Bomb Banana Bread

I’m here today to tell you about an absolute gem of a recipe that I found on Pinterest. It’s not always the case that a Pinterest recipe to turn out as good as, let alone better than, expected. But this healthy banana bread recipe is an absolute keeper. I’ll link the original post down below, but I made a few modifications to her original recipe. IMG_1638

Long ago, when RedoYorFood was not at all a thing, Kaylee’s dream was to study baking and pastry at Sullivan University and open a bakery. Filled with sugary sweets and all the things that I now fall into the category of “everything in moderation”. But sometimes dietetic-major-Kaylee dreams of channeling her inner 200-pound-Kaylee and opening a bakery that’s devoted to making healthy alternatives to everyone’s favorite baked goods. This recipe is one to add to my future menu.

This recipe has no oil and no white sugar. Naturally, I was skeptical at first, but it has yummy greek yogurt, brown sugar, and plain oats so I was intrigued. And it did not disappoint. I made the mistake of baking it while some pals were over last night and when it came out of the oven it pulled those hungry college kids in like a magnet. And they LOVED it. Total winner winner, chicken dinner. If you like tasty things, this is the recipe for you.

Ingredients:

  • 1/2 cup vanilla Greek yogurt
  • 3 very ripe bananas, about 1 cup
  • 2 large eggs
  • 1/2 cup brown sugar, lightly packed
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup old-fashioned oats
  • Generous 3/4 cup milk or dark chocolate chips (whatever suits your fancy)
  1. Pre-heat oven to 350 degrees.
  2. Combine yogurt and bananas in a mixer, and beat until they’re well mixed. Add eggs and brown sugar.
  3. In a separate bowl, thoroughly mix flour, salt, and baking soda. Then add to the wet mixture. It’s important not to over mix this batter, to keep the final product from being too dense.
  4.  I used a rubber spatula to fold in the oats and chocolate chips, but you could certainly use the mixer on low speed.
  5. Pour mixture into a greased bread pan, muffin pan, or whatever pan you please. And bake for 50-60 minutes. I would recommend checking it after about 45 minutes to make sure it’s not getting too brown on the top, while still being gooey in the middle. If it does brown too quickly, throw some tinfoil over top of it for the remaining cook time.
  6. I let it cool in the pan for about 15 minutes, and then I popped it out and put it on a wire rack for another 15-ish minutes.
  7. I cut mine into 12 slices, at about 150-ish calories per slice. I like to pop a slice in the microwave for 15 seconds and enjoy it with a glass of milk, but you do you, pal.IMG_1642

The original post/recipe is found here  🙂

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