WHOLE GRAIN BANANA BREAD

I’ve been craving banana bread lately and while I was whipping up a loaf it dawned on me that I’ve never shared the recipe on here!

So here you have it guys.  My favorite whole grain banana bread recipe.

I’ve experimented a thousand different ways with this and pretty much all of them have come out good – the mark of a good base recipe if you ask me!

I’ve subbed coconut flour for all and for half the regular flour, I’ve subbed half the granulated sugar with half brown sugar before, I’ve used whole wheat flour, white whole wheat flour, all greek yogurt for the butter, etc.

No matter what substitution I make, it always seems to come out pretty dang delicious.  So experiment away with this loaf – you won’t regret it!

{whole grain banana bread} – adapted from food network

ingredients:

• 1 cup granulated sugar
• 4 tablespoons unsalted butter, room temperature
• 2 tablespoons plain greek yogurt
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon soymilk
• 1 teaspoon ground cinnamon
• 2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

directions:

1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar, butter and greek yogurt together in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
4. In another bowl, mix together the flour, baking powder, baking soda and salt.
5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears (being careful not to over mix)
6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

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