Multi-Grain Healthier Banana Bread

Breads, Breakfast and Brunch, Breakfast Breads, Quick Breads | 4 comments

I am an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.

I have been buying extra bananas the last few times at the grocery store for my banana bread loving boy. This last batch got brown particularly fast so I found myself with a huge stash of bread in the freezer. Yup. Banana bread time. Logan’s favorite thing for me to bake.

It is always a nice surprise when digging through the freezer to find a huge stash of frozen, ripe bananas. We gobble treats like banana bread up so fast that I usually bake two or three loaves, most often with the intention to freeze at least one extra.

That extra loaf almost never even makes it into the freezer.

Multi-Grain Healthier Banana Bread

Banana bread is one of those things where everyone is convinced that their recipe is the absolute best. I won’t claim that this is the best, but it is most definitely one of the best in our house.

This hearty banana bread features whole wheat flour, barley flour, and oat flour for some extra grains and nutrients. It makes me feel a little less guilty that two loaves don’t even last us the week. When we have baked goodies for a treat around here it is hard for everyone to keep their hands off of them.

I love this bread with a little Laughing Cow Strawberries and Cream or Laughing Cow Cinnamon Cream spread on top of a toasted slice of bread for breakfast or a snack.

What is your best ever banana bread recipe?

Multi-Grain Banana Bread with Flax

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1 1/2 cup flour (half all-purpose and half whole wheat)
1/4 cup barley flour
1/4 cup oat flour
1/4 cup cold milled flax
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup brown sugar
1/4 cup butter, melted
3/4 cup vanilla Greek yogurt
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cup ripe bananas, pureed


Preheat the oven to 375 degrees F.

In a medium-large mixing bowl combine the flour through brown sugar. Stir well. In a small bowl, combine the butter though pureed bananas. Mix well.

Make a well in the center of the dry ingredients. Pour in the liquids and stir with a wooden spoon until mixed. Don't over beat, just stir until it is combined and there are no dry spots left.

Divide batter between 1 or 2 greased loaf pans, depending on the size you have. I have a nice medium sized one that fits almost all the batter in. Then with the little bit extra I make 4 muffins for Logan because he prefers it that way. I prefer it as the bread because it gets a nice crust on top.

Bake at 375 degrees F for40-60 minutes, or until a toothpick comes out clean. The muffins will take about 15 minutes.

Note: I puree the banana instead of mashing it because I don't like bananas and I don't enjoy chunks of banana in my banana bread. Feel free to mash if you prefer it that way.


Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Tieghan - May 21, 2013 @ 6:13 am

    I love banana bread and this healthier versions sound so so good!


  • 2
    Rachel @ Baked by Rachel - May 21, 2013 @ 7:36 am

    Not much beats a slice of moist banana bread! Love your version.


  • 3
    Tiffany Boyd - May 31, 2013 @ 11:42 am

    can I use all whole wheat flour and ap flour for the oat flour and barley flour? can I use regular yogurt for the greek? just trying to make this with things I have on hand! :)


    • Katie Goodman

      Katie replied: — May 31st, 2013 @ 12:34 PM

      yes you can use all purpose or a mix of all purpose and whole wheat and greek yogurt is fine.

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