Lighter Banana Bread That Tastes Like the Real Thing – Banana Bread with Yogurt, Applesauce, Some Whole Wheat and Maple Syrup

• 1 cup all-purpose flour
• 1/2 cup all-purpose whole wheat flour
• 1 tsp baking soda
• 1/3 cup white sugar
• 2 tbsp maple syrup
• 1/4 cup neutral oil
• 1/4 cup unsweetened applesauce
• 1/2 tsp kosher salt
• 1/2 cup 0% Greek yogurt
• 1 cup mashed very ripe bananas (about 4, ideally frozen and thawed)
• 1 tbsp vanilla extract
• 2 eggs

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a 9×5-inch (23×13cm) loaf pan with parchment paper, leaving some overhang for easy removal.

2. 2

   In a small bowl, combine the all-purpose flour, whole wheat flour, and baking soda.

3. 3

   In a large bowl, whisk together the sugar, maple syrup, oil, applesauce, and salt until well combined.

4. 4

   Add the Greek yogurt, vanilla, and mashed bananas to the wet mixture and whisk well.

5. 5

   Add the eggs one at a time, whisking gently after each addition just until combined. Avoid overmixing to prevent excess air.

6. 6

   Sift in the dry ingredients gradually in two additions. Gently fold with a rubber spatula. Halfway through, use a whisk to stir gently, helping to evenly incorporate the flour without overmixing. Scrape the bottom and edges to ensure no flour remains.

7. 7

   Pour the batter into the prepared pan. For a clean center crack, run a butter knife (dipped in cold water) lengthwise down the center, about 1 cm deep.

8. 8

   Bake for 48–53 minutes, starting to check at 45 minutes. It's ready when a toothpick inserted comes out with a few moist crumbs but no wet batter. The bread was perfect at 51 minutes, with an internal temperature of 205°F (96°C).

9. 9

   Cool in the pan briefly, then lift out using the parchment paper and let cool completely on a wire rack.