I've always loved experimenting in the kitchen, especially when it comes to baking. And of course whenever I have a few overly-ripened bananas, the first thing that pops in my head is "I better make some banana bread soon". However, I don't think I have ever used the same banana bread recipe more than once, until now. This past weekend I experimented with a recipe containing no added fat and very little added sugar (think about 6 g of added sugar per slice). Instead of mixing butter or oil in the batter, this time I used the secret ingredient.... Greek yogurt! This provides not only a creaminess and richness in the final product, but also a little extra protein and calcium.
Whole Wheat Banana Bread
Prep Time: 10 Minutes
Bake Time: 30 Minutes
3 Ripe Bananas
1 1/2 cups of whole wheat flour
2 large eggs
1 1/2 teaspoons baking soda
1/2 cup plain fat-free Greek yogurt
1/3 cup brown sugar
1/4 teaspoon salt
Optional: 1/2 cup walnuts or raisins
First, preheat the oven to 350 degrees. Lightly grease/spray a non-stick spray onto a loaf pan.
Mix the wet ingredients together in a medium sized bowl: beaten eggs, yogurt, brown sugar and thoroughly mashed bananas.
In a separate bowl, mix the dry ingredients together: flour, baking soda and salt
Pour the wet ingredients into the dry ingredients and gently mix by hand, being sure not to over mix.
Pour the batter into the loaf pan evenly and place in the oven. Set timer for 30 minutes. After 30 minutes, stick a knife or a toothpick in the middle, if it comes out clean, take it out of the oven. If it does not come out clean, leave in the oven for 2-5 more minutes or until it does come out clean.
Let the bread cool in the pan for about 10-15 minutes and then transfer the bread to a cooling rack.
Enjoy (especially when it is still warm, ooh that's the best!)
Per slice (1/12 of the loaf)
Total Carbs: 25 g
Total Fat: 1 g
Total Protein: 4 g
Sodium: 231 mg
Sugar: 10 g (6 grams are from the added brown sugar, the rest comes naturally from the bananas and the yogurt)