I have an abundance of ripe bananas in my kitchen right now. I’ve whipped up some smoothies and next up with a healthy banana bread as an after-school snack. This bread is packed with protein, courtesy of my favorite Greek yogurt, healthier oil instead of butter and a reduced amount of sugar. Pipping hot from the oven, my family couldn’t wait to dig in and it was well-received by all. Think of this as breakfast, snack or dessert! It is so good.
4 ripe bananas, peeled
1/3 cup of plain or vanilla Greek yogurt (I used vanilla Chobani)
1/4 cup of creamy nut butter (I used Justin’s almond butter) use whatever you have on hand
3 tablespoons of melted coconut oil
2 eggs, room temperature
1 teaspoon vanilla extract or vanilla paste
1/4 cup of white sugar
1/4 cup of light brown sugar
1 cup of unbleached all-purpose flour (I use King Arthur brand) – spooning into the measuring cups
1/2 cup of whole wheat (again I used KAF) – spooning into the measuring cups
3 tablespoon of ground flax seed
3/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Optional mix-ins: chocolate chips or chunks or your favorite nuts chopped (1/4 cup)
Preheat your oven to 350 degrees and spray your loaf pan with baking spray. Set aside. In your stand mixer, add your bananas and mix with the paddle attachment until smooth. Then add the yogurt, nut butter, oil, eggs, vanilla and sugars.
In a separate bowl, whisk the flours, flax, soda, cinnamon, salt and nutmeg. Add to the stand mixer and blend. Mix until incorporated. If adding mix-ins, blend by hand at this point. Then pour the batter into your prepared pan and bake for 54-58 minutes or until a toothpick comes out clean. Let cool completely and slice and serve.