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This look yummy… I wonder what flour would be best if you wanted to make this GF?
Hi. I bake a lot of GF breads, I personally use a 1 to 1 flour. Cup4cup, Bobs Red Mill 1-to-1, King Arthur has one, There are quite a few out there. I don't use the regular Bob's Red Mill GF all purpose flour for anything because it is a "Bean" flour. Chickpeas are main flour, and it makes it taste bitter to me. Not to take you away from this page, but just google up a good GF banana bread, there are plenty of good recipes like this one that can help you with the different types of flour ratios.
I'm not 100% sure what 1 slice comes out to in grams, Bec. But it's 1 slice out of 12 equal ones.
Heck to the yes because I have all of these ingredients!! Woo!
Ahhh this looks so good! It's amazing how much you can use Greek yogurt for. Riley likes walnuts in his banana bread, but I prefer it plain.
I would only refrigerate them after 5 days or so. If you need it to last for longer, you could always wrap either the loaf or individual slices up tightly and freeze them.
I like my banana bread with chocolate chips and peanut butter, the same way I like everything else 🙂 Your banana bread looks so perfectly sliceable!
Mmmmm.. I love me some banana bread. I don't make if often enough! Back to what you first said though, I constantly miss spots when shaving. Like, every time… I don't know how!
Banana bread is one of my favorites! Overripe bananas are the best 😉 You aren't the only one who misses spots on their legs when shaving. It is so annoying finding out when you are out somewhere that you missed a spot.
Mmmhm and it sounds too simple to use the "I'm too lazy" excuse either so I guess there's no copping out of this one. The leg-shaving drama had me giggling Amanda…and cringing on your behalf because, eep! It's the kinda scenario that fits into a good chick lit novel you know.
Also, there is a word in your recipe method that I don't think should be there. You could of course add it on to the embarrassing repertoire you seem to building 😉 . Honestly come to think about it, I have quite a good compilation myself 😀 !
YUM! Waiting for bananas to ripen can be so frustrating- which is currently what I am doing right now! I'm dying to make banana bread but they seem to be taking for-ever!! I'm glad I'm not the only one who prefers banana bread on the plain side…only way to truly appreciate the deliciousness in its entirety! Although I do sometimes enjoy smearing some nut butter on top! Aside from banana bread, chocolate chip cookies & carrot cake reminds me of my childhood- these were all my mom's specialities!
LOVE banana bread, as does Justin! It's definitely a household favorite. We just prefer plain banana bread -nothing fancy. I do; however, like toasting it and adding a smear of butter. So yummy!
Banana bread is one of my fav's! This looks GREAT!
I love banana bread, but it seems bananas rarely make it to that brown state in this house. I have to hide them from myself, hubby, and toddler if I want to make it.
I had that problem for the longest time, especially in the winter when bananas would ripen at a snail's pace. Now I just buy way more than I know I'll eat and just freeze any extras.
We LOVE banana bread around here! Can't wait to give your recipe a try!
And I had to laugh at the shaving comment, haha! That happens to me all of the time!
My daughter and I just put a banan bread in the oven. It smells so delicious. But alas, it's not this healthy. I may have to trade out my recipe for yours with the next batch.
I love banana bread with nuts and chocolate chips. I like it really hearty just like my men. HA.
Hey Amanda! You literally read my mind. I have four ripe bananas and my intention today was to make banana bread! So glad you posted this. Have you tried subbing flour for oat flour??
Not in this recipe, but I have in other banana bread recipes and it does work but it makes things a little more dense. I probably wouldn't sub out the whole thing, but you'd be fine with 1/2 or 3/4 cup.
I like chocolate chips in my banana bread but if not…BUTTER on it.
Drooooooooling over here! Banana bread was such a big part of my childhood as well. Growing up, I had this weird allergy to plain bananas (along with pineapples, they both made my tongue super itchy and red), but could eat banana bread just fine. My mom would bring out that old hand mixer and my sister and I each were allowed to have one of the mixer-things. Ahhh, memories 😉 .
