I don’t know if you know this about me or not, but I have a massive sweet tooth. I’ve tried to deny it so many times but let’s be honest, I tend to be a whole lot happier when I have a little (emphasis on the word “little”) chocolate in my life. I emphasized the word “little” because as much as I love sweets, there’s nothing worse than polishing off your third slice of banana bread (with chocolate chips, of course) and slipping into a food coma complete with a food belly to match. Since I have found myself in that type of situation a couple of times (who’s counting?) I am on a mission to enjoy the bread I just made without going overboard. But lucky for us, it’s healthier than your average banana bread!
Rotting bananas on the kitchen counter mean only one thing in my mind. It was time to make banana bread. But not just your average banana bread complete butter and oil. This recipe is a healthier spin on the classic replacing the oil/butter with 2% greek yogurt and even throwing antioxidant-rich blueberries into the mix. I also cut the amount of added sugar in half by replacing it with an extra banana. Oh and don’t you know I had to add me some chocolate chips. This bread is flavorful, moist, and just overall delicious. I baked this loaf last night and honestly enjoyed it better cold from the fridge this morning- even more moist the next day. Tastes great topped with Justin’s Maple almond butter (yum) for breakfast or topped with ice cream/cool whip for dessert!
Guilt-free Blueberry Banana Bread
Slightly adapted from (Daily Garnish)
(Makes 1 loaf)
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup brown sugar
- 2 tbsp Sugar in the Raw (could use regular sugar)
- 1 cup spelt flour*
- 1/2 cup whole wheat flour*
- 2 eggs
- 1/2 cup 2% plain greek yogurt (I used FAGE brand)
- 1 cup blueberries
- 1/2 cup semisweet chocolate chips
- 3 large overripe bananas
Preheat oven to 350 degrees. Mix the salt, flour, and baking powder in a medium/large sized bowl. Mash the bananas in another mixing bowl using a fork until consistency is gooey. Add in the eggs, vanilla, and sugar and mix until combined. Add in greek yogurt to wet ingredients and stir until lumps are minimal. Add the wet to the dry and mix until just combined (do not overmix or bread could become tough). Fold in the blueberries and chocolate chips. Pour into a greased bread loaf pan (I sprayed mine with coconut oil spray but anything works) and pop in the oven! Mine took about 50 minutes to bake but every oven is different. I would check it after 45 minutes and every 5 minutes after that. To test if it’s done stick a knife or toothpick in and see if it comes out dry. Once it’s done, let it cool in the pan for at least 10 minutes (if you can wait that long)! Enjoy 🙂
*Any flour can be used here but I used a combination of spelt and whole wheat for more nutrients. Any combination of flours can be used! Whole wheat pastry flour would be great as well.
1 Loaf = 12 slices
Nutrition facts for 1 slice (1/12th of loaf): 164 calories, 3.4 g fat (1.9 g saturated fat), 29 mg cholesterol, 117 mg salt, 30.4 g carbohydrates, 2.8 g dietary fiber, 14.4 g sugar, 4.7 g protein