Today, I’m putting a spin on a classic recipe that’s loved by many. I thought long and hard about whether or not I should attempt to tweak the traditional banana bread recipe, but I was excited to share this Healthier Banana Bread recipe with you.
This healthier version isn’t complicated nor does it require extra ingredients. In fact, it’s simple to make, has no sugar, and contains less white flour than the traditional recipe. For this recipe, I used both all purpose unbleached flour and whole wheat white flour.
However, if you prefer one over the other, please feel free to adapt this recipe to your liking. I prefer using both types of flour instead of whole wheat alone because it tastes and feels less dense.
I experimented with this Healthier Banana Bread recipe a few types until I found the texture and consistency that I liked. In doing so, the following substitutions were made:
- Organic Blue Agave in place of sugar
- Vanilla Greek Yogurt in place of olive oil or butter and for added moisture
The end result of this recipe was perfect. The banana bread was light and moist with the right amount of sweetness from the agave. By the way, if you do not have agave in your pantry, you can feel free to use maple syrup or honey. Let’s not forget about the spices. The warm flavors of cinnamon, pumpkin spice, allspice, and ginger added an extra touch of goodness and reminded me of Fall.
This Healthier Banana Bread is perfect as a light breakfast served with your favorite morning beverage or as an afternoon snack.
If you’re craving a little sweetness, drizzle with a simple vanilla glaze and top with a few walnuts.
There you have it. It’s that easy. Simple, healthy and wholesome.
- 1/2 cup vanilla greek yogurt
- 3/4 cup organic blue agave
- 2 eggs
- 2 bananas
- 1 tsp vanilla extract
- 1 cup all purpose unbleached flour
- 3/4 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp allspice
- dash ginger
In a medium to large mixing bowl, break eggs and lightly beat, add yogurt, agave, bananas, vanilla extract and lightly whisk.
In a measuring cup or mixing bowl, add flour, baking soda, salt, cinnamon, allspice, pumpkin spice, ginger and mix together with a spoon.
Add half of the dry ingredients to the wet ingredients and mix using a wooden spoon, then add the remaining dry ingredients and continue to mix without overworking the batter. Lumps are fine.
Pour batter into loaf pan and bake at 350 degrees for 50 minutes. Before completely removing from oven, insert a toothpick into your loaf to make sure that it comes out clean. Remove loaf from oven and let it sit in pan for 7-10 minutes.
1 cup of powdered sugar, 6 tsp milk, 1/2 tsp vanilla extract, 1 tsp agave Mix all ingredients and drizzle over top of loaf
- Beat the eggs slightly by just breaking the yolk
- Do not overwork the batter
- Add more or less milk until you get the consistency that you want