This healthy banana bread recipe is made with no oil, buckwheat flour, and low-sugar yogurt. You’ll love starting your day with this wholesome and easy recipe!
Spring Break is over! I survived! It was a good week, but I definitely had a spring in my step after dropping the boys at school this morning. Now I just need to get about one million things done in three and a half hours before picking up the little one. Something tells me I’m going to run out of time. I had to meet our tax guy this morning, but now I’m home and can tell you about this healthy banana bread recipe!
When we got back from our trip, we had some very brown bananas waiting for us. I hadn’t cooked for almost a week, so I was excited to make this low fat banana bread on our first morning back at home. One reason I made it low fat is because I seriously need to lose some weight! I ate SO MUCH when we were in Mississippi. This no oil, low sugar banana bread recipe is just what I needed to get back on a healthier track.
I bought buckwheat flour months ago and didn’t know what to do with it. I’ve really only ever had buckwheat pancakes or Japanese noodles. Buckwheat is gluten free and really good for you, so I wanted to try baking with it. I used spelt and buckwheat flours because that’s what I had and what agrees with my stomach, but you could definitely use more mainstream flour with good results. A 50/50 mix of white and wholewheat flour or white and buckwheat flour would both be good choices.
Not only did I need to use up the brown bananas, I also had a slightly expired container of yogurt. I figured it was still OK to cook with, and it made for a very moist and tasty loaf of bread! I used Chobani Simply 100 coconut pineapple flavor, which has no added sugar, but you could really use any brand and flavor of yogurt you like. Since the bananas and yogurt added sweetness, I only used a small amount of sugar. If you like your banana bread sweeter, just increase the sugar in your version. (I made notes of all these modifications in the printable recipe below.)
Even though this banana bread was a lot less sweet than my chocolate banana bread, the kids still really liked it. I loved it with coffee in the morning or for a guilt-free dessert. I hope you enjoy it as much as we did!
Preheat oven to 350 degrees F. Spray a large loaf pan with cooking spray, and set aside.
Mash bananas in a large mixing bowl. Whisk in eggs, yogurt, sugar, and vanilla until smooth. Add remaining dry ingredients, and whisk just until combined.
Pour mixture into prepared loaf pan. Bake in preheated oven for 45 minutes or until skewer inserted into center of loaf comes out clean.
Cool banana bread in pan for 10 minutes, then remove from pan and cool on wire rack.
For a sweeter bread, increase sugar to 2/3 cup.
- Prep Time: 10
- Cook Time: 45