The blog of the adventures (or mis-adventures) of an active mountain woman.

Michelle’s Famous Healthy Banana Bread

For years I’ve been making this banana bread for road trips, ski trips, ski tunes trades and other various thank yous. It’s a variation on a classic wholesome banana bread with a few more nutrients and a little less sugar. I always make a double batch, usually one regular size loaf for home and two mini loaves for neighbors/friends/etc. If you just want to make one regular loaf, cut the recipe in half (duh).

Michelle’s Famous Healthy Banana Bread

1 1/2 cups sugar

1/2 cup butter, softened

about 6 mashed ripe bananas
(3 1/3 cups)

1/2 cup milk
(soy, rice, cow, whatever!)

1/2 cup plain yogurt

2 large eggs (or 4 egg whites)

2 cups all-purpose unbleached flour

1 cup whole wheat flour

1 cup combination ground flax/wheat germ/oat bran
(feel free to experiment!)

2 teaspoons baking soda

1 teaspoon salt

cooking spray OR Williams-Sonoma Goldtouch® Nonstick loaf pans

1. Preheat over to 350°.

2. Cream butter and sugar at medium speed until well blended. Add banana, milk, yogurt and eggs; beat well.

3. Combine dry ingredients (flour, baking soda, salt and flax/germ/bran mixture) and stir well. Add to banana mixture and beat until blended. If you want to add some walnuts or chocolate chips, this is your chance to stir in a handful or two.

4. Spoon batter into loaf pans, coated with cooking spray if they’re not nonstick. Bake 1 hour 10 minutes for 9 x 5 loaf pan, 45 minutes for 5 x 2.5 mini loaf pan OR until wooden toothpick inserted in center comes out clean.


One Response to “Michelle’s Famous Healthy Banana Bread”

  1. Rebecca says:

    I can personally attest that this is good banana bread!

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