I am all about using as little oil, fat, and sugar in things as possible. That said, I LOVE eating sweets. Therein doth my creativity utilize itself.
I cut back on a lot of the sugar and oil in my standard banana bread recipe by subbing in more bananas and yoghurt. If you aren’t used to not-too-sweet desserts, then just add 1/2 cup of sugar to the recipe. It’ll be fine. I won’t tell anyone.
- 3 bananas
- 1/2 sweetened vanilla yoghurt (like Stonyfield)
- 2 eggs
- 2 tsp vanilla
- 1/6 cup coconut oil/butter
- 2 cups flour
- 1/2 cup sugar (if desired)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon (I usually put in at least twice this much)
- 1/2 cup chocolate chips (if desired)
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mix the wet ingredients.
- In a large bowl, mix the dry ingredients, but not the chocolate chips.
- Pour the wet mix into the dry mix. Pour in chocolate chips. Stir with a large rubber spatula.
- Spread in a small, oiled loaf pan. Bake for half an hour. Turn off oven, and leave the bread in the oven for another 15 minutes.
- Banana bread always tastes best hot, but wait until cool before you try to take it out of the pan if you want it to stay in one piece. Also, the taste gets even better the second day. I think the bananas marinate or something.
(Also, did anyone notice that my photography skills have dramatically improved? I mean, they’re still diddlysquat, but at least they ain’t as bad as like two days ago.)
If you liked this recipe, then hit the like button, and leave a comment. Thanks for stopping by, and have a wonderful day. 🙂