Banana Bread

This soft and healthy banana bread is the best way to use ripe bananas. It’s made with whole wheat flour, honey, and your choice of Greek yogurt or applesauce. Great for breakfast, snacks, or tea time!

Ingredients

Ingredients Description

Ripe bananas make this bread naturally sweet and moist. Honey is used instead of sugar for a healthier option. Almond milk keeps the bread light, while Greek yogurt or applesauce adds richness and helps replace oil. Whole wheat flour adds fiber and makes it more filling. Baking soda helps the bread rise, and a pinch of salt balances the flavors.

Cooking Instructions

1. Preheat your oven to 325°F (170°C).
2. Mash the bananas in a large bowl.
3. Add the applesauce or Greek yogurt, honey, egg, vanilla extract, and almond milk. Mix everything until smooth.
4. In another bowl, combine whole wheat flour, baking soda, and salt.
5. Slowly mix the dry ingredients into the wet mixture. Stir until just combined.
6. Grease a loaf pan or line it with parchment paper.
7. Pour the batter into the loaf pan and spread evenly.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Let it cool before slicing. Serve and enjoy!

Nutrition Info (Per Slice)

• Calories: ~180
• Protein: 3g
• Carbohydrates: 30g
• Sugar: 12g (from honey and bananas)
• Fat: 4g
• Fiber: 3g

Cooking Tips

• Use very ripe bananas for the best flavor and natural sweetness.
• You can add chopped nuts or chocolate chips for extra texture.
• If you don’t have almond milk, regular milk works too.
• This bread stores well in the fridge for up to 4 days, or in the freezer for up to 2 months.