Description
This moist, low-sugar banana bread is made with ripe bananas and whole-grain flour, delivering full banana flavor with fewer calories.
Ingredients
Scale
- 250 g (2 cups) whole-wheat pastry flour
- 60 g (1/2 cup) all-purpose flour
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 5 g (1 tsp) fine salt
- 50 g (1/4 cup) brown sugar, packed
- 2 large eggs, room temperature
- 240 g (1 cup) mashed ripe bananas (about 2–3 medium bananas)
- 120 g (1/2 cup) plain Greek yogurt or unsweetened applesauce
- 60 ml (1/4 cup) neutral oil (canola or light olive oil)
- 5 ml (1 tsp) pure vanilla extract
- Optional: 60 g (1/3 cup) chopped walnuts or dark chocolate chips
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9 x 5-inch loaf pan and line it with parchment.
- Mash 240 g (1 cup) ripe bananas until smooth. Whisk in 2 eggs, 120 g yogurt, 60 ml oil, and 5 ml vanilla until combined.
- In another bowl, whisk 250 g whole-wheat flour, 60 g all-purpose flour, 10 g baking powder, 2 g baking soda, 5 g salt, and 50 g brown sugar.
- Pour wet ingredients into dry and fold gently until just combined. Fold in walnuts or chocolate if using.
- Spoon batter into the prepared pan and smooth the top. Bake for 48–55 minutes until golden and a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use very ripe bananas for increased sweetness and to minimize added sugar. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3.5g
- Protein: 4g
- Cholesterol: 35mg