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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat 8 mini loaf pans (4-by-2-1/2-inch) with cooking spray. Line bottoms of pans with parchment paper or waxed paper; set aside. Combine flours, oats, baking soda, cinnamon and salt in a large bowl.
Beat butter in a medium bowl with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until combined; scrape sides of bowl and beat 2 minutes more. Beat in yogurt, egg, banana, milk and vanilla.
Add the banana mixture to the flour mixture all at once; stir until moistened. Cut large pieces of frozen fruit into small pieces. Set aside about 1/4 cup of the fruit. Fold the remaining fruit into the batter. Divide batter among prepared loaf pans (use a generous 3/4 cup batter for each pan). Sprinkle the reserved fruit on the tops of the loaves.
Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans and cool completely on wire racks. Remove parchment from bottoms of loaves.