Banana bread always seems like the perfect cure when there are lots of bananas lying around! You totally have me craving one right now.
This looks incredible. I love banana bread and bananas and I love what Greek yogurt does to muffins and quick breads! I will definitely be trying this out soon 🙂 Beer batter bread, my grandma's zucchini bread, and boxed brownies are the main baked goods that totally remind me of my childhood. It's been a little too long since I've had any of those, though… I should remedy that!
Ohh that reminds me! Boxed chocolate cupcakes were another huge one for me. So much love for those things.
Banana bread is one of my all time favorites.. I've made so many different recipes. Over the winter I think I was making at least 1 a week? Can't wait to try this one!
I am adding this to my link love! It sounds utterly delicious Amanda! Once again, I can always count on you for a decadent recipe!
Missing patches while shaving is officially on my list of pet peeves. I never notice until I am too far away from the shower! Grrr.
I haven't had banana bread in forever either and I think I need to change that. This is making my mouth water just thinking about it.
I don't put anything inside the bread, but I pile on the PB when it is warm out of the oven! My childhood favorite is Oatmeal Scotchies. Cinnamon oatmeal cookies with butterscotch chips. Yum!
I remember eating butterscotch chips by the handful when I was little. Those things are SO good.
Honestly…I just made banana bread tonight but I had no plain sugar. I wondered to myself if you had a banana bread posted but I didnt look at your website and current post until after I made it with brown sugar. It turned out a little too sweet for me. Next time I will definitely try your recipe. It looks yummy!!
Do pillsbury crescent rolls count as a baked good? Because those are so nostalgic for me! I even filmed myself at 5 years old talking about how much I loved it when my mom made them… There's home video evidence.
I currently run banana bread bakery here in Africa Ghana to b precise , I supply to marts arnd. I'm looking for how to make it last longer than four days. can someone pls help?
….there's people in the world that prefer NOT to have chocolate chips in their banana bread?
Hello!! I am so excited to make this banana bread considering I have two perfectly ripe nanners sitting on my counter at the moment 🙂 I was wondering if I could sub whole wheat flour for the white flour or if I would have to adjust the measurements.. Love your blog!
You could probably sub out some of the white flour for whole wheat, but I probably wouldn't recommend all of it since that might make it too dry and dense. Maybe go for about half? So 3/4.
Every time I am at the grocery store and they have the "discount" bananas- aka overly ripe- I ALWAYS buy all they have. I usually get some strange looks .
I do love banana bread, and I am with you about no chocolate chips. Walnuts on the other hand….
I often miss spots while shaving…whoops. Banana bread..so deliciously dangerous. I literally eat over half the load when I make it.
Can I order a piece (two) plus a homemade cappuccino – and I'll be over in, say, 20 hours??
Funny, I bought bananas last week for this exact purpose!
Is it possible to leave the maple syrup out, or to substitute it with something else?
It's not easy to get by around here and I'm actually not very fond of it either.
You could sub it out for honey or agave syrup, Suzanne. Or you could probably just use 1/3-1/2 a cup of brown sugar and add a splash of milk if the dough feels a little too dry.
Thank you for the substitution! I went the extra sugar route. Since Greek yoghurt is hard to find, I used normal yoghurt, no milk and a liiiitle bit more flour. They turned out wonderfully light and fluffy!
Yummy! I want a gluten-free version of this! I have a bunch of gluten-free and refined sugar-free delicious recipes on my blog too like these Blueberry Protein Muffins http://lifeinspandex.com/what-i-ate-today-low-carb-refined-sugar-free-protein-blueberry-muffins/ . Love getting inspiration from you!
I'm struggling to get my toddler to eat veggies… But she loves "cake". Do you think I could add shredded carrots to this recipe? Would I need to modify anything?
