We had three banana’s that were perfectly ripe for Banana Bread. I hate to see food go to waste, so I try to use whatever we have in the kitchen and hope for the best.

I never add salt to my baking anymore. Usually I use brown sugar, but this time I wanted to try without sugar (plus I’m not the type of person to use artificial sweeteners). It also called for butter, typically people substitute with oil… I decided to try greek yogurt. It’s my first time doing it this way, so literally was hoping for the best with this recipe I’ve created.

Today’s Banana Bread Ingredients:

3 Bananas

2 Cups whole wheat all-purpose flour

2 Eggs

1 Tsp baking soda

1/2 Cup 0% fat vanilla greek yogurt

Vanilla extract (I never measure)

Chocolate chips (optional)

Instructions:

1) Preheat the oven to 350 degrees and line loaf pan with parchment paper OR grease well with butter OR oil (I NEVER use PAM or other cooking sprays).

2) In a medium bowl, mash the banana’s until they are well mashed (I do like getting some small chunks of banana into the bread, so some chunks are perfectly fine).

3) Add the eggs, vanilla extract and yogurt to the banana mixture. Mix well until fully combined.

4) In a separate bowl mix the flour and baking soda together.

5) Slowly add dry ingredients to the wet mixture. Mix combined.

6) Pour the batter evenly into the loaf pan and bake for 35-40 minutes, or until the top is puffed, brown and cake tester comes out clean.

7) Allow the bread 5-10 minutes to cool in the pan. And then remove and continue to cool on a wired rack.

8) Serve cold, room temperature or warm!

I like to pre-slice the whole loaf and wrap them up in tin foil. Typically half of the loaf ends up being enjoyed same day or day after and the other half I’ll freeze pre-sliced, individually wrapped and in a large freezer bag.

Ways to enjoy your banana bread:

✨ Enjoy it with a nice cup of coffee OR tea.

✨ Put some butter OR peanut butter on it.

✨ Have it as a side with a big breakfast (bacon & eggs!!)

~*ATBW*~