Description
A lighter, yet rich version of classic banana bread, perfect for using up ripe bananas while still being a delicious treat.
Ingredients
Wet Ingredients
- 3 pieces very ripe bananas (The darker and spottier, the better.)
- 2 pieces eggs (For structure and lift.)
- 1/3 cup honey or maple syrup (Gentler sweetness than white sugar.)
- 1/4 cup light olive oil or melted coconut oil (Provides necessary fat.)
- 1/3 cup Greek yogurt (Keeps the crumb tender.)
- 1 teaspoon vanilla extract (For flavor.)
Dry Ingredients
- 1 1/2 cups whole wheat flour (or a mix) (Adds fiber and structure.)
- 1 teaspoon baking soda (For leavening.)
- 1 teaspoon cinnamon (For flavor.)
- 1/2 teaspoon salt (Enhances flavor.)
Add-ins
- 1/2 cup chocolate chips (semi-sweet or dark) (Feel free to add more on top for extra prettiness.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper or grease it well.
- In a large bowl, mash the 3 very ripe bananas until mostly smooth. A few small lumps are fine.
- Add 2 eggs, 1/3 cup honey or maple syrup, 1/4 cup oil, 1/3 cup Greek yogurt, and 1 teaspoon vanilla to the mashed bananas. Stir until evenly mixed.
Baking
- Sprinkle in 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Stir gently until no dry flour is visible, being careful not to overmix.
- Fold in 1/2 cup chocolate chips, saving a spoonful to sprinkle on top if desired.
- Pour the batter into the lined pan and bake for 50 to 65 minutes, covering with foil during the last 15 minutes if the top browns too fast.
- Let the banana bread cool for at least 20 to 30 minutes before slicing.
Notes
Using very ripe bananas ensures moisture and sweetness. Avoid overmixing to keep the bread fluffy. Store tightly wrapped for freshness, or freeze slices for later. You can substitute oils and sweeteners as per availability.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Cuisine: American