Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup Greek yogurt
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with cooking spray or line with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Add Greek yogurt, eggs, honey or maple syrup, and vanilla extract. Mix thoroughly.
- In a separate bowl, whisk together whole wheat flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in chopped nuts or dark chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Greens or other add-ins like blueberries can be incorporated for extra flavor.
- This banana bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
- For longer storage, slice and freeze individually for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg