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Whole Wheat Yogurt Banana Bread
Whole Wheat Yogurt Banana Bread - a healthier yet delicious version of your favorite quick bread! Great way to use up the overripe bananas! Recipe source: CrunchyCreamySweet.com
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
bread
Cuisine:
American
Keyword:
bananas
Servings:
6
people
Calories:
394
kcal
Author:
Anna
Ingredients
1
cup
all-purpose flour
1
cup
whole wheat flour
you can use white whole wheat flour
¾
teaspoon
baking soda
½
teaspoon
baking powder
½
teaspoon
salt
1
cup
mashed bananas
about 2 medium bananas
¼
cup
oil (canola
(canola, vegetable or coconut)
¼
cup
plain or Greek yogurt
you can also use sour cream
1
teaspoon
vanilla extract
2
large eggs
¾
cup
packed light brown sugar
1
teaspoon
ground cinnamon
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
Lightly grease and flour a 9" by 5" loaf pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients (both flours, baking soda, baking powder, salt and cinnamon).
In another mixing bowl, mix together the wet ingredients (mashed bananas, oil, yogurt, vanilla and eggs). Add sugar and mix well.
Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean and the top is golden brown.
Cool the bread in the pan to room temperature. Place on a cutting board, slice and serve.
To freeze: wrap tightly in plastic wrap, place in a ziploc bag and freeze for up to 3 months.
Nutrition
Calories:
394
kcal
|
Carbohydrates:
66
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
365
mg
|
Potassium:
335
mg
|
Fiber:
3
g
|
Sugar:
32
g
|
Vitamin A:
115
IU
|
Vitamin C:
3.3
mg
|
Calcium:
73
mg
|
Iron:
2.2
mg