Banana’s for Banana Bread

Posted by on Oct 30, 2012 in Recipes | 1 comment

I love things that start with the letter B.  How could I not?  It’s just natural for me.  But I also love anything that involves bananas (which just happens to also start with the letter B).  They have such a distinct, yet subtle flavor that enhances so many different dishes, making your taste buds dance with joy, never wanting the banana party to stop.  Historically, especially for good old America, the best way to use a banana is to make it into a bread.  And what’s wonderful about this so called banana bread?  It comes in so many different, delectable varieties.  Some are more old-fashioned, while others sneak attack with bursts of coconut or chocolate flavor.

All this to say, my Danish host family has never experienced this banana luxury in the form of bread.  And when I saw a pile of ripe bananas sitting on our kitchen counter Monday evening, I claimed them for this experiment.  It was my honor and duty to introduce my host family to a delicious (yet somewhat healthy and hearty…the Danes are all about that) new form of dessert/breakfast bread.

And of course they loved it!  The fiber cereal I added made it taste more like a breakfast bread rather than a dessert bread, so we will definitely nom on some more in the morning.  Casper, my host brother, ate it topped with chocolate, and I added a little bit of butter.  I would also love it with honey or peanut butter.  The possibilities are endless!



Nordic Banana Bread


  • 1½ cup whole wheat flour (regular or pastry…I used regular the first time)
  • ½ cup regular oatmeal
  • ¼ cup fiber cereal (optional)
  • 2¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 3-4 really, really ripe bananas (I used 3 medium sized, but could have used one more…and the more ripe they are, the more moist your bread will be)
  • 1 tsp vanilla
  • ¼ cup packed brown sugar
  • ¼ cup honey*
  • 2 eggs (mixed)
  • ½ cup plain greek yogurt
  • ¼ cup water
  • extra cinnamon sugar and oatmeal for topping

*Note: If you don’t have honey or would rather not use it, you can use just skip it and use an extra 1/4 cup of brown sugar.


  1. Preheat oven to 350 and prepare a 9x5x3″ loaf pan, lining it with parchment/baking paper and spraying the paper with cooking spray or applying a thin coat of butter.  Set aside.
  2. Mix flour, oatmeal, fiber cereal, salt, baking powder, baking soda, and cinnamon in a large bowl.
  3. In a separate bowl, mash bananas with a fork to a smooth/semi-smooth consistency (whichever you prefer). Add vanilla, brown sugar, honey, and eggs to the mashed bananas and stir/whisk thoroughly.  Add the greek yogurt and stir to combine.
  4. Pour the banana mixture into the flour mixture and fold with a large spoon just until combined. This mixture may look pretty dry, but not to fret.  Add about 1/4 cup of water and fold again with a large spoon.
  5. Pour into the prepared loaf pan.  Sprinkle oatmeal and cinnamon sugar on top of the batter if desired. Bake 45-60 minutes, or until the top looks golden brown and a toothpick comes out clean.
  6. Transfer to a cooling rack and allow to cool for at least 10 minutes before slicing.
  7. Enjoy this healthy deliciousness!

One Comment

  1. Bet your host family love it when you bake. Won’t be long now you will be busy showing Mom and Dad the beauty of Denmark, keep us posted we love it. Mn Gram

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