Whole Wheat Banana Bread with Cinnamon Yogurt Spread Recipe

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Prep time:
Cook time:
Servings: 6


Cost per serving $0.37 view details


  1. Preheat the oven to 350 F or 180 C.
  2. Keep the loaf pan or muffin moulds ready, what ever you like.
  3. Line the bottom of pan with parchment paper or lightly oil and dust with flour.
  4. Follow the simple rules of baking.
  5. First mix dry ingredients, then liquid ingredients and fold in the dry mix.
  6. If blending the ingredients by spatula, do it in one direction, to allow ample air circulation.
  7. This ensures that the cake/bread is soft and spongy.
  8. I prefer to sift the flour twice/ thrice, then add oats, sugar, cinnamon, baking soda/baking powder and chopped nuts.
  9. Peel and puree the bananas by hand blender or in a mixer.
  10. Gradually add milk, yogurt, butter and honey.
  11. Gently fold the dry mix in the wet ingredients until just combined.
  12. If the mix is too dry, add some warm milk to get thick yet flowing consistency of the batter.
  13. Now Pour the mix in the greased loaf pan, up to three fourth level.
  14. Sprinkle some choco chips or any nuts you like.
  15. Bake it for 40-50 minutes, until the skewer inserted in the middle comes out clean.
  16. If the bread isn't done, put it back in the oven and check it every five minutes, until done.
  17. Here it is, my loaf comes out of the oven.
  18. For Cinnamon Yogurt Spread:
  19. Yogurt: 1/2 cup
  20. Cinnamon: 1/4 tsp
  21. Almonds: 7-8, thinly sliced
  22. Honey: 1 tsp (or add sugar to taste)
  23. Whip the yogurt well to get creamy consistency.
  24. Add honey and cinnamon to taste and garnish with thinly sliced almonds.
  25. A rich and healthy yogurt spread is ready in just few minutes to be enjoyed with warm bread !


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Nutrition Facts

Amount Per Serving %DV
Serving Size 70g
Recipe makes 6 servings
Calories 224  
Calories from Fat 85 38%
Total Fat 9.77g 12%
Saturated Fat 5.36g 21%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 487mg 20%
Potassium 200mg 6%
Total Carbs 30.12g 8%
Dietary Fiber 4.2g 14%
Sugars 5.64g 4%
Protein 6.15g 10%
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