This day is bananas….B-A-N-A-N-A-S!
Actually, this entire winter has been bananas, which is why it’s so appropriate that today is National Banana Bread Day. So, I decided to celebrate with this recipe using whole wheat flour.
If you’ve kept up with the blog, you know that the hubs and I have been living in an extended stay hotel while our home is being renovated. Last August our neighbor’s home exploded causing major damage to our home, which is why we had to move out. One thing that has definitely made the experience easier is the staff at the Marriott. These folks are angels in disguise and have treated us so well. In fact, the cook at the hotel has such a positive attitude, he makes Oprah look grumpy. And like Oprah, he loves to give things away including freshly baked loaves of banana bread to all of the long term guests.
“And you get banana bread and YOU get banana bread!”
There’s something so comforting about a loaf of banana bread. Whoever thought to combine sad bananas with with flour, sugar and eggs was a genius.
One way that you can make banana bread a little healthier is by switching to whole wheat flour, using a stevia sugar blend and using Greek yogurt as a way to reduce the amount of butter.
Whole wheat flour has about the same amount of calories per serving as regular flour, but it has 4 grams of fiber per serving!
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas
- 1/4 cup brown sugar
- 1/2 cup sugar (OR use 1/4 cup Truvia Sugar blend)
- 2 eggs
- 1 TB vanilla extract
- 1/4 cup plain Greek Yogurt
- 1/4 cup butter
Preheat oven to 350 degrees. Lightly grease a 9″ loaf pan with butter or cooking spray.
In a large bowl, combine flour, baking soda and sat. Set aside.
In a separate bowl, mash the bananas until they are soft and mushy. Add sugar, eggs, vanilla, yogurt and butter.
Combine the dry ingredients with the wet ingredients and stir well. Bake for 50-55 minutes until the top is golden brown.