I have another recipe I’ve posted for banana bread. While, I liked that recipe, I like this one so much better. I realize it’s not AS healthy as the other one, but it just tastes so much better! I love any quick breads that have sour cream, yogurt or even ricotta. They make the breads so much more moist! I know, such a gross word, but so important in baked goods :).
Start in the traditional way- mix dry goods in small bowl and set aside. Mix the wet ingredients in another bowl.
Combine the 2, careful not to overmix.
Bake until slightly under baked. It will continue to bake, even after’s removed from oven. This is called carry over cooking.
Now, sit back and enjoy. You deserve it.
Whole Wheat Banana Bread
- 2 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 ripe bananas
- 2 eggs
- 1/3 cup light olive oil or fat neutral fat of choice.
- 1/2 cup brown sugar or sweetener of choice.
- 1 teaspoon vanilla
- 3/4 cup plain yogurt
- Preheat oven to 350 degrees. Prep pan you will be using by spraying or buttering, whichever you choose. I used these square brownie pans. They are the perfect size for a serving.Combine flour, baking powder, baking soda and salt together in small bowl and set aside. Mash bananas. To them, add brown sugar, yogurt, oil, vanilla and eggs. Mix well. Combine the wet and dry and mix only until combined. Pour into pans. Bake until slightly under baked. If you test your quick bread with a toothpick, it will still come out with just a tiny bit of batter on it. Remover from pans as soon as you are able. Allow to cool, or eat warm! I like it both ways!Now, sit back and enjoy. You deserve it.