Greetings! I am finally back after about a month without posting a recipe and I am quite happy with this next one! And it is so so so quick and easy.
I am officially two weeks into my Junior year of college and my third year on the APU cheer team so it has been quite a busy time of year, please forgive me. But I’m so excited to get back to a more regular baking schedule which will hopefully be once a week again.
This is a healthier version of banana bread, made without any oil or butter but still surprisingly moist. It has Greek yogurt for moisture and uses whole wheat flour instead of all-purpose flour. I also used less sugar and went with turbinado sugar, a less processed one.
Oh! And some chocolate chips for a little extra something…can’t be too healthy 😉 (I will say I baked this for about 45 minutes and could have just went for 40 but after keeping it covered over night it was more evenly moist.)
- 2 eggs
- 2 extra ripe, large bananas
- 1/4 cup nonfat plain Greek yogurt
- 6 tbsp turbinado sugar
- 1 tsp vanilla extract or vanilla paste
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups whole wheat flour
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
- Beat eggs in large bowl. Mix in mashed bananas, yogurt, sugar, vanilla, spices, baking soda, and salt until somewhat smooth.
- Mix in flour until just combined. Fold in chocolate chips.
- Pour into loaf pan and bake for about 35-45 minutes until a toothpick comes out clean when put in the center.
- Let the bread cool in the pan for a few minutes and then remove from the pan and cool on a wire rack.