Going Bananas Bread
This Going Bananas Bread has been my signature “dish” for years — and with good reason! Whether I’m serving it to guests for the first time or sharing it at a health event, it always disappears fast (with plenty of requests for the recipe!). It’s low in fat, high in fiber, and a moderate amount of carbs — making it a healthy, satisfying choice for breakfast (just pair it with a little extra protein!) or a wholesome treat any time of day. And most importantly… it’s delicious..
Equipment
- loaf pan, large mixing bowl
Ingredients
- 3 whole bananas overripe
- ¾ cup sugar or equivalent sugar substitute
- 1 egg or egg substitute equivalent
- 1 cup whole wheat flour
- ½ cup white flour
- 4 ounces applesauce
- 4 ounces Greek yogurt plain, nonfat
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup chocolate chips mini-morsels
- nonstick cooking spray
Instructions
- Preheat the oven to 325°F. Lightly spray a loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, peel and mash the bananas with a fork.
- Stir in the remaining ingredients except for the chips. Once the batter is smooth and well combined, gently fold in the chips.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 50–54 minutes. To test for doneness, insert a toothpick into the center of the loaf — it should come out mostly clean. This step is key! The bread is best when baked just right — not underdone, not overbaked. The top should be set and the edges lightly browned.
- Let cool in the pan for 10–15 minutes before slicing into 12 pieces.
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