Anyway – I usually add around 1/4 cup quick oats when I do that (kind of a scant 1/4 cup if adding carrots and a heaping 1/4 cup for apples, since apples seem like they have more moisture). I'm not sure if my reasoning is right, but I figure the oats will help account for extra moisture from the carrots or apple chunks, and I like the texture.
I also like adding raisins, plumped in water and then cut up a bit so there's a piece in every nibble. I'm a weirdo who doesn't really like chocolate chips in things, but raisins are my fave.
Hey there. I use one of those little snack packs of apple sauce to moisten since I'm allergic to eggs. You can't taste the apple. Sooo good. One of my favorites too.
My mom asked for a healthy banana bread recipe so I did some searching and came up with yours. It just finished baking so hopefully she will like it!
I hope she likes it, Nikki! I'd love to know if she does!
My sister tried it first and likes it.
I've never made banana bread with greek yogurt… how does plain yogurt affect the taste as opposed to vanilla yogurt? Does it turn out tangier? I have a huge tub of plain that I need to use up!
The vanilla makes it a tiny bit sweeter, but I definitely wouldn't call the plain version tangy — the sweetness from the bananas, maple syrup, and sugar add plenty of sweetness.
This is the best banana bread I ever made.
I am watching what I eat since I'm getting close to my wedding date. So I was just wondering how many calories are in this?
I can't wait to try it out! It sounds absolutely delicious!
Thank you for this healthy delicious recipe. It was tasty and easy to make. Also good thing about this recipe is that there is no butter. A lot of banana bread recipes contain butter.
Wanted to add- I used all whole wheat pastry flour & it was just perfect!
Made this last night and it was very moist and tasty. Not too sweet even though i used the brown sugar and maple syrup. I used 3 bananas and 1/2 wheat, 1/2 all purpose flour. I will definitely make this again.
I made this last night and for some reason mine came out very dense and really not bread-like at all! Any idea what could have gone wrong? They do still taste good though!
Hi Amanda. Thanks for sharing this wonderful banana bread recipe! So easy to make and it came out great! Moist and delicious. This is a keeper. By the way, your pictures are just as yummy!:-) I simply HAD to bake this after looking at them.
YUM! I just made these. I had a lot of bananas so I made two batches. One I cooked like a loaf, the other as mini-muffins. AMAZING. I love that the recipe isn't too sweet – just really banana-y.
Oh my!! I just made these! So perfect. I did not have Greek, but I did have probiotic banana yogurt. It worked out fine! I also added a half teaspoon of almond extract. I made muffins and baked them for about 19 min. So yummy!
I cannot not have butter so this was perfect!
Well…I just made this with oats, as I usually make recipes like this with ground oats these days (they turn out very well, BTW) and it was an epic fail. I was a bit iffy about the 1 1/2 cups of flour….and I was right. This was definitely not enough dry ingredients…I should have nearly doubled the amount of oats for this…so I basically have a loaf shaped lump of banana oatmeal. Gag….
Every quick bread I have made in the past 2 years, I have made with oats. I generally need a bit less oats than flour and they work out perfectly. Using flour wouldn't have made any difference here…flour soaks up less liquid than oats do! Perhaps I should've just left the eggs out so it wasn't such a flop…or not used any yogurt…it definitely needed less wet ingredients.
I have 4 mini loaves and a big loaf in the oven now for Christmas gifts for the girls at our gym daycare! Love this recipe so, so much!!!
This recipe looked amazing and the batter looked perfect (I made no modifications) but my banana bread exploded (think volcano oozing lava) about 30 minutes into bake time. I scraped the ooz off the side of the pan and let it continue cooking, thinking maybe it will be uneven but still come out nice. Unfortunately the middle (where it exploded) never cooked. Any idea what the heck I did wrong?
Especially for breakfast with some PB on top!
Hi Amanda! I tried your recipe and the Bread turned out perfect. I loved the aromatic flavor of maple syrup. I had been looking for the right recipe on you tube and finally decided to follow this one. I love to bake and I am so glad I found the right recipe. Thanks a tone!!!
