Like most toddlers, my son goes through phases of being obsessed with a particular food and then wanting nothing to do with it. These phases can last weeks or just days, which makes it difficult to plan for. But in an effort to keep the peace, I aim to have his usual favorites on standby knowing I’ll end up eating whatever has fallen out of his favor that week. This week he has decided he hates bananas and this left me with a bunch of browning bananas and a craving for banana bread.
What I love about this particular banana bread is that it is hearty enough for breakfast. I have never been one of those women who could eat a croissant, sip a small coffee and be satisfied until lunch. I need real food to hold me over – oatmeal, heavy Greek yogurt, whole wheat toast with nut butters and tons of fruit. And tons of coffee. So I was surprised the first time I made this recipe that the single slice of banana bread with almond butter held me over until lunch. The oatmeal adds a denseness that is satisfying while the yogurt and banana keep the bread soft and moist. I love it with simple almond butter and strawberries but I am guessing this will also make AMAZING french toast.
Also, I strongly suggest adding chocolate chips, dried fruit and/or nuts into the batter as well. Anything your family loves! I kept it simple this time as my husband and I disagree on toppings – he prefers jellies or butter and I am all about almond butter and sliced strawberries. So if I keep the bread plain we can go our separate directions.
1/2 cup Greek yogurt
3 bananas, mashed
1/3 cup brown sugar
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup oats
Pre-heat your oven to 350 degrees and prep a loaf pan with non-stick spray. Set aside.
In a medium bowl, combine yogurt, mashed bananas and brown sugar until the sugar is dissolved. Whisk in one egg at a time then the vanilla.
In a second bowl, combined all dry ingredients. Slowly add dry ingredients to the banana mixture, stirring until just combined. You would add your mix-ins at this point if you want.
Pour the batter in the loaf pan and bake for 45 to 50 minutes or until a toothpick comes out clean. I tented mine with foil about 30 minutes in to prevent it from getting too dark on top. Full disclosure, I should have tented about five to ten minutes sooner.
Let cool for ten minutes in the pan before removing and placing the loaf on a cooling rack to cool completely before packing up to store. I keep this on the counter in an airtight container for about four days, or a bit longer in the fridge.