Cinnamon and Whole Wheat Banana Bread
Infuse your mornings with the comforting warmth of Cinnamon and Whole Wheat Banana Bread, a wholesome twist on a classic recipe. This moist and tender loaf is enriched with the nutty goodness of whole wheat flour, the natural sweetness of overripe bananas, and a cozy kick of ground cinnamon. Enhanced by a touch of Greek yogurt for added moisture and balance, this healthier banana bread is perfect for breakfast or as an afternoon snack. Optional mix-ins like chopped walnuts or chocolate chips add delightful bursts of texture and flavor to suit your cravings. With just 15 minutes of prep and a delightful aroma that fills your kitchen during its 50-minute bake, this easy-to-make treat is destined to become a family favorite. Indulge in a slice of this guilt-free delight, and savor its simple yet satisfying appeal!
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Recipe Information
Ingredients
- 3 pieces Overripe bananas
- 1.5 cups Whole wheat flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.75 cups Brown sugar
- 0.5 cups Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 cups Plain Greek yogurt (or sour cream)
- 0.5 cups Optional: chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas until smooth. Set aside.
In another bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, and salt. Set aside.
Add the eggs, brown sugar, melted butter, and vanilla extract to the mashed bananas. Mix until well combined.
Stir in the Greek yogurt (or sour cream) to the wet ingredients for added moisture.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix to ensure a tender bread.
If using, fold in the optional chopped walnuts or chocolate chips for extra texture and flavor.
Pour the batter into the prepared loaf pan, spreading it into an even layer.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 166.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 408 mg | 31% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3023 mg | 64% | |
*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.
