Whole Wheat Banana Bread


2 cups white whole wheat flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
2 Tablespoons butter, softened
1 ½ Tablespoons olive oil
2 large eggs
1 ½ cup mashed bananas (about 5 medium bananas).  Extra-ripe bananas or previously frozen bananas can be used for a more intense banana flavor.
1/3 cup plain, non-fat yogurt
1 teaspoon vanilla extract
Non-stick cooking spray



Each serving provides approximately: Calories/Serving 200, 200 calories, 5 g protein, 35 g carbohydrates, 3 g fiber, 5 g fat (2 g saturated), 35 mg cholesterol, 10 mcg folate (DFE), 1 mg iron, 210 mg sodium.


Source:  Wheat Foods Council

whole wheat banana bread


  1. Combine flour, baking soda and salt in a medium-sized bowl.
  2. Put sugar, butter and olive oil into a large bowl and beat with an electric mixture until well blended.  Add eggs one at a time beating well after each addition. Add mashed bananas and yogurt then beat until well blended.  Add flour mixture and beat at low speed just until blended.
  3. Pour batter into a 9 x 4 x 4-inch loaf pan, which has been generously greased (oil or non-stick cooking spray can be used) and floured to prevent sticking.
  4. Bake at 350°F for 60 to 65 minutes or until toothpick inserted into the center comes out clean. Let stand in pan about 5 minutes. Remove from pan and cool completely on wire cooling rack.

Servings:  1 loaf – about 12 slices