Multi-Grain Healthier Banana Bread
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I have been buying extra bananas the last few times at the grocery store for my banana bread loving boy. This last batch got brown particularly fast so I found myself with a huge stash of bread in the freezer. Yup. Banana bread time. Logan’s favorite thing for me to bake.
It is always a nice surprise when digging through the freezer to find a huge stash of frozen, ripe bananas. We gobble treats like banana bread up so fast that I usually bake two or three loaves, most often with the intention to freeze at least one extra.
Banana bread is one of those things where everyone is convinced that their recipe is the absolute best. I won’t claim that this is the best, but it is most definitely one of the best in our house.
This hearty banana bread features whole wheat flour, barley flour, and oat flour for some extra grains and nutrients. It makes me feel a little less guilty that two loaves don’t even last us the week. When we have baked goodies for a treat around here it is hard for everyone to keep their hands off of them.
What is your best ever banana bread recipe?
- 1 1/2 cup flour (half all-purpose and half whole wheat)
- 1/4 cup barley flour
- 1/4 cup oat flour
- 1/4 cup cold-milled flax
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup brown sugar
- 1/4 cup butter, melted
- 3/4 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 1/2 cup ripe bananas, pureed
- Preheat the oven to 375 degrees F.
- In a medium-large mixing bowl combine the flour through brown sugar. Stir well. In a small bowl, combine the butter though pureed bananas. Mix well.
- Make a well in the center of the dry ingredients. Pour in the liquids and stir with a wooden spoon until mixed. Don't over beat, just stir until it is combined and there are no dry spots left.
- Divide batter between 1 or 2 greased loaf pans, depending on the size you have. I have a nice medium-sized one that fits almost all the batter in. Then with the little bit extra I make 4 muffins for Logan because he prefers it that way. I prefer it as the bread because it gets a nice crust on top.
- Bake at 375 degrees F for40-60 minutes, or until a toothpick comes out clean. The muffins will take about 15 minutes.
Note: I puree the banana instead of mashing it because I don't like bananas and I don't enjoy chunks of banana in my banana bread. Feel free to mash if you prefer it that way.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 232 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 42mg Sodium 270mg Carbohydrates 39g Net Carbohydrates 0g Fiber 3g Sugar 19g Sugar Alcohols 0g Protein 5g