This banana bread is one of my favorites to make (you don't even need to thaw butter to room temps), but I wanted to try a whole wheat version. With the combination of whole wheat pastry flour, ripe bananas, and yogurt, this bread was light but not cake-like, moist, and delicious. Even better when you toss in some chocolate chunks.
Side note- We used almond butter, and I barely tasted any peanut butter flavor.
- 4 medium ripe bananas, well mashed
- ⅓ cup non-fat plain Greek yogurt
- ⅓ cup crunchy peanut butter
- 3 Tbsp canola oil
- ⅓ cup plus 1 Tbsp granulated sugar
- ⅓ cup plus 1 Tbsp (packed) brown sugar
- 2 large eggs
- 1½ cups whole wheat pastry flour
- 3 Tbsp ground flax seed (flax meal)
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 11.5-oz bag chocolate chunks
- Preheat the oven to 350 degrees F. Coat a 9- by 5-inch loaf pan with cooking spray.
- In the bowl of a stand mixer (or in a large bowl, with a hand mixer), combine the mashed bananas, Greek yogurt, peanut butter and canola oil. Mix on medium speed until combined.
- Add the granulated and brown sugars, and mix again until combined.
- Add the eggs one at a time, beating between each addition.
- In a medium-sized bowl, whisk together the flour, ground flax seed, baking soda, salt, cinnamon and nutmeg.
- With the mixer on low, gradually add the flour mixture to the banana mixture. Beat until just combined.
- Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula. Tap the pan sharply two times on the counter to get rid of any air bubbles.
- Bake until a toothpick inserted in the center comes out clean, approximately 1 hour. Allow the bread to cool in the pan for 15 minutes.
- Remove from the pan and cool completely on a wire rack. Serve.
Source: Adapted from Cookin' Canuck