Stand Mixer Sunday: Healthy Banana Bread Recipe

Bananas are one of my favorite foods.  Every time I read about how bananas will become extinct in our generation, I'm kind of sad for today's kids, but then I eat two bananas and I feel better. 

I have many banana recipes in my repertoire, including my grandmother's banana bread recipe, a vegan banana muffins recipe that's incredibly moist, and banana protein muffin recipe that's a wonderful way to start the day and my favorite "company's coming" brunch bite, a banana muffin with struesel topping. No one can resist a struesel topping. Even my dog loves bananas and comes running every time I start peeling one open.

This time, I set out to make a healthier breakfast bread, trading a smidge of coconut oil for all the oleo of my grandma's recipe. A container of strawberry banana Chobani Greek yogurt kept the bread moist and compensated for the lack of fat.  The flavor of the strawberries was subtle, but dotted the loaf throughout. 

Healthy Banana Bread Recipe

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

3/4 cup sugar

2 Tablespoons coconut oil

1 egg

1 egg white

2 medium bananas mashed up

1 container strawberry banana Chobani

1/2 teaspoon vanilla

Mix the dry ingredients and set aside. With the stand mixer on medium, use the whisk attachment to mix together the coconut oil, eggs, bananas, yogurt and vanilla. Add half the flour at a time while the mixer runs until it's just incorporated.

Pour the mixture into a greased loaf pan and bake at 350 degrees for 40 to 60 minutes, or until the top is brown and a toothpick comes out clean.