Recipe

Wholesome Banana Bread

Moist, cozy banana bread made with whole wheat flour, Greek yogurt, and just enough maple to taste like a treat. One bowl, simple ingredients, crisp edges, and zero weird health-food vibes.

By Matt Campbell

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4.8

A golden loaf of rustic banana bread sliced on a wooden cutting board with a few banana slices and a pat of butter nearby in warm natural light

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Banana bread is the kitchen equivalent of sweatpants: reliable, comforting, and somehow always the right choice. This wholesome version keeps the homestyle vibe, but swaps in a few smart upgrades so you get a tender crumb, deep banana flavor, and that slightly crisp, caramelized edge without going full dessert loaf.

We are using ripe bananas for sweetness, a mix of whole wheat and all-purpose flour for a hearty, rustic bite, and Greek yogurt to keep everything moist without relying on a ton of oil. It is the kind of loaf you can slice for breakfast, pack for school lunches, or accidentally eat while standing at the counter.

A mixing bowl with mashed bananas, yogurt, eggs, and maple syrup being whisked together on a kitchen counter

Why It Works

Moist, not gummy: Greek yogurt plus ripe bananas keep it tender while careful mixing prevents toughness.
Rustic and hearty: Whole wheat flour adds a cozy, nutty backbone without turning the loaf dense.
Balanced sweetness: Maple syrup and bananas do the heavy lifting, so it tastes like banana bread, not healthy banana bread.
Flexible: Easily add nuts, chocolate chips, or blueberries depending on the mood and what is in the pantry.

Pairs Well With

Storage Tips

Room temperature: Once fully cooled, wrap the loaf tightly or store slices in an airtight container. It keeps well for 3 days. If your kitchen runs warm, do the fridge method below.

Refrigerator: Store airtight for up to 1 week, but for the best texture aim to finish it within 5 days. Warm slices for 10 to 15 seconds in the microwave or toast lightly to bring back that just-baked feel.

Freezer: Slice the loaf, then wrap individual slices in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw at room temp, or toast straight from frozen for crisp edges.

Pro tip: If you want the best texture on day two, let the loaf cool completely, then wrap and rest overnight. The crumb settles and gets even more tender.

Common Questions

How ripe should the bananas be?

Very ripe. Think heavy brown spotting, strong banana aroma, and soft enough to mash with a fork. Under-ripe bananas make a bland loaf and you will be tempted to add extra sweetener.

Can I make this banana bread with only whole wheat flour?

Yes. It will be a bit denser and more rustic. If you go 100 percent whole wheat, add 2 extra tablespoons of yogurt or milk to keep the crumb from drying out.

Can I use honey instead of maple syrup?

Absolutely. Swap it 1:1. Honey makes the loaf a touch darker and slightly more floral.

What can I use instead of Greek yogurt?

Sour cream works perfectly. You can also use plain regular yogurt.

Buttermilk note: You can use 1/3 cup buttermilk, but since it is thinner than Greek yogurt the batter will be looser and the loaf may bake up a touch less plush. If you go this route, consider adding 1 extra tablespoon flour, or reduce the oil by 1 tablespoon.

Why did my banana bread sink in the middle?

Most commonly: the loaf was underbaked, the oven ran cool, or the batter was overmixed. Use the toothpick test plus the press test on top: it should spring back gently, not wobble. If you have an instant-read thermometer, aim for 200 to 205°F in the center.

Can I make muffins instead?

Yes. Divide into a lined muffin tin and bake at 350°F for about 18 to 22 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Fork or potato masher (for bananas)
Cooling rack

I used to think banana bread had to be either full-on dessert or weirdly dry and responsible. This loaf is my compromise, and honestly it is the one I make the most. It started as a use-up-the-bananas situation, then turned into a repeat bake once I realized whole wheat flour plus yogurt gives you that rustic, bakery-style bite without feeling heavy.

Also, I love a recipe that forgives real life. Bananas too ripe? Great. Kids need breakfast in the car? Slice it. Need something cozy while you prep dinner? Toast a piece, add butter, and suddenly you are having a moment.