Ingredients
Scale
- 2 ripe bananas (mashed)
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/4 cups oat flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the Greek yogurt, honey (or maple syrup), eggs, vanilla extract, and cinnamon until well combined.
- In another bowl, whisk together the oat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use ripe bananas for the best sweetness and texture.
- You can substitute honey with maple syrup if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg