Ultimate healthy banana bread
Here’s an update of a post from 2010 – I wanted to share it again because I’ve improved on the recipe (but not the slightly crappy old photo, sadly!) I’ve reduced the amount of sugar a bit, and switched to coconut sugar. I also used a mix of walnuts and pecans this time, and added some orange juice. The changes made a nice difference.
“Lightened” versions of old favorites rarely live up to expectations. No, I’m not talking about Paul Anka singing Nirvana—I’m talking about banana bread. I’ve been searching for a great low fat, whole grain version for years. One that’s not rubbery, dry or overly dense. I had almost given up, when I saw a recipe that suggested combining yogurt and bananas with baking soda. I think the reaction between the soda and yogurt improves the rising and the texture. After a lot of experimentation with that concept, I hit on the magic formula.
This bread is sweet, moist and banana-y, with a nice crumb. No one would ever guess it was made with whole wheat flour and very little oil. In fact, I think it’s as good as ones made with a whole stick of butter. Of course, I loaded it up with walnuts which add extra fat – but nuts are good for your heart. So I pronounce this to be heart-healthy banana bread that doesn’t taste like a compromise. My quest is over!
Two tips: Don’t use anything but extremely ripe bananas here (black skin!). And this bread is best the day it’s baked or the following day. So eat it up. Something tells me you won’t have a problem with that.
1 1/2 cups well-mashed very ripe bananas (about 3 large) Mix the bananas, yogurt and baking soda in a small bowl and let sit for five minutes. Add the egg whites, orange juice, sugar, oil and vanilla and mix very well. In another bowl, mix the flour, baking powder, cinnamon and salt. Add to the wet ingredients, stirring just until blended. Fold in the nuts. Heat the oven to 350 degrees. Lightly coat a 9 x 5” loaf pan with oil, and fill with the batter. Bake for 55-60 minutes, until a knife inserted in the center comes out clean.
1/2 cup nonfat yogurt – if using Greek yogurt, use a bit less and thin with milk
1 tsp baking soda
2 egg whites
2 tablespoons freshly squeezed orange juice
2/3 cup coconut sugar
1/4 cup organic high-oleic, expeller-pressed safflower oil
1 1/4 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
2/3 cup chopped walnuts
1/3 cup chopped pecans
The yogurt is a stroke of genius.
This looks so good!
Whenever I get a craving for banana bread I am always looking for a good recipe that is not too caloric. Sometimes this strategy goes horribly wrong, haha, so I am really excited to try this one since I can trust the source!
So excited to try this. I just hope I don’t eat the whole thing
Made it this week! It was so good! The K-C team can attest to the awesome taste (rough week so i figured they could use the treats) and my boyfriend’s family loved it as well.
Sent everyone the recipe with the caveat that they must check out your blog
This bread is great and I don’t feel guilty eating it. I don’t like really sweet food so I used only a 1/2 cup of sugar I loved the taste of the bread. The yogurt gives the bread a wonderful texture and flavor.
I made this recipe yesterday. I must say, I was very impressed with the texture and moistness. I will add a little more sugar next time I make it, simply because I’m accustomed to sweeter banana bread. But it was wonderful eating b.b. that didn’t taste naughty like cake. =) Thank you kindly for your hard work. I’ve given you credit in my blog regarding the recipe. I’ll certainly make this again!
http://pomeranianpuppycrumb.blogspot.com/
do you have anything without added sugar?
What’s wrong with Paul Anka crooning Nirvana?
[…] Ultimate Healthy Banana Bread Recipe | What Would Cathy Eat?. […]
So sad. It’s not vegan!
Linda I do have another banana bread that is vegan, so take a look. My blog isn’t vegan, but most of the recipes are.
the picture is mouth-watering, you know I’m a fan of your food photography
[…] She makes her Ultimate Healthy Banana Bread with nonfat yogurt, coconut sugar and whole wheat pastry flour. One commenter was “very impressed with the texture and moistness” of the bread, while another stated, “The yogurt is a stroke of genius.” Indeed! For those watching calories or carbohydrates, the coconut sugar could be substituted for stevia powder too. Stevia is highly concentrated so very little is needed compared to other sweeteners and it is zero calorie, zero carbohhydrates and not artificial. Check out Cathy’s recipe here. […]
Love the walnuts!
Was searching for a healthy banana bread recipe, and found your site! My wife and I are trying to lose weight and get more healthy, so really look forward to trying some of the great recipes you have here. I’m a big soup fan, and your soups look delicious. I think I’ll leave the nuts out though, just not a nut fan, at least in breads.