Just made with half whole wheat flour and 2 T of smoked brown sugar + walnuts.
I made this today and it came out fantastic!! Such an easy recipe but so delicious. I made it exactly as written and it was perfect. My house smelled so good! My kids were so excited when they walked in the door as they smelled the goodness that had just been in the oven.
Hey Amanda – This bread is deceptively delicious!
Hey lady – I haven't made it yet but I know you're my kind of gal when it comes to foods, food flavors, cooking, and baking. I knew it from the moment you mentioned the bananas "not being ripe enough". Most of my family had difficulties with me refusing to eat certain foods due to texture and flavor changes over time, especially with bananas. If I am eating a banana raw, it still has to be slightly green. If it gets "ripe", it will have to get "just past ripe" to go in a recipe.
With help from a nutritionist, I am incorporating more and more bananas into my diet, so this will be a great new way to use the bananas I won't eat raw.
Have you ever calculated the calories/nutrition for this?
I tried and got 120 calories per serving.
Just made this recipe this morning, my family love banana bread but I don't make often because of the fat content. I left out the brown sugar as the bananas I had were very ripe. I have to say this is absolutely delicious, light and moist and so quick to make. I now have a new recipe and we can have banana bread as often as we like. Thank you for sharing Amanda.
Oh that's so great! I love coming across fellow Edmontonians 😀 Hope you're enjoying the awesome weather we've been having!
I have followed this recipe probably half a dozen times now, and overall I still like it… But every time I make this bread the center will sort of bubble up and doesn't cook all the way through. I can insert a knife all over the bread and it will be cooked except for usually this 2 square inch area. Any idea why this is happening? I would attach a photo if I could.
Hi Loved This! Turned out great! Any idea on the Calories and Nutritional Value!?
Pop all the ingredients into my fitness pal!
I have used your recipe twice in the last two weeks. It is really lovely.
The same thing happened to me precisely. Nothing like the picture and took a long time to cook in the oven…still looks soft and uncooked. Let's see how it'll taste. Don't know what I could have done wrong. About an hour in the oven and still looks pale.
I used a similar recipe but used 1/2 cup of cornstarch because I didn't have enough flour. I also used a Greek yogurt ( thicker) and the recipie came out fantastic. But when I tried the recipe again with flour and plain yogurt, the recipient was too dense and didn't look like it baked all the way through as other readers mentioned. I tried it twice and had to throw it out. Next time I'll use the cornstarch and thicker yogurt.. Another great suggestion for a taste is to use cream cheese. Good luck!
I'd love to make this. I have so many ripe bananas right now.
Would love to try making muffins so I can make some with nuts for my husband, some plain (son) and some with chocolate chips (for me and daughter). How long should I bake them for if using muffin pan with silicone cups??
For muffins, I would check them at about 18 minutes and watch them from there. They should go anywhere from 18-20 minutes.
Amanda, these banana muffins were the best! I made them into muffins and 18 mins were perfect! They are so moist, light and full of flavor. I didn't use maple syrup and didn't miss them. This will be my go to banana bread/muffin recipe from here on out!
I really appreciated the metric weights for this recipe. I can make this in one bowl with my handy scale and not use any measuring cups. So awesome!!
Now on to check out your other recipes. Already found you on Facebook and instagram.
I made this recipe by replacing the 1 1/2 cups of flour for 1/2/3 cups of light/white spelt flour. I also used full fat plain greek yogurt. It is so delicious. The perfect sweetness, crumb, and banana flavor. Perfect banana bread.
I made this today Amanda. It really is a lovely recipe. I used less than half a cup of maple syrup and omitted the sugar and it was just right. I added a touch of cinnamon too. Lovely and light and the banana flavour comes through beautifully. Thanks for a great recipe!
Definitely plan on making this today! But can I use honey instead of the maple syrup?
My first banana bread ever and what a success! It's fluffy and light and I really like it. What a great and simple recipe. I will definitely bake it again.
