Servings 8 servings
Ingredients
- 1 3/4 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mashed very ripe bananas
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons vanilla extract
- 2/3 cup chopped walnuts or chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a medium bowl, whisk together flour, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the bananas, Greek yogurt, eggs, olive oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Stir in chopped nuts or chocolate chips.
- Pour the batter into the prepared pan then top with additional chopped walnuts or chocolate chips.
- Bake the bread until a toothpick inserted comes out clean, 55 to 60 minutes. Remove it from the oven and allow it to cool in the pan for 15 minutes before slicing and serving.
Notes
- If you're looking to skip the added refined sugars in this healthier banana bread, just swap the brown sugar for coconut sugar.
- To make this loaf dairy-free, simply swap in coconut yogurt or your favorite dairy-free alternative.
- If you prefer an oil-free banana bread, you can substitute the olive oil with an equal amount of unsweetened applesauce. This will keep the loaf moist without the need for added fats.
- If you want to add more warmth and flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
- Store your banana bread in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. For longer storage, wrap it tightly and freeze it for up to 3 months.
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