Ingredients
Dry Ingredients
| 3 cups | (750 ml) | all-purpose flour |
| 1 1/2 cups | (375 ml) | whole wheat flour |
| 2.5 tsp | (12 ml) | baking powder |
| 2.5 tsp | (12 ml) | baking soda |
| 1 tsp | (5 ml) | salt |
| 1 tbsp | (15 ml) | cinnamon |
| 1/2 tsp | (2 ml) | pumpkin pie spice |
Liquid Ingredients
| 1 cup | (250 ml) | butter |
| 2 1/4 cups | (560 ml) | sugar |
| 2/3 cup | (150 ml) | 2% plain Greek yogurt |
| 4 | eggs | |
| 1 1/3 cup | (325 ml) | buttermilk |
| 6 | overripe frozen bananas, thawed and mashed |
Directions
- In a large bowl, combine all dry ingredients. Stir to combine.
- In a separate medium-sized bowl, cream together the butter and sugar. Once light and fluffy, add in remaining liquid ingredients to this bowl.
- Combine the liquid ingredients with the dry ingredients until just mixed (do not over-mix the batter).
- Lightly mist 3 loaf pans with cooking spray. Fill each pan until 2/3 full. Bake at 375 degrees for about 35 minutes or until knife comes out clean. Tilt the pan on its side while the loaves cool to help with easy removal from pan.