Tuesday, May 13, 2014


Lately I’ve been buying a whole lot of bananas and for some reason we haven’t been eating them before they ripen…but never fear, where there are ripe bananas, banana bread is near!

I half way think that Billy doesn’t eat the bananas just so that I’ll make banana bread…he’s sly like that!

This banana bread gives you power, like super-hero power!  Wonder Woman may have had the Lasso of Truth, her indestructible bracelets and a fabulous tiara; but you have Power Banana Bread... and I'm sure that a some of you have a fabulous tiara!  

This recipe gets its power from, farro (I used some farro that I had cooked for dinner the night before).  Farro is an excellent source for complex carbohydrates it is high in fiber, and protein, it has been found to stimulate the immune system, lower cholesterol and helps maintain blood sugar levels.

Power Banana Bread is moist and farrow gives it a nutty texture, without the added fat of nuts.  Not that there’s anything wrong with fat from nuts; but when a girl is watching her figure, because she's fighting crime in a strapless bathing suit and tall boots, she might not want the added fat. 

Any hoo, what I was getting at is that a slice of Power Banana Bread will keep you full and satisfied, so that you’ll have energy to go out and save the world!

Here’s what you do.

Start by toasting some shredded sweetened coconut in the oven for a few minutes, keep an eye on it because it toasts pretty quick.

Pre-heat the oven to 350 degrees and grease a loaf pan.  

I use baking spray, but if you don't have any just grease the pan with butter and flour.

Mix the dry ingredients together; which are whole wheat flour, all-purpose flour, baking soda, salt and cinnamon.

I use a little all-purpose flour just to keep the banana bread from being too heavy and dense.

Mix the wet ingredients in a large bowl; the wet ingredients being, full fat Greek yogurt (ya gotta have some fat to keep the loaf from being too dense), brown sugar, coconut oil and eggs. 

Use a handheld mixer and mix and medium-high speed for 4 to 5 minutes, this will incorporate a lot of air which is needed to lighten the bread in lieu of the fat that would have come from adding butter.
Mix in the bananas and some vanilla extract; I like to see bits of bananas, so I barely mix it.
Stir the dry ingredients in all at once, mixing just until incorporated.

Stir in some cooked farro and the coconut that was toasted earlier.
I used farro because I had cooked it the night before for dinner and had it leftover, but you could also use cooked kamut.

Pour the batter into the prepared loaf pan.

And bake for 35 to 45 minutes, until a skewer inserted into the center comes out clean.  Note that the baking time is less than traditional banana bread.

Cool in the pan for 10 minutes and then remove the banana bread from the pan and cool completely on a wire rack.
Power Banana Bread is moist and the farrow gives a little chew and texture, making for a healthy and satisfying snack.

But a little butter and honey doesn't hurt!


Makes 1 loaf

¾            cup         Whole wheat flour
½            cup         All-purpose flour
1              tsp.        Baking soda
½             tsp.        Salt
½             tsp.        Cinnamon

½             cup        Greek yogurt (full fat)
2/3           cup        Brown sugar
1              Tbsp.      Coconut oil or canola oil
2                           Eggs
1              cup        Mashed bananas, about 2 ripe bananas
1              tsp.        Vanilla extract

2/3          cup         Cooked farrow, or kamut
½            cup         Sweetened shredded coconut which has been toasted


1.  Pre-heat the oven to 350 degrees.  Grease and flour a loaf pan, or coat the pan with baking (not cooking) spray.
2.  In a medium bowl whisk together all of the dry ingredients.  Set to the side.
3.  Add to a large bowl the Greek yogurt, brown sugar, coconut oil (or canola oil), and eggs.  Use a handheld mixer and mix the ingredients on medium to medium-high speed for 4 to 5 minutes so that quite a bit of air is incorporated.  Add the bananas and vanilla and mix for just a minute so that there may still be little bits of banana.
4.  Add the dry ingredients into the large bowl of the wet ingredients, and stir just until combined.  Stir in the cooked farrow (or kamut) and toasted coconut.  Pour the batter into the prepared loaf pan and bake for 35 to 45 minutes, until a skewer inserted into the center comes out clean.  Allow the banana bread to cool in the pan for about 10 minutes, and then remove the loaf from the pan and cool completely on a wire rack.
5.  Store wrapped air tight in a cool dry place.

*Low-fat Power Banana Bread is versatile, if you like you may substitute ½ cup of dried fruit for the coconut, and/or add chocolate chips.

You might also like:

Blue Berry Oat Muffins

Date & Almond Energy Snacks

Low-Fat Banana Date & Nut Bread

Whole Wheat Pumpkin Ginger Loaf


  1. Banana bread is one of those foods that gets me alllllll excited every time I bake it or am given a slice of it. it's soooo cozy and comforting and it's such a brilliant way of getting butter in my mouth. I just love this power naner bread! MM!

  2. We love banana breads! I like the extra addition of cooked whole grains. This is wholesome, Kari.

  3. I love banana bread, one of my favorites. Nice that it healthy too.