Healthy Banana Bread – Low Calorie Option
This healthy banana bread recipe is so good that I no longer make the standard recipe I used to use. In fact, I do not even remember when last time I made that high calorie version. The recipe I used to use (pretty good one) had lots of sugar and a stick of butter. Yes, it was good but I like my improved version way better. On top of that, I can eat it every day because it does not have lots of sugar (about two ounces or less instead of a cup!) and no butter or oil. Removing just those two ingredients that have lots of calories with better lower calorie option makes this banana bread recipe healthy and almost guilt free.
For step by step video instruction visit the link below:
What will you need to make this healthy banana bread
- Very ripe bananas
- Greek yogurt
- Flour – I like to mix all purpose and whole wheat flour. Wheat flour adds a different flavor which I really enjoy in this recipe as well as in pancakes recipe.
- Sugar – you can adjust the amount of sugar to your taste. I use very little because the bananas add tons of sweetness for my taste buds. You can also use a sweetener to reduce the calories even more. A sweetener that I recommend is Monkfruit from Lakanto. It tastes and looks very much like sugar.
- Vanilla extract
- Baking soda and baking powder
- Pinch of sea salt
- Walnuts or any type of nuts – optional. Nuts add tons of calories so one to two ounces is the most you want to use to keep calories low
Things to consider while making banana bread
The bread comes out very moist and surprisingly sweet with the limited amount of sugar. The bananas themselves sweeten the bread a lot. Make sure you are using very ripe bananas, preferably the ones that already developed brown spots. Instead of butter I use low fat Greek yogurt. Not only does this rick remove lots of fat and calories but also adds protein. Win win in my book!
I like to weigh ingredients as even bananas come in different sizes and may affect the outcome if you use too much. I also pay attention to the consistency to make sure the bread does not come out too soft and gooey. If it too runny go ahead and add more flour. Sometimes I add some oats to thicken it up.
It takes about 50 minutes for the bread to bake at 350 F degrees. Sometimes I do not like to wait this long so I divide the batter into 12 muffins and cut the time in half (25 minutes).
Banana Bread Recipe
- Non stick loaf pan
- Parchment paper
- 3 ripe bananas 10-11 oz
- 2 large eggs
- 7 oz nonfat Greek Yogurt (plain) 200 g
- ⅓ cup sugar (or less – you can add as little as 1.5 oz 2.2 oz/63 g
- 3 oz all purpose flour 85 g
- 3 oz whole wheat flour 85 g
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp vanilla extract optional
- 2 oz chopped walnuts optional
- Sift dry ingredients: flour, baking soda and baking powder, salt, cinnamon
- To a large bowl add bananas and mashed them well with a fork
- Add eggs and vanilla
- Add yogurt and mix
- Add sugar and stir
- Add dry ingredients to wet ingredients
- Fold, be careful not to over mix it
- Add walnuts if you are using them
- Line loaf pan with parchment paper
- Add batter
- Bake at 350 F for 50 – 55 minutes
- Eat it right away or wait till it cools