Healthy Banana Bread

What’s better than a fresh baked loaf of banana bread? This lightened up version uses less oil and pure maple syrup in place of regular sugar. Using Greek yogurt instead of milk creates a creamy texture, resulting in moist, tasty slices! Add-ins are optional and versatile, so find what works for you!

Course Breakfast, Dessert

Keyword banana, bread, maple, banana bread

Prep Time 20

Cook Time 1

Servings slices

Calories 164

Equipment

9x5 loaf pan

Ingredients

Cooking spray
1¾ cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. baking soda
¾ tsp. salt
1/3 cup olive oil
6 Tbsp. maple syrup
2 eggs
1 cup mashed banana
¼ cup plain Greek yogurt
1 tsp. vanilla extract

Optional add-ins:

Pecans (chopped)
Chocolate chips

Instructions

Preheat oven to 325°F. Lightly grease a 9x5 loaf pan with cooking spray.
In a medium bowl, add flour, cinnamon, baking soda and salt. Whisk to combine.
In a large mixing bowl, whisk together olive oil and maple syrup.
Add eggs to the liquid mix and whisk to combine. Then, whisk in mashed banana, Greek yogurt and vanilla extract.
Using a rubber spatula, slowly add the dry ingredients to the wet ingredients, incorporating a little at a time until all is combined. Then, fold in optional add-ins.
Bake for 55-60 minutes or until a toothpick comes out clean.
Remove from oven and cool for 15 minutes. Enjoy!

Notes

• Other delicious add-ins: chopped walnuts, dried blueberries, raisins or sliced banana.
• This can be made ahead and frozen. Let the bread cool all the way and remove from the pan. Wrap it tightly in plastic wrap and add one layer of aluminum foil around the plastic wrap. Store in a gallon-sized Ziploc baggie in the freezer for 1-2 months.

Nutrition