And…finally back with new recipes! 🙌 Actually, I had in mind sharing a very (very) healthy recipes. But then I thought that since the migration of my blog to wordpress is finally over, I should share coming special. So let´s celebrate with this super moist and deliciously sweet, banana bread.
I think I´ve tried to make banana bread like five or six times and I´m not sure which one of them was worse The thing is, baking without added fats is kind of difficult because the dough either ends up being either too dense or too wet. But here the good news: I made it guys! Now we have a low-fat banana bread that not only tastes delicious but the texture is spot on.
The key (as almost always when baking without added fats), is to make sure that the dough is quite dense. If it´s too runny, it will end up burned outside and undercooked inside. We want a moist texture, not a wet one. Other two important things: bake the banana bread on the lower rack of the oven and set it in a way that the heat comes only from underneath and the fan is off. If you skip any of this, your banana bread might end up being dry (or burned) on the top and wet (undercooked) on the inside.
This banana bread is delicious just as is and you don´t need to add any spread at all. BUT…if it´s a very special day and you are feeling like taking it to the next level, try toasting it and spread a teaspoon of tahini or any other nut butter. Guys…bomb.com
Yield 16 slices
This banana bread is moist and deliciously sweet. It is perfect just as is. On the other hand, if you feel like taking it to the next level, put a couple slices in the toaster and then spread them with a teaspoon of tahini or any other nut butter.
- 2 cups of whole spelt flour (250g). If you measure using cups, use the spoon and level method. Do NOT scoop.
- 1/2 cup unrefined sugar (80g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla powder (optional)
- 1/4 teaspoon salt
- 1 cup unsweetened soy yogurt (245g)
- 1 teaspoon apple cider vinegar
- 1 cup mashed bananas (240g) (mashed with a fork, do not use a blender!)
- Adjust the oven rack to the lower position. This will prevent the top of your banana bread from browning too much. Preheat the oven to 180ºC.
- In a bowl, whisk the soy yogurt and the vinegar. Let it rest for 10 minutes.
- In a large bowl, whisk the dry ingredients together.
- Pour the mashed bananas into the yogurt and vinegar bowl. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and slowly whisk until just combined. No not overmix.
- Cover a 26x12cm pan with baking paper.
- Pour the batter into the pan, place it in the lower rack of the oven and bake for 50 minutes. Do not open the door during the process.
- Important: Allow the bread to cool completely in the pan before slicing.
- Make sure you bake the banana bread on the lower rack of the oven and set it in a way that the heat comes only from underneath and the fan is off.
- Due to the flour, sugar and being baked, the calorie-density of this recipe is fairly high. Therefore, save it for special occasions and eat it in moderation. On the other hand, it is less calorie-dense than traditional banana breads since it does not contain added fats, eggs or dairy.
Courses Sweet Treats
Cuisine low-fat, nut-free