Description
A healthier alternative to classic banana bread, this version is moist and tender, featuring ripe bananas, Greek yogurt, and dark chocolate.
Ingredients
Scale
- 250 g (2 cups) whole-wheat pastry flour
- 1 tsp (5 g) baking soda
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 60 g (1/3 cup) light brown sugar, packed
- 2 large eggs
- 360 g (about 3 medium) very ripe bananas, mashed (1 1/2 cups)
- 120 g (1/2 cup) plain Greek yogurt
- 60 ml (1/4 cup) unsweetened applesauce
- 30 ml (2 tbsp) neutral oil or melted butter
- 60 ml (1/4 cup) milk (dairy or unsweetened plant milk)
- 1 tsp (5 ml) vanilla extract
- 1 tsp ground cinnamon (optional)
- 80 g (1/2 cup) dark chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 175°C (350°F) and prepare the loaf pan.
- Mix together the dry ingredients in a medium bowl.
- In a large bowl, combine the wet ingredients until smooth.
- Fold the dry ingredients into the wet, then add chocolate chips.
- Pour the batter into the prepared pan and bake for 45–55 minutes, checking doneness with a skewer.
- Allow the loaf to cool before slicing.
Notes
For a gluten-free version, replace whole-wheat flour with a certified 1:1 gluten-free flour blend. Store wrapped tightly in the refrigerator for 3–4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg