I love banana bread. Slather some peanut butter on it, and I think you’ve got the best breakfast bread out there.
Unfortunately, it isn’t the healthiest of meals- hello sugar, butter, and flour! But, there are dozens of recipes that health-i-fy the traditional one. I decided to throw my hat into the game this morning, with an adaptation of a recipe from the Kitchn (Clearly, I’m obsessed with this blog!).
The biggest swaps I made were two ripe bananas instead of 3, and then I used coconut oil and yogurt instead of butter in my recipe. Oh, and I also used some bread flour and dry oats in mine.
This was definitely a winner! It was moist, the perfect sweetness, and the bananas on top just made the loaf look so beautiful! I hope you try it out!
Adapted from The Kitchn
Whole-Wheat Banana Bread
2 medium, ripe bananas
1 cup whole wheat flour
1/2 cup bread flour
1/3 cup dry oats
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup crushed walnuts
1 heaping TBS coconut oil
1/3 cup Greek yogurt
1/2 cup maple syrup (mine was leftover from pancakes the other day, and it had cinnamon and all spice in it!)
1/2 teaspoon vanilla extract
2 large eggs
1 banana, for the topping (optional)
1 TBS raw sugar, for the topping (optional)
Preheat oven to 375°F.
In a medium mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, and crushed walnuts. In a separate mixing bowl, stir together mashed banana, oil, yogurt, maple syrup, vanilla extract and egg. Pour the wet ingredients into the dry and stir until just combined.
Pour the batter into a lightly greased standard bread pan. Bake bread until golden and a knife comes out clean when inserted into the bread, about 50 minutes. Try to let it cool off before eating. It will be difficult to do.