I seem to always have an abundance of browning bananas on hand.
It seems like a good idea, on my Sunday morning grocery shopping, to purchase the largest bunch of bananas I can find. Then, inevitably, I’m left with at least 2 or 3 very brown and very ripe bananas on the counter.
Banana bread is the perfect solution – quick, easy, and… healthy!? Yes, you heard me right. Banana bread can make an excellent afternoon snack or morning treat with a smear of pb. The secret? Yogurt and applesauce!
The yogurt and applesauce take the place of the traditional butter and help keep this loaf super moist. It is also the perfect thing to bake on a rainy Sunday afternoon, slice up, and wrap in individual slices to store in your freezer.
The aroma that was coming out of my oven while this was baking – I now have a large burn mark on my finger as I just could not wait to cut into this baby (lesson learned – listen to my cooling instructions!)
So, if you are currently staring at the much to ripe for breakfast bananas on your counter, give them a good mash and bake up this banana bread. Your Monday afternoon cup of coffee will now be that much more enjoyable!
||1 hours, 10 minutes|
Breakfast, Dessert, Snack
Bonnie Stern's Best of Heartsmart
- 2 very ripe bananas (mashed)
- 1/2 cup plain yogurt (I used 0% Greek)
- 1 Tsp baking soda
- 1 egg
- 3/4 cups brown sugar
- 2 Tbsp unsweetened apple sauce
- 2 Tbsp canola oil
- 1 Tsp vanilla
- 1 cup whole wheat flour
- 1/2 Cup all purpose flour
- 1 Tsp baking powder
- pinch salt
This lower-fat quick-bread makes a delicious snack, dessert, or on-the-go breakfast. Feel free to add in your favourite ingredients - chocolate chips, walnuts, or raisins (or a combo!) all taste great!
||Pre-heat oven to 350 degrees. |
||In a small bowl, combine bananas, yogurt, and baking soda. |
||In a medium bowl, combine egg, sugar, oil, applesauce, and vanilla. In a separate larger bowl, combine flours, baking powder, and salt. |
||Mix banana mixture with oil mixture and then add to dry ingredients and stir together until just combined. |
||Spoon batter into a loaf pan and bake for 55 minutes, or until loaf is browned and springs back when touched. Let cool for about 5 minutes before you remove it from the pan. |