Moist Banana Bread with Reduced Sugar and Whole Wheat

Our favorite banana bread made with Greek yogurt, coconut oil, and white whole wheat flour.

• 1/2 cup coconut oil (liquid)
• 1 cup sugar
• 2 large eggs
• 1/4 cup whole milk Greek yogurt
• 1 cup banana pulp (about three ripe bananas)
• 1 teaspoon vanilla extract
• 1 1/4 cup white whole wheat flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup crushed sliced almonds*

Instructions

1. Preheat oven to 350°F (175°C) and spray four mini loaf pans** with nonstick spray.
2. In the bowl of an electric mixer, cream the coconut oil and sugar on medium speed. Add the eggs one at a time, mixing well after each addition.
3. Add the Greek yogurt, banana pulp, and vanilla extract, and mix until combined.
4. In a separate bowl, whisk together the flour, salt, and baking soda. On low speed, gradually mix the dry ingredients into the batter.
5. Stir in the crushed sliced almonds until evenly distributed.
6. Divide the batter between the prepared pans, filling each about halfway.
7. Bake for 30–33 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

*I like the texture sliced almonds add; I crush them in the bag before opening for a delicate crunch. **My mini loaf pans measure 3″ wide x 5 1/2″ long x 1 3/4″ deep. You can also make 18 muffins with this recipe—reduce the baking time to about 20 minutes.