I’m a sucker for baked goods. Especially for things that sound healthy but aren’t: banana bread, zucchini bread, muffins, scones … so, so yummy, I dream of that freshly baked smell when I’m craving something indulgent for breakfast.
Of course, I rarely sit down and enjoy an entire piece of banana bread, because those suckers can run you up to 450-500 calories and 35-40g sugar for just ONE piece (that’s more sugar and double the calories than a regular sized Milky Way Bar!)
I thought so too. So I went in search for the perfect, healthy banana bread recipe: one that was lower in sugar and calories than the original, but tasted just as good.
I was inspired by this recipe from SkinnyTaste which completely fit the bill. I modified it slightly to make it even healthier, but it still turned out great.
Moist, light, fluffy and just slightly sweet – it’s the perfect addition to your morning coffee, your afternoon tea, or just for a healthy snack or end-of-the-day treat!
- 7 ripe medium bananas, mashed
- 1/2 cup unsweetened apple sauce
- 1.5 cups all purpose flour
- 1 cup whole wheat pastry flour or oat flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp butter, softened
- 1/2 cup light brown sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 3/4 cup chopped walnuts
- Olive oil spray
Step 1: Preheat oven to 350°. Grease two 8×5 inch loaf pans (or 1 9×9 baking pan) with olive oil spray. In a medium bowl, combine flours, baking soda and salt with a wire whisk. Set aside.
Step 2: In a large bowl cream butter and sugar with an electric mixer (you can also use a food processor for this). Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl (or the food processor container)
Step 3: Add flour mixture and walnuts, then blend at low speed until combined. (You can also do this in a large bowl). Do not over mix.
Step 4: Pour batter into pan(s) and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Let the banana bread cool at least 20 minutes, bread should be room temperature before slicing.
If you use one 9×9 pan, this recipe will give you 16 huge slices, or 32 normal sized slices. If you use the loaf pans, this recipe will yield 26 slices.
The husband, who can be very critical of baked goods, thought this recipe tasted great. And Layla gobbled it up like it was the best thing she had ever eaten! 🙂