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Thursday, May 30, 2013

Guest Blogger: Ariel's Healthier Banana Bread

Hello everyone! I just wanted to introduce my amazing friend Ariel. Ariel and I have a great time baking together when we get time to hang out and we love sharing recipes. We've made a few things that have made it to this blog including Vanilla Bean Greek Yogurt Souffles and Saltwater Taffy. She has lovingly allowed me to post a recipe with some photos of a healthy version of banana bread that she made last week.

So please, lets give Ariel a warm welcome! *applause*


I eat a lot of bananas. Definitely at least one a day, more likely two. Due to this high consumption, I am often faced with the dilemma of what to do when they reach that too-ripe stage. I feel guilty throwing them away, but I also don’t love the texture of eating soft bananas. I used to just make a quick banana bread, but then I would watch that waste away because I didn’t want to eat it with all the sugar and butter used. In order to combat the guilty experience of throwing away too-ripe bananas, either in whole fruit or bread form, I started to search for a recipe that doesn’t use butter or tons of sugar. Here’s what I discovered:

Low-Fat Oatmeal Blueberry Banana Bread

I was super psyched about this recipe because not only does it omit butter, it uses Greek yogurt and only egg whites!! Plus, it adds oatmeal for a fiber boost. This bread is going to make a great breakfast.

1 cup all-purpose flour
1 cup uncooked old-fashioned oats
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
3 bananas, very ripe
1/2 cup dark brown sugar
1 tsp vanilla extract
2 large egg whites
1 tablespoon plain greek yogurt
3/4 cup blueberries

Directions: (copied directly from the website)
1. Preheat oven to 350 degrees F. Grease a loaf pan and set aside. In medium bowl, stir together flour, oats, baking soda, baking powder, and cinnamon.
2. In separate medium bowl, mash bananas with fork. Add brown sugar and vanilla, mixing until smooth. Beat in egg whites and yogurt.
3. Combine wet and dry ingredients together for a somewhat smooth consistency. Gently fold in blueberries.
4. Pour into greased loaf pan and bake for 40-50 minutes, or until toothpick comes out clean.

This was so easy to make and came out so moist and delicious. The only modifications I made was using slightly more cinnamon and less blueberries because I only had about half a cup on deck.

Fresh from the oven!


Thank you so much Ariel!