The nourishing ingredients hidden inside this banana bread give it an indulgent taste, which is quite special. We keep the whole grain goodness with the whole wheat flour, along with using the glorified butter, which is the Greek yogurt and ripe bananas, which brings the sweetness. The bread has an incredible moisture level and has no guilt at all for breakfast.
In all the years I have made this recipe, this is the only bread that is always gone within the week.
It is one I always toast for the kids with a little butter, and I feel good about serving because I know they will love it. Slicing and freezing this bread is a great meal prep, quick breakfasts, and snacks for the week are always a good idea.
Ingredients
For the Banana Bread:
- 3 pieces of large and extremely ripe bananas (about 1 ⅖ cups once mashed)
- ⅓ cup of melted coconut oil or unsalted butter
- ¼ cup plain Greek yogurt
- ¾ cup coconut or brown sugar
- 1 large egg at room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ cups of whole wheat flour (all-purpose flour will also work)
- ½ teaspoon of ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Optional Add-ins:
- ½ cup of walnuts or pecans
- ⅓ cup of mini chocolate chips
- ¼ cup of oats (used as a topping)
Instructions
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Serves: 10-12 slices
Step 1: Prepare Your Pan and Oven
Turn the oven on to 350 degrees F (equivalent to 175 degrees C.).
Take the 9×5-inch loaf pan and apply some cooking spray or butter to it before lining it with parchment paper, ensuring some overhang to make it easier. This step is extremely important to avoid the pan sticking.
Step 2: Mash the Bananas
Using a large bowl, remove the skin from the 3 bananas and mash them with a fork.
Make sure the bananas you are using are ripe and have brown spots because they are not only tasty, but also provide a nice texture.
Step 3: Mix the Wet Ingredients
In a bowl, add melted coconut oil, Greek yogurt, coconut sugar, one egg, and vanilla extract.
Use a whisk and mash until the mixture is fully incorporated and smooth.
Step 4: Combine the Dry Ingredients
Take another bowl and add the flour, baking soda, a pinch of salt, and if you desire, some ground cinnamon and nutmeg.
Whisk together so that the baking agents are evenly distributed.
Step 5: Bring It All Together
Pour the dry mixture into the bowl with the wet mixture.
Using a wooden spoon or rubber spatula, gently fold the mixture together so that every ingredient is included and combined.
Any remaining streaks of flour are okay, so long as the mixture is not overworked.
Too much mixing will cause the bread to be dense and tough.
Step 6: Add Optional Mix-ins
With a little more than a few soft folds, incorporate any add-ins such as nuts or chocolate chips.
Step 7: Bake to Perfection
Evenly distribute the batter into a loaf pan, then lightly smooth over the top with a spatula.
If you prefer a rustic bake, sprinkle a few rolled oats over the top.
Bake for 55 to 60 minutes and check with a toothpick. It is ready if there are a few moist crumbs on the skewer.
Step 8: Uncover The Dough Box For Cooling
After taking the bread out of the oven, you should check if it is set for ten minutes, for it should not be disturbed for those first ten minutes out of the oven.
After, you should be able to use the pieces of the baking parchment to easily serve the loaf while it rests at an angle.
You should use a plate for this. The loaf then needs to be stored in a cool place away from direct sunlight.
The cooling process slows down the baking and is an essential step for obtaining clear, easy-to-cut edges
It’s important to cut the bread only after it has cooled to avoid having the bread crumble apart.
Recipe Tips and Tricks
Very Ripe Bananas: If a fruit has more brown spots, it is riper. Riper fruits like bananas are more easily mashed, which means smoother textures.
Don’t Mix Too Much: If stirred for too long, you will lose the fluffy bread texture and create a denser one.
Make Sure Ingredients Are Room Temperature: For an egg, the easiest method would be to place it in a bowl.
If this method fails, simply submerge the egg in room-temperature water for a few minutes.
Make Sure To Check Every So Often
After checking the bread, gently use a muffin stick to check if it’s moist.
In addition to this, you will check and see if the edges of the bread have pulled slightly apart from the sides of the pan.
After the bread is done, it is easy to slice up. However, the bread should be rested first.
Butter should be readily available, for it is hard to slice warm bread without it.
Ingredient Substitutes and Modifications
For The Special Dietary Needs Of:
- Vegans: Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, and wait 5 minutes) and use plant-based yogurt
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend
- Lower Sugar: Reduce sugar to half a cup and add an additional banana
- Flavor Modifications:
- Chocolate Banana Bread: Mix in ¼ cup cocoa powder and reduce flour by ¼ cup
- Tropical Twist: Mix in ⅓ cup shredded coconut and ¼ cup dried pineapple
- Spiced Version: Add more cinnamon (1 teaspoon) and add a quarter teaspoon each of ginger and cloves
Mix-in Ideas:
- Chopped pecans or walnuts
- Mini chocolate chips
- Dried cranberries or raisins
- Chia seeds or hemp hearts
- Peanut butter chips
Ways To Serve
The healthy banana bread is delicious on its own, but the following suggestions will take it to the next level:
- Toast slices and spread with almond butter or cream cheese
- Serve warm with honey or a drizzle of maple syrup
- Top with Greek yogurt and fresh berries for extra protein
- Make banana bread French toast for a weekend treat
- Crumble on top of yogurt parfaits or oatmeal
Storage and Make-Ahead Instructions
Room Temperature: Covered at room temperature for up to four days. To make separate bread, wrap the loaf in plastic or put it in a sealed container.
