Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars.

It's a delicious lighter alternative to this classic bake!

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Prep: 10

Cook: 45

Total: 55

Servings:

Calories: 187kcal

200 g Wholegrain spelt flour you could instead use either wholegrain or plain white flour
1.5 teaspoons Baking powder
Pinch of Salt
2 tsp Ground Cinnamon
2 Medium very ripe bananas
100 g Greek yoghurt I used Fage Total 5% Greek Yoghurt
1 tsp Vanilla extract
2 tbsp Good quality maple syrup
2 Large eggs at room temperature
100 g Good quality dark chocolate chopped into chunks
(Optional) 1 Medium banana used to decorate the top

Preheat the oven to 180°C (fan oven).
Line a 2lb loaf tin with greaseproof paper (see notes above).
In a large bowl stir together the flour, baking powder, cinnamon and salt. Set aside.
In a separate bowl mash the bananas until smooth.
Add the yoghurt, vanilla extract, eggs and maple syrup to the mashed banana and mix through until combined.
Now add the dry ingredients and chocolate chunks, and fold together until combined.
Spoon the mixture into the loaf tin and spread it out evenly.
(Optional) Slice a banana in half lengthways and arrange on top.
Bake in the centre of the oven for 45-50 minutes. The banana bread should have risen, be golden brown in colour and a toothpick inserted into the middle should come out clean.
Leave to cool for 20 minutes in the baking tin, then turn the banana bread out onto a cooling rack and leave to cool for 20-30 minutes.
Cut into 10 thick slices and enjoy!

Store your banana bread in an airtight container, at room temperature, for up to 3 days.

Nutritional Information (per serving)

Calories: 187kcal