3. Bananas can be frozen if they've became overripe, and one doesn't have time to make bread that day.
Great recipe. I have tried this a few times and added in walnuts, which my family loves. This last time I tried using almond flour and the middle of the cake kinda collapsed. It tasted great but any suggestions on how to prevent this from happening. I made the almond flour at home.
Sorry RB, but I'm not 100% sure since I didn't make this recipe with almond flour. My first guess would be that there are too many wet ingredients since almond flour isn't quite as absorbent as wheat flour. You could try replacing the maple syrup with an extra 1/4 cup of brown sugar to reduce some of the liquids.
Just made your banana bread and it was amazing. Quick and delicious. Thank you!
WAY TOO MUCH BAKING SODA. I tried this recipe and use vanilla greek yogurt and to be honest, it was GROSS. The bitterness was so overpowering that you could barely taste the banana, and you couldn't taste any sweetness at all. I tasted more like medicine than dessert.
A general rule is to use 1/4 teaspoon of baking soda for every 1 cup of flour.
I am currently trying this recipe with half the amount of baking soda in the recipe and more bananas and brown sugar. I'll post an update when it's done.
No still not good. The bitterness is gone (yay!!) but the banana bread is still bland. Not much banana flavour and not very sweet.
Sorry to hear it didn't work out for you, Nicole. Tonnes of my readers have made and loved this recipe, so I'm not sure why that wasn't the case for you.
I love your banana bread recipe for the fact that it contains no oil or butter, but I feel that some of the measurements are way off, metric wise. 180 g of flour is NOT 1-1/2 cups. A standard cup of flour is 150 g, therefore 1-1/2 cups in metric should be 225 g. 1/2 cup of yogurt is actually 130 g. Thus, I adjusted the measurements accordingly when making the recipe. I felt that a bit more "oomph" was needed, so I added cinnamon, mixed spice & ground ginger, about a teaspoon of each, as well as some vanilla extract. Would've added some orange rind (have a small tub of this freezer) if I remembered; will do that next time. Also included about a teaspoon of baking powder – most other similar recipes call for this essential ingredient unless using self-raising flour. And for added moisture & nutrition, also incorporated a 1/4 cup of oatmeal – ground finely with mortar & pestle – into the flour.
I'm having a couple slices of the result as I type this. Moist & spongy & not dense at all. Perfect for a midday snack, as it's not too heavy nor too sweet. Probably tastes divine with butter but I like eating it plain. All in all, your recipe is very good, though it could stand more tweaking. Next time when I find bananas going cheap at the greengrocers or market, I'll be sure to get a bunch to mash up & do this recipe again.
Thanks for your helpful review, Irene! For the metric conversions for flour, it really depends a lot on the type of flour and the region you live in. Almost all the flour I buy says that 1/4 cup is 30g, so 1 cup comes out to 120. I've seen others use 125, but never anything much higher than that. I'm glad your bread worked out, though!
This banana bread is SO GOOD. Thanks for making a recipe that's simple AND healthy. I love baking healthy goods but it can be hard to find a recipe that doesn't call for obscure flours, sugars/sugar substitutes etc. I did 3/4c whole wheat flour and 3/4 c all purpose. I didn't add the extra brown sugar but did add some dark chocolate chips! This bread was even better the 2nd day– it possibly would be great on the 3rd too but it didn't last that long!
Can I replace the maple syrup with same amount of raw honey?
Finally got a chance to make this today and it turned out great…loved it since there's no butter!!!
My mom doesn't take sugar well…diabetic, so she tries to find recipes that are low in butter and sugar. Would you know if the recipe would be okay if all sugars were to be left out? I was afraid if the 1/4 cup of maple syrup was left out it would be drier. Any suggestions?
Hi May! If you don't mind that it won't come out as sweet, you could probably replace the syrup with an equal amount of applesauce, or an extra half a banana.
Just wanted to add…that I replaced the regular flour w/all whole wheat and left out the added brown sugar (which is dependent on each and everyone's sweet tooth)…..but the banana bread turned out great still.
