Banana Bread Recipe
This healthy banana bread is an easy twist on the classic. Using fiber-packed whole wheat flour, silky Greek yogurt and honied with maple syrup, this recipe gives you all the cozy but also all the nutrients. And while the one-bowl method means simple prep, it doesn’t skimp on flavor; it’s perfect for a leisurely brunch, or anytime snack. Adaptable and versatile, the batter can be poured into muffin tins, providing a portable option (for those busy days).
Ingredients
- 3 large very ripe bananas, mashed well (about 1 1/3 cups)
- 2 eggs – at room temperature if possible
- 6 tablespoons melted cooled butter (or olive oil or melted coconut oil)
- ⅓ cup pure maple syrup do not substitute with honey
- ½ cup plain or vanilla Greek yogurt preferably whole milk or 2% fat
- 1 teaspoon pure vanilla extract
- 1 ¾ cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional enhancements:
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips if desired
- 2 tablespoons chocolate chips for topping
Instructions
- 350°F (175°C) Preheat the oven. Grease the sides of your 8½ x 4½ inch loaf pan and line it with parchment paper.
- Add the mashed bananas, eggs, maple syrup, Greek yogurt, and vanilla extract to a large mixing bowl. Stir until the mixture is well combined and smooth.
- In another bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt. Add the dry mixture gradually to the wet ingredients, folding gently until just combined. Be careful not to overmix, as that can change the texture of the bread.
- Stir the cooled melted butter (or chosen oil) into the batter to combine. At this point, add in any optional mix-ins like nuts or chocolate chips, gently incorporating them throughout.
- Spoon the batter into the prepared loaf pan. May be topped with banana slices for a decorative finish. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or mostly clean.
- Let the bread cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely. Let cool and cut into 12 pieces. For a boost in flavor and nutrition, top with a smear of nut butter.
Notes
For a lighter texture, you could substitute 1 cup of the whole wheat flour for ¾ cup of all-purpose flour. For an extra layer of flavor, brown the butter before using it. To do so, melt the butter in a saucepan over medium heat, stirring continuously until it is a deep golden-amber color and smells nutty. Let it cool for 5–10 minutes before adding it to the batter. And while this banana bread still makes a splendid breakfast or snack, it is adaptable with countless mix-ins to accommodate whatever your heart might want.