Just about everyone and their mother has a go-to banana bread recipe. I, personally, have tried so many recipes over the years trying to find the perfect one. It’s easy to find one that tastes great when it’s loaded with butter and sugar. And lately, I’ve come across banana bread recipes that call for one or two bananas- what’s the deal with that? I mean, it is BANANA bread, right?
I wanted a recipe that wouldn’t be too sweet, wasn’t dry, had enough banana flavor to it and that also wasn’t going to be a caloric black hole. After a lot of different trial runs, I have created one that checks off all of my boxes. In this version, I added chocolate but it totally isn’t necessary. The chocolate that I chose to add was Lily’s Dark Chocolate Chips. Have you ever heard of them? I happened upon them on another blog and when I saw how much healthier they were than other baking chips, it was a no brainer. Although, they are a little costly and sometimes not easy to find. I don’t use them for all of my baking recipes, but I think that they were a nice fit here.
When I was trial running this recipe, I started with a whole cup of granulated sugar. But, really, if you’re working with some very ripe bananas, all of that sugar just isn’t necessary. I reduced the sugar to a half cup- I think that you could even take it down to one-third cup if you’re adding chocolate. Just depends on your preference. All in all, this recipe is just slightly over 200 calories. Now, that will differ depending on what brand ingredients that you use and how big your slices are, but it’s definitely healthier than Grandma’s recipe! Try out this recipe and let me know what you think!
| Prep Time | 10 Minutes |
| Cook Time | 45-60 Minutes |
| Servings |
Loaf
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- 1 Cup AP Flour
- 2/3 Cup White Whole Wheat Flour
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1 Tsp Baking Powder
- 3 Bananas, mashed
- 1/3- 1/2 Cup Granulated Sugar
- 2 TBSP Brown Sugar
- 2 Large Eggs
- 1/4 Cup Unsalted Butter, melted
- 1/4 Cup Coconut Oil, melted
- 2 TBSP Plain Greek Yogurt
- 2 Tsp Pure Vanilla Extract
- 1/3 Cup Lily's Dark Chocolate Chips Optional
Ingredients
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|
- Sift together the flours, salt, cinnamon and baking soda in a medium sized bowl.
- In a large bowl, beat together both of the sugar and eggs with a whisk until light and fluffy. Add oil and butter and stir until well combined.
- Add the bananas, yogurt and vanilla to the large bowl and whisk until smooth and well combined. Fold the dry ingredients into the wet and stir until fully incorporated.
- Spray a loaf pan with cooking spray, add batter and cook for 45 minutes to 1 hour in a preheated oven at 350 degrees.
- Bake until golden brown and an inserted toothpick comes out clean. Allow to cool in loaf pan for at least 15 minutes before removing. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.