Healthy Banana Bread2013-11-09
- Servings : 12
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
I love banana bread.. it tastes amazing and makes the perfect healthy snack at any time of day!
In this recipe, I’ve made a ‘traditional banana bread recipe’ (which is usually loaded with butter) healthier by using plain yoghurt – I chose to use Greek style yoghurt today which tastes amazing dolloped onto the bread too! 100g of Greek style yoghurt contains just 56 calories and 9.6g protein, in comparison to butter which is 740 calories per 100g (!). Consequently this banana bread is packed with protein but is low in both calories and fat (you save 220Kcal and 17g of fat per slice in comparison to shop bought banana loaf!).
I’ve included two versions of this recipe – one produces a more ‘bread’ type banana bread and one produced a more ‘malt loaf’ type banana bread – i.e. more moist. I love them both equally!
P.S you can adapt this recipe by adding chocolate chips, walnuts or even raisins – the list is really endless!! Let me know what you try
- 1.5 cups (200g) flour - I used Spelt
- 2 med-large ripe bananas - mashed
- 180g plain Greek style yoghurt*
- 2 eggs
- 1/2 cup (125g) Xylitol** (or sugar)
- 1 tbsp oil - I used coconut oil
- 2 tsp cinnamon
- 1 tsp vanilla essence
- 1/2 tsp bicarbonate soda* (+ 1/2 tsp salt)
- 1 tsp baking powder
*To make a more moist, ‘malt loaf’ type banana bread (pictured below) use 200g yoghurt & skip the baking soda!
**Xylitol is a healthier alternative to sugar and is perfect for baking.
Pre-heat your oven to 175 degrees C
Mix together the dry ingredients in a bowl - flour, xylitol/sugar, cinnamon, baking powder, bicarbonate of soda and salt
In another bowl mix together the wet ingredients - mashed bananas, Greek yoghurt, eggs, oil and vanilla before adding in the wet ingredients and stirring until combined
Pour the mixture into a silicone loaf tray* or greased/lined baking tin and bake for 45 minutes
Allow to cool before slicing into 12 pieces and either serving or wrapping in cling film and storing in the fridge/freezer for when you're peckish!
*I got my silicone loaf tray from Amazon!
Matthew swapped 50g of the spelt flour for 50g of bulk powders protein, didn’t add the baking powder and added 200g of yoghurt.. he also poured in half the mix before adding a thick line of peanut butter (melt in the middle!) before adding the remaining mix.. amazing idea!!
banana bread with an avocado mousse covering!!
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This information is per serving.