This whole wheat banana bread is made with Greek yogurt and blueberries for a healthy breakfast or snack that is so easy to make!
This bread is BANANAS B-A-N-A-N-A-S.
Like, literally. Because it’s banana bread.
But, I just HAD TO. Even though that song is so 5 years ago, it just started playing through my head while I was baking.
There may have been some dancing around the kitchen, pretending my whisk was a microphone.
There also may have been some face planting into the floor. Socks + hardwood + dancing around like a crazy person don’t really GO.
But, that is all just hypothetical. You know how it is.
Back to bread.
Bread that just so happens to be made with Greek yogurt (the PROTEIN,) and naturally sweetened with bananas (obvi) and coconut sugar. <— MY LUHVAH.
Bread that ALSO happens to be whammo-jammo packed with whole wheaty-good-for-your-body NUMS that is perfectly accentuated by BRIGHT, FRESH POPS of blueberries.
Bread that ALSO (the threequel?) happens to not be my own, personally developed recipe.
How-EV-er, this recipe is the brain baby of my ultra-awesome, and SUPER talented friend Kelly from Nosh and Nourish!
You’ve seen her stuff. Remember the Chocolate Lava Cakes, Avocado Smoothie Bowl, Healthy Ginger snaps and Roasted Sweet Potatoes? She is one of the super fab ladies that participates in the monthly healthy roundup that ya’ll see around FFF.
AND NOW, she’s a COOKBOOK AUTHOR.
Kelly recently published her first cookbook called “Superfoods at Every Meal,” and that is where this recipe is coming to your face from.
Inside of this gem you will find easy, nutritious and OMGSOTASTY recipes that help you include Greek yogurt, walnuts, coconut oil, eggs, honey, blueberries, sweet potato, chickpeas, quinoa AND kale at every meal throughout your day.
Did I mention you will also find some GORGEOUS photos all taken by Kelly herself?
I can barely find time to clean my bathroom (which may be intentional) let alone find the time to write AND photograph a WHOLE entire cookbook.
This lady. She got DA SKILLZ.
Let’s talk about the texture of this bread. Because it’s totally my jam.
I was going to say totally my BLUEBERRY jam, and try to be all KYOOTE and FUN. But then you might be confused and you would buy blueberry jam, realize there is no jam in here, and hate me forever and ever and ever x 6.
Not that I am over-exaggerating. You know I NEVAH do that.
You guys. This banana bread is so MOIST. I KNOW that so many people dislike that word. But Google could not find anything better, so there ya have it.
But really, when there is so much SUPER baked into one loaf, how can you expect anything but ultra-tender (read: moist) perfection?
You just can’t.
Now, join me in putting on your cape and your superman abs suit, and clicking on over to Amazon to get your superfood on.
Cap and abs suit not optional.
Whole Wheat Banana Bread with Greek Yogurt and Blueberries
- 1 3/4 Cup White Whole Wheat Flour 210g
- 1 Tbsp Baking powder
- 1/2 tsp Sea salt
- 1/2 CupCoconut sugar 100g
- 1/4 Cup Honey 80g
- 1 tsp Pure Vanilla extract
- 1 Cup Mashed banana 225g
- 2 Eggs
- 3/4 Cup Plain Greek yogurt 172g, I used Non-Fat
- 1 Cup Organic blueberries 155g
- Preheat your oven to 375 degrees. Spray a9x5x3 inch loaf pan with nonstick spray.
- Combine the flour, baking powder, salt and sugar in a small mixing bowl. Stir thoroughly.
- Combine the honey, vanilla, bananas, eggs, and Greek yogurt in a large mixing bowl. Stir thoroughly then add in the dry mixture. Fold in the blueberries.
- Pour the batter into the prepared pan. Bake for 45-60 minutes* or until golden brown and a skewer inserted into the center comes out clean. Let cool in the pan before turning out onto a wire rack to cool completely.
*Kelly's recipe says to bake 60 minutes. I baked mine 50 minutes and it was still a little brown on the outside, so watch it closely during the last minutes of baking time.
I often bake this bread the night before and serve it the following morning for breakfast or brunch. Simply let the loaf cool in the loaf pan for an hour after baking, cover it with foil, and refrigerate overnight. It makes slicing the bread much easier and makes mornings a breeze!
Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
One slice is 6 Weight Watcher SmartPoints.
More healthy Banana goodness:
Whole Wheat Banana Muffins with Chocolate Chips
Banana Baked Breakfast Quinoa
Kelly’s Top Two Favorite Recipes from her blog:
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!