175 cal, 30C/5F/6P/10S.
Have you ever punched a banana bread recipe into MFP and was shocked by the amount of sugar per slice? I’m talking 30-40g. Who beyond the age of, say, 11, can metabolize that much sugar without completely crashing, especially in the morning? I cannot. Even 20g of sugar for breakfast makes me feel icky. Talk about an insulin rollercoaster ride.
So when I had these ripe bananas I wanted to bake banana bread for our breakfasts. I wanted it to be a nice little treat but I also wanted it to actually make me feel good! I ended up baking this loaf and using only 2 tbsp of honey to sweeten it. That’s all, and everybody absolutely loved it. Bananas are naturally sweet y’all. #surprisesurprise
My favorite way to eat this in the morning is to warm it slightly, smear 1 tbsp nut/seed butter (looking at you sunbutter – I’m obsessed) and a little sprinkle of granola for that extra crunch factor. Side of chai tea. Oh my days.
- 4 very ripe large bananas (2 cups mashed, about 480 g)
- 2 large eggs
- 1/4 cup greek yogurt (I use 2% – 56 g)
- 2 tbsp coconut oil melted (or sub any oil, 28 g)
- 2 tbsp honey or maple syrup (42 g)
- 1 tsp vanilla extract
- 1 3/4 cups whole wheat flour (or any wheat flour, 210 g)
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 5 tbsp cocoa powder (30 g)
Makes 10 slices. Preheat the oven to 350F and grease a 9×5 loaf pan (8×4 might work too).
Blend bananas, eggs, yogurt, oil, honey, vanilla extract in a food processor/blender/hand mixer or mix by hand thoroughly. Whisk together flour, salt, cinnamon, baking soda and baking powder. Combine wet and dry, folding gently until all dry crumbs disappear (do not overmix this). Pour half the batter into the loaf pan. Sift the cocoa powder into the rest of the batter, fold gently until combined. Pour the rest of the batter into the pan. You can up the marble game by doing alternating scoops of batter, but I was lazy. Instead I sprinkled mine with 1 tbsp chocolate chips to make it pretty 🙂 Bake for about 60-75 minutes until a thin knife comes out mostly clean with just a few crumbs attached. Cool in the pan for 15 minutes, turn it out onto a rack to cool completely. Slice and enjoy!
Hope you make this loaf and enjoy it as much as we did! Remember to tag @200isPlentySweet on instagram! ❤