This dish was delicious at first, but I wanted to make it a little bit healthier, so I swapped out half of the butter for non-fat yogurt and left out the salt. It tastes fantastic and is quite moist.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter
- ⅛ cup nonfat plain yogurt
- ¾ cup brown sugar
- 2 eggs, beaten
- 2 ⅓ cups mashed overripe bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Combine flour, baking soda, and salt in a large bowl. Beat butter, yogurt, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to moisten. Transfer batter into prepared loaf pan.
- Bake in preheated oven until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
- This recipe is the healthier version of
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Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 197 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. I used golden monkfruit sweetener instead of the sugar. Also added 1 tsp of vanilla, 1/2 tsp cinnamon, and freshly grated nutmeg. Definitely could have upped the cinnamon and nutmeg. Pulled it out at exactly 60 minutes. Toothpick was clean, but when we sliced it, the bottom was very dense. Not gooey, texture was fine, just bottom half inch was denser than the rest of the loaf. It was good though. Solid 4 stars.
This will be my recipe for banana bread from now on. Added a few mini chips and made them into easy-eat muffins.
I’ve been baking variations on this recipe for 8 years. It’s delicious, esp with these modifications. I recommend: * sub 2 cups white flour with: 1 1/4 cup white flour, 1/2 c whole wheat flour, 1/4 cup oats * cut brown sugar to 1/2 cup or even 1/3 cup. * 6 medium-sized bananas. Definitely no fewer than 5 so that it’s packed with banana flavor and replaces sugar sweetness. Mash half and keep the other half a little chunky to add some texture. * add about 1/4 of an apple, diced but could leave some larger, thin slices to add texture. * about 15 min. before done, coat with a glaze of brown sugar (1 T or so), some cinnamon, and a few drops of water. The concentrated sweetness more than makes up for the reduced brown sugar. * substitute yogurt with sour cream and add an extra tablespoon – so 3 T total sour ream. Add more sour cream or yogurt if you want to reduce butter (1 T for 1 T). * add ample cinnamon, some nutmeg, pinch of allspice * add vanilla
This was my first time making this….delicious!
Easy, moist bread! Added 1/4 cup walnut bits and a teaspoon of vanilla extract.prepped pan by dusting with a combo of brown/white sugar..thanks!
bread was a little dense but still excellent recipe..i did use a cinnamon with vanilla non fat plain greek yogurt, added a little extra flavor..
I made this banana bread today. Got out all the ingredients on the counter. I used 3 frozen mashed bananas I had and 3 other fresh ripe bananas. I got it all together and could not figure out why the liquid mixture was not getting lighter – oh well. Mixed it all together with the flour mixture, put it in the loaf pan and in the oven. Half way through the cook time I was cleaning up the counter and there they were – the 2 eggs I forgot to add. Dah The bread rose beautifully anyway and was still moist and tasted wonderful. No cholesterol. I wonder if it will turn out just as good if I forget the eggs again. Oh – I added chocolate chips to the flour before mixing.
I used vanilla yogurt, instead of plain yogurt
I followed the exact recipe the first time + 1/3 cup chocolate chips. Moist, delicious. 2nd time I did not have plain fat free yogurt so I used low fat vanilla yogurt. And the chocolate chips! Great. Family loves it.
I just made this..I’m always buying lots of bananas and will get to the last ripe ones and forget them. THIS CAME OUT FABULOUS! It is perfectly brown, leveled and smell/taste great. My yorkie is going crazy over the smell cause he loves bananas. Lol
For me this is just a tad too sweet. Several commented they had reduced the sugar by half. Also there are several comments ( both positive and negitive) about this recipe turned out more dense than they are custom to. So if you liked the idea of a denser bread then just do the recipe as written. But …f you want something a little lighter, and fluffier, then you can add a teaspoon of baking powder I would be sure to use aluminum-free though, to avoid the metalic taste.
Followed most of the recipe, made in mini loaf pans with butterscotch chips – its a recipe worth saving!
I made the mistake of adding cinnamon and nutmeg like so many others. Won’t do that again. It killed the banana flavor. I mixed the dry ingredients and wet ingredients separately, then mixed the two only until they were combined. That seems to be key in having the loaf rise. Other than the spices it doesn’t need, it was great.
This was wonderful, deep banana flavour and very moist. I used full fat Greek yogurt, it’s what I had, and I added a handful of chocolate chips. Five, previously frozen, bananas = 2 1/3 cups for me. Thanks, I’ll make this again!
It was easy & delicious.
It was easy & delicious.
Yes, I added a 1/8 cup of stevia and subtracted a 1/8 cup of brown sugar. Also, instead of the yogurt, I used applesauce. I had to adjust the baking time because I used 4 mini loaf pans instead of just one regular sized loaf pan. It was a great receipe and yes, I will be using it again.
Yes I will make it again
I used a little more yogurt and less butter, and added vanilla, cinnamon and fresh nutmeg. I love the flavor, but I let it bake for 55 minutes and the edges dried out. That’s my fault, I should have been paying attention, but was caught up in another project. The rest is moist and delicious. I put pecans on top for a little crunch and extra protein. I will definitely make this again. Thank you!
Excellent Banana bread. Second time I have made this recipe I used half mini chocolate chips and half chopped walnuts instead of all choc. chips. Also used MONK FRUIT sugar which has no glycemic index and no calories, no aftertaste. (expensive but worth it!)) It’s a great go-to very low fat tea bread~
Great bread but next time I will add nuts. Be sure not to over cook! Mine was a bit dry because I did not take it out soon enough.