Ingredients
- 2 cups whole-wheat flour
- 3/4 cup organic coconut sugar
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ripe bananas plus additional banana slices for topping, optional
- 2 large eggs
- 6 ounces plain, nonfat Greek yogurt
- 1/3 cup extra-virgin olive oil
- 1 teaspoon pure vanilla extract
Instructions
- Begin by preheating your oven to 350°F. Lightly grease an 8-inch bread pan with olive oil or nonstick spray and line it with parchment paper for an easy release.
- In a small bowl, whisk together the whole-wheat flour, coconut sugar, pink salt, baking soda, and baking powder.
- In a separate, medium-sized bowl, mash the bananas until smooth. Whisk in the eggs, Greek yogurt, olive oil, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture. Stir until just combined to avoid overworking the batter, which can lead to a denser bread.
- Pour the batter into the prepared pan. For an extra touch of charm, add a few banana slices on top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.