By Paul Scally
Breakfast Banana Bread
8 steps
Prep:12minCook:1h
Unlike traditional banana bread or muffins, this recipe is healthy enough to be eaten for breakfast, as it's not loaded with added sugars or unhealthy fats. The base recipe is great on its own, but elevated even more if you mix in some chocolate chips and top with some melted peanut butter. Bonus points for being gluten free too! To make into mini or regular muffins, check out my other recipes below:
https://s.samsungfood.com/ugJZ8
https://s.samsungfood.com/BSUuw
Updated at: Wed, 11 Dec 2024 01:00:11 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
7
Low
Nutrition per serving
Calories80.1 kcal (4%)
Total Fat2.5 g (4%)
Carbs12.2 g (5%)
Sugars3.3 g (4%)
Protein3 g (6%)
Sodium104.4 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Wet
330gbananas
mashed, overripe
40gmaple syrup
or honey
¼ cupunsweetened applesauce
¼ cupnatural peanut butter
½ cupPlain nonfat greek yogurt
1egg
Dry
Mix ins
Instructions
Step 1
Preheat your oven to 350F and line a bread pan with parchment paper
Step 2
In a large bowl, mix together the dry ingredients
cornstarch20g
baking soda1 tsp
quick oats180g
salt½ tspStep 3
In a separate medium bowl, mash the banana. Add the rest of the wet ingredients
bananas330g
maple syrup40g
unsweetened applesauce¼ cup
Plain nonfat greek yogurt½ cup
egg1 
natural peanut butter¼ cupStep 4
Pour the wet into the dry and mix just until smooth. Optionally fold in some chocolate chips
chocolate chips50gStep 5
Pour batter into the pan and smooth the top.
Step 6
Bake at 350F for an hour. Cover with foil for the last 15 minutes
Step 7
Let rest in the pan for 10 minute
Step 8
Transfer to a wire rack to cool
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