Banana bread is in the same category as pancakes for me — tasty for a few bites, but so heavy that it quickly becomes hard to enjoy. Fortunately (or maybe unfortunately, depending on how you look at it), this banana bread sidesteps the stone-in-the-stomach curse. It still has the signature banana-y moistness of traditional banana bread, but it’s so much lighter.
I made this banana bread without any of the usual add-ins, so this recipe is easily adaptable to whatever kind of banana bread you want. For an added crunch, walnuts, almonds, or pistachios would all work wonderfully. For more sweetness and chewiness, toss in your favorite dried fruit — raisins, cherries, or cranberries, for example. You could even add in a handful of chocolate chips while no one is looking.
This banana bread is wonderful on its own, but it’s extra yummy with a thin layer of nutella spread on top. Serve it with a ton of fresh fruit for a nutritious breakfast or for an anytime snack. Here’s how to put this lightened up banana bread together.
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons oat bran
3 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/4 cup light butter
1/2 cup granulated sugar
1/3 cup plain nonfat Greek yogurt
1 1/2 cup mashed banana
2 teaspoons vanilla extract
1 tablespoon turbinado sugar
Preheat the oven to 350°F. Mist a loaf pan with nonstick spray and set aside. Place the first six dry ingredients in a large bowl — the flours, baking soda, oat bran, two teaspoons of cinnamon, and salt. Whisk well to combine.
In a separate bowl, cream together the granulated sugar and light butter. Beat in the eggs one at a time. Add in the Greek yogurt, mashed banana, and vanilla extract; beat until well combined. Slowly add the dry ingredients to the banana mixture and mix with wooden spoon until the dry ingredients are just moistened. Careful not to over-mix!
Pour the batter into your prepared loaf pan. In a small bowl, stir together the remaining teaspoon of cinnamon and the turbinado sugar. Sprinkle the cinnamon-sugar mixture on top of the batter. Bake on the center rack for 45-55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, slice, and enjoy!
Servings: 12 / Calories: 164 / Total Fat: 2.7 g / Saturated Fat: 1.0 g / Cholesterol: 29 mg / Sodium: 245 mg / Carbohydrates: 30.8 g / Dietary Fiber: 1.5 g / Sugars: 11.8 g / Protein: 4.1 g
Recipe adapted from Whole Foods