There are some recipes I cook, nail, and share with you as soon as I can. Other times I work at a recipe week after week until I get it just right. This is one of those recipes. It’s been awesome since the very first time I made it, but I’ve been working to create a healthier version while still keeping it absolutely delicious.
And you know what? This final recipe, which uses plain yogurt and very little oil happened to be better than all of the others. The flavors of the whole ingredients (especially the apples and bananas) are more apparent and it’s the moistest (ewwwwwww hate.that.word) banana bread I’ve ever sunk my teeth into.
Naming this light, yet hearty breakfasty bread was no easy task. It’s made with whole wheat flour, apples, bananas, carrots – hence Whole Wheat ABC Bread. Another contender: 1-2-3 bread since it contains 1 apple, 2 carrots, and 3 mashed bananas.
Whatever you like to call it, it’s quickly becoming this year’s version of my apple cake since I’ve been making it nearly every week. Now that I’ve nailed down a recipe that delivers the healthiest and the yummiest results there’s no signs of stopping now!
Whole Wheat ABC Bread
Makes 1 loaf
- 3 ripe banana
- 1 cup sugar
- 1/4 c canola oil
- 1/2 cup plain low-fat yogurt
- 2 eggs
- 2 carrots, peeled and grated (about 1 cup)
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground numeg
- 1 apple (any kind) peeled, cored, and chopped
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment or using a hand-held mixer, mash the bananas. Add the sugar, canola oil, yogurt, eggs, and grated carrots. Mix to combine. Remove bowl from electric mixer.
In a separate bowl, combine the all-purpose flour, whole-wheat flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.
Add dry ingredients to wet ingredients and mix with a spoon or spatula until combined. Add chopped apple and chopped walnuts. Mix until distributed evenly throughout.
Spray a loaf pan with cooking spray. Add batter. Bake 65-75 minutes until a tester comes out clean. Let cool in pan for about 10 minutes before turning out onto a cooling rack.