Super Moist Banana Bread

Banana bread is one of those classic quick-mix recipes that requires just a bowl and a spoon. To make this recipe a little healthier I reduced the sugar by half and substituted yogurt for half the butter; the result is a loaf just as good, but lower in calories, fat and added sugars. Something that’s cool about nutrition is it’s more than just about the food we put in our bodies; dietitians understand the science behind why the foods we eat are the way they are and what happens to them when they are digested. I won’t nerd out too much, but lets just say it’s pretty darn cool the substitutions you can make in baked goods without changing the texture or flavor profile of a food. Whenever you want to try and reduce the fat in a baked good, you can try to substitute half the fat for applesauce or yogurt. Sugar on the other hand is a little trickier. Some baked goods can handle reducing the sugar substantially while others can’t. In this case, bananas are inherently sweet and reducing the sugar is not as noticeable. In cookies though, it could change the entire texture and flavor all together.

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 stick unsalted butter, melted
  • 1/4 cup yogurt (I used Oikos Triple Zero Vanilla Greek Yogurt)
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (if you don’t have whole wheat, just use all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 325 degrees F. Spray a 9 x 5 x 3 inch loaf pan with cooking spray.
  2. Combine sugar, butter and yogurt. Mix to combine.
  3. Add eggs one at a time mixing between each addition.
  4. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
  5. Add the banana mixture to the sugar/butter/yogurt/egg mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.
  7. Remove bread from pan, invert onto rack and cool completely before slicing. 
  8. Spread slices with butter or serve with ice cream.