Island Bakes

Menu
  • Home
  • Recipes
    • Main Dish
    • Breakfast
    • Dessert
    • Salads
    • Weeknight Meals
    • View All Recipes
  • About
  • Contact
August 16, 2014

Banana Bread

Jump to Recipe

Photos updated April 2020

I love fruit and veggie breads. Something about them is so appealing and delicious. Maybe because it breaks up the monotony of plain ol’ bread. And it’s versatile because you can eat it any time of the day! I like to have it with breakfast alongside a smoothie, or with my morning coffee. Or sometimes as dessert!

This banana bread is a wonderful healthier version of the usual banana bread laden with butter. The yogurt makes a wonderful substitute for the heavy butter and oil, but still keeps it moist. This bread is bursting with flavor of all kinds. I amped up the cinnamon because I like it to be a little more than subtle. You all probably have your favorite banana bread recipe, but I was converted after the first time making this. I will never go back!


Recipe adapted from America’s Test Kitchen Healthy Family Cookbook

Continue to Content
Banana Bread

Banana Bread

Yield: 1 loaf
Prep Time: 6 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 11 minutes

This banana bread is healthier and full of flavor. It's perfect served warm with a slather of butter. Chocolate chips are optional!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripe bananas, peeled and mashed well
  • 4 Tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 325ºF. Grease an 8 1/2x 4 1/2-inch loaf pan. Set aside.
  2. Whisk the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a separate bowl, whisk the mashed bananas, melted butter, eggs, yogurt and vanilla extract together.
  3. Gently fold the banana mixture into the flour mixture using a rubber spatula until just combined. Then, fold in the chocolate chips. Pour the batter into the prepared pan and smooth the top.
  4. Place in the oven and bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55-65 minutes.
  5. Let the loaf cool in the pan for 10 minutes before turning out on a wire rack. Let cool 1 hour before slicing and serving. Store in plastic wrap in the refrigerator up to 4 days, allowing to come to room temperature before serving.

Did you make this recipe?

tag @islandbakes on Instagram

© Island Bakes

Post navigation

Chocolate Chip Cookie Dough Fudge
Blueberry Buckle Coffee Cake

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Lydia

Thanks for stopping by! I'm Lydia and I live in rural Alaska. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

Categories

Sign up to receive the latest recipes

INSTAGRAM FEED

Get all the latest recipes

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Connect with Lydia

Menu
  • Home
  • Recipes
  • About
  • Contact

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Facebook Pinterest Instagram
Copyright © 2023 • Island Bakes
Skip to Recipe