Recipe by MakeItHealthy
"This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great."
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nonfat plain yogurt
2 1/3 cups
mashed overripe bananas
I altered the recipe after reading other reviews and it came out even healthier and still very yummy. I did half all purpose and half wheat flour. Instead of butter I used equal parts homemade apple sauce allrecipes.com/recipe/sarahs-applesauce/ (I omitted the sugar in the apple sauce recipe) I used 1/8 cup plain Greek yogurt and 1/2 cup brown sugar instead of 3/4 cup brown sugar. I only had 3 bananas which turned out to be 1 1/4 cup after mashing. I meant to add 1/2 teaspoon of vanilla but forgot until just now and I threw in two palmfuls of craisins. I baked it for 55 minutes in a loaf pan and wish I had taken it out at 50 when I thought it was done. It was a touch over done but I will be making this again when I buy more bananas than we care to eat.
The bread came out very dense but was moist. For my preference, it was very bland even after I added a little nutmeg, cinnamon and vanilla. And it took much longer to bake than the recipe says. I'm going to continue looking for a recipe.
Very tasty. I made 1/2 the recipe with two medium size bananas, and baked muffins. Only a 6-muffin tin would fit in our little toaster oven so there was some batter left over, but I believe the 1/2 recipe would have made 8 regular size muffins.
This was really good. After 50 minutes though it was done, I add crushed walnuts and a little extra yogurt. Delicious. I like my banana bread more moist, not sure if it was me or the recipe.
I love this recipe, and have made it many times already! I made a few modifications based off the other reviews in order to make it even healthier. For the 2 cups of flour, I use 1 cup whole wheat flour and 1 cup all-purpose flour. In place of 1/4 cup butter, I use 1/4 cup applesauce. I also reduce the sugar to 1/4-1/2 cup, depending on how sweet I want it. And I add in a bit of cinnamon, nutmeg, and vanilla. I also use two 8x4 inch pans (since that's what I have), and it reduces the baking time to ~35 minutes. Very delicious!
Using this recipe I made an even lower calorie version substituting pureed pumkin for the butter/yogurt and an egg substitute for the whole eggs, and then mixed in 1/4 cup of chopped dates. It made a very dense, chewy, moist bread which is mildly sweet and surprisingly satisfying for not having any chocolate in it;) I'm sure it would have tasted even better w/the butter (let's face it, what doesn't taste better with butter?!).
I just made this last night and my very picky husband said this was the best i ever made. I made a bit of an adjustment with the flour using 1 cup white and 1 cup whole wheat, I added walnuts, a sprinkle of cinnamon, a spash of vanilla and topped it with some oats, brown sugar and butter. So not as healthy but it was very good...
A simple, healthy recipe that doesn't require a trip to the co-op for ingredients. i reduced the brown sugar by a 1/4 cup and used cream cheese instead of yogurt. Didn't bother measuring out the banana, simply mashed 4. Made 8 mini-loafs 4x2", baked for 18 minutes. Fluffy, moist, no-guilt, extra banana, banana bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Banana Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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