Easy Banana Bread Recipe

Introduction

This easy banana bread recipe is a perfect way to use ripe bananas and enjoy a moist, flavorful loaf. Made with whole wheat flour and chopped pecans, it’s a wholesome treat ideal for breakfast or a snack.

Ingredients

• 1 1/2 cups White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3/4 cup Chopped Pecans
• 1/4 cup Granulated Sugar
• 1/2 cup Low Fat Vanilla Yogurt
• 2 Eggs
• 2 Bananas
• 1/4 cup Coconut Oil
• 1/2 teaspoon Vanilla Extract

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C). Lightly spray an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray. In a medium bowl, combine the flour, sugar, baking soda, and salt. Set aside.
2. Step 2: In a blender, add the eggs, coconut oil, vanilla yogurt, bananas, and vanilla extract. Secure the lid.
3. Step 3: For a Blendtec blender, press the batters button. Pour the blended mixture into the dry ingredients and gently fold with a spatula until just combined. Add the chopped pecans and pulse 1 to 3 times to mix evenly.
4. Step 4: For a Vitamix blender, start on speed 1, turn the machine on slowly, and increase to speed 5. Blend for 10–15 seconds until smooth. Pour the batter into the dry mixture and fold gently by hand to combine. Stir in the chopped pecans.
5. Step 5: Pour the batter into the prepared loaf pan. Bake for about 60 minutes, or until a knife inserted in the center comes out clean.
6. Step 6: Remove the banana bread from the oven and allow it to cool before slicing. Enjoy your homemade, wholesome treat!

Tips & Variations

• For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
• Use very ripe bananas for the sweetest, most flavorful bread.
• Try adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• If you prefer, replace coconut oil with melted butter or another mild oil of your choice.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months by wrapping it well in foil and plastic wrap. To reheat, thaw at room temperature and warm slices in a toaster oven or microwave briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of white whole wheat flour?

Yes, all-purpose flour can be used as a substitute, though the texture and flavor may be slightly less hearty.

How ripe should the bananas be?

Bananas should be very ripe with plenty of brown spots for the best sweetness and moisture in your bread.

Easy Banana Bread Recipe

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★★★★★

4.9 from 97 reviews

• Author: Luna
• Total Time: 75 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Diet: Low Fat

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Description

This Easy Banana Bread recipe is a moist, flavorful loaf made with white whole wheat flour, ripe bananas, and a hint of vanilla. The addition of chopped pecans adds a delightful crunch, while using low fat vanilla yogurt and coconut oil keeps the bread tender and slightly healthier. Perfect for breakfast, a snack, or dessert, this classic banana bread is simple to prepare using a blender and baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 cup Granulated Sugar
• 3/4 cup Chopped Pecans

Wet Ingredients

• 2 Eggs
• 2 Bananas, ripe
• 1/4 cup Coconut Oil
• 1/2 cup Low Fat Vanilla Yogurt
• 1/2 teaspoon Vanilla Extract

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350 degrees F (180 degrees C) and lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray to prevent sticking.
2. Mix dry ingredients: In a medium bowl, combine the white whole wheat flour, granulated sugar, baking soda, and salt. Set this mixture aside for later.
3. Blend wet ingredients: Place the eggs, coconut oil, low fat vanilla yogurt, bananas, and vanilla extract into a blender. Secure the lid firmly before blending.
4. Blend batter: For Blendtec users, press the batters button to blend smoothly. For Vitamix users, start at speed 1, then increase to speed 5 and blend for 10-15 seconds until well mixed.
5. Combine batter and dry ingredients: Pour the blended wet ingredients into the dry ingredient bowl. Use a spatula to gently mix them until just combined without overmixing.
6. Add pecans: Fold chopped pecans into the batter. You may pulse 1 to 3 times in your blender or stir by hand to incorporate evenly.
7. Pour batter into pan and bake: Transfer the batter into the prepared loaf pan and bake for 60 minutes, or until a knife inserted in the center comes out clean.
8. Cool and serve: Remove the banana bread from the oven, allow it to cool in the pan for a few minutes, then transfer it to a wire rack before slicing and serving. Enjoy!

Notes

• Using ripe bananas will enhance the sweetness and flavor of the bread.
• For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
• Ensure not to overmix the batter to keep the bread tender and light.
• You can store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing banana bread slices in an airtight container is possible for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Banana Bread, Easy Banana Bread, Healthy Banana Bread, Whole Wheat Banana Bread, Breakfast Bread, Nutty Banana Bread