Banana Nut Bread with Yogurt and Whole Wheat Flour
Indulge in the wholesome goodness of this Banana Nut Bread with Yogurt and Whole Wheat Flour, a healthier twist on the classic favorite! Packed with ripe bananas for natural sweetness, creamy yogurt for added moisture, and hearty whole wheat flour for a boost of fiber, this quick bread strikes the perfect balance between nutrition and decadence. A hint of vanilla complements the nutty crunch of walnuts or pecans, creating a loaf that’s irresistibly moist and flavorful. Featuring a simple, beginner-friendly preparation and an hour-long bake time, this recipe is perfect for breakfast, snack time, or even dessert. Plus, it makes a great way to use up overripe bananas, while the addition of yogurt reduces the need for excess butter or oil. Slice up this golden-brown loaf to enjoy on its own or slathered with your favorite spread for an extra-special treat!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.5 cup Plain yogurt
- 1.5 cups Whole wheat flour
- 0.5 cup Sugar
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.25 cup Unsalted butter
- 0.75 cup Chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas using a fork until smooth.
Add the plain yogurt, sugar, melted butter, egg, and vanilla extract to the mashed bananas. Mix well until all ingredients are fully combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a batter forms. Do not overmix.
Fold in the chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and use a spatula to spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the banana nut bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy your Banana Nut Bread with Yogurt and Whole Wheat Flour!
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 332.8 g | 121% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 156.2 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 397 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2744 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
