As an extension of my last health-kick post, I decided to make this Whole Wheat Banana Bread. During hot summer days, the shelf life of bananas seems to be as short as Snooki’s skirts. I usually only buy them two or three at a time (bananas, not Snooki’s skirts) and even then must eat them immediately. So what to do with some truly sad, overriped bananas?

Turn those ugly duckling bananas…

into a beautiful swan banana bread.

I adjusted this Cooking Light recipe by swapping half of the flour with whole wheat flour and added a bit of cinnamon for a nice aromatic punch. The texture was a bit denser with the addition of the whole wheat but the flavor was delicious. In the future, I may mess around more with this basic recipe maybe with some flax seed meal, different spices, or replacing the butter with oil. either way you make it, banana bread is bound to be YUM!

Whole Wheat Banana Bread
adapted from Cooking Light

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 ½ cups mashed ripe banana (about 3 bananas)
  • ⅓ cup plain low-fat yogurt (I used vanilla Greek yogurt)
  • 1 teaspoon vanilla extract

(1)  Preheat oven to 350° F. Grease an 8 ½ x 4 ½-inch loaf pan.
(2)  Lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, combine the flours, baking soda, cinnamon and salt, stirring with a whisk.
(3)  In a small bowl, combine the banana, yogurt and vanilla; mash together.
(4)  Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
(5)  Add the eggs, 1 at a time, beating well after each addition. Add banana/yogurt mixture and blend well.
(6)  Slowly add flour mixture; beat at low speed just until moist. Make sure not to overmix the batter, a few specks of flour should still be seen. Spoon batter into the loaf pan.
(7)  Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

on another note, I’d like to say to my friend

Happy Birthday Morgan!


Can’t wait to see and celebrate with you (hope you like banana bread!). I hope everyone’s looking forward to the long Labor Day weekend ahead. I’ll be heading to Nashville/Murfreesboro to see some old familiar faces. SO excited!

One thought on “b-a-n-a-n-a-s!

  1. Thank you for the shoutout and happy birthday! I also actually had banana bread for breakfast this morning so very ironic, though I’m sure yours is much much better!

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