Today I’m sharing one of my favorite banana bread recipes. Breads are so good, but usually include a high carb count. This is why breads made with healthier ingredients like whole wheat flour and bananas are more appealing.
The truth is that breads made sweet with banana or pumpkin aren’t always healthier options. They actually tend to have even higher calories per slice because of the added sugars. My swaps for yogurt instead of more oil helps this a bit.
I like this recipe because a lot of its taste comes from the banana, cinnamon, and nutmeg but none of those flavors overpower this banana bread recipe.
Banana Bread Recipe
Even as you mix the batter for this bread and begin to smell (and maybe sneak a taste of it) you will already have a hint of how good this bread tastes out from the oven.
This recipe will make two loafs of bread. Perfect to keep one at home as a treat and take the other to a family dinner at your in-laws. That’s what I did with these! You can also individually wrap slices to pack in your kids lunch. My daughter loves this bread!
Storing Your Freshly Baked Bread
For best quality, I would suggest the following guidelines for your banana bread storage:
- On the counter – up to 2 days
- In the refrigerator – up to 1 week
- In the freezer – up to 3 months
Share your favorite banana bread recipe (or any other kind of bread you love) in the comments below!
If you enjoyed this recipe, would you consider pinning it on Pinterest or sharing with your friends?
Healthy Banana Bread
Ingredients
- 3/4 cup sugar granulated
- 3/4 cup brown sugar
- 6 oz plain yogurt low-fat
- 1/4 cup coconut oil
- 4 eggs
- 2 1/3 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp cinnamon ground
- 1 1/2 tsp salt
- 1 tsp nutmeg ground
- 2/3 cup water
- 4 large bananas pureed
- 1/2 cup walnuts chopped, optional
Instructions
- Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans and set aside. In a large bowl, beat both sugars, yogurt, and coconut oil until combined. Add eggs and beat well.
- In another large bowl, stir together both flours, baking soda, cinnamon, salt, and nutmeg. Alternating, add the flour mixture and water to the egg mixture, beating just until combined each time. Then beat in banana puree.
- Pour batter into load pans and spread evenly. Bake for 45 minutes or until toothpick comes out clean from the center. OPTIONAL: Sprinkle chopped walnuts on top before baking.
- Cool in pans on wire racks for 10 minutes. Remove from pans and allow to completely cool on wire racks. Slice and enjoy!
