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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
