"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." — MakeItHealthy
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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 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...
Made recipe pretty much as written. Only change was I used vanilla Greek yogurt. Bread was moist ( but in my husbands words not as moist as other quick breads i have made) and my husband liked it warm and cold( especially cold). I thought it needed more banana flavor but I may have had flavorless bananas.
I'm not much for reviews, but this warrants one. I made this recipe tonight, with a few modifications due to allergies. This recipe ROCKS. Super moist, very tasty & an entire loaf is gone!
I mixed 1 cup wheat with 1 cup all purpose
6 tbsp applesauce in lieu of eggs
Delicious! Added fresh grated nutmeg (love the smell) and cinnamon to taste. Also a cup of toasted walnuts. Will make again. Splendid. Nice chewy texture, not dry and right amount of banana flavor. Also, for more nutrition I substituted one cup of quality whole wheat flour for white. To make mashing bananas easier, I use a potato masher. Also, I use a micro grater and buy whole nutmegs. They are easy to grate and it is such a difference in flavor and nutrition.
* 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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