This healthier version of the classic recipe is so moist and chalk full of great banana flavor, you’ll forget it’s made with whole-wheat flour and yogurt. The bread is a great solution for those bananas that always seem to become just a little bit too ripe, and, if you don’t have time to make the banana bread one day, you can simply store the bananas in the fridge for a day or two until you have the time – about 20 minutes of prep. Serve as a dessert, with peanut butter as a hearty snack, or have for breakfast. Either way, it’s delicious.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup walnuts
- ½ teaspoon cinnamon
- ¼ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 ½ cups mashed ripe banana (about 3 bananas)
- 1/3 cup Chobani (or other Greek) vanilla yogurt
- Cooking spray
Preheat oven to 350.
Spoon flour into measuring cups, leveling with a knife. Combine flour with baking soda, salt, walnuts, and cinnamon. Mix lightly until blended.
Whip butter in mixer. Add sugar and beat at medium speed until well blended. Add the eggs, one at a time, beating well after each. Add banana and yogurt and beat until blended. Add flour mixture and beat at a low speed until just moist.
Spray a 9 x 5 inch loaf pan with cooking spray and carefully pour batter into pan, making sure it is evenly distributed. Bake at 350 for 55 minutes, or until a toothpick inserted into the center of loaf comes out clean. Cool for at least ten minutes before removing from pan.
Filed under: Healthy Recipes