By February 16, 2014 2 Comments Read More →

Whole Wheat and Yogurt Banana Bread

Banana Bread

I’ve been making this banana bread for over 35 years. It’s my favorite banana bread recipe, adapted from the from the New York Times Natural Foods Cookbook by Jean Hewi. I’ve changed the original recipe, increasing the amount of bananas and yogurt, and adding a bit of vanilla. This is a dense, moist banana bread. The bananas and yogurt are a perfect pairing. The whole wheat flour provides nutrition and adds texture.

ripe bananas

Don’t throw away those over ripe bananas. Make banana bread! Really ripe bananas give the bread flavor. The recipe calls for ” very ripe” bananas, meaning bananas with nearly all black skins. I like having small bits of banana in my bread, so I lightly mash my bananas using a fork.

I prefer banana bread after it’s a day or two old. However, it’s hard to resist cutting into the warm banana bread right as it comes out of the oven. The solution is to make two loaves, one for eating warm out of the oven, and one for eating a few days later.

Whole Wheat and Yogurt Banana Bread

Servings 1 loaf
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Meal type Bread, Snack
From book New York Times Natural Foods Cookbook
A dense, moist banana bread, with the added nutrition of whole wheat and yogurt.


  • 1/2 cup butter
  • 3/4 cups dark brown sugar
  • 1 large egg
  • 1 cup whole wheat flour
  • 1/2 unbleached white flour
  • 1 teaspoon baking soda
  • 3/4 teaspoons sea salt (I use Kosher salt)
  • 1 1/2 cup mashed very ripe bananas (3 large or 4 small bananas)
  • 1/3 cup plain yogurt (recommend, Mountain High brand)
  • 1 teaspoon vanilla


Step 1. Preheat the oven to 350 degrees.
Step 2. Cream the butter and sugar together until light and creamy, about three minutes. Beat in the egg.
Step 3. Sift together the whole wheat flour, white flour, baking soda and salt. In a separate bowl, combine the bananas, yogurt and vanilla, stirring just enough to mix.
Step 4. Add dry ingredients alternately with banana mixture to the butter mixture, stirring just enough to combine. Do not over mix, or bread will be tough.
Step 5. Turn into a greased 9-by-5-inch loaf pan.
Step 6. Bake 50 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan 10 minutes. Remove from the pan and finish cooling on a rack.
Vintage Chiquita Ad

Posted in: Bread, Dessert, RECIPES

2 Comments on "Whole Wheat and Yogurt Banana Bread"

Trackback | Comments RSS Feed

  1. Terry told me about your new website. I just love it.
    Tried this bread and it is just great!
    Tom loved it.
    We all say hi.

Post a Comment