entry #3: healthy banana bread
09.15.25
Entry #3: Senior year crept up on us the same way fall does: slow at first, then suddenly the mornings are cooler, the days feel shorter, and everything around us seems to be shifting. It is exciting and bittersweet at the same time, like we are standing at the edge of something new. Banana bread feels fitting for now, it reminds us that change can be sweet too. This loaf keeps things simple but nourishing—whole wheat and almond flour for heartiness, Greek yogurt and olive oil to keep it tender, and plenty of overripe bananas for that classic flavor. Cinnamon ties it all together with warmth, while maple syrup adds just enough depth. You could bake it on a Sunday afternoon when you need a break from applications, or slice it up to share with family. It is the kind of recipe that reminds you that even as everything changes, some things—like the smell of banana bread in the oven—stay comfortingly the same.
ingredients: serving size 4-5
- - 1 cup whole wheat flour + 3/4 cup almond flower
- - 1 tsp baking soda
- - 2 tsp cinnamon
- - 1/4 granulated sugar or Truvia sweetener
- - 1/4 tsp salt
- - 1/2 cup plain greek yogurt
- - 1/4 cup olive oil
- - 3-4 large, overripe bananas
- - 1/4 cup maple syrup
- - two eggs
- - 1/2 tbsp vanilla bean extract
- - *toppings: walnuts, almonds, chocolate chips
recipe:
- Preheat your oven to 350 degrees, and grease your pan.
- Add the both types of flour, baking soda, cinnamon, sweetener, and salt to a mixing bowl. Whisk until combined.
- Add in your yogurt, olive oil, mashed bananas, maple syrup, eggs, and vanilla bean paste. Whisk till well combined.
- Fold in your toppings lightly, be careful not to overmix. Pour your batter into the greased pan and add toppings if preferred.
- Bake your banana bread for 45 minutes at 350, or until a toothpick inserted into the middle comes out clean.
- Let the pan cool for 10 minutes after removal from the oven, then slice. Enjoy!
