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Whole Wheat Banana Bread with Greek Yogurt and Chocolate Chips Recipe

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  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (9x5 inch)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Whole Wheat Banana Bread with Greek Yogurt is a moist, wholesome twist on classic banana bread packed with nutritious ingredients. Made using whole wheat flour, ripe bananas, and creamy Greek yogurt, it offers a perfect balance of sweetness and tang. The recipe includes delicious variations such as chocolate chips, cocoa powder, blueberries, lemon zest, and a cinnamon streusel topping, making it a versatile and delightful treat great for breakfast or snack time.

Ingredients

Scale

Main Ingredients

  • 2 large eggs
  • 1 cup mashed bananas
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1/2 cup Greek yogurt
  • 1 3/4 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt

Optional Mix-ins

  • 1/2 cup chocolate chips or chunks
  • 1/4 cup cocoa powder (for double chocolate variation)
  • 1 cup blueberries
  • 1 lemon zest (for lemon variation)
  • 2 teaspoons cinnamon (for cinnamon flavor)

Cinnamon Crunch Streusel Topping

  • 1/2 cup regular flour
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 teaspoon cinnamon

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 360°F (182°C). Grease a 9×5 inch loaf tin thoroughly to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, mashed bananas, sugar, oil, and Greek yogurt until smooth and well combined, providing the moist base for the banana bread.
  3. Add Dry Ingredients Carefully: Sprinkle the whole wheat flour, baking powder, salt, and your choice of cornstarch, extra flour, or cocoa powder over the wet mixture. Gently fold the ingredients together, being careful not to overmix to maintain a tender crumb.
  4. Incorporate Mix-ins or Prepare Topping: For any variations like chocolate chips, blueberries, or lemon zest, fold in these mix-ins now. If you opt for the cinnamon crunch streusel topping, crumble the flour, brown sugar, butter, and cinnamon together with your fingertips to form a crumbly mixture, then evenly distribute it on top of the batter in the loaf tin.
  5. Bake the Bread: Pour the batter into the prepared loaf tin. Place it in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
  6. Cool and Serve: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This ensures easier slicing and better texture.

Notes

  • Do not overmix the batter to avoid a dense banana bread.
  • Substitute cornstarch with additional whole wheat flour if preferred.
  • Use very ripe bananas for the sweetest flavor and best texture.
  • Make sure the toothpick comes out clean to verify that the bread is fully cooked.
  • The streusel topping adds a delightful crunch but is optional.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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Find it online: https://quickkitchenfix.com/whole-wheat-banana-bread-with-greek-yogurt-and-chocolate-chips-recipe/