Have you ever punched a banana bread recipe into MFP and was shocked at the amount of sugar per slice? I’m talking 30-40g.
Who beyond the age of, say, 11, can metabolize that much sugar without completely crashing, especially in the morning?
Even 20g of sugar for breakfast makes me feel icky. Talk about an insulin rollercoaster ride.
So when I had these ripe bananas I wanted to bake banana bread for our breakfasts. I wanted it to be a nice little treat but I also wanted it to actually make me feel good. I ended up baking this loaf and using a total of only 2 tbsp of honey to sweeten it.
That’s all, and everybody absolutely loved it. Guess what. Bananas are naturally sweet y’all.
My favorite way to eat this in the morning is to warm it slightly, smear 1 tbsp nut/seed butter (looking at you sun butter – I’m obsessed) and a little sprinkle of granola for that extra crunch factor.
Side of chai tea. YUM.
Let me know if you give this one a try!
Low Sugar Marble Banana Bread
Equipment
- Standard loaf pan
Ingredients
- 4 very ripe large bananas (about 480 g)
- 2 eggs sub egg replacer
- 1/4 cup any yogurt (56 g) I use 2% greek yogurt, you can use plant-based
- 2 tbsp any oil (30 g) I use melted coconut oil
- 2 tbsp maple syrup (42 g) sub honey
- 1 tsp vanilla extract
- 1 3/4 cups flour (210 g) gf all purpose if desired
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup cocoa powder (24 g)
Instructions
- Preheat the oven to 350F and grease a 9Ć5 loaf pan (8Ć4 might work too).
- Blend mashed bananas, eggs, yogurt, oil, maple, vanilla extract in a food processor/blender/hand mixer or mix by hand thoroughly.
- Whisk together flour, salt, cinnamon, baking soda and baking powder.
- Combine wet and dry, folding gently until all dry crumbs disappear (do not overmix). Pour half the batter into the loaf pan.
- Sift the cocoa powder into the rest of the batter, fold gently until combined.
- Pour the rest of the batter into the pan. You can up the marble game by doing alternating scoops of batter, but I was lazy.
- Bake for about 60-75 minutes until a thin knife comes out mostly clean with just a few crumbs attached.
- Cool in the pan for 15 minutes, turn it out onto a rack to cool completely. Slice and enjoy!
Iām totally making this this week! I have a couple of questions, if you see this and donāt mind answering. First: can I use MCT oil instead of coconut? I know it has a lower smoke point but Iām unsure if thatās a problem with baking or just cooking with direct heat. And second: can I add a serving of protein powder to this (specifically unflavored collagen protein powder), or would that mess up the whole thing? Thanks!
Iām not familiar with baking with MCT oil but Iāll bet it works (thereās only a small amount in the recipe anyway!) Iām sure unflavored collagen can be added though! As long as itās the pure water soluble kind šā¤ļø Keep me posted!