This healthy apple banana bread is super moist, incredibly soft, and 100% naturally sweetened with no added sugars. The diced apple lends a new layer of flavours and adds a delightful texture to this loaf, while white whole wheat flour adds some secret fibre and B-vitamins. Greek yogurt keeps the dough moist, lowers total fat, and adds a little protein.

Before we get to the recipe, Pin this image to Pinterest so you have this recipe for later! Plus, it helps me out to grow my little blog and share my recipes with more people. <3

Less sugar, more flavour

I’ve made sugar-free banana bread before, but it’s always seemed to lack that extra kick of sweetness and, ergo, flavour. This recipe is adapted from one I first posted on my Instagram two years ago, when Hou Bakes was just a humble little IG account.

My mom’s original banana bread recipe called for 3 bananas and 1/3 cup sugar. That’s almost 7 grams of added sugar per serving! By switching out the sugar for an extra banana, we get more intense banana flavour and a bread with a lower GI (= glycemic index) score. This means it won’t spike your blood sugar & insulin levels as much after eating, plus it takes longer to digest = you stay fuller for longer.

I call that a win.

Moreover, I’ve always loved the taste and texture of apples in baked goods — whether that’s in a classic apple pie, or in my mom’s homemade blueberry-apple muffins.

Put those two ideas together, and we’ve made a quick bread with two flavours that complement each other, rather than overpower each other.

Making apple banana bread moist

There are two types of banana bread people: those who like their loaf light and fluffy, and those who prefer a dense and moist slice. I’ve dabbled in both camps, but this recipe’s secret ingredient is key to a moist apple banana bread.

Greek yogurt.

(Some people also use regular yogurt or sour cream to add moisture and a slight tang to their banana bread. If that’s what you’ve got on hand, go for it.)

With 18 grams of protein per serving, it’s my favourite filling breakfast or snack option that’s always in my fridge. It’s also an excellent source of calcium and vitamin D (if fortified).

Plus, a lot of lactose is strained out from the yogurt in processing. So, it doesn’t upset the stomachs of lactose-sensitive individuals like myself. This also means it’s low-carb (if you’re into that).

Furthermore, adding moisture with yogurt allows us to decrease the amount of oil we use. This prevents the loaf from developing a greasy texture, and makes it lower in fat.

Although this loaf is a healthy breakfast or snack option, it tastes like an absolute treat. My favourite way of eating this loaf is with a topping of Greek yogurt and a drizzle of local honey. Or simply slather on some natural nut/seed butter and a sprinkle of flaky sea salt for a more savory profile.

Or, just enjoy a slice on its own … and watch the whole loaf disappear in two days. 😉

Let me know what you think of this recipe in the comments below! If you try it out, share it with me on social media and tag me @houbakes so I can see and share it. <3

Healthy Apple Banana Bread (Sugar Free!)

Recipe by Sophia HouCourse: Breakfast, SnackCuisine: AmericanDifficulty: Easy

Servings

1

loaf

Prep time

20

minutes

Baking time

60

minutes

This moist & delicious healthy banana bread is 100% naturally sweetened. It’s got secret good-for-you ingredients but tastes like an absolute treat.
Did you try the recipe? Share your results on social media and tag me @houbakes!

Ingredients

• 2 cups (290g) white whole wheat flour*

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 4 ripe bananas (**for unripe bananas, see Notes.)

• 1 tsp vanilla extract

• 1/3 cup (70g) oil

• 1/2 cup (117g) fat-free plain Greek yogurt

• 2 eggs

• 1 1/2 cup diced apples (~2 medium apples)

• 2 tbsp sanding sugar (optional, for decoration)

Directions

• Preheat oven to 350°F. Line a 9-inch loaf pan with parchment.
• In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
• Dice apples. If desired, keep a few thin slices to decorate the top of the loaf. Set aside.
• In a medium bowl, mash 4 bananas with a fork. Alternatively, pulse with a blender or food processor.
• Add oil, vanilla, and Greek yogurt. Mix well.
• Optional, for a less dense banana bread: Separate eggs. Add yolks into banana mixture and mix well. Whip egg whites to stiff peaks in a separate bowl and set aside.
• If not separating eggs, add whole eggs into banana mixture and mix well.
• Incorporate wet ingredients into dry ingredients; stir just to moisten. Add diced apples and stir until just combined. Do not overmix.
• If separating eggs, fold in whipped egg whites 1/3 at a time.
• Pour batter into prepared loaf pan. Optional: Decorate with apple slices, slightly pressing into the batter, and sprinkle sanding sugar on top.
• Bake for 60-70min. Allow to cool completely in the pan before slicing. Serve plain, or topped with Greek yogurt, nut/seed butter, or honey.
  
  Store in an airtight container or Ziploc bag at room temperature for up to 2 days, or in the fridge for up to a week. Enjoy!

Notes

• *White whole wheat flour can be substituted for regular whole wheat flour or all-purpose flour if needed.
• **Don’t have ripe bananas? Place unpeeled bananas on a baking sheet and bake at 300°F for about 30min, or until completely black. Allow to cool, then use as indicated in the recipe.