Blueberry Banana Bread Lower Fat
Indulge in the wholesome sweetness of Blueberry Banana Bread Lower Fat—a healthier twist on the classic favorite that’s bursting with natural flavors and packed with nourishing ingredients! This moist, tender loaf combines the goodness of ripe bananas, juicy blueberries, and a touch of honey for natural sweetness, while nonfat Greek yogurt and unsweetened applesauce replace traditional fats to reduce calories without sacrificing flavor. A mix of all-purpose and whole wheat flours adds a hearty texture, and a sprinkle of cinnamon brings a warm, aromatic finish. Perfect for breakfast, a light snack, or even dessert, this banana bread is easy to make, coming together in just 15 minutes of prep time. With its balance of nutrition and irresistible taste, it’s a guilt-free treat the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 medium Ripe bananas (mashed)
- 0.5 cup Plain nonfat Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 2 whole Large eggs
- 0.25 cup Unsweetened applesauce
- 1 cup Fresh blueberries
- 1 for greasing Cooking spray or parchment paper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon. Set aside.
In a medium bowl, mix the mashed bananas, nonfat Greek yogurt, honey, vanilla extract, eggs, and unsweetened applesauce until well combined.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Be careful not to overmix; the batter should be just combined.
Gently fold the fresh blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the loaf pan from the oven and allow the bread to cool in the pan for about 10 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 118.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 296 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
