Banana Bread
on Nov 28, 2024
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Today I’m here with a classic favorite, but make it a bit more macro friendly, Banana Bread recipe! All too often I have uneaten, overripe bananas sitting on my counter. Sometimes I slice them up and freeze them for smoothies, but other times I love to use them for this Banana Bread that everyone in my family loves. It has a yummy crystal topping that just take it to the next level! My favorite wait to eat this banana bread it to spread some butter on top. So good!! Give this one a try!
NUTRITIONAL INFORMATION / MACROS
Makes: 12 servings
Serving size: 90g (1 slice)
Calories: 196
Macros: 6.3p /28.2c / 7f (1.7 fiber)
INGREDIENTS
- Kodiak Cakes or Clean Simple Eats pancake and waffle mix
- Baking soda
- Salt
- Ground cinnamon
- Salted butter
- Brown sugar
- Large eggs
- Plain non fat Greek yogurt
- Ripe bananas
- Vanilla extract
- Turbinado Cane Sugar
Make Banana Muffins!
This will make about 15 muffins. Bake muffins 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. You can simply change the serving size to 1g in the apps and weigh your muffin (should be about 72g) to log in your food diary. Or do a quick add using these macros: 157 cals / 5p / 22.6c / 5.6f.
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SUPPLIES USED
- 9×5 inch Bread Pan – This is a pretty standard size for a loaf of bread, here is the one I used!
- KitchenAid Mixer – I love my KitchenAid mixer and use it for so many things! If you like to cook and bake, it’s a must have appliance!!
How to Freeze Banana Bread
Let bread cool completely and wrap with plastic wrap or foil. Place in an airtight freezer bag for up to 4 months.
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Banana Bread
Equipment
Ingredients
- 2 cups Kodiak Cakes or Clean Simple Eats pancake and waffle mix
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons salted butter, 84g
- 3/4 cup packed brown sugar, 150g
- 2 large eggs, room temperature
- 1/3 cup plain non fat Greek yogurt, room temperature (80g)
- 4 large ripe bananas, 2 cups mashed (460g)
- 1 teaspoon vanilla extract
- 3 tablespoons Turbinado Cane Sugar
Instructions
- Preheat the oven to 350 degrees, with the rack placed just below the center of the oven.
- In a mixing bowl combine the pancake mix, baking soda, salt, and cinnamon. Set aside.
- In a mixer or bowl combine the butter and brown sugar. Mix on high 2 minutes.
- Mix in the eggs well. Then add the yogurt, bananas, and vanilla. Once those are incorporated add the dry ingredients.
- Pour into parchment lined or lightly greased 9X5" bread pan. Sprinkle the Turbinado cane sugar on top.
- Bake in the oven 30 minutes and then loosely cover with a piece of aluminum foil. Cook another 30-35 minutes, or until a toothpick placed in the center of the loaf and then removed comes out clean.
- Let cool one hour before slicing and serving.
Notes
- You can always add chocolate chips or nuts to your banana bread if you prefer.
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Banana Bread”
