Healthy Banana Bread Recipe with Peanut Butter “Frosting”
Healthy Banana Bread Recipe
This time of year, our house is about 80-90 degrees, and our bananas are turning brown in just a couple days! All those brown bananas are screaming to be turned to a squishy, yummy loaf of tasty banana bread (meanwhile, I’m screaming for central air conditioning!). If you’re looking to use up all those gushy summer bananas, this healthy banana bread recipe is just what you’ve been waiting for.
BUT, since it’s summer – and bathing suit season – I’m also not looking to stuff my face with carbs and sugar. Most of the recipes I found online call for much more flour and sugar than this recipe, and use fewer bananas …. but I needed to get rid of a bunch of bananas in a hurry!
And so I made some tweaks and, viola! This is my super-healthy banana-filled recipe. This healthy banana bread recipe uses FIVE whole bananas to lend most of its sweetness, and lock in that moisture for a soft, moist, cake-like bread. The best part is that the bulk of this bread is mostly fruit!
This healthy banana bread recipe uses minimal flour, fat and sugar and relies on the bananas, which really makes that banana flavor come through loud and clear. To turn this into a real dessert, add a couple handfuls of chocolate chips to the batter!
Peanut Butter Frosting
Nothing goes better with bananas than PEANUT BUTTER. I accidentally made this “frosting” recipe while trying to create a fruit dip – it was a little too thick for dip, but it makes a perfect frosting with a texture like buttercream! Plus, It’s pretty darn healthy for you. Though there are a few tips to make this frosting as amazing as possible to top off your healthy banana bread recipe:
- Use plain (non-flavored & NOT vanilla!) whole-fat organic yogurt. This is the key to the thickness and richness of the “frosting”.
- Optionally add a little honey to sweeten it (though I prefer the savory peanut butter flavor with the sweet banana bread.
- Use all-natural peanut butter, such as Teddie’s. Salted is best, to bring out the peanut butter flavor sing the yogurt dilutes the flavor a little. Avoid peanut butter’s with added sugars, or ones that are emulsified or too processed, as they don’t mix well with the yogurt.
Make sure your banana bread is completely cooled before topping with frosting or it will slide right off! Store this healthy banana bread in the fridge (if there are any leftovers!). since the yogurt in the frosting could spoil if left out.
| Servings |
1 loaf
|
- 1.5 Tbs. Butter, softened
- 3 Tbs. Brown Sugar
- 2 Tbs. White Sugar
- 1 Egg
- 1 1/2 Tbs. Canola Oil
- 5 Brown Bananas, smashed
- 1 Tbs. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 1/2 C. + 2 Tbs. Flour
- 1/2 C. Whole-fat Organic Yogurt
- 1/2 C. Natural (sugar-free) Peanut Butter, such as Teddy's Chunky or smooth both work well!
- 2 Tbs. Honey (optional)
- 1/2 tsp. Cinnamon
Ingredients
Peanut Butter "Frosting"
|
|
- Mix the butter and sugars together until very well blended. Mix in the egg and beat thoroughly by hand. Add in the oil, bananas and vanilla and mix well.
- In a separate bowl, mix all remaining dry ingredients.
- Carefully mix dry ingredients into wet ingredients until just barely blended. You will still see some small flour patches in the batter. If you over-mix it, the bread will become rubbery.
- Pour into a greased loaf pan and bake for about 40-45 minutes at 350-degrees, or until a knife just barely comes out clean when inserted into the center of the loaf.
- While loaf is baking mix all frosting ingredients well until the consistency of frosting. If it is too runny, place in the refrigerator to firm up.
- Once loaf is done, and completely cooled, top with a thick layer of the frosting. Store in the refrigerator. Enjoy!
Pin this post:
0 Comments