Healthy Banana Bread Recipe with Yogurt and Walnuts

Banana bread is a warm tradition—its aroma alone feels like home. Yet when you fold in creamy yogurt and crunchy walnuts, it evolves into a loaf that’s both comforting and layered with nuance. This version leans into that nuance, delivering a gluten-free banana walnut yogurt bread that feels indulgent yet grounded in wholesome ingredients.

Yogurt lends moisture and tang, helping create tender crumb without the excess fat. Walnuts bring texture, earthy richness, and buttery crunch. In clean-ingredient kitchens, this loaf becomes a canvas for balancing flavors and maximizing nutrition. Although it nods to paleo principles by avoiding refined sugars and flours, its core appeal is inclusivity — letting more people enjoy banana bread without gluten worries.

This bread works beautifully at any moment: as part of a brunch spread, a cozy snack alongside tea, or a thoughtful gift loaf. Its layers—banana sweetness, yogurt tang, walnut crunch—make each slice feel intentional. It’s not just banana bread; it’s elevated banana walnut bread with character.

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How to Make Banana Bread with Yogurt

Recipe Ingredients

• 1/2 cup organic unsalted butter, melted
• 1 cup organic sugar
• 2 organic eggs
• 1 teaspoon organic vanilla extract
• 1 1/2 cup organic all purpose flour (or gluten-free flour)
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup whole milk plain yogurt
• 1/2 cup chopped raw walnuts
• 2 medium bananas, smashed
• 1/2 banana cut into small cubes

Recipe Instructions:

1. Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan with butter and dust it with flour.
2. In a large bowl, combine melted butter and sugar. Whisk in eggs and vanilla.
3. In a medium bowl, combine flour, baking soda, and salt.
4. Stir the flour mixture into the butter mixture until smooth. Fold in the yogurt, walnuts, and bananas.
5. Spread evenly into the prepared pan.
6. Bake at 350 for 1 hour, or until a knife inserted into the center of the loaf comes out clean.

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Banana Bread with Yogurt & Walnuts Nutrition Facts

*Estimated per slice (recipe yields 12 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice (1/12 of loaf)
Calories	≈ 260 kcal
Protein	≈ 4 g
Carbs	≈ 35 g
Sugar	≈ 20 g
Fiber	≈ 1 g
Fat	≈ 13 g

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Banana Bread with Yogurt Recipe Variations & Tips

• Nut alternatives: Use pecans or chopped hazelnuts instead of walnuts, or a mix for contrast.
• Flavor infusions: Add a splash of maple syrup, vanilla extract, or a teaspoon of cinnamon for depth.
• Fruit additions: Fold in blueberries, chopped dates, or dried cranberries for extra bursts.
• Greek yogurt swap: Use coconut yogurt for dairy-free version, or skyr for extra tang.
• Toasting the nuts: Lightly toast walnuts before mixing in to deepen flavor and crispness.
• Mini loaves or muffins: Divide the batter into smaller molds to reduce baking time and get portable portions.

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Best Banana Bread with Yogurt Pairings

• Cream cheese or nut-butter spread — creamy layer complementing banana and tang of yogurt.
• Fresh fruit salad or berries — bright, juicy contrast to the loaf’s richness.
• Coconut or Greek yogurt on the side — adds creaminess and tang as you enjoy slices.
• Hot coffee, chai, or herbal tea — aromatic beverages that uplift the loaf’s flavors.
• Drizzle of honey, maple syrup, or agave — a light sweet sauce finish for extra indulgence.

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Best Times for Making Banana Bread with Yogurt

• Brunch buffets — a standout bread among quiches, fruit, and spreads.
• Breakfast-for-dinner nights — serve slices alongside eggs or hearty bowls.
• Afternoon tea or coffee breaks — a cozy, flavorful pairing with drinks.
• Tea parties or garden luncheons — loaf fits beautifully into light menus.
• Gifting or hospitality loaves — wrap the baked loaf in parchment for neighbors or guests.

Photo credit: Barrett Prendergast