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Honey Whole Wheat Banana Bread (version 1)

May 16, 2017

This is a somewhat healthier version banana bread. It certainly doesn’t stand up to the original one here.  I didn’t have any chocolate chips on hand so I opted for shredded coconut instead for a sweet note.  I also just used whole wheat flour and not pastry flour which likely took away some good light texture.  Pastry flour has less protein content making it more airy.  So I bet it would be better as performed in the original recipe below.

I tried this version later and think it was better.  I included chocolate chips this time and it kept it more moist.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 45-60 min
Total Time: 75 min
Yield: 1 loaf, 12ish slices
Taste: Medium


1 1/2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 heaping cup mashed ripe banana (about 2-3 bananas)
1/3 cup honey
1/3 cup nonfat plain greek yogurt
1 tablespoon olive oil
1 1/2 teaspoons vanilla
2 1/2 tablespoons unsweetened vanilla almond milk (I used regular milk)
1 egg
1 egg white
2/3 cup chocolate chips


1. Preheat oven to 325 degrees F. Grease a 8×4 or 9×5 loaf pan with cooking spray.

2. In a large bowl, whisk together flour, baking powder,baking soda, and salt; set aside.

3. In a separate medium/large mixing bowl, combine mashed banana, honey, Greek yogurt, olive oil, milk and vanilla and beat on low until smooth in consistency.

4. Add in the egg and egg white to the wet ingredients and beat again until well combined, about 1 minute.

5. Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix! Next gently fold the chocolate chips into the batter.

6. Spoon all of the batter into the greased loaf pan. Bake at 325 degrees for 45-60 minutes or until a toothpick inserted into middle of the bread comes out clean.

Source: Ambitious Kitchen


From → Bread, Breakfast

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