Healthy Banana Bread Recipe
User Reviews
5
Healthy Banana Bread Recipe
Description
This banana bread starts with ripe mashed bananas mixed with a large egg, pure maple syrup, plain Greek yogurt, vanilla extract, and melted butter, creating a moist and flavorful batter. Whole wheat flour, baking soda, baking powder, ground cinnamon, and salt are gently incorporated to maintain a tender crumb and provide subtle spice.
Baked in a greased 9x5 loaf pan at 350°F, the bread is monitored for doneness by testing with a toothpick, and tented with foil if browning too quickly. Cooling in the pan then on a wire rack ensures the bread sets well for slicing.
The loaf offers a balanced combination of natural banana sweetness with cinnamon warmth and a slightly dense but soft texture from whole wheat flour and yogurt. It can be served plain or with spreads and works well as a wholesome snack or breakfast item.
Using room temperature ingredients and not overmixing the batter helps keep the texture light. The recipe allows substitutions like coconut or vegetable oil instead of butter. Any leftover bread should be stored in an airtight container at room temperature for up to a week.
Ingredients
- 3 large banana ripe
- 1 large egg
- 1/3 cup pure maple syrup
- 1/2 cup yogurt whole milk, plain, Greek
- 1 teaspoon vanilla extract
- 2 Tablespoons butter cooled, melted
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 loaf pan with a non-stick cooking spray.
- Mash the bananas in a large mixing bowl. Stir in the egg, maple syrup, plain greek yogurt, vanilla extract and melted butter.
- Gently stir in the flour, baking soda, baking powder, ground cinnamon and salt until just combined. Be careful not to over mix the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes until a toothpick inserted into the center of the bread comes out clean.
- Check the bread at the 35 minute mark and carefully tent the bread with foil if the top of the bread starts to brown too quickly.
- Place the pan on a wire rack and let it cool for 10-15 minutes in the pan.
- Carefully remove the bread from the pan and cool completely on the wire rack.
- Then the bread is ready to slice, serve and enjoy!
Notes
- Use room temperature ingredients to ensure a consistent batter mixture.
- Butter can be substituted with coconut oil, canola oil, or vegetable oil based on preference.
- Store leftover banana bread in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 200mg | 8% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
