Banana Nut Bread With Yogurt And Whole Wheat Flour Recipes

WHOLE WHEAT-BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
• Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.

WHOLE WHEAT BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

HEALTHY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
• Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
• Add flour and stir gently just enough to mix.
• Pour batter in prepared loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.

BANANA NUT BREAD WITH YOGURT AND WHOLE WHEAT FLOUR

Steps:

• Stir together flour, baking powder and soda. Set aside.
• With electric mixer, beat sugar and yogurt. Add eggs, one at a time, and milk, beaintg until smooth after every new addition.
• Add flour mixture and banana alternately to creamed mixture. Fold in nuts.
• Turn batter into lightly greased 8x4x2-inch loaf. Bake for 60-65 minutes at 350degrees.

HONEY-SPICE WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Coarsely chop walnuts.
• Place walnuts in a large bowl. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, salt, and nutmeg; mix until combined.
• Mix mashed bananas, honey, eggs, yogurt, coconut oil, butter, and vanilla extract together in another large bowl. Add banana mixture to flour mixture, mixing with a wooden spoon or rubber spatula until batter is just blended.
• Grease a 9x5-inch loaf pan. Pour batter into prepared pan.
• Bake in the preheated oven until edges and top are golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

BANANA BREAD WITH GREEK YOGURT

Steps:

• PREP: Preheat the oven to 350 degrees F. Grease and flour a bread pan; set aside. I use an 8x4-inch bread pan. Remove the skins and then mash the bananas with a fork.
• WET INGREDIENTS: In a large bowl, stir together the mashed bananas, Greek yogurt, egg, vanilla, coconut oil (measure in melted form), honey, and brown sugar until well combined.
• FLOUR: From your 1 cup of flour, remove 1 tablespoon and replace it with 1 tablespoon of cornstarch (this makes a lighter, cake-like flour). Stir.
• DRY INGREDIENTS: In another bowl, stir together the baking soda, salt, cinnamon, flour/ cornstarch mixture, and oat flour (measure oat flour after blending the oats. To make oat flour, put old-fashioned or quick oats in a blender and pulse them until they resemble flour).
• COMBINE: Mix the wet and dry ingredients together until just combined (over-mixing will yield a dense bread).
• BAKE: Pour into the prepared bread pan. If desired, sprinkle 1-2 tablespoons brown sugar on top of the bread for a nice crust. Bake for 45-65 minutes or until a fork comes out clean when inserted into the center, or the bread starts to pull away from the edges. If needed, tent the top with foil if the top of the bread is baking faster than the rest.
• STORAGE: Store in an airtight container in the fridge. (Microwave a piece for 5-10 seconds before enjoying.) Bread is best eaten within 2-3 days. Otherwise, tightly wrap individual pieces and freeze.