Delicious healthy banana bread made with whole wheat flour, protein packed greek yogurt and naturally sweetened with pure maple syrup. Made in one bowl, easy to make and perfect for brunch or snacking. Everyone loves this healthy banana bread recipe because it can easily be made into muffins, too!
Preheat oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined. (OR if you prefer, you can add all the wet ingredients to a blender to combine -- I prefer to mix in a bowl.)
In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!
Next, mix in the melted and cooled butter (or coconut oil). At this point you can fold in an of the following: ½ cup chopped walnuts or ½ cup chocolate chips (or both!).
Add banana bread batter into prepared pan. Optional but not required: split a banana down the middle vertically then add on top of the batter or just add banana slices on top, side by side. Bake for 50-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
Once bread is cool, cut into 12 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.
*If you'd like you can feel free to use 1 cup whole wheat flour and 3/4 cup all purpose flour instead of whole wheat pastry flour.
TO MAKE MUFFINS: Spray a 12 cup muffin tin with nonstick cooking spray or use liners. To be safe, I always spray the inside of the liners too. Prepare muffin batter as directed, then divide evenly between liners. Bake for 18-25 minutes at 350 degrees or until tester comes out clean.
TO MAKE DAIRY FREE: Sub dairy free yogurt for greek yogurt, and use coconut oil, olive oil or vegan butter.
How to freeze banana bread: simply wrap it in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.