Who doesn’t LOVE banana bread? I know i do! This is the perfect option to add in or after a workout or simply as a yummy treat!
If you are anything like me, I always buy bananas in my weekly shop. However, I don’t always get around to eating them all by the time they get a little too ripe. When they hit that ripe stage, this is the perfect time to use them in a banana bread recipe instead of letting them go to waste.
You may have noticed that this recipe is a “low” fat” recipe. That doesn’t mean that fat is bad or that you shouldn’t eat fat. In fact i LOVE fats and they are an integral part of your every day nutrition. I have have a higher fat version of this which i will share with you all! But this is a great option if you love high fat toppings. I love my nut butters and butters but fat is very calorie dense. If you love adding higher fat toppings too, then slathering a delicious serving of nut butter on a low fat slice of banana bread won’t make you go over your fat intake for the day. (especially if you are on lower fat macros for you intake).
Just warning you this recipe is Moorish! So try to stop at a few instead of eating all of them!
I hope you enjoy it as much as I do.
why make your own banana bread? Is general banana bread really that healthy? Despite being made with real bananas, general banana bread that you may find at the grocery story or at a local cafe is probably not as “healthy” as you may think.
I am all about tracking your macros and eating a variety of food in moderation to reach your goals which means having a slice of general banana bread here or there is completely fine. However one slice is very high in calories ( approximately 400-500 calories) because the traditional recipes call for additional sugar and oils that make each serving very calorie dense with a high carbohydrate and fat content.
I don’t know about you but i would personally rather be able to eat a few slices at half the calories with less processed ingredients that tastes just as delicious!
1 cup, Banana – Mashed
1 tbsp, Raw Honey
2 tbsp, Stevia (optional)
0.25 cup(s), Water
1.5 cups, whole grain flour
1 tsp, Baking Powder
1/2 tsp, baking soda
1/4 tsp, Salt,
2 tbsp, Almond Milk, Unsweetened
2 Egg Whites
1/4 cup, Unsweetened Applesauce
Small Loaf Baking Tray
Preheat oven your oven to 180 degrees (C) or 350 degrees (F)
In a bowl, mix together Cream together sugar honey, sweetener and applesauce, then add the egg whites and water and mix until combined. once combined mix through the mashed bananas. In a separate bowl sift the flour, salt, and baking soda.
Then slowly add the dry mixture to the wet mixture, continue to stir until it is all smoothly combined.
Spray the muffin tray with cooking spray. Pour in the batter the baking tray and bake in the oven for 20-30 minutes or until a toothpick test is ready.
When inserted into the centre of the loaf, the toothpick comes out dry. It may take longer depending on the strength of your oven.
Once ready take the loaf out of the tray and leave to cool. Best enjoyed warm!
TIP* To increase the protein content per serve I like to make a protein icing. Simply mix a little additional protein powder, peanut butter, and some water, and mix it into a paste and spread over the top of the loaf. But you can really enjoy each serve with any topping that you like! Almond butter is also one of my personal favorites!
If you liked this recipe please share it with a friend! If you would like to see other healthy recipes let me know in the comments below!