Banana Bread
You'll love this moist banana bread and the sugar crystal topping. It is the perfect balance of sweet on top, with the mildly sweet bread.
Servings: 12 slices
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”
Nutrition
Serving: 90g (1 slice) | Calories: 196kcal | Carbohydrates: 28.2g | Protein: 6.3g | Fat: 7g | Fiber: 1.7g