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Mom's famous banana bread...lightened up.

Posted Oct 31 2012 3:13pm

Growing up anytime a banana went bad in our house it never went to waste.  It was peeled and placed in a freezer bag until it was banana bread making time.  When banana bread was in the house it was eaten for breakfast, snacks and for dessert and it went fast!  

I recently asked my mom to send me her recipe as overly ripe bananas were collecting in my freezer.  She warned me that there was quite a bit of oil, so I decided to substitute a few ingredients in attempt to lighten it up without compromising its yummy taste and consistency.  I have to say I think I did a pretty good job! 


Ingredients1 3/4 cup whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
3 large ripe bananas, if they are frozen defrost or place in the microwave until soft
2 eggs
1 tsp vanilla
1/4 tsp nutmeg
1/2 cup nonfat plain greek yogurt
1/2 cup  to 1 cup chocolate chips, use as much as you like (I use mini chocolate chips because they are cuter)

*Recipe makes 3 small pans or 2 regular size pans of banana bread

Directions:
Preheat oven to 350 degrees. Combine whole wheat flour, baking powder, baking soda and salt in a large mixing bowl.  In a separate mixing bowl combine brown sugar, bananas, eggs, vanilla, and greek yogurt and mix until a smooth consistency is formed.  Add wet mixture to the dry ingredients and blend using a hand-held mixer or stand mixer.  Add the chocolate chips and stir.  Pour batter into pre-greased baking pans and bake for 50-55 minutes.  Enjoy!

*I made the following substitutions; whole wheat flour instead of white flour, brown sugar instead of white sugar, nonfat plain greek yogurt instead of oil, and nutmeg was added for a little extra flavor.

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