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I love to bake, it’s in my blood; must have something to do with the fact that I grew up baking with my mom. I had to take a break from baking for a while because our oven temperature was off and everything I made burned, but it seems to be working much better now.
When I started eating healthier, I cut baked goods out of my life for a little while and that was devastating. I had literally lived off of Krispy Kreme original donuts during my third trimester so going without baked goods was incredibly hard. Thanks to Pinterest, I was able to find some recipes to try that were healthy but didn’t require spending ridiculous amounts of money in the “healthy” aisle at the grocery store.
Recently, my favourite has been this whole wheat banana bread (especially when I add dark chocolate chips!). It is made with 100% whole wheat flour and Greek yogurt so it’s packed with protein and is perfect for any time of the day. In my opinion, it’s even better than store-bought muffins which are usually loaded with unhealthy fats and sugar.
If you don’t want to use all whole wheat flour…
Whole wheat flour tends to be a little more dense than white flour so you can sub half the flour for white flour if you would like it to be lighter. Keep in mind, if you do sub in white flour, you may want to add a few extra tablespoons because whole wheat flour will absorb more liquid. You can also add ¼ cup of cornstarch for lighter and fluffier bread (or just do ¼ cup of whole wheat flour). I have made this bread twice now (once with the cornstarch and once with ¼ cup more of whole wheat flour) and it turned out amazing both times so it’s really up to you.
Here are the tools you will need to make this bread:
This recipe originally comes from Savory Nothings. Check out her blog for more delicious variations of her banana bread and ways to serve your family amazing meals while being a busy mama.
If you make this recipe, share it on Instagram and tag me @alittlefaith_momblog!