Banana bread is one of those comforting foods I crave, no matter what time of year. But many versions are too dessert-like to enjoy in good health. Not so here — with half the sugar found in typical recipes, olive oil in place of butter, and a mix of whole-wheat and all-purpose flours, you can enjoy this snack as yummy fuel. I love this recipe because it comes together quickly with ingredients that are likely already in your kitchen. Top with peanut butter or yogurt and almonds for a pre-workout snack, afternoon pick-me-up, or breakfast on the run.
- Dry ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
- Wet ingredients:
3 ripe bananas
1/3 cup plain yoghurt
1/4 cup olive oil
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
- Preheat oven to 175°C.
- Add dry ingredients in a medium-sized mixing bowl. Use a whisk to gently incorporate.
- In a second mixing bowl, mash bananas with the back of a fork, leaving medium-sized chunks.
- Add remaining wet ingredients to the bananas; stir thoroughly with fork.
- Pour wet mixture into dry and gently fold them together. Stir until just incorporated but no more.
- Prepare bread mold with nonstick cooking spray.
- Pour batter into prepared mold and bake for 55 minutes to 1 hour. Toothpick will come out clean when baked through.
- Cool 15 to 20 minutes, then use a metal or plastic spatula to help release loaf from sides of pan. Slice and serve!
- 8-10 servings
- Total Time
- 1 hour, 14 minutes, 59 seconds