You guys, I am so excited about this banana bread! (Ok, I know I say that a lot, but that’s because I love to share the things I’m excited about with you!)
This much-healthier banana bread is way up at the top of my list right now of favorite things!
It’s no secret that I love banana bread. I love making it, baking it, eating it, and sharing it with others. But my ultimate banana bread recipe is so indulgent and wonderful that I almost feel bad serving it sometimes. It’s too good. (And NOT so good for you!)
This banana bread on the other hand…
This banana bread is the kind of treat you can serve your kids every morning if you want and not feel the least bit guilty for it. Even when they slather it with butter, because the only fat in this bread is what you find in your greek yogurt. That’s it!
It’s chock-full of healthy stuff. Greek yogurt, mashed bananas, whole wheat flour, oats… and it tastes like a cross between a thick, hearty slice of oat & wheat bread crossed with a decadent banana bread.
I’m telling you, you should make this soon. Because we all need a healthy treat in our back pockets for those munchie (or “there’s nothing for breakfast!”) emergencies!
My boys scarfed down two slices each, straight out of the oven. And that’s saying a lot, because this bread is dense and filling. I had a big slice myself and now I am absolutely stuffed. In a good way!
- 1 1/2 cups mashed very ripe bananas (about 3 medium bananas*)
- 1/2 cup plain (or vanilla) greek yogurt
- 1/4 cup sugar
- 1/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Preheat the oven to 350ºF. Grease and flour a 9x5" loaf pan; Set aside.
In a large bowl, whisk together the wet ingredients until smooth.
In a medium bowl, whisk together the dry ingredients.
Stir the dry ingredients into the wet ingredients until just well blended and all the ingredients are moist.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, until the top is golden brown and a toothpick inserted in the center of the loaf comes out with clean (meaning with a few crumbs but no wet batter!).
Let cool in the pan for 10 minutes and then remove to a cooling rack to cool completely. Serve with butter or honey!
(This is a great make-ahead treat like most quick-breads: Bake as directed and cool completely. Wrap in plastic or foil and then place in a large freezer bag and freeze up to 3 months. Thaw overnight on the counter and warm in the oven or each slice in the toaster before serving!)