Description
A moist and flavorful banana bread recipe boosted with protein from Greek yogurt.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas.
- Stir in the Greek yogurt, melted coconut oil, maple syrup, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a sweeter bread, you can add an extra tablespoon of maple syrup.
- Ensure your bananas are very ripe for the best flavor and sweetness.
- Store cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
Keywords: banana bread, high protein, Greek yogurt, healthy baking, whole wheat, protein recipe