I was raised in a Southern kitchen, seeing my mother and grandmother prepare a variety of delectable dishes, as I am an Alabama native. Desserts appeared to be my mom’s thing, and this particular one will make you feel like a true Southern belle!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 11×7-inch loaf |
Ingredients
- nonstick cooking spray
- 1 ¾ cups all-purpose white flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup applesauce
- ½ teaspoon maple syrup
- 2 large eggs
- 3 ripe bananas, mashed, or more to taste
- ½ cup non-fat plain Greek yogurt
- ⅓ cup low-fat milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 teaspoons brown sugar, or to taste (Optional)
- ground cinnamon
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Coat an 11×7-inch baking dish with cooking spray.
- Sift together flour, baking soda, and salt in a medium bowl.
- Whisk together applesauce and maple syrup in a large bowl. Add eggs and whisk until well blended. Add bananas, yogurt, and milk; mix until combined but still lumpy. Whisk in vanilla and 1/2 teaspoon cinnamon. Fold flour mixture slowly into banana mixture with a large wooden spoon until fully combined. Pour batter into the prepared baking dish and sprinkle with brown sugar and cinnamon.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 50 to 55 minutes. Cool for 10 minutes on a wire rack. Slice and serve.
- White whole wheat flour may be substituted for white flour, if desired. Honey can be used in place of maple syrup, and vanilla-flavored Greek yogurt can be used instead of plain.
- Optional mix-ins are nuts, raisins, or dried fruit: just add them when you fold in the dry ingredients.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 267 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |