Whole Wheat Banana Bread with Greek Yogurt

Baking with whole wheat flour usually makes me feel better about making treats although I am not sure how much nutritional merit there is to back up that notion. I’ve found that baking with whole wheat flour can sometimes yield a drier result…but this banana bread recipe is a whole-wheat option made with Greek yogurt which creates a super dense and moist result! It takes just minutes to throw together and an hour in the oven before you’ll have a yummy loaf for yourself. I forgot to take a picture again so the next time I make a loaf (probably this week!) I’ll add a picture!

You’ll need:

  • 1/2 stick softened butter
  • 1 cup plain Greek yogurt
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • sprinkle of salt
  • 3 bananas (I like to freeze them and then microwave them until they are “mushy” for a smoother batter)
  • 1 TSP honey
  • 2 eggs
  • 2 cups of whole wheat flour

To Make:

Cream together butter, yogurt and sugar and then add the remainder of the ingredients. Bake at 350 degrees for 60 minutes with foil on the top for the last ten minutes.


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