I promise you, you will not be able to tell that this is made out of oat flour and has literally no butter or oil in it. The greek yogurt carries the cake to keep it moist and buttery soft and the oat flour adds the best flavor without sacrificing texture. It’s your new go-to banana bread and literally not a soul will know it’s “healthy.” Promise.
Greek Yogurt Banana Bread | Gluten Free & Low Sugar
Course: PastaServings
8
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups oat flour (all-purpose flour or 1:1 gluten free flour swap would work)
1/2 cup sugar (I used monk fruit for lower sugar)
1/4 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed
1/2 cup plain Greek yogurt (nonfat or regular)
2 large eggs
2 teaspoons vanilla extract
2/3 cup chopped walnuts, pecans or chocolate chips
Directions
- Preheat oven to 350. Line a loaf pan with parchment paper. I spray with olive oil spray first so the paper adheres to the pan
- In a large mixing bowl combine dry ingredients (flour, sugars, baking soda, salt). Set aside
- In a medium bowl, mash bananas. Add yogurt, eggs, and vanilla. Mix until just combined.
- Add wet ingredients to dry and mix until just combined.
- Fold in chocolate chips, walnuts, and/or pecans. Option to reserve 1/4 cup of the toppings to sprinkle on top of the batter.
- Pour batter into the prepared baking dish. Top with any reserved toppings.
- Bake for ~45-50 minutes (mine was done in exactly 45!) or until the center is just set
