Description
This Sugar Free Banana Bread is a moist and wholesome treat, perfect for those seeking a natural sweetener-free dessert. Made with ripe bananas, whole wheat flour, and Greek yogurt, it offers a nutritious twist on a classic favorite, enhanced with warm cinnamon and optional crunchy walnuts.
Ingredients
Scale
Wet Ingredients
- 3 very ripe bananas
- 2 large eggs
- 1/2 cup unsweetened Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Optional Ingredients
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Mash Bananas: In a large mixing bowl, mash the very ripe bananas until mostly smooth, creating a creamy base for the batter.
- Add Wet Ingredients: Whisk in the two large eggs, 1/2 cup of unsweetened Greek yogurt, and 1 teaspoon of vanilla extract until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, combine 1 1/2 cups of whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon for a flavorful foundation.
- Combine Mixtures: Add the dry ingredients to the wet banana mixture and stir gently until just combined. Avoid over-mixing to keep the bread tender.
- Add Walnuts (Optional): Fold in 1/2 cup of chopped walnuts if desired, to add a crunchy texture and nutty flavor to the bread.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the banana bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice the banana bread and serve as a delightful snack or breakfast treat.
Notes
- Ensure bananas are very ripe for natural sweetness and moisture.
- Use unsweetened Greek yogurt to keep the recipe sugar free.
- Whole wheat flour adds fiber and nutrients; all-purpose flour can be used for a lighter texture.
- Walnuts can be omitted or replaced with other nuts or seeds as desired.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
