This post was originally published in July 2013 and has been updated and rephotographed for accuracy, relevancy, and quality!
Do you ever crave banana bread? The almost intoxicating smell that fills the house while it’s baking, the deliciously dense texture, and perfectly sweet flavour? I do. Yes, I sure do.
Banana bread is definitely one of my favorites. Ages ago I would get the “reduced-fat” banana chocolate chip coffee cake at Starbucks all the time (before I knew any better!).
It was delicious, however one day my curiosity got the best of me and I looked up the nutritional information on the Starbucks website…let’s just say “reduced fat” = “a crap-load of sugar” and seriously, there’s absolutely nothing wrong with dietary fat anyways, so the whole “reduced fat” label (especially when one piece is still 400 calories) is just silly. A perfect example of ridiculous food-industry marketing.
I decided at that point that I’d have to look around for a better, healthier, balanced recipe for banana bread.
To my delight I stumbled across an amazing recipe from Brittany at Little B’s Healthy Habits for Banana Protein Bread, that is packed with protein, balanced with complex carbohydrates, naturally sweetened, and can be easily made gluten free!
I decided to adapt Brittany’s recipe and create a dairy free version using coconut yogurt and plant-based protein that still contains ample amounts of protein. I changed the ratio of protein powder to oat flour to up the protein just a tad more in this tasty banana bread and decided to use stevia instead of Truvia as stevia is a bit of a more natural sweetener option. Then, instead of adding walnuts, I chose to keep the banana bread au natural.
The bread turned out delicious! It was moist, dense, and just how a banana bread should be. A single slice with a smear of organic butter or dairy-free spread is top notch.
This banana bread is a great snack to add to the lunch kit for back-to-school too. For me, it works as a perfect mid-morning snack. I always try to have protein at that time of day as it always helps to reduce sugar cravings or the need to “mindlessly snack” in the evening.
That’s the wonderful thing about protein, it works hard to keep blood sugars stable which really prevents sugar cravings. Whenever I work with clients I assess their daily protein intake (especially if sugar cravings are an issue) and it is almost always a factor that improves cravings and mindless snacking when addressed.
I decided to revamp this recipe (as I originally published it on the blog 3 years ago) because it still remains one of the most visited recipes on my blog to this day. It’s a popular one, and for good reason. Since I first posted the recipe in 2013, I stopped eating dairy (due to developing an allergy) so using plain coconut yogurt instead of Greek yogurt was a good way for me to test the recipe again with a dairy free twist.
The only thing is that the cooking time increases using coconut yogurt as it contains more fat and ends up affecting cooking time. Also, if you use full fat Greek yogurt instead of 0% Greek yogurt your cooking time will increase, as this was an issue I saw coming up in the comments, the bread not cooking through in the 25 recommended minutes.
If you love banana bread as much as I do and want to increase your protein intake to ward off sugar cravings. Here’s a perfect way to do it!
Do you like banana bread? Can you share a link to your favourite recipe with me in the comments below? I’d love to check it out!
- 2 ripe bananas
- ¾ cup of oat flour, gluten free if needed
- ¾ cup vanilla protein powder, whey or plant based
- 1 cup of 0% fat Plain Greek yogurt OR plain coconut yogurt
- ⅓ cup egg whites
- ¼ cup of unsweetened applesauce
- 6 grams granulated stevia OR ½ cup coconut palm sugar
- 2 teaspoons of pure vanilla extract
- 1 teaspoon of baking soda
- ¼ tsp salt
- Preheat oven to 375 degrees.
- Pace bananas in a mixing bowl and mash until you have a thick pudding-like consistency.
- Add all remaining ingredients to bowl and mix well.
- Grease two small loaf pans (8" x 2½") with coconut oil or line with parchment paper.
- Divide batter between both pans and bake 25 minutes (if using 0% Greek yogurt) or 35 minutes (if using coconut yogurt) or until a toothpick pulls clean when tested.
*Recipe adapted from Little B’s Healthy Habits
Nutritionist in the Kitch