Thanks to a splash of bourbon, this whole wheat banana bread has all the warm flavors you expect from banana bread with the bonus of being more nutritious.
When making the batter for this banana bread, all I kept thinking about was the gooey inside of a Cinnabon. If you’ve eaten a Cinnabon, then you know exactly what I’m talking about, and let me tell you that the batter for this bread smells almost exactly like that! While the cinnamon and nutmeg obviously provide some of those warm, wintery smells, it’s the bourbon that really gives a depth of flavor and scent. So you can imagine that my number one recommendation when making this bread is not to leave the bourbon out! Baking this for kiddos? No worries as the alcohol cooks off during baking.
For any of you readers that have been with me since the beginning, this recipe probably looks familiar to you. Flannel Pajamas Banana Bread was my very first post on The Healthy Toast and continues to be the recipe that I personally make the most often. However, since first posting I’ve adjusted the recipe just a tad (the biggest difference being white whole wheat flour instead of all-purpose) and re-shot the recipe so your eyes can also enjoy in this delicious baked treat! You’ll also notice that the baking time is greatly reduced. As with the original, this recipe greatly cuts down on the butter and sugar that you normally see in coffee shop banana breads. Greek yogurt helps keep things moist without all the butter, and the bourbon, vanilla extract, and cinnamon keep things sweet without copious amounts of sugar.
And if you’re wondering, I still have the original post up as it was my first post and it just felt wrong to take it down, plus I didn’t know how many of you have it bookmarked or pinned and the last thing I’d want to do is take away such a delicious recipe from you.
In the coming weeks, I’ll be making a new page on The Healthy Toast to highlight the recipes that I personally make and love the most. I spend A LOT of time on other food blogs, and I usually find myself overwhelmed with the number of recipes they have. While sometimes I know exactly what kind of recipe I’m looking for, often I’m just trying to find something to get me out of a food rut and it’d be helpful to know which recipes the author loves to make the most often. So be sure to keep your eyes peeled for that announcement soon! And you can bet this banana bread will be listed as a Healthy Toast favorite 😉
I hope you all are having a great long weekend! Bry and I are up in Steamboat getting some skiing in. While in Denver it continues to feel like Spring with temperatures as high as 70 degrees last week, it’s definitely winter up in Steamboat with plenty of fresh snow.
So here’s a toast to curling up with a slice of whole wheat bourbon banana bread this winter!
Whole Wheat Bourbon Banana BreadPrint Recipe
- 2 large ripe bananas (or 3 small)
- 150 grams dark brown sugar (about 3/4 cup)
- 1/4 cup plain Greek yogurt
- 2 tablespoons melted butter (unsalted)
- 1 tsp vanilla extract
- 1 generous tablespoon bourbon
- 1 egg
- 1 tsp baking soda
- 2 heaping teaspoons of cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- 187 grams white whole wheat flour (about 1.5 cups)
Preheat oven to 350°F and coat a standard loaf pan with non-stick cooking spray.
In mixer (or by hand) mash bananas. Next, add in brown sugar, Greek yogurt, and melted butter. Mix until smooth. Add in vanilla, bourbon, and egg until well-combined.
In a separate bowl, stir together the rest of the dry ingredients. Slowly pour the dry ingredients into the banana mixture until just combined.
Pour batter into prepared loaf pan. Place pan in the center of the oven and bake for about 40 minutes, or until an inserted toothpick comes out clean.
Once bread is done, let it bread rest for 10 minutes before serving.
Store bread in an air-tight container for up to 5 days.
Nutrition for 1/12 of recipe: 155 calories, 1 g saturated fat, 29 g carbohydrate, 2 g fiber, 15 g sugar, 3 g protein