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Who doesn’t love a nice warm slice of banana bread for breakfast?! Mmmmm… so good! It’s one of my favorite easy recipes to make. It’s always a hit at my house. This recipe is a true breakfast banana bread. I cut back on the sweetener used in this one, but if you like it to me more sweet, just add in an additional 1/4 cup pure maple syrup (kind of expensive) or 1/4 cup brown sugar. If you are an avid reader of my recipes, you see I use pure maple syrup in many of them. Take a quick look at this link to see why. You will be amazed at the health benefits it can provide us.
For this recipe, I do not use my stand mixer. Rather, I just mix it by hand. There may be a few lumps in the dough, but I think that’s what makes it so extra delicious! The greek yogurt and the extra lumpy dough make the inside of this banana bread very soft and airy, but the outer crust…. Oh My… it becomes a little more crispy. This banana bread is the best ratio of soft inner deliciousness and crispy cinnamon crust.
Since it is very moist and airy, it doesn’t last too long, but that’s ok because we usually have it gobbled up in a day or two. You can keep the banana bread in an air tight container on the counter for up to 2 days and refrigerated for 4-5 days.
There are always so many variations to banana bread, but I prefer to make this banana bread as is. It does however more than lends itself to adding in special surprises like pecans, walnuts, chocolate chips or even raisins or dried cranberries.
Makes 1 (9×5) loaf. Prep time 10 minutes. Bake time 45-55 minutes (more the higher end time is if you put any add-ins into your bread)
Ingredients
- 1/3 cup melted butter
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar (*I do not always use this, as I try to make this less sugary for breakfast)
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- 1/4 cup plain greek yogurt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, plus more to swirl on top
- 1 3/4 cups whole wheat flour (or half and half)
Directions
- Preheat oven to 325 degrees Fahrenheit and prepare a 9×5-inch loaf pan.
- In a large bowl, beat the butter and maple syrup together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and greek yogurt.
- Add the baking soda, vanilla, salt and cinnamon, and whisk until blended. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! The batter will be very thick and sticky. If you are adding any additional mix-ins, gently fold them in now.
- Pour the batter into your prepared loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, take a knife and swirl it through the top of the batter making your own fun design.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes before slicing.
Recipe Notes
This recipe was slightly adapted from Cookie and Kate.
If you liked this recipe, try out my Banana Oatmeal Breakfast Muffins and my Blueberry Whole Wheat Breakfast Muffins.
Mama’s Wish List + Must Haves
Make sure you have a good loaf pan. I use a stone one that is phenomenal. Otherwise I would choose an aluminum Nordic Ware Loaf Pan
My wish list includes a Wilton Excelle Elite 4-Cup Mini Loaf Pan
When it comes to stoneware, I love Pampered Chef. Here is a link to a consultant (JacquelineVierbicher) (affiliate)who can help you to order the Pampered Chef stone loaf pan or stone mini loaf pan. Send her a message and let her know you were referred by me ~ Tessa ~ Snuggles and Snacks ~
