Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1/2 cup (115g) plain or vanilla Greek yogurt*
  • 2 medium-size (200g or 1 cup) ripe bananas (mashed )
  • 6 tablespoons (90ml) maple syrup or honey
  • 1/4 cup (50g) brown sugar, coconut sugar or 2 tablespoons Splenda brown sugar blend
  • 1 teaspoon vanilla extract
  • 3/4 cup (60g) quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/4 cup (150g) white whole wheat flour**
  • Optional add-ins: 1 cup chocolate chips, dried fruit or chopped nuts

Instruction

  • Preheat oven to 350ºF (176ºC), and lightly grease a 9 x 5" loaf pan.
  • In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, mashed banana, maple syrup, sugar, and vanilla; mix until smooth.
  • Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If you're adding chocolate chips or any other mix-ins, toss them in about 1 tablespoon flour to keep them from sinking to the bottom of the bread, then gently fold them into the batter.
  • Pour the batter into the prepared loaf pan, spreading it out evenly. If you're making chocolate chip banana bread, add some extra chocolate chips to the top for a pretty presentation.
  • Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. 
  • Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See notes below for freezing instructions.