This way of making banana bread still has the amazing, sweet taste of traditional banana bread, but uses a few different ingredients to spare the unnecessary sugar and unhealthy fats. I replace sugar with honey, milk with plain Greek yogurt and coconut oil instead of butter. You will be amazed how moist and flavorful this is and you don’t need to feel guilty while indulging in a slice or two. :)

 

(makes 12 servings)

Ingredients:

-       1 ¾ cup Whole wheat flour

-       ½ cup coconut oil

-       1/3 cup honey

-       ¼ cup plain Chobani Greek yogurt

-       2 extra large eggs

-       2-3 very ripe bananas (mashed)

-       1 tbsp flax seeds

-       1 tsp vanilla extract

-       1 tsp baking soda

-       ½ tsp salt

-       ½ tsp ground cinnamon

-       ½ cup dark chocolate chips, walnuts, raisons or pecans (optional) *I use dark chocolate chunks and pecans*

 

Instructions:

1.     Pre-heat oven to 325F and grease a 9x5 inch loaf pan. Set aside.

2.     In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.

3.     In another large bowl, mix the eggs, oil, honey, yogurt and vanilla until evenly mixed. Stir in the mashed bananas.

4.     Add the flour mixture and add ins of choice to the large bowl and stir everything together with a large whisk until batter is nice and smooth.

5.     Pour the batter into a greased pan.

6.     Sprinkle the flax seeds evenly over the top.

7.     Add additional cinnamon or toppings if desired.

8.     Bake for about 50-55 minutes.

9.     Let it cool for about 15 minutes and then enjoy!

(can stay out for about 5-6 days or refrigerate for up to 10 days. Tastes great heated up in the microwave!)

 

Nutrition Facts: 1 serving (1 slice)

Calories: 216

Protein: 4.5g

Carbs: 26g

Fiber: 3g

Fat: 11g