Healthy enough for breakfast AND dessert, this Greek Yogurt Banana Bread is made with whole food ingredients and is freezer friendly!
Welcome to Day 1 of my second 4 Weeks to Fill Your Freezer series! I’m so excited to bring you another set of freezer meals to help you during the busy holiday season. If life gets so crazy that you can barely think of what to put on your meal plan, this series is for you!
If you missed the series from 2018, you can find the first post here with Whole Wheat Waffles!
Over the next 4 weeks I’m bringing you a total of 20 freezer-friendly recipes of all kinds- breakfast, lunch, dinner, and snacks/dessert. Each one is easy and relatively healthy, using as few ingredients as possible and more whole foods than anything else. Health is so important, especially during busy seasons!
Let’s start this series out with a huge favorite of mine: Banana bread!
I absolutely love baking, especially because I can use up bananas that are way past eating prime. Who else only eats bananas when they’re all yellow without a speck of brown?
But I’m also trying to keep my sugar intake low, and most recipes I’ve seen call for a cup OR MORE of sugar for a loaf. That’s way too much for me, friends. Especially since bananas are fairly sweet themselves.
That’s why I hugely lowered the sugar intake AND used applesauce instead of oil. This lowers the calories, which means you get bigger pieces. And who doesn’t want bigger pieces of banana bread?
Can you use honey instead of sugar in banana bread?
Absolutely! This entire loaf has 1/3 cup of honey, which is just sweet enough; honey tends to be a little sweeter than regular sugar anyway. If it’s not enough, you can always add a little more.
Is banana bread a healthy snack?
It can be, depending on what’s in it! My recipe uses whole food ingredients that are lower in calories and sugar. This bread has tons of fiber, which keeps you full; and it has some protein from the Greek yogurt!
How long does banana bread keep?
This bread will be good for only 2-ish days if left on the counter in an air-tight container. It lasts up to a week in the fridge, but stays fresh up to 3 months if put in the freezer!
What can you eat with banana bread?
My favorite way to eat this is with some peanut butter or cream cheese on top, and another protein source to go with it, like cottage cheese or hard-boiled eggs. Since this bread is lower in fat due to using applesauce, I like to put my fat source on top. It tastes even more delicious with peanut butter, by the way!
How do you freeze this bread?
Once the bread’s completely cooled, cut the loaf into 8 slices and place on a cookie sheet lined with parchment paper. Stick it in the freezer; then once the slices are completely frozen, transfer them to a labeled gallon-sized freezer bag!
Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!
- 3 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cup white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350 degrees and grease a 9x5 inch loaf pan.
- In a large bowl, mix together the bananas, applesauce, yogurt, honey, vanilla, and eggs.
- Add the flour, salt, and baking soda, and mix until just combined.
- Bake for 50-55 minutes until a toothpick comes out clean.
- Wait 10 minutes before transferring to a cooling rack.
- To freeze, cool loaf completely and cut into 8 slices. Place on a cookie sheet lined with parchment paper and put in the freezer. When completely frozen, transfer to a gallon-sized freezer bag.
You can substitute all-purpose flour for the white whole wheat, or use a combination of both.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 314mgCarbohydrates: 43gFiber: 4gSugar: 19gProtein: 7g
Nutrition info is just an estimate and should not be used as medical advice.