Void of processed additives, homemade baked goods make great, realistic snacks. Especially for kids and guests. Hopefully this is just in time for your holiday baking needs, minus all the extra sugar (this recipe only calls for 1/4 cup). Plus, the whole-grain flour, two eggs and yogurt give it an extra protein boost to keep blood sugar spikes minimal.
When I make this recipe, I always double it. We eat one loaf “fresh” and freeze the second. I slice the loaf and put the pieces on a cookie sheet in the freezer to freeze. Once they are firm, I store them in a zip top bag in the freezer. It is easy to pull out a piece for school snacks, or pop a piece in the toaster for kiddo breakfast.
Preheat oven to 350. Line standard size loaf pan with parchment paper and spray lightly (we use Trader Joe’s spray coconut oil).
2 C Winter white whole wheat flour (I use Bob’s Red Mill organic. Winter white whole wheat is light enough that I substitute it instead of all purpose in everything).
GLUTEN FREE: Replace whole wheat flour with: 1.5 C Bob’s red mill 1:1 GF flour (blue bag) and .5C almond flour. Add .5 C ground flax meal (recommend Bob’s Red Mill Organic Ground Golden Flax)
1/2 t salt
3/4 t soda
1/4 cup sugar, maybe a little less
Wet: (I mix in the blender to get rid of the banana chunks and make smooth, okay to hand-mix too)
3 mashed over-ripe bananas
1/4 c plain yogurt
1 t vanilla
6 T coconut oil liquid form (coconut oil turns to liquid for at about 75 degrees. I scoop with my measuring spoon and then warm in the preheating oven, warm water bath, etc.)
Optional: handful of chocolate chips
Combine dry. Mix wet. Stir wet in to dry. When almost mixed, add a handful of chocolate chips. Scrap in to pan – it is thick. (GLUTEN FREE VERSION: You may need to add some additional GF flour if the batter turns out too runny. It should be pretty hefty and thick.) Bake at 350 for 45-50 minutes or so until toothpick comes out clean. Remove from pan and parchment paper. Cool on rack. ENJOY!