Ingredients
For the bread:
Optional add-ins:
Special Equipment:
9×5-inch loaf pan, parchment paper
Instructions
Prep the bananas
Preheat oven to 350°F (175°C). Mash the bananas in a large mixing bowl until smooth. You should have about 1½ cups of mashed banana.
Combine wet ingredients
Add the melted coconut oil (or butter), maple syrup, egg, and vanilla to the bananas. Whisk until well combined.
Add dry ingredients
Sprinkle the baking soda and salt over the mixture. Add the flour and yogurt (plus any optional add-ins) and stir gently with a wooden spoon until just combined. Don't overmix!
Prepare the pan
Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Pour the batter into the pan and smooth the top.
Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil.
Cool and serve
Let cool in the pan for 10 minutes, then transfer to a wire rack using the parchment paper "handles." Slice and enjoy warm or at room temperature.
Pro Tip:
For extra banana flavor, reserve one banana, slice it lengthwise, and place it on top of the batter before baking. Sprinkle with a little sugar for a caramelized effect.
Nutrition Info
Per serving (1/12th of loaf):
Calories
187
Carbs
32g
Protein
3g
Fat
6g
Fiber
3g
Sugar
15g
Variations
Vegan Version
Replace egg with 1 tbsp ground flaxseed mixed with 3 tbsp water. Use maple syrup instead of honey.
Gluten-Free
Substitute whole wheat flour with 1:1 gluten-free baking flour blend.
Chocolate Lovers
Add ½ cup cocoa powder to dry ingredients and increase maple syrup to ¾ cup.
