This Classic Banana Bread has a few modern twists that lighten it up and make it a bit more healthy. It’s whole grain and made with Greek yogurt and olive oil. The result? A banana bread that tastes just like the classic. This version is moist and dense with lots of banana flavor. A hint of cinnamon adds a bit of spice.
It’s a new year and I’ve got a new post for you…Classic Banana Bread.
I know it’s not the most likely first of the year posts, being that this is the time of year that everyone is embarking on healthy resolutions.
But hey, I’ve lightened up this recipe a bit and it’s whole grain, so it’s not like I’m offering up a hot fudge brownie sundae in the first week of January. (Yeah, sorry about conjuring up that visual, especially if you’re munching on carrot sticks while reading this ;)
At the risk of sounding cliche, I’m starting the year with my on going philosophy…everything in moderation. Hopefully, that’s where we’re going to end up anyway, right?
It’s very difficult to sustain extremes in any situation. You know this from just watching what happens at most gyms. They are packed right now. Every machine is taken, or at least the ones you want to use.
The parking lot is full and you find yourself parking in the last row instead of the first row. (Although, that should be a good thing, right? Log in some extra steps before you even walk in the door :)
Fast forward to February…the crowds have died down, your machine is free and the parking lot has lots of available spaces. Of course, you only know this if you’re one of the ones who is still showing up everyday.
And, while I haven’t taken a poll (ugh), informally you can recognize the regulars. My guess is that the majority of the people still going everyday are the ones who show up all year. It’s their habit, part of their life style.
I endeavor to feed my family in a healthy way every day. For us that means minimal processed food, no trans fats, whole grains, lots of organic produce and meat/poultry from a local farm.
I try to balance carbs, healthy fats and lean protein in all of our meals. My kids don’t drink soda and sugary drinks. We eat fruit instead of drinking juice.
I prepare hot healthy breakfasts and pack healthy lunches for my kids to eat at school. I cook healthy dinners and keep an eye on portion control.
But, that said, we’re never 100% all the time. Of course there are treats and splurges along the way. I may have mentioned this in a previous post, but I always tell my kids that treats are what you have sometimes.
If you have them every day, they become your diet. So yes, sometimes I buy juice. We had it on Christmas morning and I’ll serve it whenever I’m making special breakfasts.
Sometimes they order lemonade if we’re having dinner out. And sure, burgers and fries and pizza and fun food happens here too, just not all of the time. Dessert? Of course! But not every day, just sometimes.
You’d think my son would know that by now, but he will still ask every. single. day. He has switched up his question, though. Instead of, “Are we having dessert?” Now it’s, “What about dessert, Mom?” Like I forgot about it or something :)
For this banana bread, I wanted it to be chock full of bananas, a full 2 cups! I used olive oil as my fat of choice and split it with some Greek yogurt.
I also used whole wheat pastry flour, my flour of choice when I’m developing a whole grain recipe.
It’s lighter than plain whole wheat flour and I use it in lots of things like Dutch Apple Pie Muffins, Whole Wheat Buttermilk Banana Nut Muffins and Whole Wheat Butternut Squash Pancakes. It works perfectly in this recipe as well, but you’re welcome to use all purpose flour, if that’s what you prefer.
This Classic Banana Bread bakes into a beautiful mahogany color; the texture is dense and moist. There’s no fluffiness here. It’s a hearty bread full of sweet banana flavor.
The hint of cinnamon adds something interesting without being a main identifiable spice. A slice of this bread makes one yummy snack all by itself, but is also wonderful with a schmear of peanut butter or, ahem, cream cheese, if you’re so inclined to treat yourself :)
It’s better on day 2 or 3, if it lasts that long. I always try to let it cool and then wrap it up in foil for the next day. It’s not easy when the aroma from the baked bread has filled the kitchen and is wafting throughout the house, but I find it’s worth it if we can wait. If not, then we have a little on the first day and save the rest to sit overnight while the flavors meld.
I’m excited for 2017 and won’t miss the trials, tribulations and life challenges that came my way with brute force in 2016.
I’m stepping softly into this new year, making a smooth transition, trying to remain calm and carry on…breathing deeply, eating healthy most days and splurging on others…increasing physical fitness but in a sustainable way.
With that in mind, I think Classic Banana Bread might be quite fitting, after all, for my first post of the year. It’s not complicated, fancy or contrived.
Instead it feels nostalgic and comforting…back to the basics in a deliciously simple and good way. It’s full of whole grains and fruit and has bit of yogurt for extra protein. So is it a splurge?
Maybe a “moderate” one :)