Banana bread has been a long comfort staple; it’s gooey, it’s chewy, and it’s a little crispy on the outside. What’s more to ask for in a desert? However, it’s often loaded with butter and sugar, although it is sometimes good to indulge if you’re looking to enjoy the classic flavor without the extra sugars. This lighter version will deliver the same sweetness and moisture that you are looking for while keeping your nutrition in check
This ingredient in this recipe swaps out the heavy ingredients for healthier Alternatives with higher protein intake. Greek yogurt replaces most of the butter, and honey or maple syrup stands in for the refined sugars. As a result, this banana bread is soft and so yummy you will want seconds.
Ingredients:
- 3 medium ripe bananas, mashed
- 2 large eggs
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional add-ins:
- 1/4 cup chopped walnuts
- 2 tablespoons dark chocolate chips
Instructions: First, start by preheating your oven to 350°. Greece, a 9×5-in loaf pan, or line it with a piece of parchment. Next, in a bowl, Mash bananas until mostly smooth. Then, into another Bowl, whisk in eggs and Greek yogurt. Then, you can combine honey to your liking as well as vanilla. Combine the bananas as well as the egg mixture into a new bowl and stir until smooth. Next, into a separate Bowl, whisk flour, baking soda, cinnamon, and a little pinch of salt. Slowly fold the dry ingredients into the banana mixture, stirring until they’re combined. Poor batter into a prepared pan. If you use optional add-ins, you can add them now and sprinkle them on top. Bake for 40 to 45 minutes, then use a toothpick to insert into the center. Once it comes out clean, your banana bread is ready. Allow the bread to cool before slicing
This lighter loaf stays moist thanks to the bananas and the yogurt, while cutting down on extra fat or added sugar. Store this banana bread in an airtight container; it keeps for up to 4 days at room temperature or a week in the refrigerator.
You can also use the banana bread for a quick breakfast and even pair it with a slice of coffee or add a thin layer of almond peanut butter for an extra Crunch and added protein.