Thanks again!!!! Sending out loads of smiles…..
This bread is so perfect, thank you for this amazing recipe. My husband doesn't like sweets like this but when he tasted it he said the same mmm this is perfect where did you buy it:-) I make this almost every day that is how much my family likes it. I can't wait to try other recipies from your website.
That's so awesome, Kinga! I'm so glad your family loved it – thanks for sharing!
I made this last weekend and it was delicious! I made a couple tweaks: I used whole wheat flour, three ripe bananas, about a 1/2 cup (real) maple syrup, and a bunch of chopped walnuts/pecans. Using more maple syrup, I was able to cut out the processed sugar completely, and the extra banana added additional sweetness as well. My husband who isn't even a huge banana bread fan loved it. This will be my go-to recipe from now on!
I'm so glad you and your husband enjoyed it, Rachel! And thanks so much for taking the time to leave a review and share your substitution tips – I'm sure other readers will find it helpful!
Hello, Love your blog. Can I use whole wheat flour instead of All purpose flour?
Hi Bridget, the texture might be a little bit different, but several readers have commented that they used whole wheat flour with great results. I hope you like it!
It actually came out perfect. Tried it yesterday. Thanks. Great work..
Hi Amanda! Can I use 0% fat Greek yougurt?
The conversion of 1 1/2 cups flour to 180g is wrong!! Only realised this after I made the banana bread…and wondered why it was so gooey! Oops! Think it should be 360g? Just in case any one else was going by the gram measurements!
Hi Lauren, most websites actually state that 1 cup of flour is 120g, and I use a food scale when measuring out my own recipes, so 180g is correct. I'm sorry yours didn't come out properly, but it might have been because your bananas were larger, you have a gas oven, you used a glass baking dish, or you just needed to leave it in a little bit longer. I always put a toothpick into the centre to make sure it's cooked all the way through, and if not, I just leave it in longer.
It should keep fine at room temperature for about 5 days, Eve.
Absolutely love that this recipe is low sugar! Do you have to drain the greek yogurt? Going to make this soon since I have tons of ripe bananas in the freezer!
Nope not at all, Melinda! Just use it straight from the tub.
Hi Amanda! Absolutely LOVE this recipe!! This is the second time I'm making this…the first time my kids devoured it!! I did add spices to it though and it tasted delicious! I was wondering how packed pumpkin would do well and how much? Thank you!
Could i replace the maple syrup with honey?
This banana bread is delicious!! I used oat flour and left out the maple syrup. It was light and fluffy and just sweet enough. Thank you!
Tried this recipe and the bread is DELICIOUS! This is going to be great for a quick breakfast with some yogurt in the morning! Thanks, Amanda!
I'm so glad you enjoyed it, Jocelyn!
In an earlier reply, you mentioned to sub out maple syrup using honey. If so, do you suggest the same quantity of honey, more or less?
It would be the same amount.
I'm so glad you enjoyed it, Julia! Honey actually browns a lot faster than other sweeteners, which is probably what contributed to the darker colour. And do you bake in a glass dish? Because I know those can actually contribute to loaves not cooking properly in the middle and getting too crisp on the outside.
I can't wait to try this recipe! I was just wondering: Would you say that honey would be an okay substitute for syrup for this recipe, as well as white sugar instead of brown sugar? I also was thinking of adding a little vanilla extract; what do you think?
I am glad I found this recipe because with my go-to, it calls for applesauce and I don't have any in the house! I'd run to the store but it's storming bad right now.
I don't normally do breads, I do muffins. How long would you think to bake them for?
So i made this recipe today, here is my experience.
4 bananas, therefore doubled everything. The batter was *super* thick so I used milk to thin it out enough to mix. It made three muffins short of 2 dozen, bake time 17 min. 4/5 kids said it was good but likes my first banana recipe better. 1/5 said they hated it. I think it could be more moist but overall it's a nice recipe.
