Hey there! My name is Molly Leonard and I’m the recipe developer, photographer and writer over on What Molly Made. I’m huge fan of The Stay at Home Chef and was thrilled to be able to contribute to the delicious library of recipes Rachel has created. I love sharing baking recipes (both healthy and indulgent) so get excited to start baking with me each month! If you want to learn more about me and my story head on over to my About page:) I am beyond excited to share this whole wheat greek yogurt banana bread recipe with you! I know what you’re thinking, another banana bread recipe? Because the world needs another banana bread recipe. And in fact, you don’t need just any old recipe, you need THIS banana bread recipe. One of the greatest features of this whole wheat greek yogurt banana bread is it’s all mixed in one bowl. Meaning one less bowl to wash and dry and deal with. It’s a deal breaker in my book. It starts with the mashing of the bananas and then incorporating the eggs, coconut oil and greek yogurt. I used one whole egg and one egg yolk because the yolk creates such a dense and moist texture. The addition of the yogurt allows this recipe to be lower in oil and the tangy flavor from the yogurt provides a nice balance to the sweetness of the bananas and honey in this recipe. You can either use plain or vanilla greek yogurt, but note that the vanilla flavor will result in a little bit sweeter bread. After you add all of the dry ingredients this banana bread is ready for the oven. At around he 40 minute mark your kitchen/house will be filled with the sweet aroma of delicious banana bread. This is about the time you should check for extra browning! To avoid the top getting to browned, you may need to cover the top of the bread with foil and allow it to cook the rest of the way.
What if I don’t have overripe bananas? Can I use fresh bananas instead?
Don’t worry if you don’t have perfectly ripe bananas waiting for you at this moment. Typically my banana bread cravings hit me at a moment’s notice and I don’t have days to wait for the brown specs to arrive. No worries, because this simple trick is going to turn your not so ripe bananas into perfect ready-for-banana-bread texture in under 20 minutes. Just preheat your oven to 350°F and place your bananas on a parchment paper lined baking sheet. Once it’s preheated, throw them in the oven for 15-20 minutes. The outside of the bananas will begin to speckle brown, this is what you want. Remove the bananas from the oven and let them rest on the baking sheet for 5-10 minutes. Do not panic, your bananas are going to turn completely brown. This is also what you want! Once cool enough you’ll peel the banana and you’ll have a beautiful yellow and mushy banana that’s ready to use.
Can I use this recipe to make banana bread muffins?
You could totally turn this recipe in to muffins if you so choose. Fill a 12-count muffin pan almost full with batter and bake at 350°F for 18-20 minutes. Happy baking! And know you have a virtual cheer squad (aka me) encouraging your healthy habits as you bake your way through healthy resolutions. Enjoy! Δ Δ
