Healthy Cinnamon Apple Banana Bread
Yields: 1 loaf, 12 slices
 
This easy banana bread recipe is perfect for fall! It’s full of sweet banana flavor, juicy apple bits, and plenty of cozy spices. Pair that with a texture that’s as tender as cake, and you have a true (secretly guilt-free) breakfast treat! Leftovers will keep for at least one week if stored in the refrigerator tightly wrapped in plastic wrap or in an airtight container.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¾ cup (200g) mashed banana (about 2 medium)
  • 2 tbsp (30mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk
  • 1 ⅓ cups (167g) finely diced apple
  1. Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Reserve ½ tablespoon of the diced apple, and gently fold in the rest.
  3. Spread the batter into the prepared pan, and gently press the reserved apple pieces into the top of the batter. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

For best results, use the ripest, darkest, most spottiest bananas you can find! The ones with more brown color than yellow are ideal.

The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

To ensure the loaf bakes evenly, cut the apples to be the same size as chocolate chips. (It takes a little bit more time, but I promise it’s worth it!) I prefer baking with red Fuji apples, but any firm apples will work. I don’t peel my apples, but you’re welcome to if you prefer!

To see how this banana bread is made, watch my video here, located just above the recipe (it’s for a similar banana bread recipe!).

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/08/27/healthy-cinnamon-apple-banana-bread/