Healthy Banana Bread (Kid-Approved)
This cozy, healthy banana bread is packed with nourishing ingredients like Greek yogurt, whole wheat flour, and hemp hearts—perfect for busy mornings or snack time!
There’s just something about banana bread that feels like a warm hug, isn’t there?
When I was growing up, my mom always had a loaf ready after school…a little slice of home between the chaos of soccer practice. Now, as a busy dietitian mom myself, banana bread has become one of my go-to solutions for those “what’s-for-snack?” moments.
This version? It’s my personal favourite. It’s just sweet enough, incredibly moist (thanks to Greek yogurt and coconut oil), and filled with ingredients I feel good about feeding my kids. Plus, it’s flexible: You can easily make it nut-free, gluten-free, or even egg-free with a few simple swaps.
And if you’re looking for more cozy, batch-friendly bakes, make sure to check out my collection of healthy muffin recipes for kids—they’re just as easy and nourishing.
Why You’ll Love Sarah’s Banana Bread
- Wholesome Ingredients: Whole wheat flour, hemp hearts, and Greek yogurt add fibre, protein, and staying power.
- Perfectly Moist: Coconut oil and mashed bananas create that soft, tender crumb everyone loves.
- Kid-Approved: Whether with chocolate chips or as-is, my kids gobble this up.
- Easy to Customize: Simple swaps make it easy to adapt for nut-free, gluten-free, or vegan needs.
- Make-Ahead Friendly: Bake it once, and enjoy slices all week long for snacks or breakfasts. (Need more ideas? Here are my top tips for family-friendly meal prep, plus, how to meal plan for a blended family!)
Ingredients You’ll Need
- Very ripe bananas (the more speckled, the better!)
- Eggs (or chia eggs for a plant-based version)
- Plain or vanilla Greek yogurt (or plant-based alternative)
- Pure maple syrup
- Peanut butter (or sunflower seed butter for nut-free)
- Vanilla extract
- White flour and whole wheat flour
- Hemp hearts
- Baking soda
- Cinnamon
- Salt
- Coconut oil
- Dark chocolate chips or chopped nuts (optional)
How to Make This Cozy Banana Bread (Step-by-Step)
Preheat your oven to 350°F (175°C). Line an 8 ½ x 4 ½–inch loaf pan with parchment paper and lightly grease the sides.
In a large bowl, mash the bananas.
Whisk together the bananas, eggs, Greek yogurt, maple syrup, peanut butter, and vanilla extract until well combined. (Pro tip: You can also blend the wet ingredients for an ultra-smooth batter!)
In a separate bowl, whisk together the white flour, whole wheat flour, hemp hearts, baking soda, cinnamon, and salt.
Gently stir the dry ingredients into the wet ingredients, being careful not to overmix.
Stir in the melted and slightly cooled coconut oil until fully incorporated. Fold in your mix-ins like dark chocolate chips or chopped nuts, if using.
Pour the batter into your prepared loaf pan. (Optional but pretty: Add a sliced banana on top for a gorgeous finishing touch!)
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice, serve, and enjoy!
Tips and Swaps from a Dietitian Mom
Can I make this banana bread nut-free?
Absolutely! Just swap the peanut butter for sunflower seed butter or tahini. (Need more nut-free ideas? Check out my nut-free snack ideas for school lunches and snack ideas for hungry teens, too.)
What about a gluten-free version?
Making this healthy banana bread recipe gluten-free is easy! Simply use a 1:1 gluten-free baking flour blend instead of the white and whole wheat flours.
How can I make it egg-free and vegan?
Replace each egg with a chia egg (1 tablespoon chia seeds + 3 tablespoons water, mixed and set for 5 minutes), and choose a plant-based yogurt.
Can I freeze this banana bread?
Yes! Slice it first, then freeze in a single layer. Pop slices into the toaster or microwave for a quick, cozy snack.
Why This Banana Bread Is a Staple in Our House
Life with three kids is busy. Some days are a blur of breakfasts, backpacks, and hockey practices. Having a few nourishing options like this banana bread ready to grab can make all the difference.
Banana bread is also a fantastic recipe to get your kids involved in the kitchen. Mashing bananas? Stirring batter? Even sprinkling chocolate chips? It’s perfect for little hands. Here’s a full guide if you want more inspiration on how to get kids involved in the kitchen!
It’s part of why I love family-friendly baking so much—it’s not just about the food, it’s about the connection and memories built along the way.
And if you’re looking to make your mornings even easier, you’ll love browsing my family-friendly breakfast recipes for more cozy, stress-free ideas.
More Family-Favourite Baking Recipes
- Iron-Rich Baby Muffins (great for Baby-Led Weaning!)
- Banana Gingerbread Loaf
- Gluten-Free Pumpkin Loaf
- Gluten-Free Lemon Blueberry Muffins
(Psst…On ultra-busy mornings when breakfast needs to happen fast, a slice of banana bread is a total lifesaver—kind of like my 15-minute Korean Beef Tacos are for dinnertime!)
Healthy Banana Bread (Kid-Approved)
Ingredients
- 3-4 bananas Very ripe bananas, mashed (about 1 1/3 cup)
- 2 Eggs Room temperature
- 1/2 cup (113 g) plain 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 Whole wheat flour
- 2 tbsp Hemp heart
- 1 tsp Baking soda
- 3/4 tsp Cinnamon
- 1/4 tsp Salt
- 6 tbsp Coconut oil, melted and slightly cooled
- 1/2 cup Dark chocolate chips or chopped nuts, for mixing in (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line the base of an 8 1/2 x 4 1/2- inch loaf pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, maple syrup, peanut butter (or almond butter) and vanilla extract, until well combined. (Alternatively, blend the wet ingredients in a blender for an ultra-smooth batter.)
- In a medium bowl, whisk together the white flour, whole wheat flour, hemp hearts, baking soda, cinnamon, and salt.
- Gradually, stir the dry ingredients into the wet ingredients, until just combined. Do not overmix!
- Stir in the melted and cooled coconut oil, until incorporated. Then, fold in your choice of mix-ins, if using: 1/2 cup total of dark chocolate chips or chopped nuts or both.
- Pour the batter into the prepared loaf pan. (Optional: Slice a banana lengthwise and place it on top for a decorative touch, or arrange banana slices side by side.)Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for at least 10 minutes, then transfer the loaf to a wire rack to cool completely.
- Slice into 12 pieces and serve as-is or with a spread of nut butter for an extra satisfying snack or quick breakfast.
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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