A delightful and nutritious twist on classic banana bread, featuring whole wheat flour and oats for added texture and flavor.
Preheat your oven to 350°F (175°C) and grease a bread pan.
Greasing the pan ensures the bread doesn't stick and comes out easily.
In a mixing bowl, cream together the butter and brown sugar until smooth.
Creaming helps to incorporate air, making the bread lighter.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures better mixing and a smoother batter.
Mix in the yogurt, mashed bananas, and vanilla extract until combined.
Mash the bananas thoroughly for a smoother texture.
In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
Mixing dry ingredients separately ensures even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense bread.
Fold in the oats and chopped pecans gently.
Folding gently helps maintain the airiness of the batter.
Pour the batter into the prepared bread pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread a few minutes before the timer to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the bread as a delicious snack or breakfast option.
Pair with a spread of butter or honey for added flavor.
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