Adapted from Genevieve Ko‘s recipe from the NYTimes Cooking

Most people who know or have worked with me have eaten my banana bread. I made it often especially when the kids were in school and I needed to send a snack. I baked 2-3 loaves of banana bread and took one to work to share with my colleagues. I am sure my kids were bored of it. Recently I found this recipe, and I love it. Healthy as it is made with whole wheat flour and brown sugar/honey instead of white sugar. Try it and thank Genevieve Ko for the recipe. Yields 12 muffins.

Ingredients

• 1 ¼ cups/150 grams white whole-wheat flour or atta
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup mashed ripe bananas (from about 2 large bananas)
• ½ cup/120 milliliters plain whole-milk yogurt
• 1 large egg
• ½ cup/110 grams packed light brown sugar
• ¼ cup/60 milliliters canola or vegetable oil
• ¼ cup/60 milliliters honey
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips (optional)
•  oats, sunflower seeds, chopped nuts, grated coconut or chocolate chips, for sprinkling (optional)

Directions

• Heat oven to 375ºF (176º C)
• Line 12 cup muffin tins with lining paper and grease well
• Sift flour, baking soda, baking powder, cinnamon and salt and set aside. Add walnuts and chocolate chips
• Mash ripe bananas and set aside
• Whisk egg, oil, yogurt, honey and vanilla extract. Add brown sugar and bananas and whisk till smooth
• Mix dry and wet ingredients and gently stir till well mixed
• Divide batter among muffins tins and sprinkle nuts/coconut/seeds of your choice
• Bake for about 20 -22 minutes or until toothpick comes out clean
• Enjoy!

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