Description
Made with whole grains and Greek yogurt, this is the perfect anytime banana bread. Grab for a quick breakfast or enjoy as an afternoon snack; it’s a filling, delicious bread you can feel great about eating.
Ingredients
Scale
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 2 large (about 1 1/2 cups) over-ripe bananas, mashed
- 1/2 cup plain Greek yogurt (2% or 4%/whole milk)
- 1/3 cup milk of choice (I used 2%)
- 1/2 cup maple syrup
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional) + more for topping
- 2 Tbsp chopped walnuts (optional for topping)
Instructions
- Preheat oven to 350F. Grease 9×5 loaf pan.
- Combine first 5 ingredients (dry ingredients except brown sugar) in a large mixing bowl. Whisk remaining ingredients except chocolate chips and walnuts (all liquid ingredients + brown sugar) in a separate bowl until combined. It’s OK if there are small chunks of banana that remain.
- Create a well in the middle of the dry ingredients and pour liquids and then stir gently until combined. Do not over mix. Mix in chocolate chips, if using.
- Pour batter into greased pan then top with walnuts and additional chocolate chips, if desired.
- Bake for 40-45 minutes. Check with toothpick for doneness (it should come back clean). Let cool for 10 minutes. Slice and top with nut butter, if desired!
Notes
Store on counter for up to 3 days or in fridge for up to 1 week. It also stores well in the freezer for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 18
- Sodium: 280
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Carbohydrates: 37
- Fiber: 3
- Protein: 4