Ingredients
- Butter or cooking spray for greasing
- 1/2 cup unsalted butter (1 stick)
- 3 medium overripe bananas mashed (about 1 cup)
- 1/2 cup plain nonfat Greek yogurt
- 3/4 cup coconut sugar
- 2 large eggs
- 1/3 cup almond milk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips, 70% cacao or higher optional
Instructions
- Preheat your oven to 325°F and lightly grease a 9x5-inch loaf pan with butter or a spritz of cooking spray.
- In a small saucepan, brown the 1/2 cup butter by melting over medium heat. Keep an eye on it as it foams and then begins to turn a golden brown. Remove it from the heat to prevent burning.
- In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, coconut sugar, eggs, almond milk, and vanilla extract. Pour in the cooled brown butter and stir until everything is well combined.
- Gently fold the whole-wheat pastry flour, baking soda, and sea salt into the wet mix just until incorporated. Add chocolate chips, if using. Be gentle to keep the bread tender.
- Transfer the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for 50-60 minutes. It's done when a toothpick inserted into the center comes out mostly clean.
- Let your banana bread cool in the pan for about 15 minutes before transferring it to a wire rack.