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Joe Wicks Banana Bread

Joe Wicks Banana Bread
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This healthy banana bread is moist, naturally sweetened with honey, and packed with protein from Greek yogurt and oats. It has a tender crumb and a golden-brown crust, perfect for a nutritious snack or breakfast. Joe Wicks’ version is designed to be satisfying without refined sugars.

Ingredients

Scale
  • Wet Ingredients:
  • 2 medium ripe bananas, mashed until smooth
  • 2 large eggs, lightly beaten
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • Dry Ingredients:
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease a 9×5 inch loaf pan with butter or oil, and line it with parchment paper, leaving an overhang on the sides. This ensures even heat distribution and easy removal after baking, preventing sticking and promoting a uniform crust.
  2. In a large mixing bowl, mash the bananas with a fork until no large lumps remain, achieving a smooth puree. This step releases the bananas’ natural sugars and moisture, which will sweeten and moisten the bread, reducing the need for added refined sugar.
  3. Add the lightly beaten eggs, Greek yogurt, honey, olive oil, and vanilla extract to the mashed bananas. Whisk vigorously for 1-2 minutes until the mixture is homogenous and slightly frothy. Emulsifying the wet ingredients ensures a uniform texture and incorporates air for better lift during baking.
  4. In a separate medium bowl, combine the rolled oats, all-purpose flour, baking powder, and kosher salt. Use a whisk to blend thoroughly, breaking up any clumps in the flour and baking powder. Even distribution of leavening agents is crucial for consistent rise and to avoid bitter spots in the bread.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Stop mixing when no dry streaks remain; do not overmix. Overmixing can develop gluten, leading to a tough, dense bread rather than a tender crumb.
  6. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula to ensure uniform thickness. Tap the pan gently on the counter 2-3 times to release any large air bubbles, which prevents uneven pockets and ensures an even texture in the baked bread.
  7. Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed, indicating doneness.
  8. Once baked, remove the pan from the oven and let it cool in the pan on a wire rack for 10 minutes. This allows the bread’s structure to set and firm up, making it easier to remove without breaking or collapsing.
  9. After 10 minutes, carefully lift the bread out using the parchment paper overhang and transfer it to the wire rack to cool completely, about 1 hour. Cooling completely ensures the crumb firms up and makes slicing cleaner, preventing a gummy texture.
  10. Once cooled, slice the banana bread into 4 equal portions using a serrated knife, sawing gently for a clean cut. Serve immediately, or store as directed in the notes. This bread is best enjoyed fresh but keeps well for later use.

Notes

Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. To reheat, wrap in foil and warm in a preheated 350°F / 177°C oven for 5-10 minutes, or microwave individual slices for 15-20 seconds until warm.

Nutrition

Keywords: banana bread, Joe Wicks banana bread, healthy banana bread, oat banana bread, Greek yogurt banana bread, baked snack, quick bread, breakfast bread, high-protein snack, no-refined-sugar, British recipe, fitness snack

Find it online: https://britishrecipes.uk/joe-wicks-banana-bread/