Introduction:

Banana bread is a beloved classic that brings warmth and comfort to any kitchen. This healthier version of banana bread swaps refined sugars for natural sweeteners and incorporates whole wheat flour for added fiber. It’s perfect for breakfast, a snack, or even a healthier dessert. Not only does it taste amazing, but it’s also packed with nutrients, making it a great choice for anyone looking for a wholesome treat. Whether you’re a baking novice or a seasoned pro, this easy banana bread recipe is sure to impress.

Ingredients:

• 3 ripe bananas (approximately 350g / 0.77 lbs)
• 2 large eggs
• 60g (1/4 cup) melted coconut oil or unsalted butter
• 60g (1/4 cup) honey or maple syrup
• 1 teaspoon vanilla extract
• 180g (1 1/2 cups) whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 80g (1/2 cup) Greek yogurt (for extra moisture)
• 50g (1/4 cup) chopped walnuts or chocolate chips (optional)

Directions:

1. Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, mash the ripe bananas until smooth, leaving only a few small lumps.
3. Add the eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla extract. Mix everything together until thoroughly combined.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt.
5. Slowly add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to over-mix, as this can affect the texture.
6. Fold in the Greek yogurt and any optional mix-ins like walnuts or chocolate chips.
7. Pour the batter into your prepared loaf pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes:

• Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas are perfect!
• Flour Alternatives: For a gluten-free option, substitute the whole wheat flour with a gluten-free flour blend.
• Mix-ins: Feel free to experiment with different mix-ins like raisins, chopped dark chocolate, or pecans for added flavor and texture.
• Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
• Freezing Tip: This banana bread freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.

Conclusion:

This banana bread recipe is a delicious and nutritious way to enjoy a classic favorite with a healthier twist. With its natural sweetness, whole grains, and added protein from Greek yogurt, it’s perfect for a quick breakfast or a satisfying snack. Whether you enjoy it on its own or with a dollop of peanut butter, it’s a versatile treat that the whole family will love. Give this recipe a try, and enjoy a fresh, homemade loaf of banana bread that’s as good for you as it is tasty!