Banana bread is a great snack for kids but can be loaded with sugar. This healthier version has no refined sugar and is made using greek yoghurt.
Finn just loves it when the bananas in the fruit bowl start to turn brown. He knows that we will get to turn them into a delicious treat! In fact I’m sure that he puts extra bananas in the shopping trolley knowing that some of them will turn brown before we will get a chance to eat them. We often make banana bread which I slice and freeze so I can give it to Finn for breakfast or as a snack. So many recipes for banana bread contain a lot of sugar and butter and although they taste delicious it isn’t the healthiest of snacks. I have tried many healthy alternatives and this has to be my favourite. I adapted this recipe from one I saw on Nic’s Nutrition webpage. It is a great site and I love to read her articles and recipes.
Keeping the base recipe the same (using spelt flour instead of plain flour, greek yogurt instead of butter and cinnamon & dates to replace refined sugar) I have made many different versions of this bread. I love it with some chopped walnuts and raisins and Finn’s favourite is with a handful of blueberries chucked in. We have also tried it with raspberries and some coconut. It is a simple recipe to follow and a great one for you to do with your kids – why not let them decide what additions they want to add to the bread. Please let me know and send me your pictures.
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Banana Bread
Ingredients
- 3 large ripe bananas
- approx. 4-5 dates (45g)
- 1 tbsp coconut oil
- 180 g natural greek yoghurt
- 2 eggs
- 1 tsp vanilla essence
- 200 g (1.5 cups) flour (I used spelt)
- 2 tsp cinnamon
- 1 tsp baking powder
- (optional decoration - 1 banana sliced in half lengthways)
- Coconut oil / butter to grease tin
Instructions
- Pre heat oven to 175C / 350F
- Blend the banana and dates together until smooth. Add the coconut oil, yoghurt, eggs and vanilla. Stir until fully combined.
- Mix the dry ingredient together in a separate bowl.
- Combine the wet and dry ingredients and spoon/ pour the mixture into a greased loaf pan.
- (optional decoration - place both banana slices on top of batter)
- Bake for 45 mins.
- Allow to cool, slice and enjoy!
Fiona says
Hi Amy, I’ve recently discovered your blog and am hooked! I really admire what you are doing. I’ve tried a few of your recipes successfully (well they have pretty much all worked and I have enjoyed them but reception has been mixed by the children (2&5)!). I was really pleased to find your banana bread recipe and the children and I really enjoyed it although it seemed underbaked or the batter was too wet. I’m not sure which. Have you any experience of this happening? The edges and ends looked spongy like your picture but the middle was heavy. It didn’t taste uncooked though. I wondered about mashing the bananas rather than blitzing to make them less liquid and I did use normal yoghurt not Greek which might have been thinner (I make my own). And I noticed that Nic’s original recipe also includes 1/2 tsp bicarbonate. But do you have any ideas? Thanks so much. (Sorry for the long post!)
Amy says
Hi Fiona, I’m so glad you are enjoying the blog and are having some success with the recipes! I’m thinking the problem you are having may be due to the yoghurt. When baking the thinner and more watery consistency in normal yoghurt can result in a tougher end product. Greek yoghurt generally gives a better texture.
I have quite a hot fan oven so if switching the yoghurt doesn’t help you may need to up the temperature slightly or leave it in for another 5-10 mins. You could cover it in foil to stop it burning.
I hope next time is more successful for you! Thanks for your feedback 🙂
Fiona says
Hi Amy,
Thanks very much-I’ll try a few tweaks and report back. Will definitely be making again-had minor tantrum from 2yo when i told him there wasn’t any left and he would have to eat something else!
Fiona
Rachel says
Hi Amy,
I’ve tried baking the bread exactly according to your recipe except replacing the coconut oil with butter and spelt flour with whole wheat flour. The cake turned out pretty dense though. Is that how it is?
I had a problem blending the dates till smooth. Are we suppose to soak it in water prior to blending?
Also, the cake turned out pretty dense. A l
Rachel says
I baked the bread exactly according to your recipe except replacing the coconut oil with butter and spelt flour with whole wheat flour. The cake turned out pretty wet though.
I used dried dates and had a problem blending the dates till smooth. Are we suppose to soak it in water prior to blending?
Amy says
Hi Rachel, sorry the cake didn’t work great for you. Maybe it needed a little longer in the oven? If your dates are a little dried out then it is better to soak them for a bit. There should’t be a need though if fresh and juicy. I have a high speed blender though. If you try it again, I hope it works better for you ?
Rachel says
Hi Amy, yes! It worked. I soaked the dates in hot water before blending & baked it an extra 10min. It worked out well! ???.. Thanks for sharing such wonderful recipes!
Rachael Bor says
Hi Amy, can you use regular natural yoghurt instead of greek yoghurt? Thanks.
Amy says
Hi Rachael , greek yoghurt is thicker but I think natural yoghurt should work ok in this recipe.
Rachael Bor says
Hi amy, i love this recipe but im finding it’s not cooking completely in the middle when its very cooked on the outside. Is the temperature 175 for fan forced? Thanks.
Hayley says
Hi, ripe bananas at the ready but just wanted to check should I use plain or self raising flour?
Many thanks
Amy says
Hi Hayley, I used spelt flour in this recipe. You could sub it for plain and I’m sure it would be great. ??
Marina says
I used plain flour instead of spelt. This was a hit with the whole family, let alone our 13 mths old miss ?
Amy says
Brilliant! So glad you enjoyed it and thank you so much for taking the time to give feedback ??