Marble Banana Bread

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.

Ingredients:

  • 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! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

7 thoughts

  1. I’m totally making this this week! I have a couple of questions, if you see this and don’t mind answering. First: can I use MCT oil instead of coconut? I know it has a lower smoke point but I’m unsure if that’s a problem with baking or just cooking with direct heat. And second: can I add a serving of protein powder to this (specifically unflavored collagen protein powder), or would that mess up the whole thing? Thanks!

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    1. I’m not familiar with baking with MCT oil but I’ll bet it works (there’s only a small amount in the recipe anyway!) I’m sure unflavored collagen can be added though! As long as it’s the pure water soluble kind 😊❤️ Keep me posted!

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  2. I measured ingredients exactly using a food scale and baked in an 8.5 x 4.5” loaf pan. It overflowed, unfortunately. Figured I’d let you know so you can update the recipe. Still waiting to cool but I’m sure it will be tasty!

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  3. Trying to avoid going to the store for a single ingredient – what is the greek yogurt doing in the recipe? Is there an alternative I might be able to use, or, would a flavored (vanilla) yogurt work, with less honey?

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