This recipe makes one virtuous loaf of banana bread. It contains no butter or oil, and it’s sweetened with a judicious half cup of brown sugar. Oh, and it’s made with whole wheat flour. With lots of filling, whole grain fiber and a decent amount of protein, it won’t send you on an insulin rollercoaster like your typical coffee shop slice. Spread some nut butter on top for even more staying power.
With all of this in mind, you might think that it’d make a better doorstop than dessert. But you’d be wrong, I swear! The brown sugar and ripe bananas lend plenty of sugary sweetness, and a good shot of vanilla amps up the heavenly aroma. Yogurt and whole eggs ensure a moist crumb. And as usual, I used whole wheat pastry flour, which produces far more delicate baked goods than regular whole wheat flour.
So come on. Go forth and bake yourself some dangerously healthy banana bread. Your tastebuds and your body will thank you!
Brown Sugar Banana Bread
3 ripe bananas
1/2 C. plain nonfat yogurt
1/2 C. brown sugar
1 Tbsp. vanilla
2 C. whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. salt
1. Preheat oven to 350F and grease a loaf pan.
2. In a medium mixing bowl, use a fork to mash the bananas.
3. Add the yogurt, sugar, eggs, and vanilla. Stir until the eggs are incorporated — it’s okay if there are some lumps of banana.
4. Add the flour, baking soda, and salt. Stir until everything is combined.
5. Pour batter into a loaf pan, even with spatula, and bake for 50 minutes to 1 hour. It should be golden brown on top, and pass the toothpick test.
6. Remove from oven and turn out onto a wire cooling rack. Let cool, then slice and serve.