Banana Bread With Almond Flour And Greek Yogurt
If you're a fan of banana bread but want to make a healthier version of it, look no further. This recipe uses almond flour and Greek yogurt instead of the classic all-purpose flour and butter, making it a great option for those who want to cut down on carbs and saturated fat.
Ingredients:
- 3 ripe bananas (mashed)
- 3 eggs
- 1/4 cup honey
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional add-ins: chopped nuts, chocolate chips, dried fruit
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan with cooking spray or oil.
- In a mixing bowl, combine the mashed bananas, eggs, honey, Greek yogurt, and vanilla extract. Mix well.
- Add the almond flour, baking soda, and salt. Stir until well combined, but don't over-mix.
- If you're using any add-ins, fold them in gently with a spatula.
- Pour the batter into the greased loaf pan and smooth it out with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the banana bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Serve and enjoy!
This recipe makes one loaf of banana bread, which should be enough for about 8-10 servings. You can store any leftovers in an airtight container in the fridge for up to a week.
The Benefits of Using Almond Flour and Greek Yogurt
Almond flour is a popular alternative to wheat flour for those who want to follow a gluten-free or low-carb diet. It's made from blanched almonds that are ground into a fine powder, and it's rich in healthy fats, fiber, and protein. Compared to wheat flour, almond flour is lower in carbs, higher in protein, and contains more fiber.
Greek yogurt is another healthy substitute for butter or oil in baking recipes. It's a good source of protein, calcium, and probiotics, which are beneficial for gut health. Greek yogurt also adds moisture and richness to baked goods, without the added fat and calories of butter or oil.
Tips for Making the Perfect Banana Bread
- Use overripe bananas for maximum sweetness and flavor. The riper the bananas, the easier they'll mash and the sweeter the bread will be.
- Don't over-mix the batter. Stir until just combined, or the bread can turn out dense and tough.
- If you're using any add-ins, make sure they're evenly distributed throughout the batter.
- Let the banana bread cool completely before slicing it. This will help it hold its shape and prevent it from crumbling.
- If you're not a fan of almond flour or don't have any on hand, you can substitute it with other gluten-free flours like coconut flour or oat flour. However, keep in mind that the texture and flavor may be slightly different.
In Conclusion
Banana bread is a beloved classic, but it can be loaded with sugar, carbs, and unhealthy fats. This recipe provides a healthier alternative, using almond flour and Greek yogurt instead of traditional ingredients. Not only is it lower in carbs and saturated fat, but it also packs a punch of protein, fiber, and other nutrients. Plus, it's delicious! Give it a try and see for yourself.