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

April 11, 2013 | 14 Comments
Banana Bread

I can’t help but think of my kids when they were little every 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

1 C. all purpose flour
2/3 C. whole wheat flour
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
3/4 C. sugar
2 eggs
1/4 C. canola oil (or melted coconut oil)
3 T. yogurt (I prefer Greek yogurt)
1 T. vanilla extract
4 bananas, mashed
1/2 C. walnuts, chopped (optional)
1 T. turbinado sugar (optional)

Preheat your oven to 350 degrees. Line one loaf pan with parchment paper.

In a large mixing bowl, whisk the flours, baking soda, salt, cinnamon, nutmeg and sugar together. Set aside.

In a medium bowl, beat the eggs with the oil, yogurt and vanilla extract. Add the banana and mix well.

Pour the wet mixture into the flour mixture, add the walnuts and mix with a spoon just until combined.

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.

Makes one loaf.


  • I like to sprinkle that bit of turbinado sugar on top for a couple of reasons. Most banana bread recipes use 1 cup to 1 1/2 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.
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14 thoughts on “Banana Bread

  1. Mary

    I just made this banana bread — only with 5 very ripe bananas. I couldn’t find my turbinado sugar so I sprinkled some light brown sugar on top. Didn’t have yogurt so used sour cream. Good banana flavor, not overly sweet – just right! Thank you for this recipe — I will definitely make this again and will also use Greek yogurt if I happen to have it on hand. (sour cream works…)

    1. Caroline

      Mary, I’m so happy to hear you made this and love that you adapted with what you had on hand. I love the idea of using some brown sugar on top. I bet that was delicious! Sour cream is wonderful in baked goods and I’m glad you let us know it turned out nicely with those substitutions. I just made a loaf last week too! Thanks for taking the time to message me! :)

    1. Caroline

      That’s so funny Margie! Well, considering the awful ingredients those chefs are given on that show…skanky may be all they can do! ;) Thanks for the compliment! Glad you like it!

    1. Caroline

      Thank you Christine! I try to use as much whole wheat flour wheat in my baking as I can without changing the flavor or texture too much. I hope you like this! Thanks for stopping by!


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