Healthy Morning Glory Banana Bread
Yields: 1 loaf, 12 slices
 
This just might be my all-time favorite banana bread! It’s really easy to make, supremely tender, naturally sweetened, and full of fun mix-ins. (The trio of carrots, apples, and raisins is absolutely irresistible—especially with a little cinnamon thrown in, too!) The banana bread will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 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
  • 6 tbsp (90mL) nonfat milk
  • 1 ½ cups (160g) freshly grated carrot (about 2 medium, peeled first!)
  • ¾ cup (94g) finely diced apple (about 1 small)
  • ¼ cup (40g) raisins
  • 2 tbsp (14g) finely diced pecans
  • 2 tbsp (10g) shredded unsweetened coconut
  1. Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the 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.) Gently fold in the carrots, apple, raisins, pecans, and coconut.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully 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 (like this one!) 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.

Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.

I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)

For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around!

This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.

I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!

To see how this banana bread is made, watch my video here (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/2018/01/04/morning-glory-banana-bread/