Banana bread is a great snack to have with coffee in the morning. You can eat it room temperature or warmed up in the microwave. Bananas contain potassium, a nutrient important for many cellular processes. This banana bread contains yogurt and eggs for extra protein that will help keep you full for longer.



 

    Serves: 12 servings    Total Time:  70 minutes Prep Time: 10 minutes Cook Time: 60 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Bananas - 3 ripe, mashed Eggs - 2 Maple\_syrup - ⅓ cup, pure  Yogurt - ½ cup plain or vanilla Greek Oil - ⅓ cup flavorless cooking oil like vegetable or olive oil Vanilla - 1 teaspoon vanilla extract Flour - 1 ¾ cup all-purpose or whole wheat flour Baking\_soda - 1 teaspoon Cinnamon - ½ teaspoon Salt - ¼ teaspoon  

## Instructions

Step 1

Preheat oven to 350 °F. Grease a 9x5” loaf pan with non-stick cooking spray.

Step 2

In a large bowl, mix together mashed bananas, eggs, maple syrup, Greek yogurt, oil, and vanilla until combined.

Step 3

Add whole wheat flour, baking powder, baking soda, and salt to banana mixture and mix until just combined.

Step 4

Pour mixture into loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 

Step 5

Allow to cool in loaf pan for 5-10 minutes before transferring to wire rack to cool completely.

 

### Notes

Add 1/2 cup of walnuts, chocolate chips, or dried fruit into the batter for added texture and sweetness!

**To make into muffins:** Spray a 12-cup muffin tin with non-stick cooking spray or use liners. Prepare batter as directed and divide evenly between the liners. Bake for 18-25 minutes or until a toothpick inserted into the center comes out clean.

## Nutrition Information

  Serving Size: 1 serving Calories: 178 Calories Fat: 5.8g Saturated Fat: 4.2g Carbohydrates: Net Carb: 28.4g Dietary Fiber: 3.4g Protein: 4g 

## Dietary Restrictions

 Vegetarian