Whole Wheat Banana Bread

You'll be delighted when you bite into this moist low-fat banana bread made with yogurt!


1 loaf (16 servings)


3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup granulated (white) sugar
3/4 cup mashed very ripe bananas (about 2 medium)
1 (6 ounce) container Yoplait® Greek Fat Free plain yogurt
1/3 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup coarsely chopped nuts


Preheat oven to 350°F (177°C). Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with shortening or cooking spray.

In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.

Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to a wire cooling rack. Cool completely, about 1 hour.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 minutes
Cool Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes

Additional Information

You can make this recipe with 1 1/2 cups all-purpose flour, and omit the whole wheat flour.

For the best flavor, use bananas that have lots of brown specks on the skin and are slightly soft.

Nutritional Information

Amount per serving: Calories 160 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 170 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g, Sugars 8 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Fat; Carbohydrate Choices: 1

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