Banana Bread

Let’s talk banana bread. I don’t know about you, but it is one of my favourite foods. I haven’t met a person who has said they don’t like it. My favourite way to eat banana bread is with lots of chocolate chips, and half way up the skin track! It is my go to energy breakfast, lunch, and snack.


Lately, I have been testing and perfecting my banana bread recipes. Even though I haven’t been skiing, I have been using the love and energy from banana bread to heal my body! My favourite kind of banana bread is moist, light and fluffy. I experiment with different quantities of flour, eggs, milk and bananas, and think I have found a recipe that has a great nutritional profile and excellent taste and texture.

The secret ingredient in this banana bread is: yogurt. Using yogurt keeps the bread moist and fluffy, but decreases the loaf’s richness and fat quantity. I also added about a scoop of a high quality plant based protein power (which is toooootally optional). I really just wanted to see how it would work, and increase the protein a bit.


This banana bread is a recipe that I would call strikes a great balance between “healthy” and “treat”. We make some substitutions, but not enough to call into question the deliciousness and dessert nature of the bake. For example, we could use whole wheat flour- but then it would be dry- even though whole wheat flour is healthier. Or we could use no butter and all yogurt- but again- the bread would be dry! We could skip the chocolate chips….but that would just be depressing! So that’s not a great option either.

Baking is as much an art as it is a science, and go too far with the healthy substitutions and we get a yucky bake that just makes us crave the real thing. While we foolishly believe we can trick ourselves, our bodies and brains actually know when we aren’t eating real treats. For example: apparently drinking diet soda makes your body and brain think you are drinking real soda with sugar. However, since your body doesn’t actually get any sugar, your body craves more sugar! Don’t try to trick your body. It is smarter than you. Eat real food. Strike compromises and you will feel good- not deprived.

Banana Bread:

Light, fluffy and moist with less fat and a little added protein. You’ll hardly notice a difference! Be sure to use beaters with this recipe, it aerates the batter and creates that light and fluffy texture.

1/4 cup butter

1/2-3/4 cup brown sugar

2 eggs

1-2 tsp vanilla

3 mashed ripe bananas

1/3 cup plain yogurt (greek or otherwise)

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt (I really think salt adds a great quality to baked goods)

1 scoop vanilla protein (totally optional)

1 1/2 cups flour (use 1 3/4 if you do not add protein powder)

1 cup walnuts

1 cup chocolate chips (or less…or more)


1.) Preheat oven to 350 degrees. Cream room temperature butter, and beat in sugar until fluffy.

2.) Beat in eggs one at a time and add vanilla. Stir in mashed bananas.

3.) Combine dry ingredients and gradually cream into wet ingredients. Cream in yogurt.

4.) Chop walnuts and fold them and the chocolate chips into the mixture.

5.) Pour into a greased loaf tin, or a bundt pan, and bake for 40-50 minutes until a cake tester comes out clean.

Enjoy!! I love this banana bread. I find it makes around eight generous servings.




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