Moist and packed with banana flavour, the healthier version of this popular banana bread recipe uses less butter and replaces it with non-fat yoghurt.
This recipe is the healthier version of the original 'Banana banana bread'.
I used this recipe for muffins instead of loaf cake. The recipe was easy to follow and muffins came out delicious, i baked for less time, 30-35 minutes. They were lovely and moist inside with a slightly crispy top. Yum. - 21 Nov 2017
I altered the recipe after reading other reviews and it came out even healthier and still very yummy. I did half all purpose and half wheat flour. Instead of butter I used equal parts homemade apple sauce allrecipes.com/recipe/sarahs-applesauce/ (I omitted the sugar in the apple sauce recipe) I used 1/8 cup plain Greek yogurt and 1/2 cup brown sugar instead of 3/4 cup brown sugar. I only had 3 bananas which turned out to be 1 1/4 cup after mashing. I meant to add 1/2 teaspoon of vanilla but forgot until just now and I threw in two palmfuls of craisins. I baked it for 55 minutes in a loaf pan and wish I had taken it out at 50 when I thought it was done. It was a touch over done but I will be making this again when I buy more bananas than we care to eat. - 04 Jan 2013 (Review from Allrecipes US | Canada)
Very tasty. I made 1/2 the recipe with two medium size bananas, and baked muffins. Only a 6-muffin tin would fit in our little toaster oven so there was some batter left over, but I believe the 1/2 recipe would have made 8 regular size muffins. - 12 Jul 2012 (Review from Allrecipes US | Canada)