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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.

That extra loaf almost never even makes it into the freezer.

Multi-Grain Healthier Banana Bread

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.

I love this bread with a little Laughing Cow Strawberries and Cream or Laughing Cow Cinnamon Cream spread on top of a toasted slice of bread for breakfast or a snack.

What is your best ever banana bread recipe?

Multi-Grain Healthier Banana Bread

Multi-Grain Banana Bread with Flax

Yield: 1 large loaf
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

It’s worth mentioning that this is a very yummy solution to the overripe banana problem. Even if you don’t like bananas. I would know.


  • 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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Information
Yield 12 Serving Size 1
Amount Per Serving Calories 232Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 270mgCarbohydrates 39gFiber 3gSugar 19gProtein 5g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Tiffany Boyd

Friday 31st of May 2013

can I use all whole wheat flour and ap flour for the oat flour and barley flour? can I use regular yogurt for the greek? just trying to make this with things I have on hand! :)


Friday 31st of May 2013

yes you can use all purpose or a mix of all purpose and whole wheat and greek yogurt is fine.

Rachel @ Baked by Rachel

Tuesday 21st of May 2013

Not much beats a slice of moist banana bread! Love your version.


Tuesday 21st of May 2013

I love banana bread and this healthier versions sound so so good!

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