Description
This nutrient-dense banana bread is the perfect wholesome breakfast. By using overripe bananas for natural sweetness, whole wheat pastry flour for fiber, and Greek yogurt for a protein boost, this loaf achieves a tender, moist crumb without refined sugars. It is easy to prepare, deeply flavorful, and provides sustained energy to power through busy mornings.
Ingredients
3 medium ripe bananas (spotted)
1/2 cup plain Greek yogurt
1/3 cup pure maple syrup
2 large eggs
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×5 inch loaf pan thoroughly with coconut oil or non-stick spray.
Mash bananas in a large mixing bowl until mostly smooth but still slightly chunky.
Whisk in the Greek yogurt, maple syrup, and eggs until the mixture is uniform.
Stir in the whole wheat pastry flour, baking soda, and cinnamon until just combined.
Pour the batter into the prepared loaf pan.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your bananas are very ripe with brown spots for maximum natural sweetness. If the top browns too quickly, cover it loosely with aluminum foil for the final 15 minutes of baking.
- Prep Time: 15
- Cook Time: 55
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 12g
- Sodium: 115mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg