Having a good banana bread recipe is such a great staple to have as part of your go-to recipes. Anytime I have bananas that are “very ripe”, I instantly get in the mood to make a good, old fashioned banana bread. Over the years as I’ve cut out different ingredients from my diet, I have loved finding recipes that are lightened up, so I don’t feel to guilty for having a bit here and there. Banana bread is one of those guilty pleasures that you wish for in the middle of the afternoon, so having a recipe that has a few hundred calories cut out, is right up my alley.
By simply swapping out some of the ingredients for healthier choices, you can really make a difference in your diet and when your counting calories. A typical banana bread recipe has quite a bit of sugar, whole milk, and butter that add up in calories. Up to about 500 calories per slice. Yikes! By switching out the milk for greek yogurt, cutting the sugar in half and swapping out the butter for canola oil, will decrease the calories by about 200. Also, the addition of whole wheat flour, lends a wholesome goodness to this quick bread. The bananas though are really the star ingredient, adding moisture and natural sweetness, allowing you to use less fat and sugar without compromising taste. So make sure your bananas are very ripe, with quite a few brown spots.
Pre-heat your oven to 350º. Spray a 9×5 loaf pan with non-stick spray. Read through the recipe to ensure that you have all of the ingredients on hand and measure out the ingredients. In a large bowl, whisk together the flours, baking soda, baking powder and salt. In a medium bowl, whisk together the canola oil, large eggs, and pure vanilla extract. Whisk in the bananas. Stir the wet ingredients into the dry ingredients, mixing them just enough to combine them. Pour the batter into the prepared pan and as a little option, you can sprinkle the top with demerara sugar to add a nice crunchy, caramelized topping.
Bake for about 50-55 minutes or until a wooden skewer inserted into the center of the bread, comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Transfer bread to a wire rack and let cool completely. Except sometimes you want to dig right into a nice slice of warm, banana bread. It’s so heavenly!
I love making this as an after school snack for my kids or it’s also great to share with neighbors. Enjoy!