I can’t help but think of when my kids were little each time I bake banana bread. Both my son and my daughter loved it. They still do. I used to make it more often back then because it just seemed like a healthy snack that I knew they’d love. To make it easier for their little hands to eat, I’d always cut their slice into fingers; just strips about an inch wide so that they’d be able to pick it up easily. It’s a joke in our house. Anytime I ask if they’d like a slice, I quietly cut it into those fingers before sliding it in front of them. They both get the same nostalgic, sweet grin on their faces. It’s those moments when you wish time would just slow down already!

So, who knew talking about banana bread would get me so emotional?

This bread has changed over the years. Back then, I made this only with all purpose flour, much more sugar and oil and didn’t use any spices. I think of this as my grown up banana bread! But, no matter how grown up I am, or my kids are…I still cut our slices into fingers!

Banana Bread
Serves: 1 loaf
  • 1 cup all-purpose flour
  • ⅔ cup whole wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup granulated sugar or coconut palm sugar
  • 2 large eggs
  • ¼ cup melted coconut oil or a light flavored olive oil
  • 3 tablespoons Greek yogurt
  • 1 tablespoon pure vanilla extract
  • 4 medium bananas, mashed
  • ½ cup walnuts, chopped and toasted (optional)
  • 1 tablespoon turbinado sugar (optional)
  1. Preheat your oven to 350 degrees. Line one loaf pan with parchment paper.
  2. In a large mixing bowl, whisk the flours, baking soda, salt, cinnamon, nutmeg and sugar together. Set aside.
  3. In a medium bowl, beat the eggs with the oil, yogurt and vanilla extract. Add the banana and mix well.
  4. Pour the wet mixture into the flour mixture, add the walnuts and mix with a spoon just until combined.
  5. Pour into the prepared loaf pan and if you'd like, I run a knife gently down the top of the loaf, then sprinkle with the turbinado sugar. Bake for about 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool on a baking rack completely before storing.
I like to sprinkle that bit of turbinado sugar on top for a couple of reasons. Most banana bread recipes use 1 cup to 1½ cups of sugar. Since I reduce the sugar in my recipe, I think the turbinado on the surface hits your tongue and kind of gives you that sweet crunch that satisfies your sweet tooth. Using the turbinado is optional, though. The bread is still delicious without it.


Banana Bread - this family recipe has been lightened up over the years into an amazing bread with a crunchy, sweet top! | @tasteLUVnourish

If you love banana bread like we do, take a peek at this Coconut Pecan Banana Bread!