While browsing various blogs, I stumbled upon this recipe which I instantly felt the desire to eat. But I guess wanting to eat something means I have to make it, so right after work, I headed straight to the kitchen. It seemed rather simple, and not too unhealthy, so I gave it a shot.

Using coconut oil provides a dose of healthy fat, while also adding only a slight hint of coconut flavour. The mix of all-purpose flour and whole wheat flour also amps up the health factor, providing plenty of fiber as well. Oh and the yogurt too. I decided to use plain non-fat yogurt to add protein without any extra fat. Great idea if you ask me 😉

The cinnamon swirl in this banana bread is what really excited me, so next time I would have put a little bit more of the brown sugar mixture between the layers.

Ingredients

For the bread:

1 cup all-purpose flour

1 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

4 tablespoons coconut oil

1/2 cup firmly packed light brown sugar

2 eggs

1 1/2 cups mashed ripe banana (about 3)

1/3 cup plain yogurt

1 teaspoon vanilla

Chocolate chips to taste (I added these to the recipe)

For the swirl:

3 tablespoons light brown sugar

1 teaspoon cinnamon

1/2 cup roughly chopped walnuts

Preheat the oven to 350ºF. Coat a 9×5 loaf pan with cooking spray and set aside.