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Healthier Banana Bread

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 mini loaves 1x

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Ingredients

  • 1/2 cup coconut oil (in liquid form)
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup whole milk Greek yogurt
  • 1 cup banana pulp (about three ripe bananas)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup crushed sliced almonds*

Instructions

  1. Preheat oven to 350 degrees and spray four mini loaf pans** with nonstick spray.
  2. In the bowl of an electric mixer, cream coconut oil and sugar together on medium speed. Add eggs one at a time, mixing well in between.
  3. Add Greek yogurt, banana pulp, and vanilla extract and mix.
  4. In a separate bowl, mix flour, salt and baking soda. On low speed, mix the dry ingredients into the batter.
  5. Stir in the nuts until well incorporated.
  6. Divide the batter between the loaf pans, filling each about halfway.
  7. Bake for 30-33 minutes, or until the tops are browned and a toothpick inserted into the center comes out clean.

Notes

*I love the texture of this bread with the sliced almonds. I simply crush them up in the bag before opening it. It gives a wonderfully delicate crunch. **My mini loaf pans are 3″ wide x 5 1/2″ long x 1 3/4″ deep. You can also make 18 muffins with this recipe. Reduce baking time to about 20 minutes.


Nutrition

  • Serving Size: 1 mini loaf
  • Calories: 854
  • Sugar: 63g
  • Sodium: 490mg
  • Fat: 45g
  • Saturated Fat: 25g
  • Unsaturated Fat: 16.9g
  • Trans Fat: 0g
  • Carbohydrates: 104g
  • Fiber: 9.7g
  • Protein: 16g
  • Cholesterol: 95mg