I think it’s a little crazy when I see banana bread recipes that call for an entire cup of sugar. Ripe bananas are so naturally sweet I actually use them as the sweetener in some recipes like smoothies and pancakes. Maybe it is my new and improved palate, but I cannot imagine needing a full cup of sugar in addition to three super sweet ripe bananas! So here is my version of banana bread, which of course calls for 100% whole-wheat flour and a mere quarter cup of honey. And don’t feel confined to the “loaf” shape…these are great as muffins, mini-muffins, or small loaves as well. Also, feel free get creative with add-ins like nuts, raisins or other dried fruit. Enjoy!
Whole-Wheat Banana Bread
- 2 ¼ cup whole-wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 bananas ripe, mashed
- ¼ cup plain yogurt
- ¼ cup honey
- 2 eggs
- 1/3 cup coconut oil (or another mild oil of your choice)
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F and grease pan.
Whisk together the flour, baking soda, and salt.
In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
Fold the banana mixture into the flour mixture until blended. Do not overmix.
Pour batter into prepared pan.
Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
We recommend organic ingredients when feasible.
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