Whole Wheat Banana Bread

You’ll be delighted when you bite into this moist low-fat banana bread made with yogurt!

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Servings 16

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( 22 ) Ratings

22 Ratings

5 Stars 21%

4 Stars

3 Stars 25%

2 Stars 18%

1 Stars

Member Reviews ( 9 )

1311b3bc-5fa3-4dd9-9483-298c916baccf

ingredients 10
Prep Time 15 min
Total Time 2 hr 30 min

Ingredients

3/4: cup all-purpose flour

3/4: cup whole wheat flour

1/2: cup sugar

3/4: cup mashed very ripe bananas (about 2 medium)

1: container (6 oz) Yoplait® Greek Fat Free plain yogurt

1/3: cup vegetable oil

1: teaspoon baking soda

1/2: teaspoon salt

2: eggs

1/2: cup coarsely chopped nuts

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Directions

1 Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2 In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.

EXPERT TIPS

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Expert Tips

You can make this recipe with 1 1/2 cups all-purpose flour, and omit the whole wheat flour.

For the best flavor, use bananas that have lots of brown specks on the skin and are slightly soft.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 170mg; 170%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Cyndi

report Posted May. 21, 2013 4:24 PM

I cooked for 50 minutes and it was gooey. To be fair, most of my quick breads turn out gooey so it's not the recipe, it's something I'm doing wrong. However, the little bit that was edible was outstanding!

83crystal

report Posted Oct. 21, 2012 1:23 PM

Does it matter if you don't use the yogurt in this recipe? I have made it without, it tasted so good. I also used brown sugar as well.

cmmurray03

report Posted Apr. 11, 2012 2:02 PM

I love this banana nut bread!!! I bake this recipe in mini-loaf pans using 1/2 cup of the batter per loaf and it only takes 20 -25 minutes to bake. This makes the perfect size for breakfast, a snack, or sharing with friends.

kwoodmom

report Posted Jan. 24, 2012 2:55 PM

This was absolutely fantastic! It was easy to make and then I substituted chocolate chips instead of nuts. My kids LOVED it!

kitchengurl

report Posted Jan. 20, 2012 2:30 PM

I had a recipe similar to this, years ago, and have been searching for something that lived up to that old recipe...lost it years ago! My only changes to this one were that I added three larger bananas and for the nuts...toasted pecans. Turned out so unbelievably yummy!