Happy Monday everyone!
I’m feeling a little under the weather so I just have a quick post today. From the success of my Healthy Banana Bread recipe recently featured in the Chobani article, I’ve been craving a quick bread. My grandmother brought two super-brown bananas over to my family’s house this weekend, and the baking pressure was on!
I used Xylitol instead of the white and brown sugars from the original recipe to make it Lent friendly (one more week of no added sugars, woo-hoo!). I’ve only tried Xylitol in a few recipes, and I can’t taste the difference – but the fact that there are still 10 calories in a teaspoon and I’ve heard about some not-so-nice side effects, I probably wouldn’t buy it again.
But anyway, this recipe is still a winner.
Light Banana Bread - no oil or sugar!
- 1.5 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs (you can use flax eggs, I did in the original recipe)
- 1/2 cup Xylitol (or other sweetener)
- 2 very ripe bananas, mashed
- 1/2 cup 0% plain Chobani greek yogurt
- 1 tsp vanilla extract
- 1/4 cup almond milk
1) Pre-heat oven to 350 degrees & grease loaf pan.
2) Combine all dry ingredients and whisk to mix well.
3) Mix mashed banana, milk, yogurt, eggs, vanilla, milk, and sugar.
4) Add wet mixture to dry and stir until incorporated – don’t overmix.
5) Pour into prepared pan and bake 50 minutes – 1 hour, until a toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes and then on a cooling rack.
Makes 1-12 slice loaf.
Approximate nutrition (per slice): 110 calories, 1 gram fat, 4 grams protein
I made the bread Saturday and it felt a little bit dry this morning – I might stick it in the fridge for the remainder of it’s life. It’s delicious toasted with some peanut butter (or cashew butter, since I’m putting it on EVERYTHING these days).