Yogurt

Photo: Natalie Levin

Whole Wheat Banana Bread with Yogurt

Servings 2 25 cm loaf cake pans
Author Natalie



  • 200 grams brown sugar
  • 120 ml. (1/2 cup) canola oil
  • 2 large eggs at room temperature
  • 200 ml. (1 cup) yogurt 3% fat
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 3 large ripe bananas mashed
  • 180 grams (1 1/4 cups) whole wheat flour
  • 100 grams (3/4 cup) all-purpose flour
  • 10 grams (2 tsp.) baking powder


  1. Preheat oven to 170c degrees.
  2. In a large bowl put brown sugar, oil, eggs, yogurt, cinnamon, vanilla and salt and whisk well until blended.
  3. Add bananas and continue to blend until incorporated.
  4. Add whole wheat flour, all-purpose flour and baking powder and fold in using a spatula, just until you get a smooth batter.
  5. Pour the mixture into the pans and bake for 35-40 minutes, or until a toothpick inserted in center of cake comes out with moist crumbs.
  6. Cool at room temperature and serve.

Recipe Notes

  • You can add chopped walnuts to the batter.
  • Keep the banana bread in the fridge, wrapped well, up to 5 days. The cake can be frozen for up to three weeks.
  • Nondairy version: use soy milk instead of yogurt.
  • Serve the banana bread at room temperature rather than cold.
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