Yummy, but not too sweet banana bread. I was looking for a whole wheat banana bread recipe on the internet and I ended up coming up with my own, due to wanting to modify all the recipes I found. I only had two banana’s so I added Huckleberry yogurt. The yogurt gave a delicious texture and added some sweetness as well, but you couldn’t really taste the huckleberries, bummer!
2 ripe mashed Bananas
½ Cup Canola Oil
½ Cup Honey
1 6oz. cup of yogurt (I used Tillamook Mountain Huckleberry)
1 tsp Vanilla Extract
¾ tsp Baking Soda
1 tsp. Kosher Salt
2 cups Whole Wheat Flour
Cream bananas, oil, honey, eggs and yogurt. Add Vanilla. Combine soda, salt and whole wheat flour. Add dry ingredients to the wet ingredients and mix, but don’t over mix.
I used a mini loaf pan that has 8 loaves and baked it for 25 minutes at 350. You could use a large loaf pan, baking time would be 45-60 minutes.
Nutrition Facts (based on 12 servings)
Serving Size 1 serving (85.5 g) Amount Per Serving
Total Fat 10.4
Total Carbohydrates 33.1g
Dietary Fiber 3.3g