This delicious whole wheat banana bread recipe is a favorite in our home. It provides whole grains with whole wheat flour and oats and gives you a little extra protein with greek yogurt and almond flour. It’s adapted from this Sour Cream Banana Bread recipe.
And the kids gobble it up! It’s a large batch that makes 4 – 5 loaves depending on the size of your loaf pans. It freezes well. Or you could make a half batch.
Whole Wheat Banana Bread Recipe with Greek Yogurt
1 cup brown sugar
1 cup organic cane sugar
3/4 cup butter
6 overripe bananas (mashed)
16 oz plain greek yogurt
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
4 cups wheat flour
1/2 cup oats
1/2 cup almond flour
Preheat the oven to 325 degrees. Grease 4 loaf pans and set aside.
Cream butter and sugar. Add bananas, greek yogurt, vanilla, cinnamon and eggs and mix. Batter will be lumpy. Mix in salt, soda, flour, oatmeal and almond meal just until combined. Don’t overmix.
Optional for cinnamon swirl to bread:
1/2 cup sugar
1 Tbsp cinnamon
Sprinkle pans with cinnamon sugar mixture (use about half). Fill the pans with half of the batter and add another sprinkling of cinnamon sugar. Put remaining batter in the pans. Bake at 325 for 50-60 minutes until knife comes out clean.