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.