Servings: 1pt  for 24

3 ripe bananas 3 ripe bananas
 
1/3 cup unsweetened applesauce ⅓ cup unsweetened applesauce
 
1/3 cup 0% plain Greek yogurt ⅓ cup 0% plain Greek yogurt
 
2/3 cup (130g) sugar ⅔ cup (130g) sugar
 
1 tsp vanilla 1 tsp vanilla
 
2 large eggs 2 large eggs
 
1/2 tsp salt ½ tsp salt
 
3/4 tsp baking soda ¾ tsp baking soda
 
1 tsp cinnamon 1 tsp cinnamon
 
1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
 
3/4 cup (95g) all purpose flour ¾ cup (95g) all purpose flour

Preheat oven to 350 degrees F and lightly grease an 8x4" or 9x5" loaf pan (see notes)
In a large bowl, mash bananas with a whisk. Add applesauce, yogurt and sugar and whisk (continue mashing if need be - if you don’t get the butter totally smooth, that’s fine!) until combined and somewhat smooth.
Add vanilla and eggs and stir until combined.
Add salt, baking soda, cinnamon and flour and stir just until combined (don’t overmix - it doesn’t have to be smooth, just combined).
350 degrees 10 to 15 min for muffin
Spread in loaf pan and bake for 50 to 60 minutes, covering with foil at 30 minutes when top is light golden brown, or until toothpick inserted in the middle comes out clean (up to about 1 hour).
Notes
Set the timer for 45 minutes, and check every 5 minutes for doneness.
I use a glass 8"x4" loaf pan. If you use a larger pan, it will work fine but your loaf won't be quite as high, so you will want to reduce the baking time slightly. If you use a dark non stick pan, your bread may bake more quickly.