I love fruit and veggie breads. Something about them is so appealing and delicious. Maybe because it breaks up the monotony of plain ol’ bread. And it’s versatile because you can eat it any time of the day! I like to have it with breakfast alongside a smoothie, or with my morning coffee. Or sometimes as dessert!
This banana bread is a wonderful healthier version of the usual banana bread laden with butter. The yogurt makes a wonderful substitute for the heavy butter and oil, but still keeps it moist. This bread is bursting with flavor of all kinds. I amped up the cinnamon because I like it to be a little more than subtle. You all probably have your favorite banana bread recipe, but I was converted after the first time making this. I will never go back!
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large ripe bananas, peeled and mashed well
- 4 Tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
Preheat the oven to 325ºF. Grease a 8 1/2x 4 1/2-inch loaf pan. Set aside.
Whisk the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a separate bowl, whisk the mashed bananas, melted butter, eggs, yogurt and vanilla extract together.
Gently fold the banana mixture into the flour mixture using a rubber spatula until just combined. Pour the batter into the prepared pan and smooth the top.
Place in the oven and bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55-65 minutes.
Let the loaf cool in the pan for 10 minutes before turning out on a wire rack. Let cool 1 hour before slicing and serving. Store in plastic wrap in the refrigerator up to 4 days, allowing to come to room temperature before serving.
Source: Adapted from America’s Test Kitchen Healthy Family Cookbook