Made with white whole-wheat flour and naturally sweetened, this banana bread is just as delicious as any traditional version but healthy enough for breakfast!
2large eggs (ideally organic, free-range), room temperature
1tsppure vanilla extract
1cupmashed overripe banana(about 3 small bananas)
½cupunsweetened plain or vanilla yogurt*
1 ½cupswhite whole-wheat flour
½tspsea salt
1tspbaking soda
½tspbaking powder
½tspcinnamon
¼tspgrated nutmeg - optional
¼tspground cloves - optional
Optional mix-ins/toppings:
½cupchopped toasted nuts and/or chocolate chunks
1additional banana
Instructions
Preheat oven to 350 F. Prepare a loaf pan - I like to line it with unbleached parchment paper (look for If Your Care brand) for easy removal.
In a large mixing bowl, whisk honey and melted oil until smooth. Add the eggs and vanilla; whisk. Add the mashed banana and yogurt; whisk. If the oil starts to solidify at any point, microwave the bowl for 20-30 seconds to remelt it.
In a medium bowl, use a fork or dry whisk to combine the flour (measured the fluff-scoop-level technique), salt, baking soda, baking powder and spices. With a large spoon, gradually stir the flour mixture into the banana mixture, just until flour is incorporated. Gently fold in any nuts or chocolate.
Pour into prepared pan and sprinkle more toppings if desired. To top with banana halves, carefully slice your banana lengthwise with a sharp knife, and place the halves cut-side up on top of the batter. Sprinkle with cinnamon.
Bake at 350 F for 50-55 minutes, or until the edges are crispy and a toothpick inserted into the middle comes out clean (it may take closer to 55 if you have mix-ins). Allow to cool in the pan for about 10 minutes, then remove from the pan and cool, ideally on a wire rack, for 20 more minutes. Slice with a bread knife, and enjoy on its own or topped with nut butter, yogurt or grass-fed butter/ghee.
Store at room temperature for a couple of days, in the fridge for 4-5 days, or in the freezer for up to a few months (I like to freeze the slices on a flat surface first, then put them into a reusable storage bag).
Notes
*You can use any kind of yogurt (dairy or non-dairy). Thinner yogurts such as Forager Project 'Cashewgurt' mix in easily, but I’ve also used thick Greek yogurt - no need to mix it in all the way.Mix-ins: My favorites are a chopped up bar of my Easy Homemade Dark Chocolate and walnuts (toasted in a pan over medium heat and chopped).You can sub an equal amount of regular or pastry whole-wheat flour, or all-purpose flour. See above for a genius banana tip.Adapted from Cookie + Kate’s Healthy Banana Bread