Description
This Whole Wheat Banana Bread with Greek Yogurt offers a moist, flavorful twist on a classic comfort bake. Featuring wholesome whole wheat flour, ripe bananas, and protein-rich Greek yogurt, this recipe creates a tender loaf that’s perfect for breakfast or a healthy snack. With options for exciting variations like double chocolate or cinnamon crunch streusel topping, it caters to different tastes while keeping it nutritious and satisfying.
Ingredients
Scale
Main Batter
- 2 large eggs
- 1 cup mashed bananas (about 2-3 medium bananas)
- 3/4 cup sugar
- 1/3 cup oil (vegetable or canola oil)
- 1/2 cup Greek yogurt
- 1 3/4 cups whole wheat flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Optional Mix-ins (Choose one or more)
- 1/4 cup cornstarch or additional whole wheat flour
- 1/2 cup chocolate chips or chunks
- 1/4 cup cocoa powder (for double chocolate variation)
- 1 cup blueberries
- Zest of 1 lemon
- 2 teaspoons cinnamon
Cinnamon Crunch Streusel Topping (optional)
- 1/2 cup regular (all-purpose) flour
- 1/2 cup brown sugar
- 1/4 cup butter (cold, cut into small pieces)
- 1 teaspoon cinnamon
Instructions
- Preheat & Prepare Pan: Heat the oven to 360°F (182°C). Grease a 9×5 inch loaf tin thoroughly to prevent sticking during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, mashed bananas, sugar, oil, and Greek yogurt until the mixture is smooth and combined.
- Add Dry Ingredients: Sprinkle the whole wheat flour, baking powder, salt, and either cornstarch, additional flour, or cocoa powder (if using for double chocolate) evenly over the wet ingredients. Gently fold the mixture to combine without overmixing, ensuring a tender crumb.
- Incorporate Mix-ins: Fold in any desired add-ins like chocolate chips, blueberries, or lemon zest carefully to distribute evenly throughout the batter.
- Prepare Streusel Topping (if using): Combine the all-purpose flour, brown sugar, cinnamon, and cold butter in a small bowl. Use your fingertips to crumble the butter into the dry ingredients until the topping resembles coarse crumbs. Sprinkle this evenly over the batter in the loaf tin for a crunchy finish.
- Bake the Bread: Pour the batter into the prepared loaf tin, smoothing the top gently. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked through.
- Cool and Serve: Remove the banana bread from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to avoid a dense loaf; folding gently until combined ensures a light texture.
- For a double chocolate version, substitute 1/4 cup whole wheat flour or cornstarch with cocoa powder and add chocolate chips.
- Blueberries can be added for a fruity variation, and lemon zest adds a bright flavor.
- The cinnamon crunch streusel topping adds a wonderful texture contrast and sweetness.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze slices for longer storage; thaw at room temperature before eating.
