Healthier Banana Bread Lower Fat Flax Ww Flour Less Sugar
Indulge in the wholesome goodness of Healthier Banana Bread, expertly crafted with lower fat, whole wheat flour, ground flaxseed, and less sugar for a guilt-free treat! This moist and flavorful loaf swaps traditional ingredients for nutrient-packed options like unsweetened applesauce, Greek yogurt, and a touch of maple syrup or honey, making it perfect for a balanced breakfast or snack. Infused with warm cinnamon and optionally studded with walnuts or dark chocolate chips, this recipe combines irresistible taste with heart-healthy benefits. Quick to prepare and freezer-friendly, it’s a versatile, lighter twist on a classic favorite that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 large Eggs
- 0.25 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 0.25 cups Maple syrup or honey
- 1.25 cups Whole wheat flour
- 0.25 cups Ground flaxseed
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Chopped walnuts or dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (177°C). Lightly grease or line a 9x5-inch loaf pan with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, unsweetened applesauce, Greek yogurt, vanilla extract, and maple syrup (or honey). Whisk together until well combined.
In a separate medium bowl, combine the whole wheat flour, ground flaxseed, baking powder, baking soda, salt, and ground cinnamon. Stir to mix evenly.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
If desired, fold in the chopped walnuts or dark chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake the banana bread in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the banana bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. You can also freeze slices for up to 3 months for a quick and healthy snack.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 95.0 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 471 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2987 mg | 64% | |
*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.
