Disclosure: I produced this post in partnership with Stonyfield and Bob’s Red Mill.
In my house, a pile of overripe bananas means one thing: banana bread!
I love any excuse to bake, and mushy bananas are my favorite reason to pull out the measuring cups and mixer. For years, I have used the same banana bread recipe, found in a classic cookbook (which shall remain nameless). Recently, though, when I was stirring together the ingredients for another loaf of banana bread for my kids’ school lunches, I was struck by how much sugar the recipe called for—way more sugar than I want my kids to eat, way more sugar than banana bread should have. It made my favorite banana bread not such a treat after all.
I needed a new recipe right away; we seem to have a lot of overripe bananas at our house these days. Coincidentally, the folks at Stonyfield and Bob’s Red Mill had sent me ingredients to use for this blog post. They challenged my to whip up something for my family using Bob’s Red Mill steel-cut oats and coconut sugar, along with Stonyfield’s Grassfed Yogurt. I knew just what I would make: a healthier banana bread.
The combination of Bob’s Red Mill and Stonyfield products is perfect for my family. We have many of their items already in our kitchen; they are a great choice for breakfast and snack time, for holiday baking and for every day cooking. Additionally, both companies offer organic products and are committed to being GMO-free. Plus, Bob’s Red Mill is 100% employee-owned; I love that the people who make the products have that extra level of investment in their work.
With a little bit of help from Google, I searched for online for a new banana bread recipe, one that used both yogurt and oats. I came across this one, and adapted it for my family. The result is a dense banana bread that serves as a healthy snack choice and even a meal-on-the-go, which makes it especially good for kids who like to sleep in on school days, leaving themselves only a short time to get out the door on time (not that this ever happens in my house).
While this recipe calls for nuts, they are optional, though I really like the texture they add to the bread. You might want to replace them with dark chocolate chips, dried fruit, or shredded coconut. Also, the sugar that coats the bread is minimal and can be omitted if you are looking for a sugar-free dish. Finally, next time I make this banana bread—and, knowing my family, it will be very soon—I am going to replace the honey with maple syrup to see how the flavor changes. I like having choices!
Banana Oatmeal Yogurt Bread Recipe
Yield: 1 loaf
3 very ripe or overripe bananas, mashed
1 cup coarsely-chopped nuts of your choice
1 1/4 cups all-purpose flour
1 1/4 cups oats (I used Bob’s Red Mill steel cut oats)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
6 ounces vanilla or plain yogurt (I used Stonyfield’s plain Grassfed yogurt)
4 tablespoons honey
2 large eggs
2 tablespoons sugar (I used Bob’s Red Mill coconut sugar)
Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one 9×5-inch loaf pan. In a small bowl combine sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the sugar/cinnamon mixture; set aside. In a small bowl, combined the mashed bananas and chopped nuts; set aside. In another bowl, combine the flour, oats, baking powder, baking soda, rest of the cinnamon, nutmeg, and salt; set aside. Using an electric mixer, cream together the yogurt, honey, and eggs. Add the flour mixture until dry ingredients are moistened; do not over beat. Fold in the banana mixture. Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Cool completely before slicing, and enjoy!