You can keep the bread in the fridge for well-a week as long as you wrap it tightly.
If you want to slice the bread, you can wrap individual portions in plastic, put them through a freezer bag, and keep for 3 months.
You can thaw them in room temperature or you can toast the bread even when it is frozen.
Bread is even easier to slice the next day. It is best when the flavors have blended and it has been set out the whole night.
Frequently Asked Questions
Strangely, the skin usually stops ripening, while the inside ripens fully. Is there a specific way to speed the process up?
You can put the whole bananas unpeeled onto a sheet pan and then into an oven that’s been set to 300F for 15 to 20 minutes. It should then be used after it has cooled.
Certainly! You can put the batter into 12 cup holders and then set the oven to 350. It should bake for 18 to 22 minutes.
Too much of anything is bad. If you don’t have a drastic amount of anything in the loaf, then the oven door is opened prematurely.
From the moment you set the loaf in the oven for the first 45 minutes, do not open it.
What can I replace the Greek yogurt with?
Sour cream, mashed avocados, or even more melted butter/oil can work, although it will be a little different in texture.
What indicates it is done baking?
It should come out with a few moist crumbs (not wet batter) when a toothpick is inserted into the middle. The ideal internal temperature is 200°F.
Can I multiply the ingredients for the bread?
It is fine, but you have to use two different loaf pans to ensure proper baking distribution.
Conclusion
This banana bread is irresistibly yummy with a nutritious base because of the delicate crumb and rich banana flavor.
The uncomplicated methods and primitive substitutions make this banana bread a fail-proof recipe that turns overripe bananas into bread with an unmatched bakery quality every time.
The Best Easy And Healthy Banana Bread Recipe
The nourishing ingredients hidden inside this banana bread give it an indulgent taste, which is quite special. We keep the whole grain goodness with the whole wheat flour, along with using the glorified butter, which is the Greek yogurt and ripe bananas, which brings the sweetness. The bread has an incredible moisture level and has no guilt at all for breakfast.
Ingredients
- For the Banana Bread:
- 3 pieces of large and extremely ripe bananas (about 1 ⅖ cups once mashed)
- ⅓ cup of melted coconut oil or unsalted butter
- ¼ cup plain greek yogurt
- ¾ cup coconut or brown sugar
- 1 large egg at room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ cups of whole wheat flour (all purpose flour will also work)
- ½ teaspoon of ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- Optional Add-ins:
- ½ cup of walnuts or pecans
- ⅓ cup of mini chocolate chips
- ¼ cup of oats (used as a topping)
Instructions
Step 1: Prepare Your Pan and Oven
Turn the oven on to 350 degrees F (equivalent to 175 degrees C.).
Take the 9x5 inch loaf pan and apply some cooking spray or butter to it before lining it with parchment paper, ensuring some overhang to make it easier. This step is extremely important to avoid the pan sticking.
Step 2: Mash the Bananas
Using a large bowl, remove the skin from the 3 bananas and mash them with a fork.
Make sure the bananas you are using are ripe and have brown spots because they are not only tasty, but provide a nice texture.
Step 3: Mix the Wet Ingredients
In a bowl, add melted coconut oil, Greek yogurt, coconut sugar, one egg, and vanilla extract.
Use a whisk and mash until the mixture is fully incorporated and smooth.
Step 4: Combine the Dry Ingredients
Take another bowl and add the flour, baking soda, a pinch of salt and if you desire, some ground cinnamon and nutmeg.
Whisk together so that the baking agents are evenly distributed.
Step 5: Bring It All Together
Pour the dry mixture into the bowl with the wet mixture.
Using a wooden spoon, or rubber spatula, gently fold the mixture together so that every ingredient is included and combined.
Any remaining streaks of flour is okay, so long as the mixture is not over worked.
Too much mixing will cause the bread to be dense, and tough.
Step 6: Add Optional Mix-ins
With a little more than a few soft folds, incorporate any add-ins such as nuts or chocolate chips.
Step 7: Bake to Perfection
Evenly distribute the batter into a loaf pan, then lightly smooth over the top with a spatula.
If you a prefer rustic bake, sprinkle a few rolled oats over the top.
Bake for 55 to 60 minutes and check with a toothpick. It is ready if there are a few moist crumbs on the skewer.
Step 8: Uncover The Dough Box For Cooling
After taking the bread out of the oven, you should check if it is set for ten minutes, for it should not be disturbed for those first ten minutes out of the oven.
After, you should be able to use the pieces of the baking parchment to easily serve the loaf while it rests at an angle.
You should use a plate for this. The loaf then needs to be stored in a cool place away from direct sunlight.
The cooling process slows down the baking and is an essential step for obtaining clear, easy-to-cut edges
It's important to cut the bread only after it has cooled to avoid having the bread crumble apart.
Notes
Recipe Tips and Tricks
Very Ripe Bananas: If a fuit has more brown spots, it is riper. Riper fruits like bananas are more easily mashed which means smoother textures.
Don’t Mix Too Much: If stirred for too long, you will lose the fluffy bread texture and create a denser one.
Make Sure Ingredients Are Room Temperature: For an egg, the easiest method would be to place it in an egg.
If this method fails, simply submerge the egg in room-temperature water for a few minutes.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 120g