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This all started when I noticed some sad old bananas on my counter and a half-finished tub of Greek yogurt about to expire. For years I always baked up classic banana bread stuffed with lots of oil and sugar. But this time, I wanted something that hit the sweet spot and still felt kinda healthy.
Funny enough, my sister—who's the type to run marathons and swears off sweets—asked for this one last month. Sometimes you bite in and can't believe it's not just cake.
Irresistible Ingredients
- Greek Yogurt: Go for at least 2% so it doesn't turn out dry.
- Bananas (Super Ripe): The uglier the better for flavor and sweetness
- Almond Flour: Gives a fluffy, light texture every time
- Maple Syrup: Naturallly brings the sweetness
- Oat Flour: More wholesome than all-purpose
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How to Make It
- Make It Your Own:
- At this point, toss in extras—anything from blueberries to walnuts or chocolate chips. I can't resist chocolate.
- Mash Your Bananas:
- Take those ripe ones and smush them in a bowl until they're smooth and gooey.
- The Flour Trick:
- Mix oat flour and almond flour together. It keeps things tender but not heavy.
- Greek Yogurt Move:
- Spoon in the thick yogurt. This step is key for that soft bite without any extra fat.
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Whether I'm grabbing a slice before work or pairing it with coffee in the afternoon, I always end up making this banana bread when I'm clearing the fridge. It's proof that last-minute combinations sometimes win out over all the careful planning.
Recipe FAQs
- → Is there a way to make this gluten-free?
- Absolutely! Just swap in certified gluten-free oat flour instead of regular flour.
- → What can I do to boost protein levels?
- You can replace half a cup (50g) of the flour with your preferred protein powder.
- → Are frozen bananas okay to use?
- Sure! Just let them thaw completely and get rid of the extra water before mixing them in.
- → What’s a good alternative to almond flour?
- You can simply swap almond flour for more oat flour as noted in the guide.
- → How do I store it properly?
- Keep it in a sealed container at room temp for 2-3 days, or refrigerate for up to a week. You can freeze it for a max of 3 months as well.