Description
A refined version of classic banana bread using ripe bananas and smart swaps to reduce sugar and fat while maintaining rich flavor.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour (or 1:1 blend with whole wheat)
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs, room temperature
- 1/3 cup (80 ml) olive oil or melted unsalted butter
- 1/3 cup (80 ml) plain Greek yogurt
- 1/2 cup (100 g) brown sugar or coconut sugar, packed
- 1 tsp pure vanilla extract
- 1/2 cup powdered sugar, sifted (optional)
- 1–2 tbsp fresh lemon juice or milk (optional)
- 1/3 cup chopped walnuts or pecans, toasted (for topping)
- 1 banana, thinly sliced (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line with parchment, leaving an overhang.
- Whisk flour, baking soda, salt, and cinnamon in a bowl until uniform.
- In a separate bowl, mash the bananas until mostly smooth. Add eggs, oil, yogurt, brown sugar, and vanilla; whisk until glossy.
- Fold the dry ingredients into the wet in two additions. Mix just until streaks disappear.
- Transfer batter to the prepared pan and smooth the surface. Arrange banana slices on top and sprinkle with nuts.
- Bake for 50–60 minutes until a skewer inserted comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift onto a wire rack. Prepare optional glaze and drizzle over the cooled bread.
Notes
Slice with a serrated knife for clean edges. Serve with ricotta or cultured butter underneath for added flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg