This Heritage Banana Bread is a favorite in our house. If I bake a single loaf, it rarely lasts the day—my teenagers are always quick to grab a slice for breakfast, an after-school snack, or whenever they walk through the kitchen.
Made with our sifted Heritage Turkey Red Wheat Flour, this banana bread is rich, moist, and full of flavor, with a subtle nuttiness from the heirloom wheat. I love knowing that while my family enjoys every bite, they're also getting the goodness of heritage grains in a recipe they truly love. Simple ingredients, great flavor, and an empty loaf pan by the end of the day—that's always a sign of a good recipe.
Ingredients
- 2 bananas
- ½ cup plain Greek yogurt
- ½ cup butter, melted
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1¾ cups sifted Turkey Red stone-ground flour (or any whole grain hard red wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a medium loaf pan or line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large bowl, mash the bananas until smooth. Whisk in the Greek yogurt, melted butter, and eggs. Stir in the sugar and vanilla until fully incorporated.
- Sift the dry ingredients: In a separate bowl, sift together the Heritage Turkey Red Wheat Flour, baking soda, and salt. This step ensures a light, even texture—especially important with heirloom flours.
- Combine to make the batter: Gradually fold the sifted dry ingredients into the banana mixture. Stir gently until just combined—do not overmix.
- Bake to golden perfection: Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and enjoy: Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack. Slice, serve, and enjoy the rich, nutty flavor of heritage grain at its best.
