Did you ever have one of those days? I had planned to post this banana bread recipe yesterday but I ran out of the house without my work bag, in which was my computer, a bunch of stuff I needed for work, and my lunch. Major bummer, mostly because it meant an extra day keeping this amazing recipe from you! On another note, do you have any idea how hard it is to get through a work day without a computer?! There is almost nothing you can do to kill time
Before we left for vacation, I had a few bananas that we hadn’t eaten. I knew they’d go bad over the time we were gone, so I threw them in the fridge. Did you know you can freeze bananas, peel and all? They will turn a very beautiful shade of dark brown, but they freeze really well. Then you have them on hand when you need to make this bread!
I love banana bread but hate the guilt I feel eating most of the butter, oil, and calorie ridden loaves out there. I have a recipe that calls for 1/2 pound of butter for ONE loaf! Don’t get me wrong, it’s delicious, and perfect if you’re baking it to bring to a breakfast gathering where you will only have one luscious slice, but if you want something you can have all week and legitimately call it “breakfast” without the least bit of guilt – this is the bread for you! The secret is in my favorite ingredient: Greek yogurt! The addition of Greek yogurt gives you moist, tasty bread with wayyyy fewer calories and all the flavor.
Another secret to this bread is using really ripe bananas. Have you ever heard of using bananas as a substitute for butter? Well, you can do it (although I suggest only subbing it for half the recommended amount of butter) and it turns out great. I do it in chocolate chip cookies sometimes and in lots of my muffin recipes. Anyway, using lots of really ripe bananas allows you to get away with only a third of a cup of oil in this whole loaf. And trust me, if you didn’t know, you’d never know!
This batter mixes up really, really thick. But don’t worry, that’s just how it’s supposed to be! You’ll have to get your arm muscles going to stir in the walnuts! I love walnuts, so there’s lots of them in this recipe. If you aren’t so keen on them, feel free to use less or leave them out.
Don’t mind the mess!
You might think you are over stuffing the loaf pan with all this batter, but you’re just a little over an hour from a puffy, delicious, healthy loaf of banana bread. I mean, how many times can you actually say you are getting your protein eating a slice of banana bread???!? Greek yogurt, I thank you!
*Note: I’ve heard a couple of people made a smaller loaf and put some batter into muffin tins. Great idea!!! Also, be sure to tent the bread with aluminum foil after about 20 minutes to avoid it getting too brown.
Recipe: Greek Yogurt Banana Bread
- 2 eggs
- 1 cup sugar
- 1/3 cup canola oil
- 4 extra ripe bananas
- 2 T vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 2/3 cup flour
- 1 cup whole wheat flour
- 1 cup greek yogurt
- 1 1/2 cups chopped walnuts
- Preheat the oven to 350 degrees.
- In a medium bowl, combine both flours, soda, salt, baking powder, cinnamon, and nutmeg. In another bowl whisk eggs, oil, and sugar. Mash in bananas and stir in Greek yogurt.
- Slowly stir in the dry ingredients into the wet ingredients (batter will be thick!). Stir in walnuts.
- Spray a loaf pan generously with cooking spray and spoon in batter.
- Bake for 40 minutes. Check to see if the top is getting too brown and tent with foil if necessary. Bake for an additional 30-40 minutes, until a knife comes out clean from the center of the bread.