A good banana bread recipe is something you should hang onto for a very long time. This one is wholesome and just-sweet-enough. You can make it with walnuts, or chocolate chips, or keep it pleasingly plain. Whatever you do when you make this bread, be sure to remember two things: 1) use ripe bananas and 2) don’t mix the batter too vigorously. That will make all the difference.
Preheat oven to 350 degrees. Generously grease a loaf pan that’s roughly 8 ½ x 4 1/2 inches.
Add the eggs and beat until blended. Add the brown sugar, maple syrup, olive oil, Greek yogurt, and vanilla and beat until blended and smooth.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. With the mixer running on low speed, slowly add the flour mixture to the banana mixture and beat just until blended with no obvious streaks of flour. Don’t mix it too much or the bread will be tough. Add the walnuts or chocolate chips, if desired, and mix very briefly, just until combined.
Leave the bread to cool on the counter for 20 minutes. Run a knife around the edges of the pan and invert the bread on the counter to dislodge it. Set it upright and leave it to cool another 30 minutes before cutting.