Baking is a productive therapy for some of us. We bake and cook because food is an expression and expression of our love.
Seems silly, but creating a recipe from scratch or even following the instructions for a recipe means work to get to the end product. You often bake to please others, to show your gratitude or to express your feelings and how much you care about the person who receives the goodies.
It is communication without words. Some bake nutritious bread and meals when you are sick, others comfort friends and family with ready meals when they are in their darkest moments. We even break bread when we meet new friends for dinner. We invite them to our homes to gather around a table and enjoy the food and the pleasure of eating together.
The best thing about baking is how it connects us with others. It’s all about love. I started baking some of my father’s recipes (including his famous yellow cake) to heal my grief and process emotions. Baking his cake was a way to bring his memory to life and thank him for being my father. So plain and simple. I still bake for my father and I bake for everyone else in my life. Because honestly, I love the people in my life and the expression of baking something not only gives me pleasure, it also brings a smile to someone else’s face, even in the craziest, roughest emotional times in our lives.
Every now and then I get readers who ask me how I can bake and still stay fit. Or even how I can eat cookies. Guys, let me tell you something: it’s not about the can and the cans. It’s about the FEELING I get when I give something to others. It’s also about how my joy and passion shine through when I want to find out how to make a new one Chocolate chip cookie recipeor how I make my donuts fluffier. It is creative and meaningful to me.
It’s not about weight or fitness, it’s about love and nutrition. It’s about emotions and well-being. Do you feel me
Ingredients in this healthy banana bread recipe
This healthy banana bread is the perfect recipe to try because it is not only simple and easy to prepare (hello, basically a one-bowl recipe!) But also nutritious and so delicious. I love having a piece of breakfast with almond butter and some sea salt. Here are the ingredients you need:
- Overripe bananas: This recipe calls for the use of overripe bananas, that is, bananas with tons of brown spots.
- Eggs: Two eggs are best for a banana bread that is dense yet fluffy.
- Pure maple syrup: I prefer this all-natural sweetener. Do not use honey as this will brown the bread too quickly as the honey tends to burn.
- Greek yogurt: for moisture and a protein boost. I recommend using whole milk or Greek vanilla yogurt or 2% for best results.
- Vanilla extract: A hint of vanilla makes such a difference. If you’re all on the go, you can use a dash of bourbon instead.
- Wholemeal pastry flour: This is a favorite flour of mine for baking whole grain treats. Many of you ask about whole wheat flour, and basically it’s just a lighter, finer version of normal whole wheat flour that still offers all of the nutritional benefits of whole wheat flour. If you don’t find wholemeal pastry flour, I recommend using 1 cup of all-purpose flour and 3/4 cup of wholemeal flour. White wholemeal flour works too!
- Baking soda: This helps the bread rise and creates the perfect texture.
- Cinnamon: a dash of cinnamon for a cozy taste.
- Salt: to increase the taste!
- Butter: I prefer melted butter in this recipe because I think it gives the best taste and results. However, coconut oil or vegan butter also work. Tanned butter would be delicious too!
- Walnuts + chocolate chips: both optional, but highly recommended!
Tips for preparing delicious, healthy banana bread
Here are some of my best tips to make sure your banana bread comes out perfectly:
- Follow the recipe. The best way to ensure the success of this healthy banana bread is to follow the recipe and use the exact ingredients as written.
- Use overripe bananas. Using bananas that have MANY brown spots and are very soft helps keep this banana bread both sweet and perfectly moist and delicious. Trust me.
- Make sure your eggs are at room temperature. If your eggs are too cold, you risk the butter clotting. To bring your eggs to room temperature, simply put them in a bowl of warm water for 3-5 minutes before using them.
- Use whole milk or 2% Greek yogurt. Yogurt with a little more fat helps keep the moisture in this banana bread. If you like a sweeter banana bread, you can use Greek vanilla yogurt. If you don’t have yogurt, you can also use sour cream!
- Use fresh baking soda. If your baking powder is older than 3 months, I recommend you buy a new one to get the best baking results.
- Do not mix the dough. Mixing the dough creates a tough banana bread. You just have to mix until the ingredients are just combined.
- Try the next day. Banana bread is always best the day after baking, because the sugar is sweetened by the sugar release!
