Where are my banana bread fans? I’m holding both of my hands up right now, you just can’t see. Banana bread is probably one of my favorite foods of all time, but whenever I used to make it (and subsequently eat the whole loaf) I wouldn’t feel so great thinking about all of the sugar and unhealthy fats I was eating. I knew I had to come up with a healthy banana bread recipe that still let me enjoy one of my favorite treats, without derailing my entire week. But it still had to have chocolate chips because, well, somethings you just can’t let go of. BUT, they are dark chocolate chips, so that’s still an improvement!
This healthy banana bread recipe is gluten-free, dairy-free, and refined sugar-free. But let me tell you, it tastes like banana bread heaven! It might be healthier than its classic counterpart, but this is definitely my new go-to recipe.
I use a cup for cup, or measure for measure gluten free flour. My two favorites are Bob’s Red Mill and King Arthur Flour. I trust both of these brands, and I don’t have to worry about having extra gums or flours to mix in and measure. You can use it exactly as you would regular all-purpose flour, guaranteeing delicious gluten-free results every time.
I chose to swap in almond milk greek yogurt to keep this recipe dairy-free. My favorite almond milk yogurt brand, Kite Hill, makes a seriously creamy plain greek yogurt, and it ended up being the perfect addition to this healthy banana bread. You are welcome to use regular plain greek yogurt if you want. I recipe tested it with both the almond greek yogurt as well as a whole milk greek yogurt, and both loaves came out great!
Coconut sugar is a low-glycemic sugar substitute, and it contains vitamins and minerals regular sugar doesn’t. It can be used 1:1 for regular sugar, but it adds a depth of flavor regular sugar won’t. It is much richer in flavor, almost like a brown sugar, but has a slight toasty-ness to it as well. I have been baking with coconut sugar almost exclusively for a few months, and I really enjoy it. It is the perfect sugar to use in this recipe. And thanks to the modern health craze, you can find it easily at a lot of supermarkets now.
Another easy swap to make banana bread healthier, is using dark chocolate chips instead of milk or semi-sweet. On some level, chocolate chips are chocolate chips. But, making them dark chocolate should make me feel a little better, right? They add a negligible amount of refined sugar, but they are also optional if you want to keep this SUPER healthy.
I suggest warming a slice, or two, or five, in the microwave before devouring!
Healthy Banana BreadPrint Recipe
- 3 VERY ripe Bananas, mashed
- 5oz plain almond milk greek yogurt, or preferred greek yogurt
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 2 1/4 cup all-purpose (cup for cup) gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 cup dark chocolate chips
Pre-heat your oven to 350 degrees. Grease a standard loaf pan, or line with parchment paper, and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon, if using. Set aside.
In a large bowl, add the mashed banana, greek yogurt, beaten egg, vanilla extract, and coconut sugar. Whisk until well combined.
Working in three parts, add the dry ingredients to the wet, and combine well after each addition. Stir in the dark chocolate chips, reserving a few to sprinkle on top if desired.
Pour batter into the prepared loaf pan, and gently tap it a few times against the counter to make sure there are no air pockets or bubbles. Sprinkle with the remaining chocolate chips and bake for 60-65 minutes, or until a cake tester or toothpick inserted into the center comes out with only a fine crumb.