Healthier Banana Bread

Banana bread is one of my favorite items to bake any season of the year, and my mom’s recipe is hands-down, THE best.  But I’m always looking for ways to lighten up heavy recipes and eat healthier.  So for this bread, I’ve taken out the butter and sugar and cut down on the white flour.  I promise it’s still fluffy, moist and yummy.  Being on the lighter side, it makes for a great snack for kids as well.  Chloe will lick her plate clean of this bread (especially if it’s in muffin form)!

There are so many variations of this bread to experiment with – if you don’t like honey, try sweetening it with maple syrup.  If you’re not a fan of Greek yogurt, try plain yogurt.  Swap out the white flour completely for a different kind, such as coconut or whole wheat flour.  Keep the butter, but cut down on it and add apple sauce.  I love trying out new ways to make delicious food a bit more healthy!  I confess we did enjoy this bread with some butter on top!  Here’s the recipe for today’s version:

Ingredients:

1/2 C Greek Yogurt

2 eggs

1/4 C honey

1/4 tsp vanilla

1 1/2 C flour

1/2 C almond meal

1 tsp baking soda

1 tsp cinnamon

3 very ripe bananas

1 TBSP milk (any kind)

Directions:

1. Mix yogurt and honey together. Add eggs. Add vanilla. Set aside.
2. Combine flours, baking soda and cinnamon.
3. Add dry mixture to wet mixture. Add in banana.
4. If batter seems a bit dry, add 1-3 TBSP of milk as needed (I used 2 TBSP of almond milk)
5. Pour batter into 2 small loaf pans or 1 larger one.
6. Bake for 350 degrees for approximately 30 minutes. The top should be puffed up, golden brown and a toothpick should come out clean.

Enjoy!

xoxo, Heidi