Adjust your banana bread
What I love about this healthy banana bread is that you can easily make it your own with fun add-ins. Here are some suggestions:
- Walnuts & Chocolate Chips: 1/2 cup of chopped walnuts + 1/2 cup of chocolate chips
- Blueberry Banana: 1 cup of fresh or frozen blueberries
- Pecan coconut: 1/2 cup chopped pecans + 1/2 cup grated coconut
- Dark espresso chocolate: 1 teaspoon of espresso powder + 1/2 cup of dark chocolate chips
How to make this healthy banana bread milk free
You can easily make this healthy banana bread milk free! Simply use a milk-free yogurt and vegan butter or coconut oil.
Suggestions for gluten-free banana bread
Instead of trying to make this banana bread gluten free, I suggest trying some of my other gluten free banana bread recipes:
How to make muffins from this healthy banana bread
If you want, you can use this banana bread recipe and make muffins. Here’s how it works: Spray a 12-cup muffin tin with non-stick cooking spray or use a muffin liner. To be on the safe side, I always spray the inside of the liner. Prepare the dough as indicated and then spread it evenly over the liners. Bake at 350 degrees F for 20-25 minutes or until the tester comes out clean.
How to keep banana bread
This banana bread should be kept well covered in foil or plastic wrap for up to 3 days at room temperature. Then I recommend putting it in the fridge or freezer.
How to freeze banana bread
This healthy banana bread freezes well! Simply wrap in plastic, then wrap tightly in film and finally put in a reusable or freezer-friendly pouch for up to 3 months. Thaw at room temperature once you’re ready to eat. You can also freeze individual slices for quick treatment on the go.
Other banana recipes you might like:
See how to make healthy banana bread:
If you make this healthy banana bread recipe, leave a comment below and rate the recipe! You can also record, photograph, and publish it Instagram with the hashtag #ambitiouskitchen. xo!
The best healthy banana bread recipe ever
total time 1 hour 10th protocol
Delicious healthy banana bread made from wholemeal flour, protein-containing Greek yogurt and naturally sweetened with pure maple syrup. Made in a bowl, easy to prepare and perfect for brunch or snacks. Everyone loves this healthy banana bread recipe because it can easily be made into muffins!
very ripe bananas, pureed (approx. 1 1/4 cup banana puree)
Eggs at room temperature (very important at room temperature)
pure maple syrup (do not use honey)
Greek yogurt or vanilla yogurt (whole milk or 2% is best)
Wholemeal pastry flour *
Butter, melted and chilled (you can also use coconut oil, but I prefer butter)
- Optional add-ins:
chopped walnuts or pecans
Chocolate chips, milk-free on request
Chocolate chips for sprinkling
Preheat the oven to 350 degrees. Line an 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent it from sticking.
In a large bowl, mix the crushed banana, the eggs, the maple syrup, the Greek yoghurt and the vanilla extract in a bowl. (OR if you prefer, you can put all of the wet ingredients in a blender to combine – I’d rather mix in a bowl.)
Whisk the dry ingredients in a large bowl: wholemeal pastries, baking powder, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not mix!
Next, mix the melted and chilled butter (or coconut oil). At this point, you can add one of the following ingredients: ½ cup of chopped walnuts or ½ cup of chocolate chips (or both!).
Put the banana bread dough in the prepared pan. Optional but not required: Divide a banana vertically in the middle and then add it on top of the dough or just add banana slices side by side. Bake for 50-60 minutes or until a tester placed in the middle comes out clean or with just a few crumbs. Let the bread cool in the pan for 10 minutes, then take it out and put it on a wire rack to finish cooling.
Once the bread has cooled, cut it into 12 slices. Sprinkle with nut butter over it to get a healthy snack or breakfast on the go.
* If you want, you can use 1 cup wholemeal flour and 3/4 cup all-purpose flour instead of wholemeal pastry flour.
MAKE MUFFINS: Spray a 12-cup muffin tin with non-stick cooking spray or use a liner. To be on the safe side, I always spray the inside of the liner. Prepare the muffin dough as indicated and then spread it evenly over the liners. Bake at 350 degrees for 18-25 minutes or until the tester comes out clean.
MAKE DAIRY FREE: Use sub milk free yogurt for Greek yogurt and coconut oil or vegan butter.
Servings: 12 slices
Serving size: 1 slice
Calories: 178 kcal
Fat: 5.8 g
Saturated fatty acids: 4.2 g
Carbohydrates: 28.4 g
Dietary fiber: 3.4 g
Sugar: 9.9 g
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