Taken from a classic recipe, this banana bread is truly a staple in my household. It can also be 'tweaked' a little to sneak in a veggie or to make it specifically seasonal (hello Pumpkin Spice!). Whether you choose to include the walnuts or not (based on your tasters) it's a foolproof recipe that can be served at any time of day...yes even breakfast :)
Preheat oven to 350deg F. Line a 9x5" (2L) loaf pan with parchment paper, or lightly grease with coconut oil.
Mash bananas with back of a fork until mostly lump free. Stir in baking soda and yogurt. Let sit for 5-10 minutes. Mixture will come 'alive' a little, which is good.
This means your baking soda is fresh!
Whisk together sugar, egg, coconut oil and vanilla in large mixing bowl until well combined.
Whisk together flours, baking powder, salt and nutmeg in separate bowl.
Stir banana mixture into egg mixture; fold in flour mixture until well combined, but do not over-mix. A few lumps are fine. Fold in walnuts, if using, and transfer batter to prepared pan..
Bake for 50-55 minutes, or until long wooden skewer inserted into centre comes out clean. Cool loaf for 20 minutes before removing from pan. Best to wait until completely cooled before slicing and eating.
Recipe makes 12 slices
Banana-Zucchini Version:
Two options here; replace 1 banana with 1/2 cup packed shredded zucchini and increase sugar amount to 1 cup OR double recipe (as is) except use 1 full cup packed shredded zucchini and the 3 bananas.
Pumpkin Spice Version:
Replace mashed bananas with 1 cup pumpkin puree and increase sugar amount to 1 1/4 cups. Also, add 1 1/2 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground allspice (don't forget the nutmeg!) to flour mixture. Sprinkle top of loaf with 2 tbsp pepitas (green pumpkin seeds) before baking.
Chocolate Chip Banana Bread:
Not my recommendation for a Healthy Breakfast, BUT sometimes a kiss of chocolate is o.k. Stir in 3/4 cup semi-sweet or dark chocolate chips to the batter, with or with out the walnuts.