I tried this banana bread recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
Hello! I have a tried and true banana bread recipe but it is full of refined sugar and oil. Although it is tasty, I wanted to try a healthier recipe and came across this one. I made the recipe as follows. I decided to omit the brown sugar and add chocolate chips. I baked in a muffin tin for 22 minutes. The muffins were very good, moist on the inside just the right amount of sweetness. My 10 year old loved them! It's a great recipe and I will be making it again . Thank you!
I have been trying to make healthier choices with my diet so when I found this recipe I was super excited to try it. However, when made this recipe tonight it didn't cook in the middle. I followed directions to a "T" and uses a metal loaf pan. Any suggestion on what happened and how to fix it?
I tried making this banana bread last night. I was so excited because it looked so yummy on your blog. I stuck a toothpick in it.and it came out clean. After it cooled I sliced a piece and it was good. Them later I went to slice another piece and noticed the rest of it looked raw inside. It mostly looked like raw banana. The only thing I can think of is it was slightly over 1 cup of banana I used. Any ideas as to what happened?
PS- For some reason it won't let me rate this, but 5 stars for sure!
I like this recipe but I did want to give some feedback – there are SO many ads and photographs on your site that it takes a ridiculous amount of time to load the page (compared to many other sites). Also, for some reason, the "Print" button for a printer-friendly recipe doesn't seem to work for me from my phone. I print recipes from my phone quite often when scanning Pinterest. Because of all the ads, it is a pain to manually select which pages to print. For instance, this one is 74 pages long and the recipe itself is spread out over a few pages.
BUT, the recipe for this Greek Yogurt Banana Bread is tasty. so thank you!
Tasted salty and didnt cook in the middle, not sure what i did wrong.
This turned out nicely. I didn't have maple syrup or brown sugar so added about 1/3 cup white sugar. I thought it could have been a tad sweeter, but rest of the family thought it was perfect. I baked for about 35 min to get it baked through. Thanks for the recipe!
* As a bonus, these swaps are all cheaper than the original ingredients! Woohoo!
Thanks so much for sharing those tips, Kaya! They sound like awesome substitutions and I'm curious to try some of them myself.
I've made this recipe so many times and my family loves it, it's the best banana bread recipe I've ever found and tasted but the past few times I've made I the crust on the top and the sides has gotten very dry and hard. Any suggestions?
Thank you so much for this recipe! My daughter loves banana bread and this was the tastiest healthy version I have made. She is not allowed to take food with chocolate to pre-school, so I made hers without. My son however isn't a fan of banana bread, but loves muffins, and IS allowed to take chocolate to school. So I made a second batch in muffin tins with choc chips, and he loves them. My husband just wants to eat both. So thank you from our whole family!!
I always find it amazing how much you can use Greek yogurt for. I think we've got some knocking around in the fridge that needs using so will give this a go. Thank you!
Hi! I thought this recipe looked so good, and most of the comments were good too so I decided to try it out. It says to bake for 35-40 mins and after that time, the toothpick still didn't come out clean. So I baked it for an extra 10 mins and the toothpick came out clean. After it cooled down it had sunken in, but I cut into it anyways and it was almost completely raw in the center (not enough to make me throw it out, but it still tasted raw). Although the part that was baked tasted delicious, I have no idea why it was still raw after I cooked it 20 mins longer than it said to. Could you please tell me what I may have done wrong?
This looks lovely! I don't have coconut or vegetable oil at the moment, would you recommend olive oil or can I also use butter?
I loved this recipe. I'm definitely going to try it but to be honest I will be replacing some of them, like the eggs and flour as I don't eat them. I love bananas so this is a fantastic recipe to add to my collection and I'm always making recipes using fruit. I just published a post sharing 16 Inventive Uses For Bananas https://magicallifeoffruit.com/uses-for-bananas/ and I'd love it if you checked it out.
Perfect recipe. No butter and yet the bread came out moist. I used 1 cup all-purpose flour and 1/2 cup whole wheat flour just to add some fiber and it was delicious.